J. Ralph Blanchfield "Food Labelling"
Publisher: CRC 2000 | 320 Pages | ISBN: 0849308526 | PDF | 1.8 MB
Food Labelling is the only comprehensive text on the labelling of food products. With contributions from leading European and American experts in the field, it provides a clear and authoritative guide both to key legislation in the European Union and the United States, and to good international practice in such areas as traceability and instructions for storage and use. You get information on: o Key issues in food labelling and the range of legislation in the European Union and the United States o Declaration of ingredients and additives, durability indication, nutrition information, nutrition and health claims o International practice in design such as multi-language requirements o Labelling for allergens, genetically-modified foods and ingredients, and irradiated foods and ingredients o Determining shelf-life for labelling The last decade has seen new labelling needs…