Dr. Corn Sugar and Mr. High Fructose Corn Syrup

Dr. Corn Sugar and Mr. High Fructose Corn Syrup

It’s not Halloween, but somebody’s already putting on a mask. More precisely, some-THING. Goodbye High Fructose Corn Syrup (HFCS), Hello CORN SUGAR. Make no mistake, these are one and the same. So why the name change? The answer: Marketing, of … Continue reading

Posted in Nutrition Label Analysis | 15 Replies
Sara Lee Bread Loses High Fructose Corn Syrup. So What!

Sara Lee Bread Loses High Fructose Corn Syrup. So What!

Behemoth food processor Sara Lee announced yesterday that it will cease using high fructose corn syrup in its Soft & Smooth and 100 percent Whole Wheat bread lines. The reason – consumers, especially moms, have asked the company to make … Continue reading

Posted in Nutrition Label Analysis | 22 Replies
Sara Lee to (s l o  w   l    y) Reduce Sodium in Product Lines

Sara Lee to (s l o w l y) Reduce Sodium in Product Lines

Sara Lee Corporation announced late last week that it plans a sodium reduction in many of its products over the course of the next five years. The reduction is in “key categories” of fresh bread, hot dogs, lunchmeat, breakfast foods … Continue reading

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Inside the Label: Sara Lee Soft and Smooth Whole Grain White Bread

Inside the Label: Sara Lee Soft and Smooth Whole Grain White Bread

Sara Lee is the number one fresh bread manufacturer in the US, so there’s a good chance you’ll find some of their loaves in your local supermarket. We wanted to take a look at a product that caught our eye … Continue reading

Posted in Nutrition Label Analysis | 4 Replies
Weiner Wars – Oscar Mayer Jumbo Beef Franks vs. Ball Park Franks

Weiner Wars – Oscar Mayer Jumbo Beef Franks vs. Ball Park Franks

The long weekend marks the beginning of this year’s barbecue season, and if you’re like most Americans, there will surely be some form of frankfurter sizzling away on your grill. Hot Dogs are a big business (billions of dollars a … Continue reading

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10 Bagel Bits for Sunday Morning

10 Bagel Bits for Sunday Morning

1. A bagel starts its  life as a ring shaped doughy ball, roughly hand-sized. It is boiled for a short time in water, and only then  baked. 2. A trademark of bagels is a dense, chewy, doughy interior with a … Continue reading

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SuperValu / Albertsons Launches NutritionIQ Food Labels

SuperValu / Albertsons Launches NutritionIQ Food Labels

The new year has ushered in a blizzard of new food labeling systems aimed at helping consumers make healthier choices at the supermarket. This week it is Supervalu, which kicked off nutritionIQ at its California Albertsons stores. The color-coded, easy-to-spot … Continue reading

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Sara Lee Introduces “Nutritional Spotlights”

Sara Lee Introduces “Nutritional Spotlights”

It’s  unclear if  New Year weight loss resolutions are the reason, but for the second time in a week, a new front of package nutrition information label has been introduced. Sara Lee joins the Food Label frenzy and has introduced … Continue reading

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1862 – 2014: A Brief History of Food and Nutrition Labeling

1862 – 2014: A Brief History of Food and Nutrition Labeling

In the early 13th century, the king of England proclaimed the first food regulatory law, the Assize of Bread, which prohibited bakers from mixing ground peas and beans into bread dough. Ever since, it has been a cat and mouse game between the food industry and the public (fast forward to China 2008 – melamine in milk powder anybody?). In the US, food regulation dates back to early colonial times. Here is a brief overview of the last 150 years of government and industry food regulation: Continue reading

Posted in Nutrition Label Analysis | 33 Replies