Food labels may not fully reflect what’s actually inside the package because of temporary relaxing of some requirements by the FDA during the Covid-19 crisis. A policy announced in May 2020 allows manufacturers to substitute or omit certain ingredients if they have problems securing them—without having to make corresponding label changes, as long as such “minor” reformulations don’t pose a health or safety risk or cause significant changes to the product.
This enables manufacturers to continue production in the face of possible supply-chain disruptions or shortages, which have occurred during the pandemic.
Not allowed as substitutions are the eight major allergens that, by law, must always be listed on food packages (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans), unless the manufacturer does update the label; other ingredients such as gluten and sulfites should not be used as replacements, either—though still other ingredients that may cause allergies or food sensitivities in some people could make their way into foods without label changes.
An unknown upshot is whether food companies will use this labeling flexibility as an opportunity to substitute cheaper ingredients. The policy is to remain in effect for the duration of the pandemic and perhaps longer if more time is needed for supply chains to return to normal once the virus is under control.
