Food Labeling Laws

[bevfromwa]

In my quest to figure out what exactly is in what I'm about to buy, I found this site, updated April 2010 that gives a lot of guidelines. I looked particularly at the "natural flavors", to see if I could decipher anything I might miss that is bad, but think each section has a ton of information. Does anyone else out there spend half their time researching things on the computer or in stores?

Couple of things I recently learned: Lee & Perrins Worcestershire sauce in it's most recent incarnation seems to be not only GF but SF as well--verified this with the company. Of course the caveat is always read labels every time you buy something, ingredients change.

As part of the new law, "Natural Flavors" must included a name if it is a recognized allergen, such as Natural Flavors (Soy) in bold print. Many manufacturers have information on what is GF, SF or DF that they will either send or email to you, again with the caveat that things can change. Hope this will be of benefit to our members.

http://www.fsis.usda.gov/Fact_Sheets/Fo ... ct_Sheets/
Beverly

[Gabes-Apg]

Bev, i wrote in another post recently, i have seen a definate increase in products on the shelves that are Soy Free.

regardless if i have bought the product before i always check the label each time i purchase something.

[Joefnh]

Bev, I was just reading this version of the law last week. I think overall the US is just starting to recognize that there are significant issues with gluten and many other ingredients, and the problem is only getting worse. From what I am learning about how other countries are dealing with this issue, the US is quite a bit behind. Hopefully the tide is turning here.

--Joe

[mbeezie]

Thanks for sharing - helpful.

Mary Beth