The FDA is examining whether use of the term “fresh” on product labels is truthful and not misleading when applied to products produced using new food processing technologies that help prolong the characteristics associated with freshness in consumers’ minds. Testifying at an FDA meeting, NFPA’s senior director of Food Labeling and Standards Regina Hildwine said, when it comes to food labeling, “fresh” does not necessarily mean the same as “raw.” The time from farm to table dictated by modern agriculture, food distribution and marketing means that nearly all foods are treated in some way.
“‘Fresh’ could mean that the food product is recently harvested or recently prepared, or that it possesses certain nutritional attributes or other properties, such as color or aroma, that are associated with recently harvested or prepared foods,” she said. Hildwine called for amendments to current labeling requirements to accommodate new technologies.
