Advances in Food and Beverage Labelling

Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement. Brings together contributions from industry, trade bodies, government and academia. Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market. Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.

Produk Detail:

  • Author : Paul Berryman
  • Publisher : Elsevier
  • Pages : 258 pages
  • ISBN : 1782420932
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKAdvances in Food and Beverage Labelling

Advances in Food and Beverage Labelling

Advances in Food and Beverage Labelling
  • Author : Paul Berryman
  • Publisher : Elsevier
  • Release : 03 December 2014
GET THIS BOOKAdvances in Food and Beverage Labelling

Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can,

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
  • Author : Wilhelm Holzapfel
  • Publisher : Elsevier
  • Release : 20 September 2014
GET THIS BOOKAdvances in Fermented Foods and Beverages

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology.

Advances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies
  • Author : Montserrat Espiñeira,Francisco J Santaclara
  • Publisher : Woodhead Publishing
  • Release : 18 June 2016
GET THIS BOOKAdvances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book

Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications
  • Author : Jasim Ahmed,Pawel Ptaszek,Santanu Basu
  • Publisher : Woodhead Publishing
  • Release : 13 September 2016
GET THIS BOOKAdvances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing,

Advances in Food Science and Nutrition

Advances in Food Science and Nutrition
  • Author : Visakh P. M.,Laura B. Iturriaga,Pablo Daniel Ribotta
  • Publisher : John Wiley & Sons
  • Release : 25 November 2013
GET THIS BOOKAdvances in Food Science and Nutrition

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato

Agri-Food Industry Strategies for Healthy Diets and Sustainability

Agri-Food Industry Strategies for Healthy Diets and Sustainability
  • Author : Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic
  • Publisher : Academic Press
  • Release : 03 March 2020
GET THIS BOOKAgri-Food Industry Strategies for Healthy Diets and Sustainability

Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization

A Framework for Assessing Effects of the Food System

A Framework for Assessing Effects of the Food System
  • Author : National Research Council,Institute of Medicine,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on a Framework for Assessing the Health, Environmental, and Social Effects of the Food System
  • Publisher : National Academies Press
  • Release : 17 June 2015
GET THIS BOOKA Framework for Assessing Effects of the Food System

How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and

Innovations in Food Labelling

Innovations in Food Labelling
  • Author : J Albert
  • Publisher : Elsevier
  • Release : 23 January 2014
GET THIS BOOKInnovations in Food Labelling

Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste. Therefore, consumers must use food labels to select products that meet their needs and preferences. The growing consumer and industry interest in food labels presents challenges for governments, which must ensure that the product information is accurate, truthful and not misleading to consumers. Governments must decide whether provision of information should be mandatory or

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Report
  • Author : Michigan. State Dept. of Agriculture
  • Publisher : Unknown Publisher
  • Release : 13 April 2021
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