Food Labelling (Amendment) Regulations 1998. (Implementing the New Quantative Ingredients Declaration (Quid) Rules). PDF Download
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 26
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 26
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Author: Catriona Crawford
Publisher:
ISBN: 9781902423401
Category :
Languages : en
Pages : 65
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Book Description
This publication is concerned with the legal requirements applying to the labelling of food for retail sale or for supply to restaurants and other caterers. Many of these requirements are laid down in The Food Labelling Regulations 1996 and the 1998 amending regulations (the so-called QUID regulations), but other legislation also imposes labelling obligations and the relevant legislation is also covered. The aim of the book is to enable the busy manager, in as practical approach as possible, to gain an understanding of the UK's highly complex food labelling law.
Author: Great Britain
Publisher:
ISBN: 9780110791517
Category : Food
Languages : en
Pages : 8
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Book Description
Enabling power:Food Safety Act 1990, ss. 6 (4), 16 (1) (e) (f), 17 (1), 26 (1) (3), 48 (1). Issued:23.06.1998. Made:03.06.1998. Laid:05.06.1998. Coming into force:01.07.1998. Effect:S.I. 1981/1063, 1320; 1984/1566, 1714; 1995/2200; 1996/1499 amended. Territorial extent & classification:E/W/S. General. Implements European Parliament & Council Directive 97/4/EC amending DIR 79/112/EEC. Partially revoked by SI 2014/1855 (ISBN 9780111540428) in re to E; Partially revoked by WSI 2014/2303 (W.227) (ISBN 9780348109924) in re to W; Partially revoked by SSI 2014/312 (ISBN 9780111025031)
Author: Great Britain. Scottish Office. Agriculture, Environment and Fisheries Department
Publisher:
ISBN:
Category : Food law and legislation
Languages : en
Pages : 36
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Author: Paul Berryman
Publisher: Elsevier
ISBN: 1782420932
Category : Technology & Engineering
Languages : en
Pages : 267
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Book Description
Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement. - Brings together contributions from industry, trade bodies, government and academia. - Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market. - Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.
Author: Great Britain. Scottish Office. Agriculture and Fisheries Department
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
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Author: J R Blanchfield
Publisher: Woodhead Publishing
ISBN: 1855736365
Category : Technology & Engineering
Languages : en
Pages : 306
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Book Description
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
Author: Raymond O'Rourke
Publisher: Palladian Law Publishing
ISBN:
Category : Business & Economics
Languages : en
Pages : 222
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Book Description
In the light of concern about food safety, the EC Product Liability Directive is to be extended to cover agricultural products. Thus liability extends backwards to the primary producer and forwards through manufacturing. This book looks at the use of the Directive in the UK and Ireland.
Author: D Baines
Publisher: Elsevier
ISBN: 0857095722
Category : Technology & Engineering
Languages : en
Pages : 487
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Book Description
As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.After an exploration of what the term 'natural' means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. - Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors - Explores what the term 'natural' means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients - Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients
Author:
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 410
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Book Description
