Label Lingo: How to Decipher Commonly Used Phrases on Food Labels
In partnership with: Michigan Department of Agriculture & Rural Development
How well do you know what the labels on your food really mean? The food labeling process has changed significantly over the past few decades as farmers and manufacturers navigate new government regulations and consumer interests. With so many seemingly similar terms out there like “all-natural,” “organic,” “non-GMO” and more, it’s easy to get confused by the claims made on food packaging.
In Michigan, the Food and Dairy Division of the Michigan Department of Agriculture and Rural Development (MDARD) is responsible for assuring that food sold in the state is labeled correctly. Take a look at the following terms to learn more about the meanings behind some of the most common food labels found in grocery stores:
Gluten-Free
Gluten is a general name for the proteins found naturally in wheat, barley, rye and crossbreeds of these grains. While gluten-free labels are voluntary, manufacturers who use them must adhere to the federal guidelines for labeling. These rules specify that all foods labeled gluten-free must contain less than 20 parts per million of gluten. These labeling standards were implemented to provide a way for people with celiac disease to avoid gluten, and most people with celiac disease can tolerate foods with very small amounts.
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