Dietitian and nutritionist Abby Langer‘s article in Huffington Post Canada gives an assessment of the upside and downside of the new nutrition label changes.
As a dietitian, Langer feels it’s good to have standardized serving sizes specified on the labels. These will be given according to the food type, meaning serving size will be the same across all brands and types of cereals, for instance, per one cup.
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Furthermore, Langer points out that the label will clarify the amount of sugar present in an item. To date, sugar is hidden in products under different names, however, the new label will group all sugar-containing ingredients on one section of the label.
The design and look for the label itself are also set to change. Writing on the label and ingredients’ list will be made bolder, all calories will be piled on at the top so they are easier to locate.
As for the downside of the label changes, Langer points out that there is no indication about added sugars in the food and the per cent daily values are still confusing for most consumers. She explains that most people do not realize DVs are based off a 2000-calorie intake diet, so this DV does not apply to those who require more or fewer than 2000 calories a day.
Also, in Langer’s opinion, improving labels may or may not lead to any change in how people eat, and there needs to be an emphasis on individual nutrients instead of overall food quality.
