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Although the sugar content may be highest in any food item, still it is distributed in different ingredients, which does not reveal the maximum quantity of total sugar present in the food item. For example, the label of a food item could detail combination of ingredients like Sucrose, Corn-syrup, Corn-syrup solids, fructose, brown sugar and dextrose, listed separately on the label. While individually these ingredients would not get a place in the top five of the listed items, the fact remains that sugar would be on the top of the list if revealed as the combined quantity. This is one of the ways to misinform the consumers about an ingredient which most of us would like to avoid in our daily intake of food, particularly the people with diabetic and sugar related history.. Similarly, junk food manufacturers would list a few ingredients, which have any relation to health and nutrition, while the proportion of the same may be even less than one percent. (Adams, 2007)
A particular item, for example the strawberry yogurt, may have “insect-based red food coloring”; yet the label will describe the coloring agent as “carmine”. Similarly, to hide the real names, manufacturers may list in the label, “Yeast Extracts”, which is actually Monosodium Glutamate (MSG) that enhances taste of the food. Likewise, sodium Nitrate is a dangerous chemical, which can cause cancer and brain tumors. Therefore consumers need going into the depth of the items listed in the food labels.(Adams, 2007)
Under this act, the food manufacturers are required to use common names for popular food allergens, like fish, wheat, soy, shellfish, milk, eggs and peanuts. Although this is a step in the direction of helping the consumer for identifying the ingredients in these items that may cause worry, particularly for people with history of high blood pressure, heart problems and hypertension,
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For example: In a fish to a tomato, an animal or a plant, alternative combinations that are imaginable and that demonstrate a particular purpose. Genetically modified food is a reality that has been introduced into our lives without realizing.
2) Food Colours Colours are added to foods to enhance their visual properties Colouring foods is considered as a deceptive practice to mislead the consumers mainly children. Colours are permitted under strict control of justification by the producer who should make out a case that he adds the colour only to replace what has been lost in processing like canning or heat treatment, to get consistency of colour and for the sake of visual appeal.
While calories, trans fats, and nutrition can guide us to a healthy lifestyle, allergens can be life-threatening. This concern is especially relevant to restaurants that have the responsibility to monitor their food's ingredients. The US FDA has identified a list of allergens that they require be labelled with plain language.
For processed foods this means a list of ingredients that will be necessary in combating allergies or eradicating additives from a diet; for produce this might mean the country of origin and whether or not the vegetables or fruit were organically produced.
The survey, in addition to the literature reviewed in this study, suggest that the majority of consumers do not read food labels most of the time.
Food labels are costly, as its opponents are quite fond of reminding consumers, and unnecessary. They add about 3 pence to the cost of a food package and are hardly glanced over by consumers (Miller, 1999; Mother Earth, 2002; Greider, 2003).
h items would be much concerned about the content of the product they intend to buy as presented in the food label.1 In trying to develop on this discussion, the key point to note would be whether it is indispensable to take account of supplementary information on the food
information that is supposed to be displayed on the food labels includes the serving size, the amount of cholesterol, dietary fat, minerals, vitamins, carbohydrates, dietary fiber, dietary proteins and dietary sodium. The food labels should also contain information on the
Patronizing fast food chains should be reduced to allowable levels.
For businessmen, the fast food business generates higher number of customer customers compared to restaurants. It takes longer to serve the food to restaurant customers. In the
The statement means that people solely depend on the state, to pay bills, and subsidize medications for them. These have made them become over dependent, leaving them with little to ponder about their lifestyle( The New York Times - Breaking News, World News &
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