The truth behind 'natural food' labels: What are the hidden rules and misconceptions?

In today's food market, terms such as "natural food" and "whole natural food" have become popular words in product labeling and marketing. These terms often mislead consumers into thinking that their ingredients are unprocessed or even contain no additives. However, these labels have different definitions and regulatory standards in different regions and countries, which makes it confusing for consumers to understand.

“Although almost all foods are natural products derived from plants and animals, ‘natural foods’ are often thought of as those that have not been processed.”

Definition of pluralism

In many people's minds, "natural food" seems to be a label that can express health and nature. According to the survey, about 63% of respondents said they prefer products labeled "natural" because 86% of consumers believe that such foods do not contain artificial ingredients. However, this idea is factually incorrect, as the misuse of the word "natural" is extremely common on many food labels and in advertisements.

The International Food and Agriculture Organization's Codex Alimentarius does not recognize the term "natural," but does have standards for organic foods. 」

Historical Background

The concept of "natural food" can be traced back to Sylvester Graham in the 19th century. He argued that processed foods violated the laws of health and encouraged people to eat unprocessed whole grains. In the 1970s, with the promotion of some recipe writers, the concepts of "natural" and "healthy" became more and more popular. The book "The Amazing World of Natural Food Cooking" emphasizes that processed foods should not be used, while Jean Hewitt mentioned in her "New York Times Natural Food Cookbook" that in the past people always did not need to consider the naturalness and freshness of their diet, but now processed foods are keeping people away from healthy choices.

Definition by product and process

The situation in the UK

In the UK, the Food Standards Agency has published standards for labeling natural foods, requiring that the ingredients of these foods must come from nature without human intervention. These standards provide clear definitions for different food categories such as dairy products to ensure that consumers’ choices are not misled.

Standards in other countries

In Canada, the Food Inspection Agency limits the use of the term "natural" to foods that have not been significantly processed and gives some examples of processing that may or may not be considered "natural." Israel requires that an ingredient can be called "natural" if it has not been processed in any way and has only undergone specific treatments.

The situation in the United States

In the United States, the use of the "natural" label is relatively confusing. The Food Safety and Inspection Service (FSIS) is responsible for ensuring that meat, poultry and egg products are safe and properly labeled, but the FDA does not have specific regulations on the issue of "natural" labeling. The FDA website states that the agency does not object to the use of the "natural" label if the product does not contain colors or artificial flavors, but there is no specific legal basis for what characteristics can be defined as "natural."

"In the United States, consumers have expressed great dissatisfaction with chicken labeled "all natural" when it is injected with up to 25% saline solution."

Conclusion

The differences in the definition and use of "natural food" between different countries pose a huge challenge to consumers when choosing food. When shopping, many people naturally think that "natural" is a label that indicates superiority over other foods, but the truth behind this may not be as simple as they think. Faced with increasingly changing food labels and market regulations, how should consumers make wise choices to ensure their health?

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