Nutrition Fact Labels Are Going to Get a Makeover
The FDA has send new nutrition label guidelines to the White House.
We've mentioned it before, but in case you didn't know, we'll tell you again: The serving sizes you see on food packages today are actually based on data gathered by the U.S. Department of Agriculture in the 1970s and '80s. As you can imagine, that data is outdated and so are the Food and Drug Administration's guidelines based on it. At least that's what experts have been saying for years.
The good news is these outdated labels are going to see change soon.
The FDA sent new guidelines for nutrition labels to the White House, but the details haven't been released yet. But that hasn't stopped industry experts from speculating about what the changes should be.
One of the popular suggestions is that serving sizes should be listed in a unit people are more familiar with. Currently, food labels list ingredients in grams, the basic unit of measurement of the metric system. Others say an important change will be the differentiation between types of fats, given that we now know that saturated and trans fats are more dangerous than others.
Other changes that health experts hope to see include the addition of the percentage of whole wheat to prevent labeling products with only a small amount as "whole wheat" and putting labels on the front of food packages.
We'll cross our fingers that the new labels will take a design cue from those created by San Francisco visual designer, Renee Walker, who won a food label design contest put on by the University of California-Berkeley School of Journalism in 2011.
Get the Food & Drink Newsletter
Our weekly guide to Phoenix dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.
More Food & Drink News
- The Parlor Releases Amaro Drinking List, With Plenty of Options
- Homemade Bagels at Back East Bagels in Tempe Are Perfect for Sandwiches
- Sisterhood of the Stove Event Featuring Top Arizona Women Chefs Returns for Second Year
- Hayden Flour Mills Featured in November Issue of Martha Stewart Living Magazine