Navigating the grocery store aisle is challenging for many consumers—especially those who want to buy the most nutritious food and stay within their budget. Learn more and play Unpeeled: The Case Files of Maya McCluen at s.uconn.edu/unpeeled.
Article by Sharon Gray MPH, RD
As of January 1, 2023, Sesame is now required to be labeled as an allergen on packaged foods, including dietary supplements. This has been the culmination of efforts for years among food allergy advocates. Sesame is now the country’s ninth major allergen, affecting approximately 1.6 million people (about the population of West Virginia) in the United States. Cases of Sesame allergy, some quite severe, have been rising in recent years along with a growing number of foods that contain the ingredient. Dr. Michael Pistiner, Director of Food Allergy, Education and Prevention at Mass General Hospital for Children believes one reason for the rise in sesame allergies is due to more people in the United States eating sesame- containing products (2019).
Sesame can be found in obvious places like sesame seeds on bagels. But it is also an ingredient in many foods from ice cream, hummus to protein bars and can be added to sauces, dips and salad dressings and hidden in spices and flavorings. Because it is in a lot of foods as hidden ingredients, it is very hard to avoid.
The Food Allergy, Safety, Treatment, Education and Reasearch (FASTER) Act became law in April 2021, requiring sesame to be listed on packaged foods beginning January 1, 2023.
This federal law establishing Sesame labeling by the Food and Drug Administration (FDA) does not require food products that were already on their way to the store or in stock before 2023 to list sesame as an allergen. So, unlabeled packaged foods will still be on store shelves in the near future. However, the new federal law did go into effect on January 1, adding sesame to the list of allergens that must appear on food labels if present in the product. Unfortunately, the new labeling requirements are so strict that it costs less to add sesame to food products than to try and keep it out of those foods not meant to contain it. Some of the companies adding sesame to foods that didn’t contain it before include Olive Garden, Wendys, and Chick-fil-A and bread makers that stock grocery shelves and serve schools. Bakers, especially, find it simpler and less expensive to add sesame to a food – than to try and keep it away from other foods or equipment with sesame.
Although these actions don’t violate the law, the FDA does not support them. These moves have the unintended effect of the law making it more difficult for sesame allergic customers to find foods that are safe for them to consume. Sesame labeling has been required for years in Canada, Europe, Australia and New Zealand. So, labeling can be done. It is of interest how many companies in the United States will comply with the new labeling law or simply add sesame to their list of ingredients to avoid the law.
Here are two examples of how sesame would be labeled on a food package under the new law:
Navigating the grocery store aisle is challenging for many consumers—especially those who want to buy the most nutritious food and stay within their budget. The University of Connecticut (UConn) Extension New Technologies in Agricultural Extension (NTAE) team developed an interactive learning activity (or game), Unpeeled: The Case Studies of Maya McCluen. Our team sought to clarify food marketing labels and empower consumers to make science-based decisions while shopping. The game and other resources from our team are available at s.uconn.edu/unpeeled.
Food manufacturers and distributors cover their boxed, canned, and bottled foods with labels like “whole grain” and “low-calorie” to suggest that their food has certain health benefits. Among the most misunderstood food marketing labels are “non-GMO,” “natural,” and “organic:”
- In a representative survey conducted by GMO Answers (2018), 69% of consumers could not define GMO (genetically modified organism). Wunderlich et al. (2019) surveyed members of Montclair State University and found that over 98% of respondents had heard of the term “GMO,” but only 8% of consumers were familiar with the definition.
- “Organic” foods are often credited with health and nutrition benefits that the food does not have (Noone, 2019). This is in part due to media framing that portrays organic as ethical, healthier, and more nutritious (Meyers & Abrams, 2010).
- The “natural” label, which is not well regulated, has various meanings depending on who is using it (Nosowitz, 2019).
Our project started in 2017 when members of our team formed the Science of GMOs working group at UConn (gmo.uconn.edu). Our team was one of the eight selected for NTAE’s second annual grant program, and we expanded the project to encompass additional food marketing labels and include new members with other areas of expertise. Team members include representation from nutrition, biotechnology, youth development, communications, and food marketing.
Dr. Cindy Tian, a member of our team and biotechnology professor, answered some common questions about GMOs for audiences:
- Why is there not a human trial on GMOs? It is not required by the regulation of the FDA. However, a myriad of tests and safety requirements must be conducted/met before any GMOs are marketed. Humans have been consuming GMOs since 1996 and not a single credible adverse event has been reported.
- Do GMOs change our genome? No. Everything biological we eat today has been genetically modified mainly by breeding and a few by genetic engineering. Humans have been eating genetically modified food since the beginning of time. We are still humans.
- Is our genome pristine? No. Like other species, our DNA changes constantly. DNA molecules are very fragile, they break all the time, get sewed back and many times wrong pieces get put together. If these changes happen in our germ cells, they may get passed down. But this is rare. Through millions of years of evolution, the human genome accumulated 10,000 copies of viral DNA molecules.
- Speaking of virus, the COVID vaccines (in the US) are GMOs. The viral genome is broken down and only small pieces are used for the vaccines so we will never get COVID from the vaccine itself (unlike some earlier Polio vaccines).
Members of our team are also offering the virtual course Let’s Talk GMOs: Creating Consistent Communication Messages. Participants are introduced to the basics of genetically modified organisms (GMOs). They will learn how to create consistent communication messages and manage dialogue processes about GMOs with various audiences. The asynchronous course is available on-demand; it has eight online modules with instructors from UConn. The fee is $49. Register online at s.uconn.edu/gmocourse.
Game development was made possible through support by the Learning Games Lab at New Mexico State University. An eFieldbook about our project will be available on Connect Extension in early September. The Extension Foundation supports this team through key informant expertise to help grow the overall project. We had additional funding and support from UConn Extension and Northeast AgEnhancement and Farm Credit East.
The Extension Foundation selected a team from UConn Extension in the College of Agriculture, Health and Natural Resources for the New Technologies in Agricultural Extension catalyst program. Team members are working with wrap-around services from eXtension to develop an interactive learning experience for consumers on navigating food labels in grocery store aisles.
Conflicting information causes 80% of consumers surveyed to be confused and doubt their food choices (International Food Information Council Foundation, 2018). Food labels often confuse consumers. There are different types of labels; those required by the Food and Drug Administration (FDA), those administered by organizations, and optional labels from manufacturers and distributors. Non-FDA labels cause the most confusion.
Label components required by FDA include: the product name; the total amount in the package; the nutrition facts; a list of ingredients and any allergen statements; and the manufacturer or distributor information (ESHA Research, 2019). Non-GMO, natural, and organic are examples of labels administered by other organizations that can confuse consumers.
Game design will provide consumers with a shopping list and they will browse the store for products and earn points while playing that lead to badge levels. Choices within the game dictate the products participants see. The game will be available in English and Spanish.
The expected release date for Navigating the Grocery Store: Understanding Food Labels is August 2021. Extension professionals nationwide will have access to the game. Team members are: Joseph Bonelli, Cristina Connolly, Jennifer Cushman, Sharon Gray, Michael Puglisi, Robert Ricard, Stacey Stearns, and Cindy Tian. The educators represent the Extension, Animal Science, Agricultural and Resource Economics, and Nutritional Sciences departments in the UConn College of Agriculture, Health and Natural Resources. Contact Stacey.Stearns@uconn.edu for more information.
You have probably seen these terms on food labels and in the news, but what do they really mean? And how important is buying organic and natural foods when it comes to healthy eating. Some terms are helpful and others are misleading. So, let’s look at some of these terms to see what they really mean.
The term “natural” broadly means minimally processed and free of synthetic dyes, coloring, flavorings and preservatives. These foods can still contain such ingredients as high fructose corn syrup and genetically modified organisms (GMO’s). Natural is largely unregulated by the USDA for most foods except meat, poultry and egg products. Foods containing meat, poultry, or eggs must be minimally processed and free of artificial ingredients in order to be labeled “natural”. However these animals may be given antibiotics, growth hormone, and fed GMO feed.
Organic claims on food products are regulated by the USDA. Organic foods must be produced without the use of most conventional pesticides, synthetic fertilizers, sewage sludge, irradiation, or genetic engineering. These foods are also produced using methods that promote the conservation of our natural resources.
Organic meat, poultry, eggs and dairy products come from animals that are raised without the use of antibiotics or growth hormones. These animals also must be raised in living conditions that encourage natural behaviors such as the ability to graze on pastures and are fed 100% organic feed. This makes it less likely that these animals will carry disease or create antibiotic –resistant strains of bacteria.
Organic crops must be grown in safe soil, have no modifications and must remain separate from conventionally grown crops. Farmers are not allowed to use synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers and sewage sludge –based fertilizers. The Environmental Working Group (EWG) is a non-profit organization that provides and annual list called the “dirty dozen”. The list names 12 fruits and vegetables found to be highest in pesticide residues based on laboratory tests from the USDA. The dirty dozen currently includes apples, celery, tomatoes, peaches, strawberries, imported nectarines, grapes, spinach, kale, pears, cherries, and potatoes. However, 2016 FDA residue findings suggest, particularly for domestically produced foods, that pesticide applications generally demonstrate compliance with legal and established agricultural practices. The majority of samples tested contained no detectable pesticide residues while any detected residues were typically present at levels far below the tolerance levels. This testing was conducted on produce that was not labeled organic.
In the United States there are 3 levels of organic claims:
- 100 –percent Organic. Products that are completely organic or made of only organic ingredients qualify for this claim and a USDA Organic seal.
- Products in which at least 95 percent of its ingredients are organic qualify for this claim and a USDA Organic seal.
- Made with Organic ingredients. These are food products in which at least 70 percent of ingredients are certified organic. The USDA Organic seal cannot be used but “made with organic ingredients” may appear on its packaging.
- Grass –fed and grass- finished or 100% grass-fed.
If an animal is grass- fed and grass-finished then their feed was composed entirely of grass, legumes, and green vegetation up until the animal was slaughtered. However, this label does not address the use of antibiotics, hormones, or pesticides. USDA defines “grass fed” as it applies to labeling but does not regulate it in any way. So when shopping for meat, you need to make sure you are getting 100% Organic, Grass-Fed meat. Grass-fed beef is leaner and has been shown to have healthier omega-3 fatty acids.
- Cage –Free
This term simply indicates that animals were not kept in cages. They are still in an enclosed facility, but with unlimited access to food and fresh water. The facility; however; could be very small and crowded with little room to move about. This health claim does not mean that animals were free to roam in pastures or that they had access to the outdoors. Many cage-free claims are not certified, making it a misleading label.
- Free- Range
USDA has approved this term for animals that were raised in a sheltered facility with unlimited access to food, water, and access to the outdoors. It does not indicate that the animal went outside in its lifetime, only that there was a door to the outside. The term does not specify the outdoor conditions, but pastures are permitted to be fenced and covered in netting.
- Pasture – Raised
USDA has not developed a definition for this term yet; however; many farmers use it to distinguish themselves from “free range” farms. Animals are free to roam outdoors with unlimited access to food, fresh water, and indoor shelter in case of bad weather. This differs from “free range” in that pasture-raised animals spend more time outdoors than indoors. This is the most ideal label to look for when choosing chicken and eggs. Often these animals are not given growth hormone or antibiotics, but you need to ask to be 100% sure.
- Locally Grown
What is local food? Unlike organic standards, there is no specific definition. Generally local food means food that was grown close to home. This could be in your own garden, your local community, your state, or your region. People buy locally for the financial benefits, less transportation of the food and freshness of the food. Small local farmers often use organic methods, but sometimes cannot afford to become certified organic. Visit a farmers market and talk to the farmers. Find out how they produce the fruits and vegetables they sell.
In summary, it is important to look at claims on the foods that you buy to be sure you are getting what you want. Be aware of the differences in labels so that you know what you are buying, particularly if it costs you more than conventional foods.
Council for Agricultural Science and Technology (CAST) 2019. Interpreting Pesticide Residues in Food. Issue Paper 66. CAST. Ames, Iowa. www.cast-science.org
http://eatlocalgrown.com/article/12735 – what do-organic-natural-cage-free
Article by Sherry Gray, UConn Extension Educator
By Diane Wright Hirsch, MPH
Senior Extension Educator/Food Safety
When teaching consumers and those who prepare food for day care centers, food pantries, shelters, and senior lunch programs, I always spend a bit of time talking about food labels. Not the nutrition labels, which can also be confusing to the average consumer, but the “safety and quality” labels.
At this time, there are several phrases used by food manufacturers and retailers to help consumers and food preparers to know about the food they are about to purchase or prepare. These phrases include:
- Sell by
- Use by
- Best if used by
- Best before
These are all examples of open dating, a calendar date that the manufacturer or retailer applies to a food product. The calendar date provides consumers with information on the estimated period of time for which the product will be of best quality and/or to help the store determine how long to display the product for sale. Some manufactures also use a closed dating code that is usually for the purposes of record keeping or tracking products in case of a recall. Often these dates or codes are a series of numbers and letters that the consumer may or may not be able to decipher.
When these dates are used on perishable foods, such as dairy products, eggs or meat, fish or poultry, consumers might think that once the date is reached, it is time to toss to food in the garbage. But that is not the case.
Safety vs Quality
First of all, keep in mind that none of these dates are required by Federal law. The one exception is for infant formula. Because formula is basically the sole source of nutrition for infants up to a certain age, and the essential nutrients (vitamins, especially) can break down, so that the formula is no longer providing what the baby needs for healthy growth and development. Some states do require such labels. Connecticut requires that dairy products including milk, cheese and raw milk, have a “sell by” or “last date of sale” label.
The purpose of these dates is to help consumers and retailers decide when food is of best quality—not necessarily safety.
Perishable foods, obviously, do not last forever. However, they are generally (if handled properly prior to eating), perfectly safe well past the sell by date on the container. Again, if safely handled (refrigerated properly during storage and transportation), eggs are safe as many as 4-6 weeks after the sell by date; dairy products 3-7 days after the sell by date, ground meat or fresh fish (1-2 days), deli cold cuts, 3-5 days and steaks, chops or roasts, 3-5 days. Again, these time ranges are guidelines. If there are signs of spoilage—odor, color change, sliminess—then toss the food, no matter the date! Unfortunately, the bugs that cause illness will not tell you they are there—they don’t make food smell bad or taste funny. Personally, I would throw out any foods beyond the time limits in this paragraph, if the sell by date is past or once I have opened them.
In addition, if you freeze any of these foods, you can extend the shelf life. While quality can suffer in the freezer (dehydration or freezer burn, rancidity in high fat foods), it is unlikely that the food will become dangerous to eat if frozen too long. Use by and sell by dates become meaningless if freezer storage is involved. But, consider the same time frames for using up these foods once defrosted: use ground meat in 1-2 days, fish in 1-2 days, cold cuts in 3-5 days and dairy products within 3-7 dates after defrosting.
Other foods present little or no food safety issues, no matter how long they are kept. Quality is the problem here. Chips, crackers, cereals and snack foods, especially if made from whole grains, can go stale and/or rancid over time. The exact length of time will depend on storage conditions. If it is warm or humid or if the food is exposed to sunlight where you store these foods, they are likely to suffer quality losses faster. But it will not hurt you to taste these foods yourself to see if they are still edible. While bread is similar, its moisture content may make it more prone to mold growth. If you see any mold growth, the bread should go. Mold can develop toxins that may cause illness or may be cancer causing. Don’t eat food that isn’t supposed to have mold on it.
In order to further reduce the wasting of perfectly good, but “out dated” food, the Grocery Manufacturers Association (GMA) and the Food Marketing Institute (FMI) are advising their members to rethink their safety and quality labels. They are proposing that only two labels be used. “Best if Used By” would be on most foods—indicating a loss of quality over time. But, for those that potentially pose a food safety risk, becoming less safe over time, the “Use By” label would be more appropriate.
People have been clamoring for simplification of these labels for a very long time. But concerns about food waste – whether for environmental, economic, or other reasons—have driven this most recent attempt to make quality and safety labels easier to understand.
For more information on food labels and food storage, go to foodsafety.uconn.edu or contact the Home and Garden Education Center at firstname.lastname@example.org or 1-877-486-6271.