Advances in Food and Beverage Labelling. Woodhead Publishing Series in Food Science, Technology and Nutrition

Table of Contents

• List of contributors
• Woodhead Publishing Series in Food Science, Technology and Nutrition
• Preface
• Part One: General trends in regulation and enforcement of food labelling
  • 1: The EU food information for consumers regulation
    • Abstract
    • 1.1 Introduction
    • 1.2 General requirements and responsibilities
    • 1.3 Mandatory food information
    • 1.4 Distance selling
    • 1.5 Future trends
  • 2: Current regulation of food and beverage labelling in the USA
    • Abstract
    • 2.1 Introduction
    • 2.2 Regulatory oversight of labelling between government bodies
    • 2.3 The Federal Food, Drug and Cosmetics (FD&C) Act and The Fair Packaging and Labeling Act
    • 2.4 The main labelling requirements according to the Federal Food, Drug and Cosmetics Act
    • 2.5 Allergen labelling
    • 2.6 Net quantity of contents
    • 2.7 Date marking and the uniform open dating regulations
    • 2.8 Country of origin
    • 2.9 Distance selling
    • 2.10 The future of US food labels?
    • 2.11 Sources of further information and advice
  • 3: Enforcement of food and beverage labelling legislation: enforcement bodies and relevant legislation in the UK
    • Abstract
    • 3.1 Introduction
    • 3.2 The enforcement jigsaw: local government food authorities
    • 3.3 Wider responsibilities of local food regulators
    • 3.4 National and regional coordination of local authority enforcement
    • 3.5 National arrangements for consumer complaints about food and beverage labelling
    • 3.6 Outline of relevant legislation relating to food and beverage labelling
    • 3.7 Future trends
  • 4: Enforcement of food and beverage labelling legislation: enforcement policies and codes in the UK
    • Abstract
    • 4.1 Introduction
    • 4.2 Enforcement policies relating to food and beverage labelling
    • 4.3 Local approaches to enforcement
    • 4.4 The implications of a failure to meet legal obligations relating to food and beverage labelling
    • 4.5 Future trends
• Part Two: Trends in labelling relating to nutrition and health
  • 5: Nutrition and related labelling of foods and beverages: the case of the USA
    • Abstract
    • 5.1 Introduction
    • 5.2 Nutrition labelling: general requirements
    • 5.3 Formats for nutrition labels
    • 5.4 Nutrition labelling in restaurants and for alcoholic beverages
    • 5.5 Voluntary labelling statements: nutrient content claims
    • 5.6 Voluntary labelling statements: health claims
    • 5.7 Voluntary labelling statements: organic controls, GM labelling and claims
    • 5.8 Voluntary labelling statements: gluten-free and "natural” claims
    • 5.9 Future trends
  • 6: Health claims on food and beverage labels: comparing approaches in the EU and the USA
    • Abstract
    • 6.1 Introduction
    • 6.2 Regulation of health and health-related claims in the EU
    • 6.3 Regulation of health and health-related claims in the US
    • 6.4 Summary, conclusions and future trends
  • 7: Front-of-pack (FOP) labelling of foods and beverages
    • Abstract
    • 7.1 Introduction
    • 7.2 Development of FOP labels
    • 7.3 Impact of FOP labelling
    • 7.4 Future trends and developments
    • Acknowledgements
  • 8: Consumer interpretation of nutrition and other information on food and beverage labels
    • Abstract
    • 8.1 Introduction
    • 8.2 Consumer perception and use of front-of-package information
    • 8.3 Consumers ability and motivation to process health-related information from food packages
    • 8.4 Consumer understanding of health-related information
    • 8.5 Future trends
• Part Three: Trends in labelling relating to other aspects of food quality
  • 9: Ethical and environmental labelling of foods and beverages
    • Abstract
    • 9.1 Introduction
    • 9.2 Defining ethical labelling
    • 9.3 Defining environmental labelling
    • 9.4 Control of labelling schemes
    • 9.5 The motivation behind consumer purchasing choices
    • 9.6 A review of global environmental and ethical schemes
    • 9.7 A review of industry labels and schemes
    • 9.8 Economics of the main labelling schemes
    • 9.9 Summary
    • 9.10 Future trends
  • 10: Labelling of genetically modified (GM) ingredients in foods and beverages
    • Abstract
    • 10.1 Introduction
    • 10.2 Genetic modification (GM) in food production: an overview
    • 10.3 European approval processes
    • 10.4 European regulation of GM food and feed
    • 10.5 GM labelling: principles and regulatory requirements
    • 10.6 Consumer expectations of GM labelling
    • 10.7 Future trends
    • Websites
  • 11: Smart labelling of foods and beverages
    • Abstract
    • 11.1 Introduction
    • 11.2 Labelling to detect changes in temperature
    • 11.3 Labelling to monitor freshness
    • 11.4 Labelling to detect changes in oxygen concentration
    • 11.5 Labelling to detect changes in carbon dioxide concentration
    • 11.6 The use of electronic technology to develop smart labelling
    • 11.7 Conclusions and future trends
  • 12: Labelling relating to natural ingredients and additives
    • Abstract
    • 12.1 Introduction
    • 12.2 Clean label definitions
    • 12.3 Clean label and the consumer
    • 12.4 Clean label/Natural/Free from
    • 12.5 Clean label challenges
    • 12.6 Clean label ingredients
    • 12.7 Future trends
• Index

Authors