The L.L. Bean flagship (and giant duck-boot statue). Photo: John Greim/LightRocket via Getty Images. By now you’ve heard the news: L.L. Bean no longer offers a lifetime guarantee on its products (instead, returns will be accepted within a year, with exceptions evaluated on a case-by-case basis). While a few bad apples ruined it for the rest of us, there are plenty of other brands similar to L.L. Bean that do offer lifetime warranties. To help you find alternatives to those duck boots or backpacks, we went in search of dupes for some Bean favorites that’ll be guaranteed for life — within reason .
Canned Food Shelf Life – Is It Really Safe One Day And Then Bad The Next? Are you getting ready to throw out that can of green beans just because it’s a week past its “best by” date? Maybe you should. Why chance eating something that could make you sick? If the label says it’s past its prime then IT’S EXPIRED. Right? In normal times, that’s fine. I won’t challenge that logic. It’s hard to argue taking extra risks if the upside will only amount to a couple of dollars saved.
I’m right there with ya. But what about when times ? Would you be so quick to toss your “expired” can of green beans if food was as scarce as ? After SHTF, those “best by” date guidelines won’t matter. Trust me, . What if that can of “past its prime” green beans was the only food you came across for 3 days.
What if that same can of green beans meant food for your starving family? You’ll still toss that green bean can in the trash, but it will be entirely empty of all its delicious contents. You will eat it and it will taste amazing. And what about the chance of getting sick? There’s still that risk, but depending upon several factors, that risk is way overstated. As A Way To Introduce You To Skilled Survival, We're Giving Away Our Family First Food Planning Guide.
To Get Your FREE Copy Of It. Are Best By Dates An Exact Science? The simple answer is NO. How can they be? There are too many variables outside of a food manufacturer’s control to come up with a reliable expiration date science.
The 2 main variables that affect canned food’s storage shelf life are: 1 – Temperature exposure Extremely high temperatures will compromise most foods. Unless you are turning grapes into raisins or actually cooking your food for consumption, you . What’s worse is large temperature variations. Food left in high temperatures, then low temperatures, and then back to high temperatures, its shelf life will be compromised.
Unheated, uninsulated garages or attics = terrible storage locations. 2 – Can integrity The second variable to watch out for is can damage. If a can was dropped, crushed, or dented in any way then the integrity of the can comes into question. Damaged cans may have seal issues. If a can is damaged then the odds go up significantly of air penetrating the can. Organic matter ( food) exposed to air will tend to mold. Moldy food is bad and can make you sick. Of these two variables, the food manufacturer can only really control the second one.
And only before it ships. Once it’s shipped from the canning factory, they no longer control this variable either. For instance: • A forklift could puncture the can during loading. • Shifting pallets often crush the cans on trailers in traffic. • A 17-year-old stock boy could accidentally drop it when distracted by a cute girl from his class saying “Hi”.
• Your toddler might decide to toss it out of your grocery cart, just for fun. These are variables that food manufacturers have no way to control. So if you were in the same shoes as the food manufacturer and you’d be held responsible ( i.e. sued) for someone getting sick on your food after the “best by” date, would you choose a conservative or liberal label date?
Would you err on the side of a shorter date? Or would you err on the side of a longer one? Yeah, exactly, you would err heavily on the side of a shorter date. The shorter the better. Plus, by erring on the side of a shorter date the food manufacturers are helping to sell more. That’s the definition of a Win/Win ( for them). How’s that?
If people follow their “expiration” dates and those dates are short ( a couple of years) then people will either: 1) Consume the product faster OR 2) Toss out the old stuff and buy new Either way, it will equal more sales of their product. Let’s image someone purchases their canned food product and the label said it was good for 20 years. A lot of people would let that sit on their shelf for a very long time.
If enough people did that, then the food manufacturers are hurting their repeat sales volumes. Another clue that canned food shelf life dates are arbitrary suggestions is that they now don’t even say “Expiration Date”. Nowadays the majority of cans state “Best By” or “Best If Used By”.
This is a dead giveaway of the canned food expiration date hoax. Of course, fresher food is always better. No one is arguing that fact. However, not being “best” and not being consumable are miles apart. How About Some Proof From The Past Did you know that the excavation of canned goods over 100 years old, proved to be completely safe to eat? In 1865, a steamboat loaded with canned provisions left port for the mining camps in Montana.
Unfortunately, it had too many provisions and the weight of the vessel caused it to sink early on in its journey. It sat at the bottom of the Missouri River for nearly a century.
Among the provisions were cans of plum tomatoes, mixed vegetables, peaches, oysters, and honey. In 1974, several scientists at the NFPA checked the content of the cans. They found that the products still had significant nutritional value and zero microbial growth. In fact, the as they were to eat 100 years earlier.
OK so now you know expiration dates are essentially meaningless when it comes to canned food. Does that mean canned food can never go bad? No…they definitely can. You must learn how to tell the difference between canned foods that safe to consume and those that are not.
Carefully Checking The Expiration Dates On Canned Goods At The Time Of Purchase If you are for SHTF, then it is important to know which canned foods give you the most bang for your buck.
If you are going to invest in canned goods then it is best to check the “best by” dates when purchasing. As you might with a loaf of bread or gallon of milk. Choose the cans from the back of the grocery store shelves that have the very furthest out “best by” dates.
This doesn’t mean that you have to discard them the day they expire. It’s just selecting the newest and freshest product available at that time of purchase. What Are Some Of The Longest Shelf Life Foods? When preparing for long-term survival, you’ll want to choose the longest shelf life foods. In general, canned meat shelf life tends to be the longest. Meats such as beef stew, Spam, tuna fish, etc. tend to have quite long shelf lives.
In the canned food category, canned meat tends to last the longest. Meats such as beef stew, Spam, tuna fish, etc. tend to have quite long shelf lives.
I highly recommend the . Now is a larger can for long-term bulk storage purposes. z. So these cans are larger than your regular grocery store #2 can. But remember canned food shelf life has as much to do with how you store it, as which foods you choose to buy.
For example, you can significantly increase the canned food shelf life of soup by storing it correctly. As A Way To Introduce You To Skilled Survival, We're Giving Away Our Family First Food Planning Guide. To Get Your FREE Copy Of It. Canned Goods Storage Tips To prolong your canned food shelf life, focus on good .
Keeping any food fresh past their typical shelf life depends on the conditions in which you keep these . 1. To begin with, never buy the dented cans. Sure, many people say there’s no issue to buy cans with dents. This is true if consumed quickly but if you’re , a dented can is a liability. Don’t settle for cans or jars lids that have even minor damage.
Cans with damage will lead to premature bacterial growth over time. This is often more important than the expiration dates label. 2. Canned food shelf life can be significantly affected by moisture. You want to control the humidity in your storage environment. Dry foods can pick up moisture that can lead to mold and bacterial growth.
Moisture can also lead to the breakdown of packaging containers, such as aluminum or tin cans. As these containers oxidize and rust, they can affect canned food shelf life.
3. Mid-range temperatures are best to improve canned goods shelf life. Shoot for temperatures ranging from about 40 to 70 degrees Fahrenheit. on wheat over the long term showed that wheat kept in a cool storage, such as a basement, would be edible for years.
Wheat stored in a hot environment such as an attic would only be acceptable for consumption for five years. On the flip side, canned food shelf life can be significantly decreased if items become frozen even if just for a short period. 4. The shelf life of canned food can also be negatively affected by direct sunlight. While you may enjoy laying in the sun and baking, your canned goods won’t take very kindly to this process.
Heat from direct sunlight will speed up the deterioration of the cans and the contents as well. Canned Goods Expiration Dates Canned food expiration dates don’t mean you have to throw the food out. Yet they can serve as a guideline to help you rotate your usage of these products.
They can also serve to let you know which products last longer than others. Using them simply as a reference can be helpful, as long as they are not taken too seriously.
You will not die if your green beans are a month or even a year past their expiration date if you are storing your canned goods properly to ensure that these foods last as long as possible. But how do you know if the canned goods on your shelf are still safe to consume years past the expiration date?
There are some tell-tale signs if the shelf life of your canned food has truly passed. The following are some signs that the food in those cans may become contaminated. 1. Don’t just look at the expiration dates on canned food. Look at the cans themselves. Do they have dents, rust, or are they bulging?
These are signs that the food items contained in them have become compromised. Also, the shelf life of canned food can be compromised in jars that have signs of corrosion on the lid and liquid seeping under the lid of the jar.
You should discard jars with this appearance. 2. The nose really does know. Smell is a helpful indicator of rotten food. So if you’re uncertain about the shelf life of canned soup, for instance, simply open it up and take a big whiff. A bad odor will serve as a good indicator and will let you know in most cases if the contents of the can are bad. 3. A few more signs to look out for. Discoloration. Although by itself this might not be anything to fear, with any other signs of contamination present, it’s best to discard this food.
Don’t consume eggs that float in water. Also, any can or jar that spurts liquid upon opening is a good sign that the food is bad. Mold is another indicator that the food has spoiled. The Bottom Line On The Food Expiration Date Myth It is important to realize that the dates on canned goods simply don’t matter.
What really matters is what is in the can. If you store canned goods in ideal conditions and take good care of it, they can live well past the expiration on the can. So when you ask yourself, “what is the shelf life of canned food?” Keep in mind that the food is fine to eat for years to come.
Using some basic common sense tips can go a long way in helping to feed your family through the tough times. If you have concerns about the quality of the contents of a can of food you are about to consume then err on the side of caution.
It’s better to be safe than sorry. But don’t hesitate to use your five senses to assess the shelf life of canned food. This is a better way to tell if canned foods are still safe to eat than any arbitrary date printed on the packaging. P.s. Do you know where the closest nuclear bunker is from your home? There are a lot of . And is near your home. above to find out where you need to take shelter. Photo Credits: / / / / I know that “Sell By Dates” are just a big con to convince the buyer to buy more, but, it seems to work.
I am amazed when I see people in there seventy’s and plus, checking these dates, when we were young, there was no such thing, we looked, had a sniff, and either threw it out or eat it.
I do the same now. Big business will not be happy if this gets large coverage. Good info…makes sense. Had only one case of food poisoning in my life of 70 years. A Cub roasted chicken. Really got sick, thought it was the flu. Nothing I tried helped tho that would have treated the flu.
Three days later after having gone through pooping and vomiting everything out, including water, I took 5 charcoal capsules. They worked!
Immediately! Cured! What a relief! Took 5 more to secure my gut…wonderful! Yes but the bad smell is an indicator the food may be going bad and if it is, toxins may be forming or have already formed. It’s kind of like saying that seeing a crowd run is not an indicator of trouble but they’re running for a reason and that reason is “trouble”.
Same with food: if it smells bad then sickness (if you eat it) may not be far behind…… And all the folks that are just stocking 20 year shelf life freeze dried food (that is 10x more expensive) just did a face palm when they realized how much cash they could have saved to buy ammo. LOL. Freeze dried is fine for light weight bug out situations, That’s what I use mine for. But it shouldn’t be your bulk storage foods unless you just have money to burn. Great article. I still remember helping my grandma in the kitchen & her sending me to the storage panty to get can food out of their homemade FIFO wall rack.
They had hundreds of cans of everything in that sucker. It was huge. I have some canned meats (turkey and beef) that was canned by my church in a professional canning environment. However, I cannot remember when I purchased these items and they have no date on them whatsoever. I have in the past used a can or two when nothing else was available, no one got sick (that I’m aware of), however, the smell and taste of the product seemed a little metallic, like the can.
Is this an indication that I should throw these items out? While the metallic taste is off-putting, by itself it won’t make you sick. You can try to to see if it helps. I personally wouldn’t toss out my canned food due to a slight metallic taste.
If our society ever encounters a real prolonged survival situation, you’ll eat those canned goods without a second thought about it. Starvation quickly fixes picky eaters. 1st, great article, I kept extra food in our makeshift pantry in the garage.
Summers get to be 117°f outside, While this part of the garage is partially under ground, I dont think it’s that hot, but it’s still too warm for people & food is think.
My husband went to get something one day, and “Big Ben” was staring back at him! I don’t want rats, mice snakes, scorpions, or any other creepy crawlers close to my food even if it is canned goods! We are in the process of moving food inside and seldom used stoneware, spare dishes, & entertaining pieces outside.
After seeing what we have, some of new canned goods will be donated, go in a 2nd refrigerator, and we’ll eat old stuff. Every one loves my tuna or chicken salad sandwiches. They are nothing special. my meats are canned from Costco. BUT my prep work might help with your metallic fast. My husband was a 3rd generation painter by trade. He had what looked to be a giant tea strainer in his garage. He’d put some fine mesh stuff over it and use it to strain paint. I made him get me one yrs ago.
Before I use any canned meat or beans, I rinse them well in that strainer. The tuna is albacore and chicken is breast meat; both are packed in water. However, both have some gel-like substance coating the meat that grosses me out. I go thru the meat, rinsing under water, in the strainer as if I were going thru dried beans or peas. The tuna also has a strong tuna smell when it first comes out of the can.
After I’ve washed it well enough, that strong smell seems to go down the drain with the other stuff. It may be worth a try for you. Many tuna packers use what is essentially a soybean broth in the water packed tuna. Many OIL packed cans of tuna, sardines, kipper snacks, etc.
are packed with soybean OIL. That’s not the best nutritional choice as most Americans eat 20 times as much omega – 6 oil as they should. Check the labels on your “butter substitute”, crackers, bread and other baked goods to see why your system is overloaded with omega – 6. Soy oil is cheap so it seems they use it in everything.
That’s why the nutritionists keep telling you to eat omega – 3: to balance out your overload of omega – 6. If you can find them, some fish products are now packed in olive oil.
Better than soy oil. You can now find deboned, skinless salmon in cans. But it has little to NO fat content, so if you’re after good taste AND nutrition the regular old canned salmon is even better than fresh — & far cheaper ! You can mash the cooked/soft bones with a fork and add it back to your salmon salad or such. No one will ever notice. Great source of calcium when you have no milk or cheese. Note: canned chicken or meat — if it’s any good — contains natural STOCK — just like the kind you stew up at home.
It looks like gel because it IS gel …….also known as GELATIN. That’s what you get from stewing the bones, skin and & other parts. That’s where most of the flavor is, as well as much of the nutrition. Washing away all this nutrition & flavor is, to me, foolish. I always buy the brands of chicken or other protein that has the most real gelatin. It’s much juicier and tastier. Very often, that’s NOT the famous, more expensive brands.
I make a point of sampling any brands new to local stores, to see what I might be missing. I have a bunch of canned goods that have been in a storage building fir 2 years. I hate to throw them out. I live in Alabama. ..the temp here go up to 100 or so in summer and only a few times of freezing during winter. I am scared that the up and down temp have contaminated them .I would be soooo upset if someone got sick bevause I couldn’t for sure determine if it was ok.
Do yall think they are ok?? Hey Pam, I have no way of knowing without seeing or smelling it myself. If I were you, I’d crack open a can or two and investigate. If it smells bad, that’s a dead giveaway that it’s gone bad. If it smells fine, then dump it out and look. If all still looked good, then I’d taste it (a small sample). If that was ok, then I’d eat the rest of it.
Again, that’s just what I would do. You should decide if you want to take the risk or not. Cans that have been exposed to cyclical extreme temperatures should be considered suspect. My grandmother home-canned everything available in her New England town, labeling the year under the glass-top wire bail.
After her passing in 1971 we found well over a thousand canning jars in the cellar, dating back to 1932. Other than beans and corn over 5 or so years old, our large family enjoyed her mincemeat, maple syrup, tomatoes, rhubarb, various fruits and sauces, etc for at least 5 years. To my recollection, no one became ill as we used due caution and did discard much of the oldest and suspect-looking stuff. I am about to break into a pristine can of Organic Lentils, best by date 09/14….:-) I look forward to telling you how it went.
So far it has passed the sniff and taste test hehehehe. I am nuking it for a couple minutes and going to eat it with some yummy Black Hierloom rice and Brown Jasmine rice. Gonna be a treat I think. Thank you so much for this article. I personally would eat any expired can of food ( including soup) if I opened it up and all smelled, looked, and tasted fine, especially if I was in a survival situation.
However, that doesn’t mean you have to do the same. The point of this article is that food manufacturers put on expired or best buy labels but it has been proven that the food inside can last much much longer if it’s been stored in favorable conditions. I’m not telling anyone to eat expired canned goods, you have to make that decision for yourself. I am saying that the expired and best buy dates are very dubious. Well a scientific article I read a few years ago that said women have a better sense of smell then men and this has come about so women can tell the good meat from the bad.
. Anyway I recently sniffed and then ate ‘ fresh’ fish that was 4 days out of date. Yesterday I did the same with some ‘fresh’ chicken -again 4 days out of date. Today I found some can -some tw0 years out of date so i will see . Thing is I remember decades ago i brought a chicken and it stank so i binned it -next day when i went to the same butchers the lady asked me if i still had the chicken i told me no and she said thank goodness the chickens had gone off. Totally agree Sniff if it smells wrong DO NOT CONSUME – but otherwise enjoy.
very hand write up. out of date cans never bother me to much well say year or so over, sometimes its hard to eat things you have stocked for that bad day we hope never happens. but as said you have to decide for yourself .. also point well made is if that day ever comes dates wont mean much if it looks ok and tastes ok. as was said mum and dads had tins but no dates to worry about and my dad lived to be 91.
so yes good article, and some good and sensible replies A couple of years ago I ate a can or tuna that was about 4 years out of date, it had been stored in a hotter environment, az desert summers and the cool winters.The can (and subsequent similar can) was in ‘new’ condition in appearance.
The tuna tasted ok, but for about 5 days I was very sick and becoming delusional, particularly during frequent naps, I never threw up, just felt weak and awful, but the worst part was the horrible cyclical half-dreams that were like a constant array of simple, but impossible, nonsensical puzzles to solve.
A week or so later I found another can from the same batch , opened it, and the tuna was discolored, it did not look ‘good’, though I hadn’t noticed anything odd about the actual can I had eaten, so to date, I’m still a bit shell-shocked.
Maybe a bad day at the cannery or the storage conditions were a fail, I don’t have an answer. Perhaps my illness was unrelated, though never in my life had I had that kind of a horrible feeling that lasted so long, and I’ve had flu like everyone else many times in the past. :shrugs: If you live at high altitude cans (and anything else packaged at lower altitude) will pop and often squirt out liquid or food which is not necessarily bad.
A real indicator that something is bad is that it is different. We have all opened dozens of cans of peaches, so if this one looks, smells different then it is probably bad. Yesterday my husband made himself a tuna sandwich and then felt sick (headache), he doubted the tuna he bought only last year. As I remember from some old si-fi movies, can food last at least 30 years.
I am very glad to learn from this article about those 100 years old cans in the sunk boat. Born in early 70’s with a much older soul, I believe in ancient technologies including food canning. Nowadays our world has been corrupted too much with ideas about making fast money and spending it faster, while fewer and fewer people care to find out and know of some truth about things that are around us.
This is the real value of your article! Be aware of the common senses, and the marketing strategies of any commercial industry, otherwise we would become their brainless slaves. I also read all the comments and replies, couldn’t tell your age, love your personality. All throughtvthe service I age old c rats from WWII the only thing we had to do was check the cans pushbon the kids to see if they moved.
If they looked okay and passed the push test we atw them. Even as a kid my mom canned everything, we are things older than us and are fine to this day with no issues. My wife thinks that every thing past it’s date printed on the can needs thrown out, it’s a major waist of money just company’s want yiuvto buy more of the product so they make more money.
best date ll bean labels - 49 best Illustrations images on Pinterest
Coffee Labels: FDA Labeling Guidelines Made Simple In creating your custom coffee labels, your brand identity is always the #1 priority. Your coffee story, from bean-to-cup, should be told well and ought to be highlighted by your packaging—it’s this big goal most business owners have, and the humble label is your greatest ally.
It’s not an easy task and it requires research and effort, but successfully creating a coffee label that captures the essence of your brand secures you the mind and heart share of your target customers.
Not only is this a branding effort—correct labelling practices conclude in an enriching and educational experience for your customer. For the new coffee enthusiast, the harmonising of an exceptional coffee’s taste and aroma paired with great label design and content assures that all the facets of coffee and what it stands for is appreciated fully. Your labels aren’t only aesthetic branding pieces that should make you look good—first and foremost they are “information sheets”.
The efficient coffee label needs to provide your customers with relevant and accurate information. While “pretty” labels will get you noticed, *correct* labels are what sets well-built businesses apart from the impulsive, any-way-the-wind-blows rookie. We’ve seen it with our clients. Correctly-assembled coffee labels gets (and gets to keep) more customers. If you already have a coffee label design, or are just starting with label concepts, it’s best to review the notes below so that you can also check if your labels are correct, and all information complete.
If you’ve tried to reference the , you’ll know that all these “labelling requirements” and regulations jargon can get extremely confusing real fast. However, following the guide is key in making sure your custom confectionery labels make the cut, especially with discerning prospective customers. What to do? Keep in mind though that there are still exceptions and variations to the guidelines for specific product categories.
When in doubt, check the full for complete details. You can simply annex the information based on what section it is that you need to clarify. Still saves you tons of time. Let’s begin with outlining what content is required on your custom coffee labels.
These are required by law if you’re selling your products in the USA. CUSTOM COFFEE LABEL PANELS LABEL PANELS: There are 2 recognised areas—the Principal Display Panel or Primary Display Panel (PDP) and the Information Panel (IP). Both will of course correspond to your custom coffee label “artwork”, the term we use for files that go to print. The PDP and IP can be separate, front and back labels, or one large wraparound label, depending on what you feel will suit your coffee packaging style.
Primary Display Panel (PDP) A.K.A. your front panel, or the main label that is meant to catch the attention of your customer This is the first thing customers see if you’re selling these in retail.
These would be the labels (or part of a large wraparound label if you aren’t printing two parts) that will be front-oriented to be displayed on store shelves. WHAT TO INCLUDE HERE: What your product is (formally known as the Statement of Identity) and how much of the product is in the packaging (your Net Quantity Statement).
Information Panel (IP) A.K.A. the supplemental panel, which holds supporting information or elaboration on ingredients, people, and processes For the IP, you’d want to place that to the right, left, rear, top, or bottom of the PDP, but primarily this would be on the immediate right.
Place it elsewhere (left, rear, top, or bottom) if your packaging style makes it hard to place the IP on the right of your PDP. It’s important that you EXCLUDE any graphics or unnecessary art elements here. We want to be as clear and straightforward as we can with the presentation of information. WHAT TO INCLUDE HERE: Name + address of the coffee manufacturer (who created the formulation/roasted the coffee), the packer (who placed the coffee in its packaging), or distributor (who moves the coffee into stores or local shops where customers can purchase it) If you’re the manufacturer and you are listed in the current directory or phone book, you can simply put city or town, state, ZIP (or mailing code if you’re outside the USA).
If you aren’t listed, it’s required that you include your street address. However, if your assembly line also includes an outsourced packer and distributor, make sure to include their relation to your product (“roasted for”, or “packed by”, or “distributed by”). Usually, the list of ingredients should also be seen on this panel; however, it the ingredients are less than two, it isn’t required as your Primary Display Panel would already state that your product is 100% coffee beans.
Make sure that all relevant info on your coffee label is easy to read. Legible fonts will be more consumer-friendly. Chances are, if your labels are hard to read and some information are concealed because of this, they won’t be buying your product. Good copy and branding should be supported by readable text styles and sizes. A good benchmark would be to make sure your smallest text is at least 1/16 inch in height.
If you’re selling outside of the USA, accurately-translated text in the native language/s of where you are elsewhere selling is and investment you shouldn’t cut corners on. Your custom labels must be printed on materials that do not contaminate your product. Our label stocks, soy-based inks, and acrylic adhesives are safe for food use—but it is best if your custom confectionery labels don’t touch your product, to make sure everything is kept sanitary and there are no outside contaminants.
LABEL PLACEMENT: WHERE ARE MY LABELING AREAS? When looking at labelling areas on your packaging, exclude flaps, closures, shoulders, and necks—these are areas where text can get cut off. Take note that the area is determined by the total area available for labelling on the container, and not simply the size of the label applied on it. There are specific exceptions, and they’re listed as follows: 1) If you’ve got enough room, you can place all the required Information Panel (IP) content on your Primary Display Panel (PDP).
2) You can split the IP content into two Information Panels if you can’t make it fit into just one panel. If you’re doing this, make sure that the information in each section is kept together and not split up among the two panels. 3) If you’re really tight on space and have LESS THAN 12 in² (77.42cm²) for your labelling area, you can just put a phone number or address and point the customer to these contact details for any further information It’s the same rule for containers that are unusually-shaped and because of this don’t have a sufficient labelling area.
DESIGN: HOW SHOULD TYPE (TEXT) LOOK LIKE FOR MY INFORMATION PANEL CONTENT? 1) Regardless of your chosen font, your text must be at least 1/16 inch (1.6mm) tall. This is based on the lowercase letter o (or uppercase O if using all uppercase letters).
2) Keep it proportionate. The height of letters can’t be more than 3 times their width. 3) All required information should be easy to read. High contrast (such as black text on white background) is key.
4) Working with a brand identity that focuses on (foreign) culture? When using a foreign language anywhere on your packaging, check that all required information is in both English as well as the foreign language that is applicable. 5) You can pull of your aesthetic concept, but it shouldn’t be too far of from what your product is. Your coffee label artwork shouldn’t be misleading (false advertising, in a sense) and shouldn’t take away from the visibility of the required information.
DESIGN: WHAT LABEL ELEMENTS CAN I INCLUDE? Certain coffee label elements can only be included in your design if conditions are met. Take a look below and see if there is anything that you might have missed to properly feature your coffees. PREMIUM QUALITY To qualify for this, your coffee beans should have been inspected and graded before they are roasted. This is done by inspection authorities who bestows a certificate if all criteria are met.
UTZ A certification that recognises sustainably grown coffee. Factors include soil erosion prevention, habitat protection, and other criteria. USDA ORGANIC This badge affirms that the land upon which the coffee is grown is farmed with renewable resources and that synthetic substances and GMOs haven’t been used. FAIR TRADE This badge recognises sustainable land cultivation, no use of GMO, pesticides and fertilisers, and accordance of fair wages to farmers.
RAINFOREST ALLIANCE This badge identifies coffee grown in the canopy shade amidst a sustainable ecosystem, no use of GMO, pesticides and fertilisers, and accordance of fair wages to farmers.
BIRD FRIENDLY/SHADE GROWN Certified by the Smithsonian Migratory Bird Center, this badge recognises organic and eco-friendly practices for coffee grown in a rich environment under a rainforest’s canopy shade. DIRECT TRADE Linked to Fair Trade, this badge identifies a direct, harmonious relationship with roasters and farmers and their fair trade with fair prices.
SINGLE ORIGIN As the name suggests, coffee beans come from a specific region (farm, country) and also refers to various beans coming from a single location. REGION This identifies the region of origin of the coffee beans (such as Sumatra or Java). ALTITUDE Due to coffee beans flourishing better when grown in higher places, you could include this badge to showcase the high quality of your beans.
Higher plantation, better taste. ROAST DATE This confirms whether the beans are freshly roasted or not—great for coffee lovers who value a great cup of coffee.
LIGHT ROAST No oil present on the surface, lighter color and flavor, pronounced acidity. Most of the caffeine from the beans is retained. Example: Cinnamon Roast. MEDIUM ROAST Little or no oil present, the color of milk chocolate, fuller in body. A more balanced flavor and acidity. Examples: City Roast, American Roast. DARK ROAST Darker color, almost black, with substantial amount of oil. Rich, bitter, maybe even burnt flavor, low acidity.
Examples: French Roast, Italian Roast, Espresso Roast, etc. When printing custom coffee labels, this is obviously the first thing that you would have already been set on, even before your brand name. This is the name of what you are selling; and if you’re using a fanciful name (“Wake Me Up”, which is a type of strong blend, for example) make sure this is accompanied by a descriptive phrase at least 1⁄2 the type size of the product name so that your customers can identify right away what the product is (“100% Arabica Coffee).
When selling a flavored product, let them know that it isn’t a naturally-occuring flavor. For example, say “whiskey flavored coffee”. And, more importantly, if your flavoring isn’t derived from a natural source, then your custom label should say so. In this case, “artificially flavored hazelnut coffee”. If applicable, your food name should also describe the form to correctly identify what you are offering. Examples would be “100% whole bean coffee” or “decaf ground coffee”.
RESPONSIBLE FIRM A.K.A. you, and everybody else who made the production, packaging, and distribution of your coffee product possible We tackled this a bit in the Information Panel (IP) section above.
To iterate, this ID on your coffee label is part of your production and supply chain. This can simply include your roaster, a company that packages your products, or mainlines that are authorised to sell your coffees. On your custom label, add the firm (manufacturer, packer, distributor) to help customers identify the responsible party/parties. This not only gives your customer confidence that they are purchasing quality coffee from a legitimate source, it also is required by law if any food spoilage or complaints arise.
Unless you are the actual manufacturer, other companies that will help you produce and sell your product should be included and must have a qualifying phrase that lets the customer know what their relation is with your brand. For example, “manufactured by Best Brew Bros” or “roasted fresh everyday by Hey Coffee Roasters” would have “exclusively distributed by Wholefoods Organic Market” if you aren’t selling anywhere else.
The net quantity is the declaration of the specific amount of product, stated in both US (inches/pounds/fluid ounces) and metric (grams/liters) units, and can come in many forms: – Net weight (drained weight, if applicable) – Volume – Count The correct format would then be, for example: Net Wt.
8 oz. (226 g). For coffee, even if you can count the beans, obviously you shouldn’t go through the trouble! Would be pretty crazy to specify count, as in: 306 coffee beans. Up all night drinking coffee? Not sure how to set the size of your text for this?
Here’s a quick formula: area of the PDP (width x height if rectangular or square; or 40% of product height x circumference if cylindrical) Keep in mind that the required type must follow the Type Specifications in the Information Panel (IP) content and be at least the smallest size permitted based on the Primary Display Panel PDP) area: If your PDP area is: ≤ 5 in² (32.26cm²) > 5 in² (32.26cm²) but ≤ 25 in² (161.29cm²) > 25 in² (161.29cm²) but ≤ 100 in² (645.16cm²) > 100 in² (645.16cm²) but ≤ 400 in² (2,580.6cm²) > 400 in² (2,580.6cm²) Then your minimum type size is: 1/16 in (1.6mm) 1/8 in (3.2mm) 3/16 in (4.8mm) 1/4 in (6.4mm) 1/2 in (12.7mm) PRODUCT DATES / LOT CODES A.K.A.
make the product, check the product, tag the product This dating info gives your perishables a set standard for tracking and tagging. This is optional for most food products and can either be specified as “open dating” or “lot coding”. ETHICAL BEAN’S EMARK ACCESSES A WEALTH OF INFORMATION. YOUR OWN LOT CODE CAN EITHER BE A BARCODE OR A QR CODE (AS SEEN IN THIS EXAMPLE) “lot coding” helps you check and remove your products from retailers in the event that a certain batch of coffee isn’t up to par and must be recalled.
This is in the short form of either numerals. symbols, or alphanumerical codes, and this helps you contain an otherwise large set of information (production date, time of packaging, who delivered your products to where, and so on). “open dating” is suggested for all foods that spoil easily and helps your customer enjoy your coffee offerings in the time frame when it is in its best condition.
Noted as either in text (e.g. Sept 29) or numbers (09-29), this includes “pull date”, “quality assurance or freshness date”, “pack date” and “expiration date.” You would indicate pull date, quality assurance date, or pack date on labels to inform your retailers and consumers when the coffee product was made or how long the coffee product should be offered for sale to ensure optimum quality.
The expiration date tells your customer until when your product should spoil and when it can be consumed safely. NUTRITION FACTS A.K.A. what happens when I drink coffee?
Coffee isn’t only comforting, decadent, and delicious—it’s something that’s also being touted for its health benefits. Many coffee producers highlight the healthful effects of coffee. A “health claim” is exactly that—it’s a food label message that describes the relationship between a food component, such as fat, calcium, or fiber, and a disease or health-related condition. FDA has approved various health claims based on extensive scientific evidence and defined conditions under which the claims can be used (e.g., sodium and hypertensionn, calcium and osteoporosis).
*If you’re interested in the fine print, you can also check out on the FDA website. PLEASE NOTE that this post does not constitute professional advice nor does it substitute for your reading and reviewing the applicable language from the FDA regulations or obtaining advice from the appropriate professional regarding what is and is not required by the FDA regulations.
The reader of this article/blog is urged to read the FDA regulations and/or obtain the appropriate professional advice on the FDA regulations. At Inkable Label Co. we are passionate about printing custom labels. We work hard so you get personalized, professional results without breaking the bank. Our doors are are always open if you need any custom quotes, artwork preparation tips, or just label printing advice. We’d love to hear from you at .
Trump campaign targeted Facebook users' who 'liked' fashion labels including Wrangler and L.L. Bean to help win election, Cambridge Analytica whistle-blower claims • According to Cambridge Analytica's former employee and whistle-blower Christopher Wylie, the firm used data on clothing preferences to target voters • The firm, with the help of psychologists, found that consumers who favor brands such as Wrangler and L.L.
Bean were more susceptible to Trump messaging • Clothing preferences were also used to identify people who were susceptible to joining the alt-right insurgency, according to Wylie By Published: 17:20, 29 November 2018 | Updated: 20:41, 29 November 2018 Cambridge Analytica used data to target people who prefer Wrangler and L.L.
Bean because they are typically 'low on openness, more conventional' and open to Trump's messaging, according to a whistleblower. Christopher Wylie, who exposed how the political consulting firm Cambridge Analytica, which was hired by the Trump campaign, used Facebook user data to target voters leading up to the 2016 election, made the claim.
Wylie has now revealed to how the company took Facebook users' 'preference for fashion labels' to target people susceptible to pro-Trump messaging. Christopher Wylie worked alongside Steve Bannon while at Cambridge Analytica and exposed that the company had used Facebook user data to target voters He said the Cambridge Analytica research on fashion labels was directed by Trump's strategist Steve Bannon. Wrangler is an American manufacturer of jeans and other clothing items, particularly workwear and western apparel.
L.L Bean specializes in clothing and outdoor recreation equipment. People who typically liked those brands fit into the mold of someone who would be open to Trump's agenda, and were described as 'low on openness' and 'more conventional.' A preference for European designer label Kenzo, on the other hand, reflected the opposite.
Clothing preferences were also used to identify people who were susceptible to joining the alt-right insurgency, Wylie says, according to a release by the Business of Fashion. The consulting firm built algorithms linking fashion labels to personality traits to inform the targeting of political messaging, according to Wylie. 'We were about to destroy the world together. I became Icarus and put on wax wings and flew into the sun,' said Wylie, about the pact he forged with Trump's campaign strategist Bannon.
Cambridge Analytica's research into data correlations between clothing brands and people's political proclivities was done in consultation with psychologists. Wylie called the approach a new 'weapon of mass destruction,' that was deployed to attack military installations but instead they were being deployed against the general public. 'The difference between Facebook and the NSA is simple but profound,' said Wylie during his talk with BoF.
'The NSA's targets are extremists, foreign spies… on Facebook you are the target.' During Congressional hearings in April, Mark Zuckerberg tried to make inroads with some of the lawmakers after it was revealed tens of millions of users' personal data got into the hands of Cambridge Analytica.
Zuckerberg told reporters in a conference call he accepted blame for the policy that allowed political consulting firm Cambridge Analytica to acquire personal data on up to 87million users. MORE DON'T MISS • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Dating Labels / Trademarks on Vintage Clothes to Sell On Ebay and Etsy