Tag: Food standards

While two-thirds of Americans drink orange juice for breakfast, the truth behind the "100% orange" label is more complex than many realize. The journey from grove to glass involves several processing steps that strip the juice of its natural flavor and aroma, which are later added back.

According to the USDA, a food product labeled "organic" must be produced with practices that avoid synthetic pesticides, GMOs, and antibiotics. This certification applies to Aldi's Simply Nature line, but for many shoppers, the question lingers: are Aldi eggs really organic and what are the specific details behind the label?

An estimated 40% of Australia's cattle are treated with hormonal growth promotants (HGPs), a common practice used to increase weight gain and improve production efficiency. This raises valid questions for consumers: does Australian beef have hormones, and what does this mean for food safety?

According to the USDA, mandatory labeling for bioengineered foods began in the U.S. in 2022, but not all modified maize is labeled. Understanding whether modified maize is labeled in stores depends heavily on the country's specific regulations and the final product's composition.

According to the Food and Drug Administration (FDA), most packaged foods sold in the United States must carry a Nutrition Facts panel. But is nutritional information mandatory on food labels in every case? The answer depends on several factors, including the type of food, where it's sold, and whether any specific claims are made about it.

According to the USDA, the Smart Snacks in School standards were created as a result of the Healthy, Hunger-Free Kids Act of 2010 to improve the nutritional quality of foods available to students. Understanding the specific requirements for grain smart snacks is essential for school administrators, food service providers, and parents aiming to offer healthier options during the school day.

The UK's legal framework for organic food is based on a retained version of EU law, establishing strict standards for production, processing, and labelling. This regulatory system ensures that any product marketed as 'organic' meets specific, verifiable criteria, protecting both consumers and producers.

The abbreviation "AA" can have different meanings, from a hazardous chemical in cooked foods to an exceptional standard of quality. This guide will decode what is AA in food, distinguishing between chemical compounds, quality ratings, and analytical methods.

According to the National Health and Medical Research Council (NHMRC), adhering to the Australian Guide to Healthy Eating can reduce the risk of chronic diseases like type 2 diabetes and heart disease. This evidence-based framework has two significant implications that directly influence your role as a chef, impacting how you design menus and source ingredients.

According to government health guidelines, a food product is officially classified as 'low fat' if it contains 3g of total fat or less per 100g. However, understanding what constitutes a 'good' amount of fat goes beyond a single number and involves considering the type of fat and the overall food product.