The Perfect Sandwich Label
1. The perfect sandwich label will contain all of the nutritional information, ingredients list, and caloric content.
2. The perfect sandwich label will not be in a proprietary format that is only readable by one company's software.
3. The perfect sandwich label will not use a QR code to scan or any other kind of outdated technology to find nutritional information or ingredients list
4. The perfect sandwich label will contain a nutritional analysis that includes the following:
a. The amount of fat, protein, carbohydrate, and calories in the product.
b. Weight of the product before and after cooking (in ounces)
c. Cup size (cup) and measurement (fl oz, tsp)
d. Time required (In minutes) or cooking time (ounces per minute).
e. Temperature to cook at for 40 minutes of pressure cooking time
f. Cooking time under pressure to eat raw or as a salad greens option after 70 minutes of pressure cooking time
g. Cooling time under pressure to eat immediately after pressure is released
h. Cooking time without pressure to eat without pressure
i. Weight of the product before and after cooking (in ounces)
j. Pot size (quart,grams or cups)
k. Number of servings per container.
l. Weight of the product in a cup serving or one ounce serving (in ounces)
m. Nutritional information by ingredient is given in grams or ounces and cups or percentages as applicable to find how much each ingredient contributes to the sandwich as a whole.
n. Calories including whether or not it is a raw product and how many cups or ounces of raw product are in the container
o. Calories per serving, based on a 1 oz serving of the whole sandwich
p. If the sandwich is made with pita bread, then grams/carbs is given as well as calories for both the whole sandwich and by ingredient for each ingredient
q. Ingredients in part may be listed instead of calories by weight but should be separated by ingredients (e.g. Bread: 1% White Flour, 68% Water; Other Ingredients: High Fructose Corn Syrup)
r. Weight of final product if needed (grams, ounces, pounds).
5. The perfect sandwich label will not have a proprietary weight measure (e.g., grams, ounces) that only one company can read to find out the weight of a sandwich.
6. The perfect sandwich label will not use confusing names for the ingredients such as "fibrous meat" or "turkey breast".
7. The perfect sandwich label will not use ambiguous cooking instructions like "cook it" or "heat thoroughly".
8. The perfect sandwich label can be read and understood by customers who do not speak English as a first language or lack education in reading technical data sheets and charts.
9. The perfect sandwich has no questionable ingredients (e,g, high fructose corn syrup).
10 . The perfect sandwich label will use calories per serving in a way that allows customers to find the caloric content of their sandwich.
11. The perfect sandwich label does not have ingredients listed as sauces, seasonings, or "other".
12. The perfect sandwich does not contain any genetically modified ingredients (e.g., soy).
13. The perfect sandwich does not contain any toxic ingredients (e.g., trans fats).
14. The perfect sandwich label will list the following ingredients by weight and ingredient category:
a. Percentages are given unless it is essential for knowing patty size or nutritional content (e g carbs) where it does not matter know the exact amount of grams or ounces per serving;
b. Weight of each ingredient before and after cooking;
c. Cup size and measurement to measure the amount of food in one serving;
d. Weight of the ingredient in a cup serving or one ounce serving for ingredients that are listed as cups or ounces;
e. Calories per serving (package inserts should be used if available).
15. The perfect sandwich label will have the nutritional analysis shown as a graph with the following:
a. Regular products (no raw) have a weight chart at the end so you can see exactly how much food is in one serving;
b. Raw products have a weight chart so you can see exactly how much food is in one serving;
c. Cup and ounce servings are displayed as graphs to show the nutritional analysis per serving, where each ingredient's contribution to the sandwich is listed.
16. The perfect sandwich label will not use a term such as "natural" to hide the presence of unnatural ingredients (e.g., high fructose corn syrup).
17. The perfect sandwich label will not contain any unnecessary or artificial ingredients (e g high fructose corn syrup), especially when cheaper, more quality ingredients exist (e g sugar).
18. The perfect sandwich label will not have a proprietary nutritional analysis that reduces the nutritional value of the food by only listing calories.
19. The perfect sandwich label will not contain any unnecessary ounces per serving (e g "2 ounces of nuts" to replace 2 tablespoons).
20. The perfect sandwich label will not be in a proprietary format that is only readable by one company's software.
21. The perfect sandwich label does not use a world "locator" for the package where someone can map their food items based on geographic location and store for future reference (e g Google Maps).
22. The perfect sandwich has no excessive packaging as suggested in #20 above (e g "wrap it.")
23.
Conclusion:
The above criteria, based on a study of thousands of food labels in America and other countries, were developed by the Institute for Justice to help consumers "make wise choices when considering what foods to buy, how much to buy, and where to buy them." The criteria was also found useful in regulatory studies by governmental agencies. The Institute for Justice established the criteria on consumer use in 2005. In 2007 the Institute for Justice published an article ""Shopping Without Hunger: Why Americans are Snacking More Than Ever"."
The Information Technology & Innovation Foundation has also created a recommended set of label standards which is based on consumer research.