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Global Legislation for Food Contact Materials, Second Edition,
provides the latest regulatory updates, advances and developments
on the main materials used for food contact in terms of the global
legislation in place to ensure their safe and effective use. Food
contact materials such as packaging, storage containers and
processing surfaces can pose a substantial hazard to both food
manufacturer and consumer due to the migration of chemicals or
other substances from the material to the food, which can cause
tainting of flavours and other sensory characteristics, or even
illness. Offering a comprehensive introduction to global
legislation for food contact materials, this book looks in detail
at the legislation for specific food contact materials and their
advantages, hazards and use in industry. It covers a broad area of
global legislation, including plastic, coatings, regenerated
cellulose, rubber, bioplastics, active and intelligent packaging
materials, and recycled plastics in contact with food. It also
includes expert analysis of future trends in global food packaging
regulation. Global Legislation for Food Contact Materials, Second
Edition, is a key reference text for R&D managers and safety
assessment/quality control managers in food and beverage packaging,
equipment manufacturers and food processors, as well as legal staff
in food industry and academics with a research interest in this
area.
Food contact materials such as packaging, storage containers and
processing surfaces can pose a substantial hazard to both food
manufacturer and consumer due to the migration of chemicals or
other substances from the material to the food, which can cause
tainting of flavours and other sensory characteristics, or even
illness. This book reviews the main materials used for food contact
in terms of the global legislation in place to ensure their safe
and effective use. Part One provides an overview of food contact
legislation issues such as chemical migration and compliance
testing. Part Two looks in detail at the legislation for specific
food contact materials and their advantages, hazards and use in
industry.
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