Food Labeling
Available Languages:
English
Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, nutritional value, directions, warnings, and other relevant information. [NALT]
Any written, printed or graphic matter that is present on the label, accompanies the food, or is displayed near the food, including that for the purpose of promoting its sale or disposal. [AGROVOC]
Publications
Evaluating Certified Coffee Programs
Gloria M. Lentijo and Mark Hostetler
A UF/IFAS numbered Fact Sheet. Published by Sustainability of production systems and alternatives
Artificial Food Dyes: A Simple Guide for Consumers
Mary T. Serviss andSoohyoun Ahn
Artificial food dyes are man-made color additives used to give foods and beverages a bright, consistent appearance. In the United States, these dyes are regulated by the Food and Drug Administration and must be listed by name on ingredient labels. Although these dyes do not add nutritional value, they remain widely used in processed foods. Differences in food dye regulations across countries and recent policy developments have increased public interest and concern. This fact sheet provides clear, accessible information about what artificial food dyes are, how they are regulated and labeled in the United States, how they differ from naturally derived colors, and how Florida families and educators can use ingredient labels to make informed food choices.