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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. |
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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 |
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EU Food Law
A practical guide |
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| Kaarin Goodburn |
| Woodhead Publishing Limited |
| ISBN
NO: 1855735571 |
Published:
June 2001 |
UK Price: £115.00
(€177.00, $229.00)
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| Given its fragmented development, EU food law can be seen as both complex and confusing. With its distinguished team of contributors, EU food law highlights the key issues so those non-specialists can understand the legislation and what it means for them. It is designed to help readers ask the right questions when developing and marketing products in the European Union, and to provide answers to those questions. The book begins with an overview of the development of EU food law, and then describes the main institutions involved in framing food legislation and the legislative process. This discussion is designed to provide a context for the chapters on specific aspects of EU food law that follow. Part 1 there are a series of chapters on legislation controlling food safety, ranging from the way food products are manufactured (hygiene and the control of contaminants) to food composition and packaging (additives and food contact materials). Part 2 considers how EU food law ensures that consumers are properly informed about the food products they buy. There are chapters on labelling, nutrition information, the increasingly important area of health claims, and the handling of foods for particular nutritional purposes. Part 3 of the book contains two case studies illustrating how these various strands of EU food law impact in practice on a particular food product, looking at both an established food ingredient and the emerging area of functional foods. EU food law provides an authoritative introduction and guide to a complex subject. It will be widely welcomed by all those designing food products for and selling food products in the European Union. About the editor Kaarin Goodburn MIFST, MSc and BSc (Hons) is Secretary-General of the UK Chilled Food Association. She is a well-known consultant in the areas of food law, food safety and technology management. The contributors M Fogden, Meat and Livestock Commission, Milton Keynes, UKD W Flowerdew, Consultant (formerly Leatherhead Food Research Association), UKS Slorach, National Food Administration, Uppsala, SwedenJ. S. Baughan, Keller and Heckman LLP, Washington DC, USA and J-P. Montfort, Keller and Heckman LLP, Brussels, BelgiumD A Love, Consultant (formerly Ministry of Agriculture, Fisheries and Food, London), UKL Insall, Food and Drink Federation, London, UKP Berry Ottaway, Berry Ottaway and Associates Limited, Hereford, UKR Fox, Pura Foods Limited, Belvedere, Kent, UK |
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