Specialty Food Magazine

JAN-FEB 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/102355

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NATURAL SELECTIONS 36 Food Labels You Should Know BY DENISE SHOUKAS W hen looking for guidance to help make a purchase or support a cause, clear labeling can be the difference between consumers saying yes to a product or returning it to the shelf. But with the realm of product labels so saturated and convoluted, being familiar and conversant in the meaning behind each one can only benefit your customers and your sales. Here, we've compiled a resource of the 36 most prevalent food labels, seals, logos and certifications—as well as commonly seen, and sometimes vague, terms found on products— to explain the details of each. Each item is coded to indicate if it is regulated or audited by an independent organization or certifying agency or if the term is unregulated and meant as more of a guideline. Websites to visit for additional information are included where available. 80 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com KEY R Regulated/audited by a certifying agency or independent organization G Unregulated; term is intended as a guideline P Partial regulation; some affiliation with a verifying/ standards body PHOTO: MARK FERRI; FOOD STYLED: LESLIE ORLANDINI; PROPS STYLED: FRAN MATALON-DEGNI Product seals, certifications and terms inform shoppers about ingredient content, animal welfare, geographic designation, allergen considerations and a gamut of other information. Use this primer to learn the details of the industry's most prevalent food labels.

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