by Marion Nestle

Search results: smart choices

Oct 28 2008

New food rating label: a step forward?

Big Food companies have gotten together and agreed on a scoring system to identify “better-for-you” packaged foods (see below).  Thanks to my colleague in Copenhagen, Morten Strunge Meyer (MortenCopenhagen), for sending the link to the qualifying crieteria.  As is true of scoring systems in general, these are complicated and constitute a slippery slope.  Take sodium, for example.  The allowance is particularly generous (junk foods don’t taste good without it) – 480 mg per serving.  That means 479 mg qualifies and that’s still nearly half a gram.

Having one checkmark instead of the various ones run by PepsiCo, Kraft, and Unilever seems useful if – and only if – the criteria are stringent (which this one is not for sodium), and this symbol replaces all of the others.  Even so, this looks like preemption.  It’s voluntary and seems designed to head off a mandatory traffic light system (red, yellow, green)  that would warn people away from the worst junk foods.  It also preempts the FDA proposal to display the full number of calories per package.  Alas, this is a standard food industry tactic: preempt with something that seems better than what is currently available to stave off something that could be worse.


Dec 10 2007

Nutrition quality indexes: do we need them?

I’ve been meaning to say something about all the new methods for distinguishing foods on the basis of nutritional criteria. Companies like PepsiCo (“Smart Spot”) and Kraft (“Sensible Solution”) put those labels on products that meet nutritional criteria set up by the companies themselves. These criteria usually let lots of the company’s products qualify for the label. Hannaford supermarkets got independent nutritionists to develop criteria. When they applied these criteria to 27,000 products in the stores, only 23% passed the lowest screen and 80% of these were fruits and vegetables in the produce section. Bottom line: the minute you start processing foods heavily, the nutritional values decline. So now some academics are developing quality indices of one kind or another. You can read about this in last week’s New York Times. My friend Phil Lempert (“the Supermarket Guru”) also weighs in on these methods. He thinks the criteria will help consumers make better choices. I think a “better” junk food is not necessarily better. What do you think?