Publications on Food and Nutrition Labeling

Comprehensive Reviews in Food Science and Food Safety

  • Brody T. 2016. Food and dietary supplement package labeling—guidance from FDA's warning letters and Title 21 of the Code of Federal Regulations. Comp Rev Food Sci Food Safety 15(1):92-129. Provides guidance for the content and format of labels, including Nutrient Facts and Supplement Facts Panel, structure/function claims, health and nutrient content claims, and guidance on how to avoid disease claims.


  • Goldfein KR, Slavin JL. 2015. Why sugar is added to food: Food science 101. Comp Rev Food Sci Food Safety 14(5):644-656. Discusses the challenges associated with labeling of added sugars and the potential for consumer confusion in the understanding of added sugars label on the Nutrition Facts Panel.


  • Newsome R, Balestrini CG, Baum MD, Corby J, Fisher W, Goodburn K, Labuza TP, Prince G, Thesmar HS, Yiannas F. 2014. Applications and perceptions of date labeling of food. Comp Rev Food Sci and Food Safety 13:745-769. Provides an introduction to the issue of food product date labeling and addresses its history in the United States, different terms used and various practices, U.S. and international frameworks, quality compared with safety, adverse impacts of misconceptions about date labeling, and advantages of technological innovations.

Journal of Food Science (members only)

  • Urbanus BL, Schmidt SJ, Lee S. 2014. Does information about sugar source influence consumer liking of products made with beet and cane sugars? J Food Sci 79(11):S2362-2367. Shows that specifying the source of sugar on the product label, in particular an orange-flavored beverage, does not influence overall liking of the product.


  • Carrillo E, Varela P, Fiszman S. 2012. Influence of nutritional knowledge on the use and interpretation of Spanish nutritional food labels. J Food Sci 77(1):H1-H8. Shows that the nutrition label rarely influenced the food purchases of individuals with low nutritional knowledge, who considered that this information was too technical.
  • Kim MK, Lopetcharat K, Gerard PD, Drake MA. 2012. Consumer awareness of salt and sodium reduction and sodium labeling. J Food Sci 77(9):S307-S313. Shows the current state of consumer’s knowledge on sodium and salt reduction, and their perception of the relationship between diets high in sodium and diet-related chronic diseases.

Food Technology (members only)

  • Sloan E. 2017. Healthy claims to fame. Food Tech 71(3):21. Discusses the types of claims, such as fresh, low sugar, low sodium, and whole grains that consumers are looking for on food labels. 


  • Legg R. 2016. Nutrition Facts label changes drive industry reformulation. Food Tech, Perspective.  Discusses the impact of new Nutrition Facts label on product development.
  • Mermelstein NH. 2016. Substantiating label claims. Food Tech 70(4):130-133. Provides a brief overview of labeling regulations in the United States.
  • Mohamedshah F. 2016. IFT comments on natural labeling. Food Tech 70(6):25.  Provides a summary of IFT’s comments on ‘natural’ labeling of food products, submitted to the FDA.
  • Mohamedshah F, Davies C. 2016. FDA overhauls Nutrition Facts label. Food Tec 70(6), online only. Provides an overview of the changes in the new Nutrition Facts Panel.


  • Mermelstein NH. 2015. Gearing up for new nutrition labels. Food Tech 69(1):63-67. Provides an overview of the proposed changes in the Nutrition Facts Panel.
  • Mermelstein NH. 2015. Calories count on menus. Food Tech 70(5):64-67. Discusses FDA’s final regulations requiring calorie information on menus and menu boards and foods sold in vending machines.
  • Traver T. 2015. Food labels: Defining a new narrative. Food Tech 69(10):34-51. Provides an overview of the proposed changes in the Nutrition Facts label and labeling trends, such as free from GMOs and artificial color and flavors.


  • Bode J. 2014. Added sugar’ poses labeling dilemma. Food Tech 68(10):92. Discusses the challenges in labeling of added sugars in absence of analytical methods that distinguish between sugars added to foods during preparation and processing verses naturally occurring sugars in foods. 
  • Post R. 2014. Nutrition Facts labels: A changing proposition. Food Tech 68(4):120. Discusses the proposed changes in the Nutrition Facts label and how it will impact food companies.


  • Sloan E. Label language: What matters to consumers. Food Tech 67(5):20. Discusses the type of descriptors, such as fresh, natural, and organic that consumers are looking for on food labels.


  • Maggi A. Communicating nutrition at the point of purchase. 2012. Food Tech 66(11):20-27. Discusses various nutrition guidance systems available at the point of purchase to help consumers assess the nutritional value of foods in the grocery store. 
  • Miller H, Conko G. 2012. GE labeling: A losing proposition. Food Tech 66(12):100. Discusses labeling of foods that are genetically engineered and California’s proposition 37, which would have required labeling of foods that are genetically engineered.
  • Wallace T. 2012. RDA Versus EAR for Nutritional Labeling. Food Tech 66(1):88. Discusses whether Recommended Dietary Allowances (RDA) or the Estimated Average Requirement (EAR) should be used on nutrition label to communicate nutrient information to consumers.

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