4 Ways To Make Professional Food Labels

4 Ways To Make Professional Food Labels

According to a study of 2,000 people by OnePoll that was commissioned by my company, 75% of respondents noted that if the term “organic” was used in product marketing, they were more likely to purchase it, and nearly 60% would be attracted to an item that was labeled “all natural.”

The survey also found that about 20% of respondents have full trust in organic food labels for products, with 57% having only partial trust.

Organic Food Is Getting Popular

Other studies reported by the Pew Research Center underscore these findings: Americans’ desire for organic food has grown steadily over the past few decades, and the majority of Americans buy food based on product labeling.

Non Gmo, Hormone Free, All Natural, What Are These Terms?

Today, I’ve observed consumers are bombarded with buzzwords — such as “organic,” “non-GMO,” “hormone-free” or “all natural” — as they stroll up and down the grocery store aisles.

It’s true that brands are under intense pressure to sell and move their products off the shelves. Trendy words and marketing catchphrases can help attract consumers, but these phrases that imply a product is healthy (when it really isn’t) can create confusion for the purchaser and blur the lines between what is accurate and what isn’t.

  1. Focus on the long term – not fast sales – A label can sell your product, but it can also affect your reputation. Think carefully before you add the latest buzzwords to your labeling. Make sure it actually relates to your product and that the information is accurate. It’s more valuable to attract a loyal customer versus just a one-time buyer.
  2. Dont Lie or Make False Claims on Your Labels – There have been cases of brands making fraudulent claims that their food is “organic.” This is why accurately describing your products on labeling is critical.
  3. Make Your Labels Clear to read – It’s important to communicate messages about your product clearly and truthfully. For example, when buying something simple, such as a carton of eggs, the consumer is often faced with a variety of terms: “organic,” “cage-free,” “free-range,” “pasture-raised” and “certified humane.” If you aren’t familiar with what these terms mean, it’s challenging to understand the differences in these labels. I believe the current food market creates an environment that makes it difficult for consumers to understand the intricacies of the industry, which tends to keep things complicated.
  4. Work to Gain Consumers Trust, Not sales – If what you say today sells your product but results in losing the trust of your customers, they won’t be returning. While the trendy phrases found on labeling might initially attract new customers, repeat customers will not be guaranteed.

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The FDA Wants To Make Date Labels On Food Labels Easier To Understand

The FDA Wants To Make Date Labels On Food Labels Easier To Understand

About 1/3 of Americas Food ends up in the trash. Totaling a whopping $161 billion a year in food waste.

The U.S. Food and Drug Administration recently sent a letter to food industry leaders urging them to standardize the phrase “best if used by” on packaged food labels.

“Imagine this: You go to your favorite supermarket and come out with three bags full of groceries,” Frank Yiannas, the FDA’s deputy commissioner for Food Policy and Response, said in a prepared statement. “Before you get in your car, you toss one of those bags in the garbage. Sound ridiculous? Of course it does, but that’s in essence what food waste looks like every day across our country.”

Further complicating the decision of whether a consumer should throw out expired food is the inconsistent language used on date labels, whether it’s “use before,” “sell by” or “expires on.”

This confusion contributes to about 20 percent of household food waste, according to the FDA.

“Best if used by” is the preferred language, since determining a food’s peak freshness isn’t an exact science. However, the idea is that the food can still be eaten after that date, even if it’s a little bit past its prime.

“Reducing food waste is a shared responsibility, and consumers have an especially important role to play,” Yiannas said. “The FDA is committed to providing the information they need to make safe and sound decisions for their family. Food is too important to waste.”

Source

2 million pounds of P.F. Chang’s frozen food meals recalled

2 million pounds of P.F. Chang’s frozen food meals recalled

LOS ANGELES – Nearly 2.1. million pounds of P.F. Chang’s frozen food meals have been recalled due to “misbranding and an undeclared allergen,” the U.S. Department of Agriculture’s Food Safety and Inspection Service announced on Saturday. 

The products subject to recall are the P.F. Chang’s Home Menu Chicken Pad Thai and Chicken Fried Rice, produced between Oct. 1, 2018, and April 11, 2019, with “best by” dates of Sept. 26, 2019 through April 5, 2020. 

These products contain milk, a common allergen, which the product label fails to declare. This is common with many custom food labels and milk labels in the food industry.

The error was discovered during a routine label verification check by Conagra Brands, Inc., the Arkansas-based packaged foods company that owns P.F. Chang’s Home Menu Brand. The recall only affects P.F. Chang’s Home Menu Brand products, and does not include any product sold at P.F. Chang’s restaurants. 

The USDA is concerned that some of these products may have already made their way into consumers’ freezers and is urging anyone who has purchased these products not to consume them.

USDA Report

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