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| J. Ralph Blanchfield MBE |
| Woodhead Publishing Limited |
| ISBN
NO: 1855734966 |
Published:
January 2000 |
UK Price: £115.00
(€177.00, $229.00)
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| This new comprehensive guide provides you with everything you need to know about: * Current legislation on the labelling of food products in the EU and US* The needs of manufacturers, consumers, and legislators and how to satisfy them* The controversial issue of labelling genetically modified and irradiated ingredients and foods* Making health claims and promoting 'functional foods' 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 will be 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. * Full coverage of US and EU labelling regulations in a single source* The definitive guide to producing effective labelling* Expert guidance on specific labelling considerations including multi-lingual requirements, allergens and the needs of partially sighted and blind consumersThe editors J Ralph Blanchfield MBE has over fifty years experience in food science and technology. He is a past President of the Institute of Food Science and Technology, a Fellow of the Institute of Food Technologists, Vice President of the European Food Law Association of the UK and, in 1998, was elected one of the first group of Fellows of the International Academy of Food Science and Technology. He is editor of the IFST Guide to Good Manufacturing Practice in the Food and Drink Industries (Fourth Edition), and has his own international consultancy in food science, technology and food law. The contributors 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 J Vanderveen, Centre for Food Safety and Applied Nutrition, FDA, USA D Flowerdew, Consultant (formerly Leatherhead Food Research Association, UK R H Schmidt, University of Florida, USA A Mrohs, Bund für Lebensmittelrecht und Lebensmittelkunde e.V., Bonn, Germany R A Labudde, North Carolina State University, USA L Insall, Food and Drink Federation, UK T A Altman, EveryX Knowledge Integrators, Denver, USA P Berry Ottaway, Consultant M K Schmidl, University of Minnesota, USA T P Labuza, University of Minnesota, USA E J Whitely, Institute of Grocery Distribution, Watford, UK M J Sadler, Institute of Grocery Distribution, Watford, UK J-P Kern, Mars Incorporated, UK J Ralph Blanchfield, Consultant G W Gould, Consultant C M D Man, South Bank University, UK C Morrison, United Biscuits Frozen and Chilled Foods Ltd K G Anderson, Consultant |
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