As a distributor of packaging supplies, it’s important for us to keep up with new trends and information. The February 2011 edition of Prepared Foods features an editorial called “Nutritional Packaging Ratings and Goals”.  It discusses how the Institute of Medicine issued a report in October 2010 discussing the advantages and disadvantages of current front-of-packaging (FOP) labeling.  Here are six of the conclusions that this report disclosed:

1)      FOP labeling is best geared toward the general population. However, the committee recognized that an appropriately designed system may be useful for determining products that may be marketed to children.

2)      The most useful primary purpose of FOP labeling would be to help consumers identify and select foods based on the nutrients most strongly linked to public health concerns for America.

3)      Regardless of the type of FOP system, it would be useful to declare calorie and serving size prominently in FOP labeling.

4)      The most critical nutritional components to include in FOP labeling are calories, saturated fat, trans fat, and sodium.

5)      There is insufficient evidence at this time to suggest that including the following nutrients would be useful in all types of FOP labeling: total fat, cholesterol, total carbohydrate, total or added sugars, protein, fiber, vitamins and minerals (other than sodium).

6)      Several options exist for setting criteria for two types of rating systems, nutrient-specific information and summary indicators based on nutrient thresholds, but further testing of consumer use and understanding is required to assess their overall viability.

Here at Nelson-Jameson, we are unable to say what or how much should be displayed on FOP labeling, but what we are able to help out with are the supplies and products you need to create your labeling. From stretch wrap and tape, to cheese liners and branding ink, we are a resource for your packaging needs.

For additional insight into this topic, please read the full article at