It seems like more and more labels are being used on food these days and are leaving consumers with only a vague sense of the meanings. Natural? Does anyone really know what “natural” means anymore? (Not synthetic food from a test tube???) Does “Organic” and “Free range” mean what it used to mean? And some labels in the meat industry are downright and utterly confusing: “Air-chilled?” “Naturally enhanced?”
Unfortunately, it’s all marketing ploys to win over the consumer — although, does “Air-chilled” and “Naturally enhanced” sound as creepy to you as it does to me?
Salon.com has a great article that helps break down the meanings behind the labels used in the chicken meat industry. Check it out:
http://www.salon.com/food/food_advice/?story=/food/francis_lam/2011/01/20/what_chicken_labels_really_mean
