In 1990, the Nutrition Labeling and Education Act (NLEA)¹ was enacted, mandating numerous changes in food labeling. Before that time, nutrition labeling on food products was voluntary, except for those that contained added nutrients or carried nutrition claims. As Americans became more interested in nutrition, food label regulations were revised to provide nutrition information that would help consumers make more informed food choices to meet national dietary recommendations.

The US Food and Drug Administration (FDA) published final rules implementing the NLEA in 1993. The labels of most packaged foods were required to feature the new "Nutrition Facts" panel.² Labeling is voluntary for fresh fruits and vegetables and raw meat, poultry, and seafood. For these raw foods, nutrition information may be printed on the package or on pamphlets or posters displayed near the food in the supermarket. Food labeling is regulated by the FDA, with the exception of meat and poultry products, which are regulated by the US Department of Agriculture (USDA).

In 2016, the FDA published regulations revising the Nutrition Facts label format, updating the Daily Values, modifying requirements for determining serving sizes, and updating the mandatory declared nutrients taking into consideration nutrients of public health significance and information needed to help inform dietary choices. The compliance date for these new regulations was January 1, 2020. These regulations constitute the most significant changes to the Nutrition Facts label since it was developed in 1993.

The new Nutrition Facts label now requires declaration of "added sugars" and replaces the previously required vitamins and minerals vitamin A, vitamin C, calcium, and iron with vitamin D, calcium, iron, and potassium.