List of food labeling regulations

The packaging and labeling of food is subject to regulation in most regions/jurisdictions, both to prevent false advertising and to promote food safety. Codex Alimentarius (international voluntary standard) Calorie count laws (restaurants) Ingredients list Nutrition facts label [Name & address of manufacturer] [Date:] Nutri-Score Traffic light rating system Health Star Rating System False advertising Health claims Food safe symbol Olive oil regulation and adulteration Food grading labels Instructions for Use Exp: Date "Certified Vegan" by Vegan Awareness Foundation trademark for vegan companies and organizations "PETA-Approved Vegan" by PETA for vegan products (clothing and accessory companies), United States, available worldwide "Sunflower symbol" by the Vegan Society, United Kingdom trademark for vegan food, available worldwide "V-Label" by the European Vegetarian Union, Swiss trademark for vegan items (specified by product), available worldwide "Biocyclic Vegan" by BNS Biocyclic Network Services Ltd., Cyprus, for vegan organic production (e.g. vegetable production without manure) "The green dot symbol" (Vegetarian mark), Indian requirement for food, available worldwide "V-Label" by the European Vegetarian Union, Swiss trademark for vegan and vegetarian items (specified by product), available worldwide "Vegetarian Society Approved" by the Vegetarian Society, United Kingdom, available worldwide Free range Grass fed beef Organic certification Sustainable agriculture UTZ Certified Halal (Islamic dietary laws) Kashrut (Kosher foods in Jewish law) Ag-gag Appellation Geographical indication Country of origin Protected Geographical Status (European Union) Appellation d'origine contrôlée (France) Denominazione di Origine Controllata (Italy) Labeling of genetically modified food Produce traceability Standards of identity for food Shake well Pay what you want (PWYW) Pay what you can (PWYC) Dine and dash Maximum retail price (MRP) Alcohol abuse Danger zone (food safety) Five-second rule Food allergy Food intolerance Food safety Food sampling Food spoilage International Food Safety Network ISO 22000 Refrigerate after opening Shelf life dates ("Use by" and "Best before") Warning label Food Allergen Declaration FALCPA FAO GM Foods Platform Food Administration Food Safety and Standards Authority of India Phuket: "Yellow flag" for vegetarian food during ‘ngan kin jeh’ vegetarian festival Food and Drugs Act Monsanto Canada Inc v Schmeiser NOM-051-SCFI/SSA1-2010 Early history of food regulation in the United States and Regulation of food and dietary supplements by the U.

À propos de ce résultat

Cette page est générée automatiquement et peut contenir des informations qui ne sont pas correctes, complètes, à jour ou pertinentes par rapport à votre recherche. Il en va de même pour toutes les autres pages de ce site. Veillez à vérifier les informations auprès des sources officielles de l'EPFL.

Publications associées (11)

Unités associées (2)

Concepts associés (7)

Cours associés (3)

Séances de cours associées (6)

Food grading

Food grading involves the inspection, assessment and sorting of various foods regarding quality, freshness, legal conformity and market value. Food grading is often done by hand, in which foods are assessed and sorted. Machinery is also used to grade foods, and may involve sorting products by size, shape and quality. For example, machinery can be used to remove spoiled food from fresh product. Beef carcass classification Beef grading in the United States is performed by the United States Department of Agriculture's (USDA) Agricultural and Marketing Service.

Hygiène des aliments

thumb|L'hygiène des ustensiles de cuisine est un premier pas (Chardin, La Fille de cuisine, vers 1736). L'hygiène des aliments comporte l'ensemble des pratiques visant à ce que les aliments mis sur le marché ne soient ni nocifs (préjudiciables à la santé) ni inacceptables pour la consommation en raison d'altérations par des micro-organismes sans caractère nocif. On dit par conséquent que l'hygiène a deux composantes, la sécurité et la salubrité. La sécurité des aliments est aussi appelée innocuité ou sécurité sanitaire des aliments.

Allergie alimentaire

L'allergie alimentaire est une allergie consécutive à l'ingestion de molécules alimentaires habituellement inoffensives. Les manifestations allergiques sont : locales, donnant lieu à des symptômes gastro-intestinaux : lorsque le tube digestif est le siège des réactions allergiques, l'allergie est dite « digestive » ; distantes, provoquant des symptômes cutanés et respiratoires. L’allergie alimentaire ou hypersensibilité aux aliments se réfère aux réactions impliquant des mécanismes immunologiques.

HUM-120(b): Global issues: food B

Le cours présente les enjeux liés à l'alimentation: production durable, sécurité alimentaire, sécurité sanitaire et liens entre alimentation et santé. L'approche interdisciplinaire intègre les SHS et

HUM-120(a): Global issues: food A

Le cours présente divers enjeux liés à l'alimentation: production durable, sécurité alimentaire, nutrition et santé, enjeux sociaux et culturels. L'approche interdisciplinaire intègre les SHS et les s

ENG-436: Food biotechnology

The course will deliver basic knowledge on the principles of food fermentation and enzyme technology. The course will also present benefits that food biotechnology can bring in terms of Nutrition & He

Method for labelling a device and devices obtanaible therefrom

Nicolas Vachicouras, Florian Dylan Fallegger, Ludovic Serex

Disclosed herein is a method for labelling a portion of a device, said method comprising the steps of providing a first substrate layer of a transparent or translucent material, depositing a first coloured material onto said first substrate layer in a labe ...

2022

Reversible Oxygen Sensing Based on Multi-Emission Fluorescence Quenching

Esther Amstad, René M. Rossi, Efe Armagan, Claudio Toncelli, Akin Gürsoy

Oxygen is ubiquitous in nature and it plays a key role in several biological processes, such as cellular respiration and food deterioration, to name a few. Currently, reversible and non-destructive oxygen sensing is usually performed with sensors produced ...

2020

Milk Allergen Detection: Sensitive Label-Free Voltammetric Immunosensor Based on Electropolymerization

Sandro Carrara, Tugba Kilic, Paul Jean Philipp

We present in this work, first time in literature, a voltammetric label-free biosensor for detection of alpha lactalbumin (alpha-LB) in meal samples. Food allergy concern necessitates strict regulations in food labelling and innovative monitoring strategie ...

2020

Biotechnologie alimentaire : innovations et impact sur la santé ENG-436: Food biotechnology

Intéressez-vous aux innovations en biotechnologie alimentaire, y compris les suppléments de synbiotiques et les probiotiques dans le yogourt produit localement, en soulignant leurs avantages économiques et sanitaires.

Optimisation des plans de papier ME-390: Foundations of artificial intelligence

Explore l'optimisation des plans de papier et des structures douces pour la génération de poussées.

Design for Sustainability I : retour aux fondamentaux HUM-397: Design for sustainability I

Présente les principes fondamentaux de la conception durable, y compris la pensée du cycle de vie, la conception verte et le biomimétisme.