Consumer demand for product transparency has skyrocketed during the past few years, driven largely by interest in better-for-you ingredients and a fear of artificial additives. But as food and beverage manufacturers scramble to add more label claims to their product packaging, it has resulted in one unexpected problem: Shopper confusion.
When the Food and Drug Administration proposed a 2020 compliance date for the new Nutrition Facts label last month, some manufacturers breathed a sigh of relief, knowing they had extra time to get their products ready.
Food makers are racing to find acceptable alternatives to sugar. But it’s hard to replace a taste that so many Americans have grown to love.
Traditional sweeteners—from sucrose, or table sugar, to high-fructose corn syrup—are an increasing concern to consumers and lawmakers, who see them as a key culprit in America’s obesity and diabetes epidemic.
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5. Label Insight: Peter Kimes, Inter-Departmental Intern
What a cross-departmental internship looks like: "My role at Label Insight was based mostly in the customer success and finance departments. On the finance side, I was working primarily on projects to examine spending, revenue projection, and day-to-day expense reports. For customer success I was able to work on reviewing various client contracts, put together training decks, and help implement our brand new CRM tool. I also had a great time helping out in marketing; there was always something new and fun to learn about."
Grass Roots Farmers' Cooperative in Clinton consider so-called locavores and farm-to-table chefs who want assurance their meat is raised organically their target demographic, and they're turning to the emerging information system blockchain technology for its ease and thoroughness of reporting.
- An online Reuters/Ipsos poll released this week revealed that 84% of adults think the government should require nutrition information labels on packaged food sold in grocery stores — and 64% want the same requirements for restaurants. Only 13% said they always read the labels when deciding whether to buy a product.
- More than three out of five said they use the labels to find out about sugar, calories, salt and fat content in packaged food.
- Fewer than half said they would be willing to pay more for foods that are organic, grass-fed or contain no added sugars or genetically engineered ingredients. However, 57% said they would consider paying more for locally grown food. The Reuters/Ipsos poll was taken from July 8-17 by 3,024 U.S. adults.
Now that lazy summer beach days are gradually turning into cozy fireside nap times, the season’s favorite foods get a radical makeover.
In Chicago, you might think of warm “comfort foods” — pizza, gyros, pulled pork, macaroni-and-cheese and hot apple cider — as the season’s foods and drink of choice. While that might make you salivate, it can also contribute to feeling sluggish, tired and just plain lousy.
Yes, some consumers are clamoring for cold-pressed beet juice and quinoa chips. But that doesn’t mean they don’t also want Red 40, Blue 1 and Yellow 6.
Transparency has been, and continues to be, a hot topic in the fragrance industry.
For this reason, the Research Institute for Fragrance Materials' (RIFM) annual meeting in Weehawken, New Jersey provided an update on the safety assessment program and shed some light on ingredient transparency initiatives with a talk by member company SC Johnson.
By Kira Karapetian, Vice President of Marketing, Label Insight
The modern consumer is tech-savvy, health, environmentally and socially conscious, and connected to countless, intersecting online communities sharing information in real-time. At the same time, consumers are increasingly making purchases based on their health and wellness goals, looking to purchase items that contribute to a healthier lifestyle.