H.R. 4725
119th CONGRESS 1st Session
To strengthen requirements related to nutrient information on food labels.
IN THE HOUSE OF REPRESENTATIVES · July 23, 2025 · Sponsor: Ms. Schakowsky · Committee: Committee on Energy and Commerce
Table of contents
SEC. 1. Short title
This Act may be cited as the or the "Transparency, Readability, Understandability, Truth, and Helpfulness in Labeling Act" or "TRUTH in Labeling Act".
SEC. 2. Findings
Congress finds the following: (1) The average American consumes substantially more added sugars, sodium, and saturated fat than is recommended by the Dietary Guidelines for Americans published under section 301 of the National Nutrition Monitoring and Related Research Act of 1990 (7 U.S.C. 5341), potentially increasing their risk for hypertension, type-2 diabetes, and heart disease.
(2) A large body of experimental and real-world evidence has demonstrated that front-of-package labels that highlight high levels of added sugars, sodium, and saturated fat can significantly improve the nutritional quality of foods that consumers purchase or select.
(3) Use of the nutrition facts label is lower among individuals with lower educational attainment and lower incomes, and robust research shows that front-of-package labels can be particularly beneficial for busy shoppers and for those with less nutrition literacy.
(4) Front-of-package nutrition labeling gives consumers quick and easy access to key information about the healthfulness of foods and can support healthier choices for consumers and their families.
(5) Studies also show that front-of-package labeling can improve consumers’ understanding of the relative healthfulness of different foods.
(6) Public health organizations advise that children should not consume non-nutritive sweeteners. Real-world evidence has demonstrated that front-of-package labeling policies that highlight high levels of sugar, sodium, and saturated fat, but that do not disclose the presence of non-nutritive sweeteners, are associated with the food industry reformulating products to have lower levels of sugar, sodium, and saturated fat, but increased levels of non-nutritive sweeteners.