An official website of the United States government.
USDA, Agricultural Marketing Service
A Guide to AMS Grade Shields, Value-Added Labels, and Official Seals
General Information and Resources for Food Labeling
HHS, Food and Drug Administration
Informative factsheet with recommendation for increasing folate and folic acid intake.
DHHS. FDA. Center for Food Safety & Applied Nutrition.
FDA's Food Labeling program develops policy and regulations for dietary supplements, nutrition labeling and food standards, infant formula and medical foods. Also conducts scientific evaluation to support such regulations and related policy development.
DHHS. Food and Drug Administration.
Comparing items using the food label can help you to choose the best value for your health. Learn about the percent Daily Value, how to decipher confusing claims, and more. Also in PDF|7.81 MB.
DHHS. NIH. NHLBI. National Cholesterol Education Program.
Provides guidance for reading the nutrition information on the food label.
Mayo Clinic.
This interactive guide to the Nutrition Facts label helps you understand what you're eating so that you can make healthier choices.
U.S. Food and Drug Administration.
This presentation was developed to help health educators understand the science behind the recent changes to the new Nutrition Facts label.
DHHS. FDA. Center for Food Safety and Applied Nutrition.
The FDA is responsible for assuring that foods sold in the United States are safe, wholesome and properly labeled. This guide addresses the most frequently raised food labeling questions using a question and answer format.
U.S. Food and Drug Administration.
Explains the FDA front-of-packaging initiative, providing current information and FOP materials.
DHHS, FDA, Center for Food Safety and Applied Nutrition
The U.S. Food and Drug Administration's final rule establishes compliance requirements for fermented and hydrolyzed foods, or foods that contain fermented or hydrolyzed ingredients, that bear the “gluten-free” claim. The final rule, titled “Gluten-Free Labeling of Fermented or Hydrolyzed Foods,” covers foods such as yogurt, sauerkraut, pickles, cheese, green olives, FDA-regulated beers and wines, and hydrolyzed plant proteins used to improve flavor or texture in processed foods such as soups, sauces, and seasonings.