Food Label Mistakes and How to avoid them

Do you know why food labels are important? Understanding food labels helps customers make informed choices about the food they buy. They inform consumers about the content of the food and help them to make healthier food choices, such as selecting food items low in fat, sodium and avoiding allergen foods. With the use of technologies like Vision AI, food manufacturers can ensure their products are labelled correctly and in compliance with regulatory requirements. In this blog we will discuss common food label issues.

 The common food label errors are:

Incorrect ingredient list

Problem: Listing ingredients incorrectly or leaving out key components.

How to avoid: To avoid listing ingredients incorrectly or leaving out key components, follow a systematic approach to reviewing and double checking the ingredient list against actual contents. Cross check each ingredient with the preparation instructions to confirm that nothing misses out. Finally reviewing the ingredient list with a second person helps you avoid any food label issues. By implementing these practices, you can reduce errors and ensure a complete ingredient list.

Misleading health claims

Problem: Making exaggerated or unverified health claims on the label.

How to avoid: To avoid making exaggerated or unverified health claims on the label, include sentences that are based on credible scientific evidence and adhere to regulatory guidelines for health claims. Refer to health authority websites or credible studies to verify the health claims. Avoid phrases like “cures,” “prevents,” or “guarantees” without reliable proof, as these can mislead consumers and violate labelling regulations.

Incorrect serving size information

Problem: Misleading serving size that impacts calorie count and nutrition values.

How to avoid: To avoid misleading serving sizes that impact calorie count and nutrition values, ensure that serving sizes denote typical consumption. In order to determine appropriate serving sizes, use standard measurement guidelines set by regulatory bodies. Then calculate nutritional values based on these measurements. Clearly label the serving size on the package. Using signs or examples helps consumers understand serving sizes.

Missing nutritional information

Problem: Omitting essential nutritional facts, such as calories, fats, or sugars.

How to avoid: To avoid omitting essential nutritional facts, such as calories, fats, or sugars, carefully follow regulatory guidelines for nutrition labelling to ensure all required information is included. Collect accurate data on nutritional content with the help of reliable analysis methods. Double check the nutrients before finalising labels, ensuring no information is omitted. Conduct regular label reviews to account for any formulation changes that may affect nutritional content.

Incorrect use-by or expiry dates

Problem: Incorrect dates lead to confusion about product freshness and safety.

How to avoid: To avoid incorrect use-by or expiry dates that could confuse consumers about product freshness and safety, establish a clear and consistent method for determining accurate dates based on product testing. Follow a strict labelling protocol and train staff to calculate dates in order to ensure accuracy. Test food samples under various storage conditions to confirm that they maintain quality and safety until the labelled date.

Confusing allergen information

Problem: Not clearly labelling common allergens like nuts, gluten, or dairy.

How to avoid: To avoid clear labelling of common allergens like nuts, gluten, or dairy, implement a standardised allergen labelling procedure that follows regulatory guidelines. Assess each ingredient and any cross-contamination risks in the production process to identify all allergens present. Use readable fonts and symbols on the package to highlight allergens in the allergen information section. 

Poorly designed or illegible fonts

Problem: Using small or hard-to-read fonts that make it difficult to understand the label.

How to avoid: To avoid using small or hard-to-read fonts, prioritise readability by choosing clear and legible fonts. Always maintain a minimum font size that meets regulatory standards. Ensure sufficient contrast between text and background colours and organise text with ample spacing. Use bold and highlighted text for allergens and nutritional information, to make them easily noticeable.

Failing to follow regulatory guidelines

Problem: Not adhering to local or international labelling regulations.

How to avoid: To avoid not adhering to local or international labelling regulations, research and stay updated on labelling requirements specific to each region where your product will be sold. Understand all the necessary information by consulting official regulatory sources. Create a compliance list based on these guidelines and review it carefully for each product label. 

Inaccurate calorie counts

Problem: Providing incorrect calorie counts that mislead consumers.

How to avoid: To avoid providing incorrect calorie counts that mislead consumers, ensure that nutritional information is calculated using accurate methods. Double-check the measurements and conversions for each ingredient to ensure they indicate the true calorie count. Update the calorie count whenever there is a change in the product’s recipe or formulation. Conduct periodic audits of your nutritional data to verify its accuracy and compliance with local regulations.

Confusing product names or description

Problem: Using unclear or vague product names that confuse consumers about what they’re purchasing.

How to Avoid: To avoid confusing consumers with unclear or vague product names, choose products with names that are simple and specific. Avoid products with technical jargon and overly creative names that mislead consumers. Focus on products with names that clearly communicate the product type. Conduct consumer testing to identify any misunderstandings or confusions to ensure transparency.  

In this blog we have discussed common food label errors and methods to avoid them. Proper food labelling is required for consumers to make informed decisions about the food items they buy. Labelling includes all the details such as nutrition details, how to safely handle and consume food and protects consumers from false and misleading claims. Regularly assessing product names, ingredients, nutritional information and allergens, manufacturers can avoid common food label mistakes.

Cresco Safe is a food safety and HSE company with a vision of providing services with perfection and excellence. The professionals in our team ensure compliance with regulations by offering a wide range of services for our clients’ needs. We also offer a food safety course in Dubai, made to train individuals and businesses with essential knowledge to maintain the highest standards of food safety.