Tag: Codex alimentarius

Food additives marked with a single letter, 'E', on a product label in Europe have been assessed and approved for safe consumption by the European Food Safety Authority (EFSA). This letter is used for numbers relating to food additives that have been approved for use across the EU and EFTA countries.

According to international food standards, the moisture content of most honey should not exceed 20%. This critical parameter is fundamental to honey quality and shelf life, preventing fermentation and ensuring a stable, high-quality product.

According to the Codex Alimentarius Commission, the 5.2 food category is defined to include all types of products that primarily contain sugar and their dietetic counterparts. This internationally recognized classification is essential for regulating food additives and ensuring safety standards for manufacturers and consumers of confectionery products globally.

According to the Global Organization for EPA and DHA Omega-3s (GOED), a global standard for microbial omega-3 oils is under development by the Codex Alimentarius Commission. These efforts aim to provide a comprehensive framework that addresses quality, safety, and transparency, essential for building consumer trust in the growing algal oil market.

While most people know that fiber is an important part of a healthy diet, the legal and regulatory definition of fibre is a nuanced and often evolving concept that varies across international jurisdictions. This definition is crucial for food manufacturers to ensure accurate nutrition labels and for consumers to make informed choices.

According to the U.S. FDA's Code of Federal Regulations, a product must meet specific compositional criteria to be legally labeled as 'yogurt', including a minimum of 3.25% milkfat. This detailed guide will explain what is the food standard code for yogurt, exploring both international and national regulations that ensure product consistency and safety.

According to international standards like the Codex Alimentarius, the maximum limit for sucrose in honey is typically 5%, with specific exceptions. This guideline is a critical measure used to determine the authenticity and quality of honey, as higher levels can indicate adulteration or improper beekeeping practices. The natural sucrose content in honey is typically much lower, since bees use an enzyme to break down most of the sucrose from nectar.

According to the U.S. Food and Drug Administration (FDA), economically motivated adulteration, or food fraud, is a significant concern for honey. This highlights the need to understand who regulates honey, a complex network of organizations working to combat fraud and maintain quality from hive to table.

According to international standards, products labeled as "very low gluten" contain between 21 and 100 parts per million (ppm) of gluten. This designation is distinct from "gluten-free," which has a stricter threshold, and understanding the difference is crucial for individuals with gluten sensitivities or celiac disease.

According to the Food and Drug Administration (FDA), a product can contain an ingredient derived from wheat, such as wheat starch, and still be labeled gluten-free. This may seem contradictory, but the distinction lies in the careful industrial processing that removes gluten, the problematic protein, from the wheat component itself.