 |
Chocolates and Confections
March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. |
|
Sweeteners Handbook, 3rd Edition
November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs |
|
 |
 |
|
|
| J. Ralph Blanchfield MBE |
| Woodhead Publishing Limited |
| ISBN
NO: 1855734966 |
Published:
January 2000 |
UK
Price: £140
(
€189
,
$278.00
) |
|
|
 |
| Chapter 1: Introduction D Jukes, University of Reading, UK; C Bruhn, University of California, USA; D Hunt, Food and Drink Federation, UK; D Love, Consultant (formerly MAFF, UK); D Walker, Chief Trading Standards Officer, Shropshire County Council, UK * Key issues in food labelling* Consumer needs* Manufacturers'' needs* Legislators'' perspectives* An enforcement perspectiveChapter 2: Labelling requirements: EU D Love, Consultant (formerly MAFF, UK * Key principles* The organisation of EU legislation* EU legislation and Codex standards* The main requirements for pre-packed foods* Nutrition labelling and claims* Specific labelling requirements in food composition directives* Specific labelling requirements in CAP marketing regulations* Novel foods and GM foods: labelling rules* Future developmentsChapter 3: Labelling requirements: USA J Vanderveen, Centre for Food Safety and Applied Nutrition, FDA, USA * Introduction* The legislative and rule making process* The main enforcement agencies* Regulations on product name* Ingredients* Responsible agent for product* Net contents labelling* Nutrition facts* Country of origin* Nutrition content claims* Health claims* Details of regulations by competent authorities* Future trendsChapter 4: Declaration of ingredients and additives: EU D Flowerdew, Consultant (formerly Leatherhead Food Research Association, UK) * Declaring ingredients and additives: the basic principles* Review of key legislation* Summary of manufacturers'' responsibilities* How it can go wrong Chapter 5: Declaration of ingredients and additives: US R H Schmidt, University of Florida, USA * Declaring ingredients and additives: the basic principles* Regulation and key legislation* Manufacturers'' responsibilities for ingredient and additive declarationChapter 6: Durability indication: EU A Mrohs, Bund für Lebensmittelrecht und Lebensmittelkunde e.V., Bonn, Germany * Introduction* The legal situation* Manufacturers'' responsibilities* The product on its way to the consumer* Varied application in the EU* Special provision for short-life products: introduction* The legal situation: use-by date* Products with use-by date on their way to the consumer* Varied interpretations of ''use-by'' provisions in EU member states* Guidelines on how dates should be calculated and presented* Future trendsChapter 7: Durability indication: US R A Labudde, North Carolina State University, USA * Introduction* History* Terminology * Conflicting purposes of durability indications* Cost of durability indications* Guidelines for durability indications* Telltale indicators* Future trendsChapter 8: Nutrition information: EU L Insall, Food and Drink Federation, UK * Introduction: key issues in presenting nutrition information* EU nutrition legislation* Manufacturers'' responsibilities* Consumer expectations* Voluntary codes* Future trendsChapter 9: Nutrition information: US T A Altman, EveryX Knowledge Integrators, Denver, USA * Key principles of US labelling requirements* Making nutrient declarations* Format requirements and exemptions: conventional foods* Dietary supplement labelling* Compliance management* Future trendsChapter 10: Nutrition and health claims: EU P Berry Ottaway, Consultant * Introduction* Nutrition and health claims in the EU* Substantiation of health claims* Nutrition labelling* The futureChapter 11: Nutrition and health claims: US M K Schmidl and T P Labuza, University of Minnesota, USA * Introduction * Definitions* Disease-specific claims or disease-prevention claims* FDA Modernisation Act of 1997* Medical foods* Dietary Supplement Health and Education Act of 1994* Controversy over labelling* Advertising and the Federal Trade Commission* The futureChapter 12: Special issues in food labelling E J Whitely and M J Sadler, Institute of Grocery Distribution, Watford, UK; J-P Kern, Mars Incorporated, UK; J Ralph Blanchfield, Consultant; G W Gould, Consultant * Good design in food labelling* Multi-language requirements* Food allergen labelling* GM foods and ingredients* Irradiated foods and ingredients* Label problems for blind and visually-impaired peopleChapter 13: Determining shelf life C M D Man, South Bank University, UK * What do we mean by ''shelf life''?* Introducing the main categories of product * Principle ways of determining and extending shelf life* Future trends Chapter 14: The role of traceability in food labelling C Morrison, United Biscuits Frozen and Chilled Foods Ltd * The key objectives of traceability* Legal requirements concerning traceability coding* Wider aspects of traceability coding* A modern computerised production and management control system* Use of care lines in traceability* Applying traceability systems when problems arise Chapter 15: Instructions for storage and use K G Anderson, Consultant * Introduction* Risk categorisation* Clarity of language* Date marking* Storage and post-opening storage* Freezing, treatment post-freezing and re-freezing* Cooking and re-heating* Microwaveable foods* Use in recipes* Special circumstances* Future trendsIndex |
 |
 |
|
 |
 |
|
|
|
|
|
|
.gif)
.gif)
(1).bmp)
.gif)
.gif)
