Food Labelling
edited by J. Ralph Blanchfield

A distinguished panel of European and American experts from industry and academia provides a comprehensive guide to producing labeling that complies with existing legislation and satisfies the needs of all interested parties. Food Labelling also provides a valuable insight into possible future developments.

Features:

• 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 consumers

This reference 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.

Contents

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 perspective

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 developments

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 trends

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

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 declaration

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 trends

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 trends

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 trends

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 trends

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 future

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 future

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 people

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

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

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 trends

Index

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