We Redesigned Food Labels to Serve Up Real Value
Food labels are inadequate: The ingredient list is teeny and hidden, nutritional information is sparse, and some certifications are of questionable value. It’s difficult to make healthy or sustainable choices.
Sure, the US Food and Drug Administration updated the nutrition facts label this year to highlight added sugars, but we need to take things even further—with bold design ideas drawing from up-to-date science. Marion Nestle, a nutrition professor at New York University, wants to see a traffic-light system that tells consumers when products are green (nutritious), yellow (not so nutritious), or red (nutritionally void). And toxicologist Alan Goldberg is working to create a label that grades the overall ecological and ethical quality of food products. So we’ve listened to the experts, read the research, and created our own info-packed label of the near future. Read it and eat.
This article appears in our "How to Eat Now" package from the August 2016 issue.
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Ingredients and Nutritional Value
Making the information hierarchy more clear and providing a bold nutritional rating would help consumers make smart choices in the grocery store aisles.
Freshness
These strips change color to indicate freshness over time. One company makes labels with smart ink that reacts to changes in CO2 and temperature.
Grades
We’d add letter grades to Nestle’s traffic-light system to show customers just how red those packaged, sugar-coated choco-crunch-’ems really are.
Ingredients
Any food scientist or package designer can engineer a product that looks yummy, but the visuals can distract from what’s actually in the food. Moving up the ingredients list will make it easier for customers to scan.
Vitamin E, Magnesium
We need to add more nutrients to labels, including vitamin E and magnesium, which protect us from free radicals, build bones, and keep blood and muscles healthy.
Sustainability
To highlight sustainability---for the environment and our own health---we need a label that rates foods on factors like allergens and animal welfare.
Ethics and Safety
This panel evaluates the overall ethical, ecological, and medical quality of a product—factors that can go beyond your personal health. (We are showing several potential icons here, not just those that apply to cereal.)
Allergens
Allergies (like to peanuts) are on the rise. Different icons could indicate the presence (or absence) of other common allergens and whether a food is kosher.
Food-borne Illness
Items at lower risk for transmitting pathogens like salmonella get a “germ-safer” icon, while riskier items like raw chicken or fish get a different symbol.
Glycemic
Foods that don’t have a dramatic impact on blood glucose levels will be certified by the FDA as having a low glycemic index.
Environment
This is where you’ll find certifications like USDA organic, a “Water Wise” icon, and a sustainably farmed or fished label.
Seafood
The Marine Stewardship Council already offers an icon for seafood products that meet standards for sustainability.
Organic
These foods are free of synthetic fertilizers and pesticides. For meat, organic also means no antibiotics or hormones and an organic diet.
Welfare
This will measure how a product impacts animal and worker well-being.
