California shoppers may soon notice new labels on grocery products aimed at identifying items that aren’t ultra-processed. This initiative comes from a bill, AB 2244, introduced by Rep. Jesse Gabriel.
The proposed law plans to establish a “California Certified” label for manufacturers that meet specific criteria indicating their products aren’t ultra-processed foods (UPF). The intention is to make it easier for consumers to choose healthier options. Grocery stores would be required to display these products prominently, ideally in busy areas.
According to Gabriel’s office, this seal would be a pioneering effort in the United States.
This label not only educates shoppers but may also push manufacturers to adjust their recipes to gain certification. By definition, ultra-processed foods generally have high sugar, salt, and fat content, alongside additives like emulsifiers and preservatives.
Gabriel noted, “You don’t need a PhD in chemistry to understand what parents are feeding their children.” He believes that while inaction persists at the federal level, California is proactively addressing the risks tied to ultra-processed foods.
The aim is to have the bill on Governor Gavin Newsom’s desk by summer’s end, as Gabriel expressed to STAT News.
He believes the proposal offers a market-based solution to tackle the issues posed by ultra-processed foods, enhancing consumer choices and driving innovation without outright bans on any products.
Gabriel mentioned in a conversation with Politico that introducing this label is a logical progression in managing ultra-processed foods found in grocery stores. He believes this approach is beneficial because it promotes consumer choice and innovation.
The definition of UPF remains a topic of debate, but it usually refers to foods subjected to several industrial procedures. Dr. Jeffrey Craft, a bariatric surgeon, explained that these methods are meant to ensure these foods are safe for consumption, often leading to items that are significantly modified to prolong shelf life.
Gruel, a California-based chef, raised concerns about the absence of standardized definitions for UPF, suggesting it might let regulators mislabel products. He advocated for clearer ingredient labeling instead of subjective certifications that might misrepresent food quality.
In his opinion, there’s a risk that larger food companies could exploit this label, potentially classifying less healthy options as acceptable under vague definitions.
