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This Brief describes in three concise chapters one of the newest
'hot topics' under EU Food Law and Policy: the new Regulation (EU)
No 2015/2283 from the European Parliament and by the Council,
November 25, 2015, on novel foods, applicable from January 2018. In
this work, the Authors discuss the long-time criticized EU
Regulation on novel foods ((EC) No 258/1997) and how it has been
significantly altered by the adoption of the new regulation. In the
first chapter, the Authors provide a comprehensive analysis of the
genesis of the new Regulation, its rationale and the policy's
goals. In particular, they describe what food business operators
shall do in order to get a new product allowed on the EU market,
providing updated information on the regulatory developments from
the European Food Safety Authority in nanofoods, cloned animals and
insect foods. The role of the European Food Safety Authority is
also discussed. The second Chapter summarizes the current
toxicological studies used to evaluate novel foods safety, which
are an extremely important pillar when speaking of food safety and
commercial introduction of new products. Finally, the third Chapter
discusses the 'history of safe use' approach to the problem of
novel foods, and factors such as consumption period analysis,
preparation advices and processes, intake levels, nutritional
composition, and results of animal studies. Food lawyers,
professionals and auditors working in the area of official
inspections, quality assurance, food traceability, and
international regulation, both in academia and industry, will find
this Brief an important account.
This Brief explores the importance of lactic acid and fermentation
in the modern food industry. Although it is usually associated with
milk and dairy products, lactic acid can also be found in many
other fermented food products, including confectionery products,
jams, frozen desserts, and pickled vegetables. In this work, the
authors explain how lactic acid is produced from lactose by
Lactobacillus and Streptococcus cultures, and they also emphasise
its important role as pH regulator and preservative, helping to the
inhibition of microbial growth in fermented foods. The Brief
discusses a wide range of lactic acid's applications as a natural
additive, curing or gelling agent, flavour, food carrier, solvent,
and discoloration inhibitor, among others. Readers will also find a
brief overview of the current analytical methods for the
quantitative and qualitative determination of lactic acid in foods.
This Brief discusses aspects of the increasingly complex production
of legal and reliable food products of non-animal origin. It
introduces to the Food Safety Modernization Act (FSMA) in the USA
(from January 2011), which requires the food industry to follow
risk-based approaches with stronger self-regulation of food safety
through measures such as the foreign supplier verification programs
(FSVPs). The Brief addresses important chemical hazards of
vegetable products: their peculiar microbial ecology, that can
become responsible for the occurrence of specific foodborne disease
outbreaks, and the chemistry of the involved neurotoxins and other
dangerous molecules, that can potentially lead to lethal
pathological reactions. Finally, the Brief also critically
discusses the technology of ready-to-eat vegetable products and
chemical and physical modifications used for packed products
(respiration of vegetables, colorimetric modifications, etc.).
This Brief concerns the chemical risk in food products from the
viewpoint of microbiology. The "Hazard Analysis and Critical
Control Point" (HACCP) approach, which is applied for this purpose,
is dedicated to the study and the analysis of all possible dangers
by food consumptions and the related countermeasures with the aim
of protecting the health of consumers. This difficult objective is
highly multidisciplinary and requires a plethora of different
competencies. This book thus addresses chemists, microbiologists,
food technologists, medical professionals and veterinarians. The
chemical risks described in this book are related to food
additives, contaminants by food packaging materials, chemicals from
cleaning systems and microbial toxins. The present book gives an
introduction and overview of these various topics.
This Brief is concerned with the connection between food packaging
and the chemical composition of packaging materials. In terms of
the food packaging hygiene, the influence of the containers on the
contained foods is discussed. The book explores new and emerging
risks related to food packaging materials in connection with the
contained commodities. It also discusses the technology of
production with relation to the chemical risk in a "Hazard Analysis
and Critical Control Point" (HACCP) investigation.
This Brief concerns the influence of chemistry in the modern food
and beverages industry. The world of traditional foods has been
soundlessly but increasingly interconnected with the chemical
industry in the last century. Different areas are considered in a
multidisciplinary approach: - the production of chemical additives
and of non-food components needed in the food industry (e.g.
packaging materials) - the regulatory perspective of the whole food
production chain - commercialization of food commodities - the
problem of food safety from the viewpoint of official auditors with
medical or veterinarian competencies - new and emerging risks
related to food packaging materials - the assessment of the
authenticity of edible products. This Brief includes different
viewpoints, ranging from the management of allergens and food
additives in the food plant to the complex matter of the
formulation of traditional products with the consequent production
of "alternative" versions of the same food.
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