Category: Labeling regulations

Approximately 80% of adults check the nutrition facts panel before purchasing a food item. Food manufacturers use a combination of laboratory analysis and database calculations to accurately determine nutrition facts and ensure label information is compliant and reliable.

A single food allergy affects millions globally, necessitating clear and consistent labeling to protect consumers. For this reason, many have wondered, 'Do allergens have to be in bold?' The answer depends heavily on which country the food is sold in, as different jurisdictions have distinct—and sometimes evolving—rules for emphasizing allergenic ingredients on packaging.

According to the FDA, only high-purity extracts of steviol glycosides are Generally Recognized as Safe (GRAS) for use as a sweetener, not crude leaves. This critical distinction raises a common question for manufacturers and consumers alike: can stevia be listed as a natural flavor, or must it always be labeled as a sweetener?