Have you read anything in the news lately about childhood
obesity, Jose Canseco and steroids, or fat free foods? Where is
the truth in any of that?

If only we lived and shopped in a pure world where labels told
the whole truth and nothing but the truth. But while consumers
rely on labels to make wise nutritional choices, food manufacturers use labels to sell their product. Remember when we used to read the label before making an informed purchase decision.

The two functions of a label — providing accurate information and enticing someone to buy the product — conflict and send mixed messages.One the one hand we read buy me and on the other is this product good for me?

Labels can be misleading, especially if you don’t learn to read between the lines and examine the fine print. today’s labels are very complex with statements that make claims or tout benefits that may not be true.Knowing what the words on the label really mean is a big step in learning to make nutritious and the right choices at the supermarket.

Through the years, the Food and Drug Administration (FDA) has
attempted to make sure that the food products made available to
the American public are safe for consumption. For most, the
likelihood of suffering a food or drug related illness is remote. That was until bio-terrorism threats reared its ugly head.

Yet, for those with specific food allergies or unique health
conditions, proper labeling on products is imperative in order to avoid potentially dangerous situations. The addition of
supplements and additives to food products poses another risk to consumers if it is discovered that the substance in question is harmful. It is therefore extremely important that consumers are made aware of specific dangers associated with food and food products, through accurate labeling, published warnings and their own investigation. Think about all the food products lately that have been recalled due to mislabeling at the manufacturers.

Here are a few popular product statements to consider:

No sugar added or low carb
The FDA has rules about labeling claims that specifically bar the use of “low” such as low-car yet it has not established a
standard for “low” for an ingredient or nutritional element (such as the standard for low fat)… So claims of low-carb on labels right now are actually illegal.

No MSG
MSG is sometimes hidden in food with labels that say “No Added
MSG” and “No MSG.”
Find out more at http://www.truthinlabeling.org/index.html

Got Milk? Well, is it really all its cracked up to be?
The latest claims are touting drinking milk as a way to lose
weight.
See http://www.stoplabelinglies.com/ and decide for yourself.

100% natural! Natural what?
A product label will state: “made with 100% natural ingredients,” or “made with 100% organic ingredients.” The “100%” claim often refers to one or two ingredients, which are “100% natural” or “100% organic” even if other ingredients are synthetic. So the bottom line is what is “natural” when it describes a product?

“Unscented” Yeah right, ever use any of these products?
That unscented product is many times worse that the scented variety. Anyway unscented is a misnomer — it does not mean “without chemical fragrances.” If an item is labeled “unscented,” it may contain a masking fragrance (which is a chemical fragrance designed to “block” the smells of other chemicals in the product) and additional toxic chemicals.

So the question remains — When is a product packaging misleading in its descriptions and are the manufactures deliberately deceptive? No one knows for sure. Let the buyer beware! It’s up to you the consumer to read the labels and make an informed decision as to the true benefits of a packaged product. Remember most products carry an 800 number on the package thatyou can call and ask about the product itself.

Part #2

6) Food safety is becoming paramount.

What this means to you: No longer are the words tampering and bio
terrorism buzz phrases. They are facts of life. Product integrity
will become increasingly important to consumers. New packaging
ideas have been developed in response to growing food
manufacturer fears about food safety and tampering. Packaging is
likely to perform a key role in establishing and maintaining
consumer confidence.

7) Environmentally friendly biodegradable packaging is another
growth area, reflecting consumer and retailer awareness of the
issue of waste disposal.

What this means to you: A large number of packaging firms are
launching products made of 100 per cent recycled materials. There
is increasing evidence of biodegradable inks on the market. All
it takes is a few early adapters to make huge swings in the use
of environmentally friendly materials. Remember how quickly the
market changed when McDonalds switched from an EPS clamshell to a
paperboard product? Literally overnight, the entire packaging
climate changed.

Niche markets for products are being created. Niches that are
large enough to be very profitable.

What this means to you: New products are being introduced for
specific target markets. No longer can one product capture the
majority of a consumer segment. Many of these markets are obscure
but very lucrative. Innovation is continuing at a rampant pace.
Look for new and previously untapped markets. Two growing areas
are products marketed to women and boomers.

Important Info:

The over 50 market is the hottest market for prestige products.
With 76 million U.S. boomers born between 1946 and 1964, the
potential for profit and growth are enormous. Every seven
seconds, someone is turning 50 years old. Baby boomers will push
the number of 50-and-over adults to more than 108 million by
2015.

9) Look for the continued growth of dual purpose products.

What this means to you: Growth can come from unlikely areas.
Markets that were once strong have become so diluted they have
become unprofitable. Whether you call if “phood” or
pharmaceutically engineered and enhanced food, this category is
hot. Explore all of the new product introductions that fall under
these parameters.

Important Info:

The New U.S. “Phood” Market: Functional, Fortified, and
Inherently Healthy Foods and Beverages

What You’ll Get in this Report

The New U.S. “Phood” Market–Functional, Fortified, and
Inherently Healthy Foods and Beverages makes important
predictions and recommendations regarding the future of this
market, and pinpoints ways current and prospective marketers can
capitalize on current trends and spearhead new ones. No other
market research report provides both the comprehensive analysis
and extensive data that The New U.S. “Phood” Market–Functional,
Fortified, and Inherently Healthy Foods and Beverages offers.
http://www.packagedfacts.com/pub/1020433.html

10) Competition will continue unabated.

What this means to you: Today’s market leader may be tomorrow’s
out of business company. Keep abreast of changing technology and
innovation is the key.

It’s a Saturday night, the restaurant is full, the food service kitchen is humming. Employees are focused on serving their customers as quickly as possible. There’s not much time now for thinking about safety. However, food service safety is a bottom line to any successful business. Regardless of the restaurant’s reputation or customer satisfaction, a focus lacking in food service safety can lead to serious employee injuries as well as food safety.

A company that has an active safety program not only realizes a reduction in workers’ compensation costs but also an increase in employee productivity. Customers benefit from consistent food quality, timely service, and improved company reputation.

To fully realize these goals, a thorough hazard assessment should be conducted. The assessment will identify and analyze all injury-producing conditions and instruments in the workplace. The assessment also includes determining where new controls or work practices will benefit the goal of injury prevention and workplace safety.

Slips, trips and falls

According to the Bureau of Labor Statistics, sprains, strains and tears were the leading cause of non-fatal injuries in 2005. Of the more than 500,000 injuries, many resulted in fractures, back injuries, head traumas, and other injuries. When translated into dollars, the average cost of a sprain/strain injury was $15,757 reflecting medical and indemnity. It goes without saying, preventing slips, trips and falls boils down to good housekeeping. Employers should purchase “Caution: Wet Floor” signs, grease-resistant and slip-resistant mats and slip-resistant shoes. The easier it is for an employee to clean up a spill, the more likely they will do it.

Burn Injuries

Even the smallest of burns can make performing every day kitchen functions painful and even impossible. Annually, thousands of burns can be linked to the foodservice. Employers should identify tasks which expose employees to steam, hot oil and high temperatures. Heat-resistant aprons, and oven mitts provide the best defense for employees.

Burns most often occur when:

Management has not properly trained or informed employees on safety rules

Employees ignore the safety rules or take shortcuts

Employees become laxed in their job and take unnecessary risks

Illness, tiredness, or addiction affect an ability to concentrate

Proper Lifting

Training employees to properly lift and move heavy loads also greatly reduce the risk or injury. It will also save employers from costly lawsuits or medical fees. In addition to training employees on the correct way to lift heavy objects, employees should also use dollies or carts to do the lifting work for them, ask a buddy to assist him or her, and clear the path of obstacles.

Preventing Cuts and Lacerations

On a typical busy night, a local food service kitchen may resemble a juggling knife act. Necessary for any food service establishment, knives are one of the major causes for work-related injuries. In an effort to reduce the hazard of knife injuries, consider the following:

Evaluate different knives that could be used in the workplace

Involve employees and seek feedback

Test knife options appropriate for the task

Specify which task is completed with which knife, when sharpening is needed and where knives should be stored

Employee training is key regarding work practices with knives. Brief small group training sessions could focus on the proper use of one type of knife or knife safety in general. Most food service establishments also utilize equipment such as meat slicers, cutters and grinders. Companies should be aware of state and federal laws which prohibit those under 18 years of age from setting up, operating, cleaning or repairing such equipment.

Also important is the training of employees on the correct use of utility knife box cutters when opening supply boxes and food shipments. Product damage as a result of careless box cutting accounts for millions of dollars in loss for businesses each year. Razor blades or broken pieces from box cutter blades can also contaminate products, resulting in potential hazards for consumers. Recently, a customer of a Bradenton, Florida, McDonald’s restaurant reportedly found a razor blade in her breakfast sandwich. Reports did not indicate how the razor blade got there, but one TV report mentioned that box cutters were used to open cartons of food supplies.