Food labelling

Editor’s foreword List of contributors 1 Introduction 1.1 Key issues in food labelling D. Jukes, University of Reading 1.2 Consumer needs C. Bruhn, Center for Consumer Research, University of California 1.3 Manufacturers’ needs M. Hunt, Food and Drink Federation, London 1.4 Legislators’ perspectives D. A. Love, formerly MAFF, London 1.5 An enforcement perspective D. Walker, Trading Standards, Shropshire County Council, Shrewsbury 2 Labelling requirements: European Union D. A. Love, formerly MAFF, London 2.1 Key principles 2.2 The organisation of EU legislation 2.3 EU legislation and Codex standards 2.4 The main requirements for prepacked foods 2.5 Nutrition labelling and claims 2.6 Specific labelling requirements in food composition Directives 2.7 Specific labelling requirements in CAP marketing regulations 2.8 Novel foods and genetically modified foods: labelling rules 2.9 Future developments 2.10 References and sources of further information Appendix: Comparison of Codex and UK claims criteria Contents ©2000 CRC Press LLC 3 Labeling requirements: United States J. Vanderveen (Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington DC) and E. J. Campbell (AAC Group, Bethesda) 3.1 Introduction 3.2 The legislative and rule-making process 3.3 The main enforcement agencies 3.4 Regulations on product name 3.5 Ingredients 3.6 Responsible agent for product 3.7 Net contents labeling 3.8 Nutrition facts 3.9 Country of origin 3.10 Nutrition content claims 3.11 Health claims 3.12 Details of regulations by competent authorities 3.13 Future trends 3.14 References 4 Declaration of ingredients and additives: European Union D. W. Flowerdew, Consultant (formerly Leatherhead Food Research Association) 4.1 Declaring ingredients and additives: the basic principles 4.2 Review of key legislation 4.3 Future trends in labelling requirements for ingredients and additives 4.4 Summary of manufacturers’ responsibilities 4.5 How it can go wrong 4.6 References 5 Declaration of ingredients and additives: United States R. H. Schmidt, University of Florida 5.1 Declaring ingredients and additives: the basic principles 5.2 Review of key legislation 5.3 Manufacturers’ responsibilities for ingredient and additive declaration 5.4 References 6 Durability indication: European Union A. Mro¨hs, Bund fu¨r Lebensmittelrecht und Lebensmittelkunde e.V., Bonn 6.1 Introduction 6.2 The legal situation 6.3 Manufacturers’ responsibilities 6.4 The product on its way to the consumer 6.5 Varied application in the EU 6.6 Special provision for short-life products: introduction ©2000 CRC Press LLC 6.7 The legal situation: use-by date 6.8 Products with use-by date on their way to the consumer 6.9 Varied interpretations of ‘use-by’ provisions in EU Member States 6.10 Guidelines on how dates should be calculated and presented 6.11 Future trends 6.12 Sources of further information and advice 6.13 References 7 Durability indication: United States R. A. LaBudde, North Carolina State University and Least Cost Formulations, Ltd 7.1 Introduction 7.2 History 7.3 Terminology 7.4 Conflicting purposes of durability indications 7.5 Cost of durability indications 7.6 Guidelines for durability indications 7.7 Telltale indicators 7.8 Future trends 7.9 Summary 7.10 Sources of further information and advice 7.11 References 8 Nutrition information: European Union L. Insall, Food and Drink Federation, London 8.1 Introduction: key issues in presenting nutrition information 8.2 EU nutrition legislation 8.3 Manufacturers’ responsibilities 8.4 Consumer expectations 8.5 Voluntary codes 8.6 Future trends 8.7 Sources of further information and advice 8.8 References 8.9 Further reading 9 Nutrition information: United States T. A. Altman, Professional Fluency, Chicago 9.1 Key principles of US labeling requirements 9.2 Making nutrient declarations 9.3 Format requirements and exemptions: conventional foods 9.4 Dietary supplement labeling 9.5 Compliance management 9.6 Future trends 9.7 Additional information sources ©2000 CRC Press LLC 10 Nutrition and health claims: European Union P. Berry Ottaway, Consultant 10.1 Introduction 10.2 Nutrition and health claims in the EU 10.3 Substantiation of health claims 10.4 Nutrition labelling 10.5 The future 10.7 References 11 Nutrition and health claims: United States M. K. Schmidl and T. P. Labuza, University of Minnesota 11.1 Introduction 11.2 Definitions 11.3 Disease-specific claims or disease-prevention claims 11.4 FDA Modernization Act of 1997 11.5 Medical foods 11.6 Dietary Supplement Health and Education Act of 1994 11.7 Controversy over labeling 11.8 Advertising and the Federal Trade Commission (FTC) 11.9 The future 11.10 Further reading 11.11 References 12 Special issues in food labelling 12.1 Good design in food labelling E. J. Whiteley, Institute of Grocery Distribution, Watford 12.2 Multi-language requirements J-P. Kern, Mars Incorporated, McLean 12.3 Food allergen labelling J. Ralph Blanchfield, Food Science, Food Technology and Food Law Consultant 12.4 Genetically modified foods and ingredients M. J. Sadler, Institute of Grocery Distribution, Watford 12.5 Irradiated foods and ingredients G. W. Gould, Food Science, Food Technology and Food Law Consultant 12.6 Label problems for blind and visually impaired people J. Ralph Blanchfield, Food Science, Food Technology and Food Law Consultant 13 Determining shelf-life C. M. D. Man, South Bank University, London 13.1 What do we mean by ‘shelf-life’? 13.2 Introducing the main categories of product 13.3 Principal ways of determining and extending shelf-life ©2000 CRC Press LLC 13.4 Future trends 13.5 Sources of further information and advice 13.6 References 14 Instructions for storage and use K. G. Anderson, Consultant and Visiting Professor, University of North London 14.1 Introduction 14.2 Risk categorisation 14.3 Clarity of language 14.4 Date marking (appropriate durability indication) 14.5 Storage and post-opening storage 14.6 Freezing, treatment post-freezing and re-freezing 14.7 Cooking and reheating 14.8 Microwaveable foods 14.9 Use in recipes 14.10 Special circumstances 14.11 Future trends 14.12 Sources of further information and advice 14.13 Bibliography 15 The role of traceability in food labelling C. Morrison, Youngs Bluecrest Seafoods Ltd, Grimsby 15.1 The key objectives of traceability 15.2 Legal requirements concerning traceability coding 15.3 Wider aspects of traceability coding 15.4 A modern computerised production and management control system 15.5 Use of care lines on product packaging in traceability 15.6 Applying traceability systems when problems arise 15.7 Summary 15.8 References ©2