Definition: Food labeling informs consumers about the ingredients and nutritional composition of food packaged for sale. The labels may also contain information about the conditions under which the food was produced. Some labeling information is mandatory, while others are voluntary.

Function: Food labeling is designed to protect the health and well-being of consumers. It allows them:

• know what ingredients contain;
• determine the relative amounts of each ingredient;
• determine the amount of vitamins, minerals and other selected nutrients present in the food;
• This information can be provided by weight OR as a percentage of a daily need amount;
• examine foods for possible allergens, additives or ingredients that the consumer wishes to avoid;
• learn about the conditions under which certain ingredients have been produced (eg organic);
• compare the price per unit volume or weight of similar products;
• determine whether nutrients have been added or removed from the staple food (eg, reduced and enriched fat)

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