A Practical Guide to European Union Approved Food Additives
Author | : |
Publisher | : |
Total Pages | : |
Release | : 1994 |
Genre | : |
ISBN | : 9781857793017 |
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Author | : |
Publisher | : |
Total Pages | : |
Release | : 1994 |
Genre | : |
ISBN | : 9781857793017 |
Author | : K Goodburn |
Publisher | : Elsevier |
Total Pages | : 257 |
Release | : 2001-06-14 |
Genre | : Technology & Engineering |
ISBN | : 1855736306 |
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 one 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 two 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 three 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.
Author | : Mike Saltmarsh |
Publisher | : Royal Society of Chemistry |
Total Pages | : 309 |
Release | : 2019-08-01 |
Genre | : Science |
ISBN | : 1839161191 |
Food additives have played and still play an essential role in the food industry. Additives span a great range from simple materials like sodium bicarbonate, essential in the kitchen for making cakes, to mono- and diglycerides of fatty acids, an essential emulsifier in low fat spreads and in bread. It has been popular to criticise food additives, and in so doing, to lump them all together, but this approach ignores their diversity of history, source and use. This book includes food additives and why they are used, safety of food additives in Europe, additive legislation within the EU and outside Europe and the complete listing of all additives permitted in the EU. The law covering food additives in the EU which was first harmonised in 1989 has been amended frequently since then, but has now been consolidated with the publication of Regulations 1331/2008 and 1129/2011. This 4th edition of the Guide brings it up to date with the changes introduced by this legislation and by the ongoing review of additives by EFSA. Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses. Those working in and around the food industry, students of food science and indeed anyone with an interest in what is added to their food will find this a practical book full of fascinating details.
Author | : Leatherhead Food International |
Publisher | : Royal Society of Chemistry |
Total Pages | : 351 |
Release | : 2008-02-19 |
Genre | : Science |
ISBN | : 1847559239 |
Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * Discussion covering the general issues surrounding the use of food additives, including the need for them * Coverage of the legal approval process for additives and the labelling of the finished product * Identification of sources or methods of production for each additive * Properties of individual additives and typical products they are used in This book will be an invaluable reference for researchers in the food and drink industry, undergraduates and graduates of courses in food science and technology and indeed all those who are interested in what they eat
Author | : Mike Saltmarsh |
Publisher | : Royal Society of Chemistry |
Total Pages | : 327 |
Release | : 2020-10-30 |
Genre | : Technology & Engineering |
ISBN | : 1839161116 |
Food additives play a vital role in allowing food manufacturers to provide the range of foods that are available in the developed countries of the world. Additives cover a considerable range from the recognisable sodium bicarbonate used to make cakes in the domestic kitchen to mono- and di-acetyltartaric esters of mono- and diglycerides of fatty acids used as emulsifiers in commercial bread production. They include curcumin, the yellow colour in turmeric, beeswax and citric acid, the acid in citrus fruit, as well as substances prepared synthetically. It has long been fashionable in the media to criticise additives and, in so doing, to lump them all together but this ignores their diversity, their vital role in food production and preservation and the extensive testing they have undergone before being approved. This book outlines why additives are used, the testing regime within Europe, and a complete listing of all additives permitted within the EU. The law covering food additives in the EU, which was harmonised in 1989, has been revised a number of times, most recently by the publication of Regulations 1333/2008 and 1129/2011. These Regulations have been amended a number times with additives being removed or added. This fifth edition of the Guide brings it up to date with a revision of every chapter to reflect the current situation. Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses. Those working in and around the food industry, students of food science and indeed anyone with an interest in what is in their food will find this a practical book full of fascinating details.
Author | : Wales Ecology Party |
Publisher | : |
Total Pages | : 16 |
Release | : 1985 |
Genre | : Food additives |
ISBN | : |
Author | : Richard J. Lewis |
Publisher | : Springer Science & Business Media |
Total Pages | : 644 |
Release | : 1989 |
Genre | : Technology & Engineering |
ISBN | : 9780442205089 |
"Each additive is covered in a separate, alphabetically listed entry." Entries give CAS number, properties, synonyms, use in foods, and safety profile.
Author | : Institute of Medicine |
Publisher | : National Academies Press |
Total Pages | : 158 |
Release | : 1999-04-29 |
Genre | : Medical |
ISBN | : 0309184134 |
The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in the federal government, representatives from consumer interest groups, and academicians to discuss and debate food and food safety issues openly and in a neutral setting. The Forum provides a mechanism for these diverse groups to identify possible approaches for addressing food and food safety problems and issues surrounding the often complex interactions among industry, academia, regulatory agencies, and consumers. On May 6-7, 1997, the Forum convened a workshop titled Enhancing the Regulatory Decision-Making Process for Direct Food Ingredient Technologies. Workshop speakers and participants discussed legal aspects of the direct food additive approval process, changes in science and technology, and opportunities for reform. Two background papers, which can be found in Appendix A and B, were shared with the participants prior to the workshop. The first paper provided a description and history of the legal framework of the food ingredient approval process and the second paper focused on changes in science and technology practices with emphasis placed on lessons learned from case studies. This document presents a summary of the workshop.
Author | : D.A. Sinopoli |
Publisher | : |
Total Pages | : 87 |
Release | : 2013 |
Genre | : |
ISBN | : |
In both the European Union (EU) and United States (US), food additives must be approved before being placed on the market, through a formal application procedure that demonstrates safety of the ingredient, among other things. It can sometimes be difficult enough to gather the vast documentation to gain approval, but furthermore, the situation is actually far more complex than it initially seems. What exactly is a food additive? The European Union and the United States are two regions with major food industries. Many companies market products in both places. However, their food laws are not so harmonized that a substance classified as a food additive in Europe is necessarily a food additive in the United States, and vice versa. A comparative analysis will highlight the similarities and differences between the two systems.
Author | : Angela Dare |
Publisher | : Nelson Thornes |
Total Pages | : 216 |
Release | : 2002 |
Genre | : Education |
ISBN | : 9780748765560 |
This book has proved to be a unique and invaluable resource for students and practitioners of child care. The new edition has been completely revised, updated and extended. It is accessible in approach, and contains relevant new material to help students and Early Years workers develop a sound understanding of children's nutritional requirements. This book emphasizes the importance of balanced, wholesome nutrition to the overall health, development and well-being of children.