Food Labelling

This book assesses the EU legal framework applicable to dairy products obtained through precision fermentation. It maps the authorisation and labelling requirements for these products to be placed on the EU market. It compares these provisions to those governing the food markets in the USA and Singapore, which are considered to be more innovation-friendly. At the time of writing, the precision-fermented dairy sector is still in the developmental phase, with only a few precision-fermented dairy alternatives available on the market, none of which are present in the EU. Regulatory uncertainty has been cited as significant obstacle for food business operators seeking to introduce alternative protein products in the EU.

Food Hygiene and Safety in Manufacturing: Essential HACCP, Food Safety, Audit and Best Practices for Quality Assurance

This collected volume analyses labelling as a political and economic operation. It gathers contributions that focus on various domains, including the agri-food sector, the construction sector, eco-labelling, retail, health public policies and the energy sector, considering the use of labels for various objectives, such as providing legal and technical data on consumption products, certifying their quality, and indicating the approval of professional or political authorities.

In this course we will cover: Macro nutrients and micronutrients, BMR, and basic supplement information.