Completely overwhelmed with the many and varied food labels that are out there? Luckily food labels are regulated and manufacturers and distributors cannot make claims on their products that aren’t true. Here is a quick look at the meaning of some of the more common food labels that might get you scratching your head in the supermarket aisles.
Free range
The term free range on a food label means that the livestock has the freedom to roam outdoors, meaning a laying hen is not kept in a cage, and that the animals are housed in a barn or similar setting with doors and openings allowing the animal freedom of movement.
Organic
Organic animals/livestock are raised on pastures where no pesticides or fertilisers have been used or are present in the soil. The animals are also fed certified organic feed and are not given any growth hormones or antibiotics. This would apply to organic dairy and egg products as well. Grains and other food that are organic have been grown without pesticides or the aid of fertilisers. Organic products must be certified as such under the Agricultural Product Standards Act.
Low/reduced fat
A product is considered “low fat” when it contains less than 3g of fat per 100g of serving or 3% of fat or lower. Reduced fat products contains at least 25% less fat than similar regular products, but are not necessarily low in fat, that is it does not necessarily have 3% or less of fat.
Light/lite
A product marked as “light/lite” is not necessarily low in fat or suitable for inclusion in a special diet. In South Africa a product can be marked as “light” if it contains 25% less kilojoules that the original or another comparable product.
High fibre
Fibre is essential in any diet and products with a fibre content of at least 2.5g of fibre per 100g serving is a good choice. The fibre content or products labelled as “high fibre” has between 4.8g and 6g of fibre per 100g serve.
Sources
www.discovery.co.za
www.gabisteenkamp.co.za
www.mh.co.za
www.nestle.co.za
www.readersdigest.co.za
www.virginactive.co.za