Draft Food Labelling (Amendment) (Nutrition Claims) Regulations 199- PDF Download
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Author: Great Britain. Ministry of Agriculture, Fisheries and Food
Publisher:
ISBN:
Category : Advertising
Languages : en
Pages : 3
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Author: Great Britain. Ministry of Agriculture, Fisheries and Food
Publisher:
ISBN:
Category : Advertising
Languages : en
Pages : 3
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Author: Great Britain. Agriculture and Fisheries Department
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
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Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309218233
Category : Medical
Languages : en
Pages : 180
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During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
Author: R. Khan
Publisher: Springer Science & Business Media
ISBN: 1461531144
Category : Technology & Engineering
Languages : en
Pages : 183
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amounts can produce a deleterious effect on animals. In an attempt to quantify this potential for toxicity and to give sufficient margin for safety, JECFA has introduced an acceptable daily intake (ADI) level for food additives. For example, the ADI values granted for saccharin, aspartame, cyclamate, acesulfame-K and sucralose are 2. 5, 40, 11,9 and 1 3. 5 mg kg- body weight per day, respectively. Chapter 2 on regulatory aspects of low-calorie food elaborates these points. The additives that are to be consumed in large amounts, such as a fat replacement product like 'Olestra' or a new bulking material like 'polydextrose', present a more complex problem as far as the evaluation of their toxicity is concerned. Normal safety testing of an additive, such as a high-intensity sweetener, requires that the test animals are fed with a sufficiently high dosage in order to produce an effect and then on that basis an ADI value is calculated. In cases like 'Olestra' and 'polydex trose', which are not normally present in diet or metabolised to dietary constituents, such an approach will obviously not be applicable, or of any use, in calculating an ADI value. Due to these factors the regulatory authorities have not yet been able to produce any guidelines for toxicity trials for additives that are to be taken in food in large quantities.
Author: United States. Federal Trade Commission. Bureau of Consumer Protection
Publisher:
ISBN:
Category : Advertising
Languages : en
Pages : 32
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Author: J Albert
Publisher: Elsevier
ISBN: 1845697596
Category : Technology & Engineering
Languages : en
Pages : 185
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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
Author: Michael McGuffin
Publisher: American Herbal Products Assocation
ISBN: 9780967871905
Category : Herbs
Languages : en
Pages : 421
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Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 72
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Author: United States. Food and Drug Administration
Publisher:
ISBN:
Category : Database design
Languages : en
Pages : 152
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Gives generic instructions for developing and preparing an acceptable data base when valid estimates of nutrient content and variation are not available for the food (single or mixed products) to be labeled. The purpose of the manual is to advise the food industry in developing nutrition labels for food products that must comply with the regulations and to assist health professionals in interpreting nutrition labels on food products.
Author: United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 366
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