Innovations in Food Labelling

ISBN-10: 1845697596
ISBN-13: 9781845697594
Category: Technology & Engineering
Pages: 184
Language: English
Published: 2014-01-23
Publisher: Elsevier
Author: J Albert

Description

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

Get the book

Similar books

Innovations in Food Labeling
By J Albert
Innovations in Food Labeling provides information about the principles and requirements of food labeling and reviews the latest trends in this important area.
Innovations in Food Packaging
By Jung H. Han
Food Packaging Principles and Practice, second ed. CRC Press, Boca Raton, FL. Sacharow, S., Griffin, R.C., 1980. Principles of Food Packaging, second ed. AVI Publishing, Westport, CT. ... Cartons, Crates, and Corrugated Board.
Innovations in the Food System: Exploring the Future of Food: Proceedings of a Workshop
By Food and Nutrition Board, Food Forum, Health and Medicine Division
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 ...
Innovative Food Analysis
By Charis M. Galanakis
Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards.
The Age of Clean Label Foods
By Charis M. Galanakis
Through this text, the authors hope to promote a better understanding from which food technologists and food microbiologists can operate in the "clean-label" arena, taking into consideration all the key aspects of food quality, sensory ...
Consumer-Driven Innovation in Food and Personal Care Products
By Hal MacFie, S R Jaeger
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.
Health Claims and Food Labelling
By Sian Astley
739922) potential errors and different methods for nutritional information calculation/analysis was project organised ... within EuroFIR in terms of food FBOs, especially SMEs composition data and standardisation of recipe calculation.
Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification
By Pablo Juliano, Kai Knoerzer, Geoffrey W Smithers
The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components.
Open Innovation in the Food and Beverage Industry
By Marian Garcia Martinez
Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry.
Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
By Craig Leadley
Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry ...