Food Labelling (Woodhead Publishing Series in Food Science, Technology and Nutrition)

(Woodhead Publishing Limited) Comprehensive text on the labeling of food products. Discusses key issues in food labeling such as the declaration of ingredients and additives, nutritional information, durability indication, and multi-language requirements amd labeling for allergens. J Ralph Blanchfield Has Brought Together A Distinguished Panel Of European And American Experts From Industry And Academia. Together They Provide A Comprehensive Guide To Producing Labelling That Complies With Existing Legislation And Satisfies The Needs Of All Interested Parties. Food Labelling Also Provides A Valuable Insight Into Possible Future Developments. The Book Deals With Each Aspect Of Food Labelling From The Eu And Usa Perspectives In Turn. The Legislative Requirements For Both Are Fully Examined In Sections Written By Experts From The Uk Ministry Of Agriculture, Fisheries And Food And The Us Food And Drug Administration Respectively. There Are Chapters On Major Themes Including The Declaration Of Ingredients And Additives, Durability Indication, Nutrition Information And Nutrition And Health Claims. Readers Will Find Answers To The Questions Raise By The Issues Of Genetically Modified And Irradiated Foods And Ingredients, As Well As Guides To Good International Practice In Design, Multi-lingual Requirements, Shelf-life Issues, Traceability And Instructions For Storage And Use. Food Labelling Is An Invaluable Guide For Food Processors, Those Concerned With Food Law And Regulation, And All Those Involved In Selling Food Products In The European Union, United States And Throughout The Rest Of The World. Current Legislation On The Labelling Of Food Products In The Eu And Us Full Coverage Of Us And Eu Labelling Regulations In A Single Source Controversial Issue Of Labelling Genetically Modified And Irradiated Ingredients And Foods

Food Labelling is the only comprehensive text on the labelling of food products. With contributions from leading European and American experts in the field, it provides a clear and authoritative guide both to key legislation in the European Union and the United States, and to good international practice in such areas as traceability and instructions for storage and use.

You get information on:
• *Key issues in food labelling and the range of legislation in the European Union and the United States
• *Declaration of ingredients and additives, durability indication, nutrition information, nutrition and health claims
• *International practice in design such as multi-language requirements
• *Labelling for allergens, genetically-modified foods and ingredients, and irradiated foods and ingredients
• *Determining shelf-life for labelling The last decade has seen new labelling needs. The advent of genetically modified foods and irradiated foods has necessitated the development of new labelling provisions to facilitate informed consumer choice. The belated recognition by legislators and industry that food allergy can be life threatening, and is a major food safety issue, has led to the need for label warnings about the presence of major food allergens. Food Labelling covers all these issues and more.

J. Ralph Blanchfield has brought together a distinguished panel of European and American experts from industry and academia, together they provide a comprehensive guide to producing labelling which complies with existing legislation and satisfies the needs of all interested parties.

The book deals with each aspect of food labelling from the EU and USA perspectives in turn. The legislative requirements for both are fully examined in sections written by experts from the UK Ministry of Agriculture, Fisheries and Food and the US Food and Drug Administration respectively. There are chapters on major themes including the declaration of ingredients and additives, durability indication, nutrition information and nutrition and health claims. The contributors offer answers to the questions raised by the issues of genetically modified and irradiated foods and ingredients, as well as guides to good international practice in design, multi-lingual requirements, shelf-life issues, traceability and instructions for storage and use.

Preliminaries......Page 1 Contents......Page 5 Editor’s foreword......Page 11 1 Introduction......Page 19 2 Labelling requirements European Union......Page 49 3 Labeling requirements United States......Page 67 4 Declaration of ingredients and additives European Union......Page 83 5 Declaration of ingredients and additives United States......Page 99 6 Durability indication European Union......Page 119 7 Durability indication United States......Page 129 8 Nutrition information European Union......Page 143 9 Nutrition information United States......Page 165 10 Nutrition and health claims European Union......Page 183 11 Nutrition and health claims United States......Page 197 12 Special issues in food labelling......Page 223 13 Determining shelf life......Page 255 14 Instructions for storage and use......Page 273 15 The role of traceability in food labelling......Page 285 Index......Page 299 With the increased use of controversial techniques such as irradiation and the genetic modification of crops, food manufacturers find themselves at the center of an increasingly political debate. This is in addition to the existing complexities of producing labelling that fulfils the needs of consumer and regulator as well as the manufacturer's own technical and marketing departments. J. Ralph Blanchfield has brought together authors from around the world to provide a guide to producing labelling that complies with existing legislation and satisfies the needs of all interested parties The advent of generically modified and irradiated foods has necessitated the development of new labelling legislation to facilitate informed consumer choices. The belated recognition of food allergy by both legislators and the food industry also has played a key role in label reform. The development of issues in food labelling has arisen only recently and is linked to the increasing sale of food in prepackaged form.