Why food ingredient labels are so hard to read I want to know Oh no, no link in. what I am eating. That should not be difficult. Yet almost every time I pick up a packaged food, I find myself squinting, turning the box, and hunting for better light just to read the ingredient list. […]
WHAT THE FONT? Why food ingredient labels are so hard to read Read More »
There was a time when food spoiling was normal. Milk went sour. Bread molded. Meat had a short window before it became unsafe. Spoilage wasn’t a flaw in the system — it was a signal that food was fresh, local, and closely tied to season and proximity. Today, that signal has been engineered out. Modern
Preservatives: What They Prevent — And What They Cost Read More »
One of the most surprising realities for many people is that natural and artificial flavors can be chemically identical. The difference often lies in how the compound was obtained, not how it behaves. A flavor molecule derived from a plant and one synthesized in a lab may interact with taste receptors—and the body—in exactly the
Natural Flavors: What That Label Really Means (and Why It Matters) Read More »
If you walk down just about any grocery store aisle, you’ll spot the word “natural” plastered everywhere. You’ll see it on chips, granola bars, soda cans, yogurt cups, chicken packaging—you name it. Most folks reading those labels get a pretty strong impression: If something’s natural, it’s going to be healthier, less processed, and probably a
Natural Foods: When ‘Natural’ Means Nothing — And When It Actually Matters Read More »
Food packaging is filled with language designed to signal safety and quality. Terms like clean label and organic are often used interchangeably, but they do not mean the same thing. The difference matters because one is regulated by law and the other is largely a marketing concept. This article explains what clean label and organic
Clean Label vs Organic What the Labels Really Mean Read More »
