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EDITORIAL What’s on the Label?
CREDIT: PHOTODISC RED/GETTY IMAGES
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hen you are buying food, are you one of the 30% of shoppers (an estimate in the United Kingdom) who always read the labels, or one of the 20% who rarely or never give them a glance? Do you know what to make of them if you read them? Labels are meant to inform you and to help you to choose. But when you go shopping, how much time do you have to read about the differences between 30 types of chicken soup or 300 varieties of breakfast cereal? Consumers seem to want more and more choice, and consumer pressure groups definitely want more information on food labels. Choice and information are also attractive to regulators, because these options are less likely to be viewed as restricting individual freedom or stifling food industry innovation than the alternative of regulating food content. In the United States, labeling regulations are largely about the material content. In Europe, the method and place of production may also be specified in law, even if they make no material difference to the contents. This difference in approach is evident in the labeling of genetically modified (GM) foods. Whether the plant from which a food is made is GM is irrelevant in the United States, given its emphasis on overall content rather than process. But in Europe, labeling of foods containing DNA or protein from GM plants is mandatory, and legislation has now been extended to include purified derivatives such as glucose syrup and canola oil (but not products from animals fed on GM animal feed or products made with GM technology, such as cheese). Transatlantic differences in food labeling are also apparent when it comes to the biggest current challenge for food policy: obesity. Doing something about obesity is especially difficult for governments and regulators, because diet and lifestyle are in the territory of personal free