Label guides
Per 100 g and per 100 mL: useful estimates, with limits
How a common basis is calculated, and why the original serving should stay visible.
Read the details ↗Notes with sources
Label guides
A considered look at everyday foods and the labels behind them.
6 published items
Label guides
As packaged or as prepared? Keep one state throughout
Avoid combining values from a dry-food panel and a prepared-food example.
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Zero, not reported and less than: three different readings
Understand the table’s uncertainty markers instead of treating every empty space as zero.
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Ingredients and allergen statements are not the same check
Where to look on the current package, and why a missing website statement is not an absence claim.
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Total sugars and added sugars: read them separately
Why the two lines are related, and why adding them together gives the wrong reading.
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Start with serving size, not the biggest number
A practical order for reading two labels without overlooking the amount behind the numbers.
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