Anatomy of an Ingredient Label

Ingredients | APPLIED SCIENCE

Food Technology Magazine | Article

Wes Schilling and Sawyer Wyatt Smith

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About the Author

Wes Schilling, PhD, is a professor in the Dept. of Food Science, Nutrition and Health Promotion at Mississippi State University ([email protected]).

Sawyer Wyatt Smith is an MS student in the Dept. of Food Science, Nutrition and Health Promotion at Mississippi State University ([email protected]).

In This Article

  1. Labeling
  2. Meat and Poultry
  3. Sauces and Dressings
  4. Food Ingredients and Additives

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