The future of food labeling

The movement’s here to stay

January 17, 2013

California’s initiative to label genetically modified foods didn’t pass in the November elections, but that hasn’t stopped supporters from trying again — this time in Washington state. Not everyone is a fan of the idea; the Seattle Weekly, for example, disparaged the Washington campaign for its alarmist descriptions of GM foods. But it looks like the issue will make it onto the ballot in Washington.

Meanwhile, on January 1, India joined the list of countries (including Japan, Australia, and the European Union) that require GM labeling in some form – although critics noted that the label, a simple “GM,” doesn't say much.

Stephanie Fogel, a food-safety lawyer, thinks that the food-labeling movement will only continue to grow, comparing the movement to the campaign in the late 20th century against tobacco. Food producers, though, worry that too many labels could lead to consumer confusion — which is why labeling programs such as Animal Welfare Approved regularly try to explain just what all the labels mean.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice