Food Standards and Labeling Policy Book
Food Standards and Labeling Policy Book

Author: U. S. Department of Agriculture

Publisher:

Published: 2017-08-03

Total Pages: 0

ISBN-13: 9781387142927

DOWNLOAD EBOOK

This Policy Book is assembled in dictionary form and may be used in conjunction with the Meat and Poultry Inspection Regulations and the Meat and Poultry Inspection Manual, Directives and Notices. It is a composite of policy and day-to-day labeling decision, many of which do not appear in the above publications. They are subject to change and therefore a periodic updating of this book will take place. Note: Red Meat -- Required percentages of meat required for red meat products are shown on the basis of fresh uncooked weight unless otherwise indicated. For purposes of this Policy Book, whenever the terms beef, pork, lamb, mutton, or veal are used they indicate the use of skeletal muscle tissue from the named species (9 CFR 301.2). Note: Poultry-- Required percentages for poultry products are based on a cooked deboned basis unless otherwise stated. When the standards indicate "poultry", the skin and fat are not to exceed natural proportions per (9 CFR 381.117(d)).

Food Fortification in a Globalized World
Food Fortification in a Globalized World

Author: M.G.Venkatesh Mannar

Publisher: Academic Press

Published: 2018-06-29

Total Pages: 415

ISBN-13: 0128028971

DOWNLOAD EBOOK

Food Fortification in a Globalized World outlines experiences over the past 50 years—and future potential—for the application of food fortification across a variety of foods in the industrialized and developing world. The book captures recent science and applications trends in fortification, including emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, policy and regulation. The book proposes a balanced and effective food fortification strategy for nations to adopt. In covering the most technical scientific details in an approachable style, this work is accessible to a range of practitioners in industry, government, NGOs, academia and research. Food fortification has become an increasingly significant strategy to address gaps in micronutrient intakes in populations with measurable impact in both industrialized and developing countries. While the positive impacts are well recognized there are new concerns in some countries that excessive fortification of foods, outdated nutritional labeling rules and misleading marketing tactics used by food manufacturers may result in young children consuming harmful amounts of some vitamins and minerals. - Presents the latest science on fortification for the prevention of micronutrient deficiencies - Includes emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, regulations, practices and policies from around the world - Summarizes evidence of application of food fortification and measured impact on public health - Discusses how public policy impacts fortification of foods and nutritional deficiencies - Considers the complex economics of and market for fortified foods

Food Law and Regulation for Non-Lawyers
Food Law and Regulation for Non-Lawyers

Author: Marc C. Sanchez

Publisher: Springer

Published: 2018-02-22

Total Pages: 287

ISBN-13: 3319717030

DOWNLOAD EBOOK

Designed and modeled after a six-week introductory food law course taught at Northeastern University, Food Law and Regulation for Non-Lawyers offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to understand the regulation of food in the U.S. This second edition includes critical updates on the Food Safety Modernization Act-- the first change to the food safety laws in over 70 years. The seven foundational rules, finalized in 2015, are discussed in detail. The new edition also includes other regulatory updates such as the new Nutrition Fact Panel, changes to the definition of fiber, and the FDA’s attempt to regulate the widely used “healthy” claim. These timely updates, along with the core concepts of the first edition, make the volume an essential and practical tool for regulatory professionals.

Innovations in Food Labelling
Innovations in Food Labelling

Author: J Albert

Publisher: Elsevier

Published: 2014-01-23

Total Pages: 185

ISBN-13: 1845697596

DOWNLOAD EBOOK

Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste. Therefore, consumers must use food labels to select products that meet their needs and preferences. The growing consumer and industry interest in food labels presents challenges for governments, which must ensure that the product information is accurate, truthful and not misleading to consumers. Governments must decide whether provision of information should be mandatory or voluntary. With the increase in global trade in food, there is a need to harmonize food labels so that product information is understood and relevant to foreign markets.Innovations in food labelling provides information about the principles and requirements of food labelling and reviews the latest trends in this important area. Following an introduction on the evolution of food labelling, further chapters cover the Codex Alimentarius and food labelling, international trade agreements, nutrition labelling, allergies and food labels and environmental and social labels, among other topics.An essential reference for food regulatory agencies, food law experts and professionals in the food industry responsible for labelling as well as consumer and environmental associations with an interest in labelling. - Provides important information about the principles and requirements of food labelling and reviews the trends in this area - Documents label evolution and considers standards and legal issues, as well as protection of the environment and sustainable food production - Features labels for a variety of different markets, including organic foods, and addresses social issues such as association of food quality with location