By Auburn University
The U.S. Food and Drug Administration (FDA) recently updated its criteria for foods labeled “healthy.” The proposed change is based on current nutrition science and prioritizes healthy dietary patterns, continuing from the FDA’s overhaul of the Nutrition Facts panel in 2016. Xaq Frohlich, assistant professor of history at Auburn University, explains why and how “healthy” food label criteria has changed over the years.
Frolich’s research focuses on the historical intersections of science, law and markets, and how they have shaped our understanding of food, risk and responsibility. His book, “From Label to Table: Regulating Food in America in the Information Age,” will be published by the University of California Press in 2023.
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