Maryland Menu Labeling: What Operators Need to Know (and What Could Be Coming Next)
Maryland is taking another step toward increased menu transparency—and while it may not impact every operator yet, it’s worth paying attention now.
HOUSE BILL 1048 is moving through the Maryland General Assembly targets chain restaurants, defined as 20 or more locations regardless of ownership structure.
What the Bill Focuses On
Right now, the emphasis is on sugar and sodium—two areas increasingly tied to public health concerns.
If finalized as written, the requirements would:
- Apply to both food and beverages
- Require identification of items high in added sugar and/or sodium
- Include a menu disclosure statement explaining what the labeling means
Originally, the approach centered on icons directly on menus, but the Maryland State Senate introduced a key change:
- Allowing the use of QR codes that link back to the website with product information instead of icons
This gives operators more flexibility—but still requires that the information be accessible and clearly explained to the customer.
What Counts as “High” Sugar or Sodium?
The proposed thresholds are what trigger labeling—and they may surprise you:
- Added Sugar: 25 grams or more
- Sodium: 1,150 milligrams or more (about half the recommended daily limit)
To put that into real-world terms:
- 25 grams of sugar ≈ 6 teaspoons
- That’s roughly the amount in:
- A flavored coffee drink
- A slice of cake
- Some granola or yogurt products
For sodium:
- 1,150 mg sodium is about:
- Half a day’s recommended intake in one item
- Easily reached with:
- Sandwiches with processed meats
- Soups
- Sauces and dressings
These thresholds are not extreme—they’re very achievable in everyday menu items.
What About Natural Sugars?
The bill does not clearly define “added sugar.” So how is the 25-gram threshold calculated when ingredients like yogurt, fruit, or granola contain a mix of naturally occurring and added sugars?
It raises a fair question—has this been fully thought through from an operational standpoint?
The Bigger Question
If Maryland is moving toward labeling for sugar and sodium, what comes next?
- Will this expand beyond chains to include smaller operators?
- Could ingredient-level disclosures eventually be required?
- Will customers begin expecting this level of transparency everywhere they eat?
The direction is clear—more visibility, not less.
What You Should Be Thinking About Now
Even if this doesn’t apply to you today, smart operators are already asking:
- Do I have standardized recipes for my menu items?
- Could I identify high-sugar or high-sodium items if asked?
- Am I prepared to answer questions about what’s in my food?
Because whether it’s regulation or customer expectation—those questions are coming.
I would like to hear your thoughts on this proposed regulation