K-State food scientist urges consumers to read food labels carefully

 

Knowing what to look for can help shoppers make safer, healthier choices

 

At a glance: Understanding food labels is becoming increasingly important for consumers navigating grocery store aisles. K-State food scientist Karen Blakeslee says clear labeling can help families make safer and healthier food choices.

More information: Karen Blakeslee, 785-532-1673, kblakesl@ksu.edu

Related: What's on a Food Label (publication) | K-State Value Added Foods Lab |

Consumers should pay close attention to ingredient statements, allergen warnings and nutrition facts panels when purchasing packaged foods.

June 1, 20256

By Pat Melgares, K-State Extension news service

MANHATTAN, Kan. — Understanding food labels is becoming increasingly important for consumers navigating grocery store aisles, according to Kansas State University food scientist Karen Blakeslee, who says clear labeling can help families make safer and healthier food choices.

Blakeslee said consumers should pay close attention to ingredient statements, allergen warnings and nutrition facts panels when purchasing packaged foods. Those labels provide critical information for people managing food allergies or dietary concerns and help shoppers better understand what is in the products they buy.

“Food labels are designed to give consumers the information they need to make informed decisions,” Blakeslee said. “For families dealing with allergies, even small details on a label can make a significant difference.”

Federal regulations require manufacturers to identify major food allergens, including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybeans. Sesame also was recently added to the list of major allergens that must be disclosed on food packaging.

Blakeslee said consumers should carefully review labels every time they purchase a product because ingredients can change without notice. Even familiar products may contain new ingredients or be produced in facilities that handle allergens.

She added that ingredient lists are organized in descending order by weight, meaning the ingredient present in the greatest amount appears first. Understanding that format can help shoppers evaluate the nutritional quality of products and identify added sugars, sodium or other ingredients they may want to limit.

Another important aspect of food labeling is the grouping of spices and flavorings within ingredient statements. Blakeslee said federal labeling rules sometimes allow manufacturers to use broad terms such as “spices” or “natural flavors,” which can simplify labels but may leave consumers with questions about specific ingredients.

“Consumers who have sensitivities or allergies should contact manufacturers directly if they need more detailed information about ingredients,” she said.

Blakeslee noted that food labeling requirements can vary depending on the size of the business producing the product. Some small businesses may qualify for exemptions from certain labeling requirements, particularly if they produce limited quantities of food products.

Even so, she encouraged smaller food producers to include complete labels whenever possible to improve transparency and consumer confidence.

“Providing clear labeling helps build trust with customers,” Blakeslee said. “Consumers appreciate knowing exactly what they are purchasing and serving to their families.”

Nutrition facts labels also can help consumers compare products and make healthier choices, she said. Information about calories, serving sizes, fat, sodium and added sugars allows shoppers to evaluate how foods fit into their diets.

Blakeslee encourages consumers to take time to read labels carefully rather than relying solely on marketing claims placed on the front of packages. Terms such as “natural,” “low fat” or “multigrain” may not always reflect the overall nutritional value of a product.

“Reading the full label gives consumers a more complete picture of the food they are buying,” she said.

Much of the information shared by Blakeslee is based on the revised publication, What’s on a Food Label, available through the K-State Extension bookstore.

The publication provides detailed guidance on interpreting food labels, understanding allergen disclosures and using nutrition information to make informed purchasing decisions.

As consumers continue seeking healthier and safer food options, Blakeslee said education about food labeling remains an important tool for improving public health and food safety awareness.

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K‑State Extension is a short name for the Kansas State University Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the wellbeing of Kansans. Supported by county, state, federal and private funds, the program has county extension offices statewide. Its headquarters is on the K‑State campus in Manhattan. For more information, visit www.ksre.ksu.edu. K-State Extension is an equal opportunity provider and employer.