FOOD ADDITIVES AND NOVEL FOODS (AUTHORISATIONS AND MISCELLANEOUS AMENDMENTS) AND FOOD FLAVOURINGS .. (REMOVAL OF AUTHORISATIONS). PDF Download
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Author: UK GOVERNMENT.
Publisher:
ISBN: 9780348261974
Category :
Languages : en
Pages : 0
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Author: UK GOVERNMENT.
Publisher:
ISBN: 9780348261974
Category :
Languages : en
Pages : 0
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Author: WELSH ASSEMBLY.
Publisher:
ISBN: 9780348395723
Category :
Languages : en
Pages : 0
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Author: SCOTTISH ASSEMBLY.
Publisher:
ISBN: 9780111060193
Category :
Languages : en
Pages : 0
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Author: Great Britain
Publisher:
ISBN: 9780348394306
Category :
Languages : en
Pages : 0
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Book Description
Enabling power: Regulation (EC) No 1331/2008 of the European Parliament and of the Council, arts 7 (5), 14A (2) (b) & Regulation (EU) 2015/2283 of the European Parliament and of the Council, art. 12 (1) & Food Safety Act 1990, ss. 16 (1) (a) (2) (b), 48 (1) (c) & Agriculture Act 1970, 74A (1), 84 (1). Issued: 23.03.2023. Sifted: -. Made: 20.03.2023. Laid before Senedd Cymru: 22.03.2023. Coming into force: In accord. with reg. 1 (3) (4). Effect: S.I. 2012/2705 (W. 291); 2013/2591 (W. 255); 2016/386 (W. 120) amended. Territorial extent & classification: W. General. EC note: Regulation (EC) No 1333/2008; Regulation (EC) No 1334/2008 & Commission Regulation (EU) No 231/2012 & Commission Implementing Regulation (EU) 2017/2470 amended
Author: GREAT BRITAIN.
Publisher:
ISBN: 9780348246261
Category :
Languages : en
Pages : 0
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Book Description
Enabling power: Regulation (EC) No. 1331/2008 of the European Parliament and of the Council, arts 7 (5), 14A (2) (b) & Regulation (EU) 2015/2283 of the European Parliament and of the Council, art. 12 (1). Issued: 16.03.2023. Sifted: -. Made: 15.03.2023. Laid: 16.03.2023. Coming into force: 15.05.2023. Effect: None. Territorial extent & classification: E/W but applies only to E. General. EC note: Regulation (EC) No. 1333/2008, (EC) No. 1334/2008 & Commission Regulation (EU) No. 231/2012 & Commission Implementing Regulation (EU) 2017/2470 amended
Author: SCOTLAND.
Publisher:
ISBN: 9780111056974
Category :
Languages : en
Pages : 0
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Book Description
Enabling power: Regulation (EC) No. 1331/2008 of the European Parliament and of the Council, arts 7 (5), 14A (2B) & Regulation (EU) 2015/2283 of the European Parliament and of the Council, art. 12 (1). Issued: 16.03.2023. Made: 14.03.2023. Laid before the Scottish Parliament: 16.03.2023. Coming into force: 15.05.2023. Effect: None. Territorial extent & classification: S. General. EC note: Regulation (EC) No. 1333/2008 & Commission Regulation (EU) No. 231/2012 & Regulation (EC) No. 1334/2008 & Commission Implementing Regulation (EU) 2017/2470 amended
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309064864
Category : Medical
Languages : en
Pages : 158
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Book Description
The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in the federal government, representatives from consumer interest groups, and academicians to discuss and debate food and food safety issues openly and in a neutral setting. The Forum provides a mechanism for these diverse groups to identify possible approaches for addressing food and food safety problems and issues surrounding the often complex interactions among industry, academia, regulatory agencies, and consumers. On May 6-7, 1997, the Forum convened a workshop titled Enhancing the Regulatory Decision-Making Process for Direct Food Ingredient Technologies. Workshop speakers and participants discussed legal aspects of the direct food additive approval process, changes in science and technology, and opportunities for reform. Two background papers, which can be found in Appendix A and B, were shared with the participants prior to the workshop. The first paper provided a description and history of the legal framework of the food ingredient approval process and the second paper focused on changes in science and technology practices with emphasis placed on lessons learned from case studies. This document presents a summary of the workshop.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309184134
Category : Medical
Languages : en
Pages : 158
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Book Description
The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in the federal government, representatives from consumer interest groups, and academicians to discuss and debate food and food safety issues openly and in a neutral setting. The Forum provides a mechanism for these diverse groups to identify possible approaches for addressing food and food safety problems and issues surrounding the often complex interactions among industry, academia, regulatory agencies, and consumers. On May 6-7, 1997, the Forum convened a workshop titled Enhancing the Regulatory Decision-Making Process for Direct Food Ingredient Technologies. Workshop speakers and participants discussed legal aspects of the direct food additive approval process, changes in science and technology, and opportunities for reform. Two background papers, which can be found in Appendix A and B, were shared with the participants prior to the workshop. The first paper provided a description and history of the legal framework of the food ingredient approval process and the second paper focused on changes in science and technology practices with emphasis placed on lessons learned from case studies. This document presents a summary of the workshop.
Author: United States. Congress. House. Committee on Interstate and Foreign Commerce
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 60
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Book Description
Considers legislation to authorize FDA to permit continued use of certain food additives and pesticides to allow health and safety test completion.
Author: Leatherhead Food International
Publisher: Royal Society of Chemistry
ISBN: 1847559239
Category : Science
Languages : en
Pages : 351
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Book Description
Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * Discussion covering the general issues surrounding the use of food additives, including the need for them * Coverage of the legal approval process for additives and the labelling of the finished product * Identification of sources or methods of production for each additive * Properties of individual additives and typical products they are used in This book will be an invaluable reference for researchers in the food and drink industry, undergraduates and graduates of courses in food science and technology and indeed all those who are interested in what they eat
