Innovations in food labelling

Woodhead Publishing Ltd, December 2009, Pages: 184

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. With the increase in global trade in food, there is also a need to harmonize food labels so that product information is relevant to foreign markets. Innovations in food labelling provides information about the principles and requirements of food labelling and reviews the latest trends in this important area.

Introduction to innovations in food labelling
- The Codex Alimentarius and food labelling: delivering consumer protection
- International legal frameworks for food labelling and consumer rights
- Government and voluntary policies on nutrition labelling: a global overview
- Labelling of allergenic foods of concern in Europe
- Organic food labels: history and latest trends
- FAO’s ecolabelling guidelines for marine capture fisheries: an international standard
- Voluntary environmental and social labels in the food sector
- Geographic origin and identification labels: associating quality with location
- New technologies and food labelling: the controversy over labelling of foods derived from genetically modified crops.

Janice Albert is a Nutrition Officer in the Nutrition and Consumer Protection Division of the Food and Agriculture Organization of the United Nations (FAO), with which this book is co-published.

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