January 22, 2021

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Innovations in Food Labelling

Innovations in Food Labelling
Author : J Albert
Publisher : Elsevier
Release Date : 2014-01-23
Category : Technology & Engineering
Total pages :184
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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

Innovations in Food Labelling

Innovations in Food Labelling
Author : Janice Albert
Publisher : Unknown
Release Date : 2010
Category : Food
Total pages :174
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Increasingly, consumers desire information about the health, safety, environmental, and socioeconomic characteristics of food products; therefore, consumers must use food labels to select products that meet their needs and preferences. Due to this need for accurate, uniform labels, governments are faced with challenges on how to ensure labels are not misleading. This book provides information about the principles and requirements of food labeling and reviews the latest trends in this important area. Following an introduction on the evolution of food labeling, further chapters cover the Codex Alimentarius and food labeling, international trade agreements, nutrition labeling, allergies and food labels and environmental and social labels, among other topics.

Health Claims and Food Labelling

Health Claims and Food Labelling
Author : Siân Astley
Publisher : Royal Society of Chemistry
Release Date : 2019-12-06
Category : Science
Total pages :204
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Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely developments in the future. As nations tackle the food and health issues of the 21st century, this book will provide a single source drawing together all of these topics. In recent years, nutrition and health claims displayed on food packaging have become more regulated with the dual aims of protecting consumers from false claims and promoting consumption of foods with proven health benefits. Edited by Siân Astley, with contributions from renowned experts, chapters describe the legislation underpinning nutrition and health claims globally, explain the permitted use of claims globally in theory and practice and explore differences between the various legislative frameworks. This book will be of interest to those involved in food health and dietary impact research, as well as food manufacturers, legal and healthcare students with an interest in food, nutrition, bioactive compounds and human health.

Innovations in Food Packaging

Innovations in Food Packaging
Author : Jung H. Han
Publisher : Academic Press
Release Date : 2013-10-03
Category : Technology & Engineering
Total pages :624
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This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Consumer-Driven Innovation in Food and Personal Care Products

Consumer-Driven Innovation in Food and Personal Care Products
Author : S R Jaeger,Hal MacFie
Publisher : Elsevier
Release Date : 2010-08-30
Category : Technology & Engineering
Total pages :704
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Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging. Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights. Consumer-driven innovation in food and personal care products will broaden readers’ understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities. Provides expert insight into the changes in the global market place and developments in research methodologies underpinning NPD Examines the business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing Chapters review the different viewpoints on consumer research methods and statistics for NPD

Food Labelling

Food Labelling
Author : J R Blanchfield
Publisher : Woodhead Publishing
Release Date : 2000-07-25
Category : Technology & Engineering
Total pages :320
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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

Advances in Food and Beverage Labelling

Advances in Food and Beverage Labelling
Author : Paul Berryman
Publisher : Elsevier
Release Date : 2014-12-03
Category : Technology & Engineering
Total pages :258
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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.

Food Fortification and Supplementation

Food Fortification and Supplementation
Author : Peter Berry Ottaway
Publisher : Elsevier
Release Date : 2008-03-31
Category : Technology & Engineering
Total pages :296
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Fortified foods and food supplements remain popular with today’s health-conscious consumers and the range of bioactives added to food is increasing. This collection provides a comprehensive summary of the technology of food fortification and supplementation and associated safety and regulatory aspects. The first part covers methods of fortifying foods, not only with vitamins and minerals but also with other nutraceuticals such as polyphenols and polyunsaturated fatty acids. It also includes a discussion of the stability of vitamins in fortified foods and supplements. The second part contains chapters on the analysis of vitamins, fatty acids and other nutraceuticals, as well as a chapter on assessing the bioavailability of nutraceuticals. It concludes with a discussion of regulation and legislation affecting fortified foods and supplements and a chapter on the safety of vitamins and minerals added to foods. Food fortification and supplementation presents current research from leading innovators from around the world. It is an important reference for those working in the food industry. Provides a comprehensive summary of the technology of food fortification Examines associated safety and regulatory aspects Covers methods for fortifying foods with vitamins and minerals and other nutraceuticals

Regulating Health Foods

Regulating Health Foods
Author : Jill E Hobbs,Stavroula Malla,Eric K. Sogah,May T. Yeung
Publisher : Edward Elgar Publishing
Release Date : 2014-10-31
Category : Business & Economics
Total pages :288
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With ageing populations, rising incomes and a growing recognition of the link between diet and health, consumers are interested in new food products, supplements and ingredients with purported health benefits. The food industry has responded with new f

Lobsters

Lobsters
Author : Bruce Phillips
Publisher : John Wiley & Sons
Release Date : 2013-02-19
Category : Technology & Engineering
Total pages :488
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This expanded and fully updated Second Edition of the mostcomprehensive and successful book on lobsters, comprisescontributions from many of the world’s experts, eachproviding core information for all those working in lobsterbiology, fisheries research and management and lobsteraquaculture. Under the editorship of Bruce Phillips, the Second Edition ofLobsters: Biology, Management, Fisheries and Aquaculturedelivers exhaustive coverage of these fascinating creatures,stretching from growth and development to management andconservation. A number of chapters from the First Edition coveringGrowth, Reproduction, Diseases, Behaviour, Nutrition, Larval andPost-Larval Ecology and Juvenile and Adult Ecology have beenreplaced by new chapters including Lobsters in Ecosystems,Genetics, Translocation, Climate Change, Ecolabelling of Lobsters,Casitas and Other Artificial Shelters, Systems to maximise EconomicBenefits.. These new chapters reflect changes that are occurring inlobster management and new research developments brought on bysocial, climatic and economic changes. As well as information from new research output, information ineach chapter is also included on individual commercial Genera,including aspects of Species and distribution, Predators anddiseases, Ecology and behaviour, Aquaculture and enhancement,Harvest of wild populations and their regulations, Management andconservation. The chapter on slipper lobsters has also beenexpanded to include Thenus and Ibacus species whichare now subject to commercial fisheries. The changes that haveoccurred in some lobster fisheries, the new management arrangementsin place, the status of stocks and the current economic and socialsituation of each fishery have also been covered and discussed ingreat detail. Fisheries scientists, fisheries managers aquaculture personnel,aquatic and invertebrate biologists, physiologists, ecologists,marine biologists and environmental biologists will all findLobsters Second Edition to be a vital source of reference.Libraries in all universities and research establishments wherebiological and life sciences and fisheries and aquaculture arestudied and taught will find it an extremely valuable addition totheir shelves.

Innovations in the Food System

Innovations in the Food System
Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
Publisher : National Academies Press
Release Date : 2020-05-01
Category : Medical
Total pages :134
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On August 7â€"8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.

Innovation of Food Production Systems

Innovation of Food Production Systems
Author : W. M. F. Jongen
Publisher : Wageningen Academic Pub
Release Date : 1998
Category : Cooking
Total pages :182
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Consequently, product innovation should be considered in this context.

Nutraceutical and Functional Food Regulations in the United States and Around the World

Nutraceutical and Functional Food Regulations in the United States and Around the World
Author : Debasis Bagchi
Publisher : Elsevier
Release Date : 2014-02-25
Category : Technology & Engineering
Total pages :592
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This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book demonstrates the global scenario of the acceptance and demand for these products and explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as addressing the intricate aspects of manufacturing procedures. As the public gains confidence in the quality of these products based on sophisticated quality control, a broad spectrum of safety studies and GRAS, peer-reviewed publications and cutting-edge human clinical studies have emerged. An increasing number of additional populations around-the-world now recognize the efficacy and functions of nutraceuticals and functional foods as established by those scientific research studies. As a result, a number of structurally and functionally active novel nutraceuticals and several new functional beverages have been introduced into the marketplace around the world. Features fully revised and updated information with current regulations from around the world, including GRAS status and DSHEA regulators Offers 45% new content including three new chapters –NSF: Ensuring the Public Health and Safety Aspects of Nutraceuticals and Functional Foods; Role of the United States Pharmacoepia in the Establishment of Nutraceuticals and Functional Food Safety; An Overview on the New Dietary Ingredient (NDI) and Generally Recognized as Safe (GRAS) Status, and the addition of cGMP regulations for dietary supplements Includes insight into working with regulatory agencies, processes and procedures Provides a link to the contact information for most regulatory bodies for readers wishing to gain further knowledge

The State of Food and Agriculture 2003-04

The State of Food and Agriculture 2003-04
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Release Date : 2004
Category : Technology & Engineering
Total pages :209
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Explores the potential for agricultural biotechnology to address the needs of the world's poor and food insecure. Reviews the historical record of agricultural research in promoting economic growth and food security."--P. vii.

Private food law

Private food law
Author : Bernd van der Meulen
Publisher : Wageningen Academic Publishers
Release Date : 2011-10-05
Category : Technology & Engineering
Total pages :436
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Since the turn of the Millennium, world-wide initiatives from the private sector have turned the regulatory environment for food businesses upside down. For the first time in legal literature this book analyses private law initiatives relating to the food chain, often referred to as private (voluntary) standards or schemes. Private standards are used to remedy flaws in legislation, in order to reach higher levels of consumer protection than the ones chosen by the EU legislature and to manage risks and liability beyond the traditional limits of food businesses. We see that litigation is no longer solely framed by legislative requirements, but ever more by private standards such as GlobalGAP, BRC, IFS, SQF and ISO. These private standards incorporate public law requirements thus embedding them in contractual relations and exporting them beyond the jurisdiction of public legislators. Other standards focus on corporate social responsibility or sustainability. This book also addresses how private religious standards such as Kosher and Halal play a role in defining specific markets of growing importance. It is noted that organic standards have found an interesting symbioses with public law. Another development on this topic is that food businesses are inspected more often by private auditors than by public inspectors. Effects in terms of receiving or being denied certification far outweigh public law sanctions. In short private law has changed an entire legal infrastructure for the food sector. It emerges as competing with the public law regulatory infrastructure. This book is of interest to all who concern themselves with food law legislation and litigation and the evolving role of private standards on changing the landscape of food chains and innovation.