1. When an imported product is labeled "organic", does it meet the same U.S. organic standards?
Yes. All "organic" and "made with organic" products sold in the U.S. must meet NOP (National Organic Program) standards. For further information regarding the USDA organic requirements, visit www.usda.gov and/or www.qai-inc.com.
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2. Why are there perforated holes in some frozen food packages?
The holes are part of the manufacturing process to release air for proper packing and shipping of the product. So, the holes are not an indication that the quality has been compromised. They’re actually intentional. This is more common with fruit and vegetable products. However, if you are unsure, please contact your local store for quality assurance purposes.
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3. Are hormones added to your poultry or pork products?
No. The United States Department of Agriculture (USDA) prohibits the use of hormones in poultry and pork.
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4. Where can I get more information about egg care, quality and general notes?
Please visit the American Egg Board at www.aeb.org
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5. Why do some dairy labels have the following disclaimer on the label: No significant difference has been shown between milk derived from cows treated with artificial hormones and those not treated with artificial hormones.
All dairy products that do NOT contain added rBST must put this disclaimer on the packaging label. The Food and Drug Administration (FDA) Law requires the disclaimer.
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6. How can some ingredients be listed in a product, when the Nutrition Facts Panel shows that the product contains 0 grams per serving?
Ingredients are listed on the product in descending order by weight. According to the Federal food-labeling guidelines, if a food contains less than 5 milligrams of sodium or fat per serving, the total value found on the Nutrition Facts Panel is rounded down to zero. And if a product contains less than 2 milligrams of cholesterol per serving, this value will be rounded down to zero. For further information about the Nutrition Facts Panel, check out our How to Read a Nutrition Facts Panel link under the products section of our website.
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7. What is the difference between the terms homogenize and pasteurize in dairy (milk) products?
Homogenization is a process by which the fat globules are broken down and evenly interspersed throughout the liquid to create a uniform product. Milk is typically homogenized, but Trader Joe's also typically carries cream top milk. Cream top milk is not homogenized, and the fat floats to the top because the fat molecules are not mechanically broken down.

Pasteurization is a heat process used to kill any potential food borne pathogens. Our suppliers typically use a temperature of 161 degrees for 15 seconds to kill bacteria.
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8. What is the difference between soluble and insoluble fiber?
Soluble fiber dissolves in water and insoluble fiber does not dissolve in water. Soluble fiber is found in foods such as oats, brown rice, seeds, vegetables and fruits and has been shown to have cholesterol-lowering benefits. Insoluble fiber is found in foods such as wheat bran, whole wheat, vegetables and fruit and has shown to reduce the risk of colon cancer.
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9. What is the difference between saturated, monounsaturated, poly-unsaturated and trans fats?
Saturated fat is a triglyceride molecule that contains only single carbon bonds. They can raise your blood cholesterol, which can lead to heart disease. Animal fats found in meat, poultry and whole-milk dairy products are all high in saturated fats.

Monounsaturated fat is when one double carbon bond is present in the fatty acid molecule. Olive oil, peanut oil, sesame oil, canola oil and avocados are high in monounsaturated fat. According to studies, these fats may help to lower blood cholesterol.

Polyunsaturated fat is another type of unsaturated fat. It has several double carbon bonds. Polyunsaturated fat is predominant in corn oil, cotton seed oil, safflower oil, sunflower oil, soybean oil and fish. This fat has also been shown to help reduce the risk of heart disease.

Trans fat is a specific kind of fat that is formed when oil manufacturers change a liquid oil into a solid or semi solid fat, such as shortening or margarine. Hydrogen is added to liquid vegetable oil to solidify it. This process is called hydrogenation, and it creates trans fats. Trans fats are also found in nature, but in very small amounts in some animal based foods.
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10. What is struvite?
Struvite is a mineral compound. It is formed when minerals found in fish (commonly tuna and salmon) bind together during the canning process. At first glance, it can resemble glass. Upon a closer examination, these crystals are no harder than ordinary table salt. You can generally break the crystals apart with your thumbnail.
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11. I see terms like Quick Release, Time Release and Controlled Release on some supplements. What is the difference?
Quick release products will disintegrate in less than one hour. Time release products will dissolve continually over approximately six hours, whereas, controlled release means the supplement will dissolve continually over 12 hours. Both time release and controlled release provide longer-term absorption.
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12. Are carbohydrates always listed on the Dietary Supplement Facts panel?
According to the FDA, all Dietary Supplements, including protein powders, are not required to list carbohydrates if there is less than 5 milligrams per serving. Check out our Supplement Quick Reference Guide under the Products section of our website.
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13. Will Trader Joe’s products turn me into a superhero, a professional athlete or one of the great brainiacs of humankind?
Um…well…no. Sorry (seriously, we are because that would be neat). But they will hopefully make your taste buds tingle and leave you with a happy tummy ­ and wallet. Way better than being a superhero.
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