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Titel: EU Food Law: A Practical Guide
Zustand des Schutzumschlags: No Dust Jacket
Auflage: First Edition.
Fine 1st ed 2001 CRC hardback, laminated boards and no DJ as issued. Ex-owner name covered with label inside front cover, all else as new. Sent Airmail at no extra cost; Worldwide Shipping IMMEDIATE 1ST CLASS/AIRMAIL DISPATCH Quantity Available: 1. Shipped Weight: Under 1 kilogram. Category: Science & Technology; ISBN/EAN: 9780849312151. Pictures of this item not already displayed here available upon request. Inventory No: 057523. Buchnummer des Verkäufers 057523
Inhaltsangabe: EU Food Law is an ideal guide to the complex area of EU food regulation. It provides an overview of the general principles, driving forces, and trends that underpin EU food law and helps the reader anticipate key issues and deal more effectively with legal advice. The book opens with an introduction to the key principles of EU food law and the main mechanisms of enforcement. The following chapters cover legislation in specific areas, including hygiene, additives, and functional foods. Each chapter examines the guiding principles, main themes, and likely future developments of each particular area of legislation.
Klappentext: 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 1 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 2 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 3 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.
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