EU food law : a practical guide

1 Introduction K. Goodburn, Chilled Food Association, London 1.1 The development of EU food law 1.2 The 2000 White Paper on the General Principles of Food Law 1.3 The structure of this book 1.4 References and further reading 2 EU institutions and the legislative process K. Goodburn, Chilled Food Association, London 2.1 The EU and its institutions 2.2 The European Commission 2.3 The Directorate-Generals 2.4 The Directorate-Generals and EU food law 2.5 Scientific Committees 2.6 The European Food Authority 2.7 The Council of the EU 2.8 The European Parliament 2.9 The Court of Justice and the Court of Auditors 2.10 ECOSOC and the Committee of the Regions 2.11 Legislative process 2.12 Forms of legislation: directives, regulations and decisions 2.13 Horizontal or vertical legislation? Contents © 2001 by Woodhead Publishing Ltd. 2.14 Publication 2.15 The EU, national and international regulation 2.16 How EU law works: an example 2.17 References and further reading Part I Food safety 3 Hygiene M. Fogden, Meat and Livestock Commission, Milton Keynes 3.1 Introduction 3.2 Hygiene regulation in the EU: key themes 3.3 Enforcement of hygiene regulations 3.4 The General Food Hygiene Directive (93/43/EEC) 3.5 Specific (vertical) hygiene directives: applicable to particular foodstuffs 3.6 Case study: controversy over minced meat (and meat preparations) 3.7 Future trends 3.8 Sources of further information and advice 3.9 References 4 Additives D. W. Flowerdew, Consultant (formerly Leatherhead Food Research Association) 4.1 Introduction 4.2 The key directives 4.3 Requirements contained in vertical food directives 4.4 Future trends 4.5 Sources of further information and advice 4.6 References Appendix: list of E numbers of permitted additives 5 Contaminants S. Slorach, National Food Administration, Uppsala 5.1 Introduction 5.2 Scientific advisory committees 5.3 Pesticide residues 5.4 Veterinary drug residues 5.5 Mercury and histamine in fishery products 5.6 Other chemical contaminants 5.7 Future trends 5.8 References © 2001 by Woodhead Publishing Ltd. 6 Food contact materials J. S. Baughan, Keller and Heckman LLP, Washington DC and J-P. Montfort, Keller and Heckman LLP, Brussels 6.1 Introduction 6.2 General EU legislation on food contact materials 6.3 Legislation in place in the EU on specific food contact materials 6.4 Plastics materials and articles 6.5 Other categories of food contact materials 6.6 The principle of mutual recognition 6.7 Determining compliance with EU food contact legislation: some practical examples 6.8 Future trends 6.9 Sources of further information and advice 6.10 References and notes Part II Informing the consumer 7 Labelling D. A. Love, Consultant (formerly Ministry of Agriculture, Fisheries and Food, London) 7.1 Key principles 7.2 The organisation of EU legislation 7.3 EU legislation and Codex standards 7.4 The main requirements for prepacked foods 7.5 Nutrition labelling and claims 7.6 Specific labelling requirements in food composition directives 7.7 Specific labelling requirements in CAP marketing regulations 7.8 Novel foods and genetically modified foods: labelling rules 7.9 Future developments 7.10 References and sources of further information 8 Nutrition information L. Insall, Food and Drink Federation, London 8.1 Introduction: key issues in presenting nutrition information 8.2 EU nutrition legislation 8.3 Manufacturers’ responsibilities 8.4 Consumer expectations 8.5 Voluntary codes 8.6 Future trends 8.7 Sources of further information and advice 8.8 References 8.9 Further reading © 2001 by Woodhead Publishing Ltd. 9 Nutrition and health claims P. Berry Ottaway, Berry Ottaway and Associates Limited, Hereford 9.1 Introduction 9.2 Nutrition and health claims in the EU 9.3 Substantiation of health claims 9.4 Nutrition labelling 9.5 The future 9.6 References 10 Foods for particular nutritional uses (PARNUTS) P. Berry Ottaway, Berry Ottaway and Associates Limited, Hereford 10.1 Introduction 10.2 Categories of PARNUTS products 10.3 Article 9 of the Directive 10.4 List of nutrient substances 10.5 Innovative products 10.6 Labelling 10.7 Directive on Infant Formulae and Follow-on Formulae 10.8 Export of infant formulae and follow-on formulae to third countries 10.9 Directive on Processed Cereal-based Foods and Baby Foods 10.10 Foods intended for weight control diets 10.11 Foods for special medical purposes 10.12 Foods intended to meet the expenditure of intense muscular effort, especially for sportsmen and women 10.13 Food supplements 10.14 References Part III Case studies 11 Frying oils R. Fox, Pura Foods Limited, Belvedere 11.1 Introduction: the legal context 11.2 The structure of the frying industries 11.3 The sale of food 11.4 The life of frying oils 11.5 Environmental protection 11.6 Future trends 11.7 Sources of information 12 Functional foods P. Berry Ottaway, Berry Ottaway and Associates Limited, Hereford 12.1 Introduction 12.2 Product description 12.3 Product positioning in the European market © 2001 by Woodhead Publishing Ltd. 12.4 Product composition 12.5 Functional claims 12.6 Packaging 12.7 Labelling 12.8 Manufacture 12.9 References