Category: Food law

Globally, two-thirds of the adult population is lactose intolerant, sparking a huge increase in the demand for plant-based alternatives. This has ignited a widespread debate: is plant milk technically milk, or is the label a misnomer?. This article delves into the definitions and controversies surrounding these popular beverages.

According to a 2013 report by the Pew Charitable Trusts, more than 10,000 chemical additives have found their way into the U.S. food supply. These substances, both direct and indirect, make up the complex world of legal food additives in the USA, a system governed by multiple regulatory pathways rather than a single, definitive list.

An estimated 1-2% of adults and 5-8% of children have a food allergy, making accurate food information critical for public health. This is precisely why it is mandatory to provide information about allergenic ingredients, with robust regulations in place to protect consumer safety across different food business types.

The Australia New Zealand Food Standards Code is a legal document established in 2000, developed under a bi-national food regulation system designed to ensure safe and suitable food for consumers. It provides a comprehensive framework governing food composition, handling, and labelling across both nations.

The Nutrition Labeling and Education Act (NLEA) of 1990 fundamentally changed food labeling in the United States, mandating a 'Nutrition Facts' panel on most packaged food products. This makes it illegal to not have nutrition facts on food in many scenarios, though there are several key exemptions that dictate when a label is not required.

According to the Federal Food, Drug, and Cosmetic Act (FD&C Act), the U.S. Food and Drug Administration specifically includes chewing gum in its legal definition of what constitutes a food product. This classification, however, is not without its complexities, as it is a unique product that is chewed but not swallowed.

Over 90% of kosher consumers rely on certification to ensure their cheese is permissible. While mozzarella is a popular cheese worldwide, traditional recipes and production methods are not kosher, primarily because of the rennet used. Understanding the strict rules of kashrut, which govern all aspects of kosher cheese making, clarifies why mozzarella requires special certification.

According to the U.S. Food and Drug Administration (FDA), a beverage with an alcohol content of less than 0.5% by volume (ABV) is considered non-alcoholic. This is the key regulation that determines whether you can buy kombucha under 21, as most commercial kombucha falls below this threshold.

According to the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004, eight specific food groups were recognized as the 'major food allergens' in the U.S.. These are the 8 foods that must be identified by law due to their potential to cause serious and life-threatening allergic reactions in a large portion of the population.

In the United States, the Food and Drug Administration (FDA) allows a variance of up to 20% in the stated calorie count on nutrition labels. This raises a critical question for anyone focused on a **nutrition diet**: **is it illegal for companies to lie about calories**? The answer hinges on understanding the difference between a permissible margin of error and deliberate, deceptive misrepresentation.