Food Law in the United States

Author: Michael T. Roberts

Publisher: Cambridge University Press

ISBN: 1316425428

Category: Law

Page: 471

View: 6376

As the modern food system continues to transform food - its composition, taste, availability, value, and appearance - consumers are increasingly confronted by legal and regulatory issues that affect us all on a daily basis. In Food Law in the United States, Michael T. Roberts addresses these issues in a comprehensive, systematic manner that lays out the national legal framework for the regulation of food and the legal tools that fill gaps in this framework, including litigation, state law, and private standards. Covering a broad expanse of topics including commerce, food safety, marketing, nutrition, and emerging food-systems issues such as local food, sustainability, security, urban agriculture, and equity, this book is an essential reference for lawyers, students, non-law professionals, and consumer advocates who must understand food law to advance their respective interests.
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Food Law and Policy

Author: Jacob E. Gersen,Margot J. Pollans,Michael T. Roberts

Publisher: Aspen Publishers

ISBN: 1454858052

Category: Law

Page: 1176

View: 2434

Food Law and Policy surveys the elements of modern food law. It broadens the coverage of traditional food and drug law topics of safety, marketing, and nutrition, and includes law governing environment, international trade, and other legal aspects of the modern food system. The result is the first casebook that provides a comprehensive treatment of food law as a unique discipline. Key Features: Draws together cases with other regulatory materials such as rulemaking documents and agency requests for proposals for grant funding. Focuses on federal law and includes discussion of innovations in food law happening at the municipal, state and federal level. Covers the latest developments in food law.
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Food Law for Public Health

Author: Jennifer L. Pomeranz

Publisher: Food and Public Health

ISBN: 0190227257

Category: Medical

Page: 212

View: 2958

"Food and its many aspects - production, consumption, marketing, labeling, procurement, safety - have become a mainstay of both popular discourse and the practice of public health. Food Law for Public Health is the first book on food law written specifically for a public health audience. It offers necessary grounding in food law for audiences in public health, nutrition, food studies, policy, or anyone with a professional interest in this increasingly important area. With clear writing and thought-provoking questions and exercises for classroom discussion, it is an ideal tool for learning and teaching"--Unedited summary from book cover.
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Modern Pharmaceutics, Fourth Edition

Author: Gilbert S. Banker,Juergen Siepmann,Christopher Rhodes

Publisher: CRC Press

ISBN: 9780824744694

Category: Medical

Page: 860

View: 2313

"Completely revised and expanded throughout. Presents a comprehensive integrated, sequenced approach to drug dosage formulation, design, and evaluation. Indentifies the pharmacodynamic and physicochemical factors influencing drug action through various routes of administration."
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The A-Z Encyclopedia of Food Controversies and the Law

Author: Elizabeth Marie Williams,Stephanie J. Carter

Publisher: ABC-CLIO

ISBN: 0313364486

Category: Health & Fitness

Page: 646

View: 9220

This two-volume set is a broad compendium of the law, policies, and legal influences that affect the food on our plates today. * Alphabetically arranged entries describe topics related to the intersection of law and food * An appendix offers examples of legislation, court cases, regulations, and international treaties related to food * A timeline shows the development of the law of food in the United States * A bibliography lists additional materials for reference
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Nutraceutical and Functional Food Regulations in the United States and Around the World

Author: Debasis Bagchi

Publisher: Academic Press

ISBN: 9780080920528

Category: Technology & Engineering

Page: 462

View: 4198

Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace. Nutraceutical and Functional Food Regulations in the United States and Around the World has been written by eminent experts in the field with the specific intention of addressing these important considerations. Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals and functional foods. It explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as the intricate aspects of manufacturing procedures. Including regulations from South America, Canada, European Union, Australia, New Zealand, Africa, Japan, Korea, China, India and Southeast Asia as well as the United States, Nutraceutical and Functional Food Regulations in the United States and Around the World provides a valuable resource for understanding the key considerations of operating in this rapidly expanding area. Overview of nutraceutical and functional food regulations around the world Discusses the important of GRAS status and DSHEA regulations Provides insight on quality manufacturing techniques, cGMP and standardized analytical techniques Includes salient features on overcoming regulatory hurdles Addresses the importance of safety, efficacy and human clinical studies for worldwide acceptance Highlights anti-terrorism safety assurance through traceability Explores the significance of intellectual property, trademark and branding on marketing
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Food Law Handbook

Author: Harold Schultz

Publisher: Springer Science & Business Media

ISBN: 9401173737

Category: Juvenile Nonfiction

Page: 664

View: 8200

Of all industries in the United States, the food industry must in fact be the most regulated by law. If it is not, its competition for this distinction goes unnoticed. All phases of the food industry are subjected to some control by law, beginning with the land food is grown on and the oceans from which it is harvested. Seed and plant stock are sometimes subjected to control such as to the nutritional value of the foods they produce. Acreages of agricultural crops, the quantities of foods to be produced, are regulated. As foods are produced, whether from plants or animals, the substances applied to increase yields or provide protection from pests are controlled to insure safe use. As foods enter and pass through the huge marketing system they are scrutinized from beginning to end by regulatory agents operating under authority of food laws. Those foods which are transformed through various technologies into today's thousands of consumer products are watched carefully to insure the appropriateness and safety of added ingredients, not all of which are natural, and the adequacy of processing, packaging and storage. Finally, the representation of foods to consumers through labeling and advertising is controlled to make sure it is accurate and sufficiently informative.
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Fundamental Food Microbiology

Author: Bibek Ray,Arun Bhunia

Publisher: CRC Press

ISBN: 1420007742

Category: Technology & Engineering

Page: 536

View: 4047

Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety. Each chapter within the text’s seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics. Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points.
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Pure Ketchup

A History of America's National Condiment, with Recipes

Author: Andrew F. Smith

Publisher: Univ of South Carolina Press

ISBN: 9781570031397

Category: House & Home

Page: 242

View: 5600

When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market. From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum.
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Food Labeling

Toward National Uniformity

Author: Institute of Medicine,Committee on State Food Labeling

Publisher: National Academies Press

ISBN: 0309047374

Category: Medical

Page: 256

View: 8279

The Nutrition Labeling and Education Act of 1990 (NLEA) changed the existing regulatory framework for food labeling requirements that was shared among federal, state, and local levels of government. In addition to creating a system of mandatory nutrition labeling for foods, NLEA provided a schedule for the preemption of state and local labeling requirements that were not identical to federal provisions. Six provisions were not to be preempted until a study on the adequacy of the federal implementation of those provisions was completed. Food Labeling is the result of that study. It presents recommendations concerning the Food and Drug Administration's implementation of the six provisions that were studied, suggestions for the future disposition of relevant state and local food labeling requirements, and views on the continuing importance of the working relationship among the various levels of government in assuring that consumers are protected from misleading label information.
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Functional Food Product Development

Author: Jim Smith,Edward Charter

Publisher: John Wiley & Sons

ISBN: 9781444390391

Category: Technology & Engineering

Page: 528

View: 6956

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)
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The Myth of the Cultural Jew

Culture and Law in Jewish Tradition

Author: Roberta Rosenthal Kwall

Publisher: Oxford University Press

ISBN: 0190238097

Category: Law

Page: 352

View: 3549

A myth exists that Jews can embrace the cultural components of Judaism without appreciating the legal aspects of the Jewish tradition. This myth suggests that law and culture are independent of one another. In reality, however, much of Jewish culture has a basis in Jewish law. Similarly, Jewish law produces Jewish culture. A cultural analysis paradigm provides a useful way of understanding the Jewish tradition as the product of both legal precepts and cultural elements. This paradigm sees law and culture as inextricably intertwined and historically specific. This perspective also emphasizes the human element of law's composition and the role of existing power dynamics in shaping Jewish law. In light of this inevitable intersection between culture and law, The Myth of the Cultural Jew: Culture and Law in Jewish Tradition argues that Jewish culture is shallow unless it is grounded in Jewish law. Roberta Rosenthal Kwall develops and applies a cultural analysis paradigm to the Jewish tradition that departs from the understanding of Jewish law solely as the embodiment of Divine command. Her paradigm explains why both law and culture must matter to those interested in forging meaningful Jewish identity and transmitting the tradition.
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Food Hygiene Auditing

Author: N. Chesworth

Publisher: Springer Science & Business Media

ISBN: 1461304512

Category: Technology & Engineering

Page: 216

View: 1080

Regulatory constraints and current management practices put the onus on food manufacturers to take all reasonable precautions where hygiene is concerned. A food hygiene audit is the first step towards identifying weaknesses in an operation, and this book explains in detail the areas to be inspected during such an audit. The legislative situation is covered by authors from both sides of the Atlantic, although the procedures described are universally applicable. Many companies employ expensive consultants to advise them on this subject, and this book provides a cost-effective supplement or alternative.
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Governing the American State

Congress and the New Federalism, 1877-1929

Author: Kimberley S. Johnson

Publisher: Princeton University Press

ISBN: 9780691119748

Category: History

Page: 226

View: 1998

The modern, centralized American state was supposedly born in the Great Depression of the 1930s. Kimberley S. Johnson argues that this conventional wisdom is wrong. Cooperative federalism was not born in a Big Bang, but instead emerged out of power struggles within the nation's major political institutions during the late nineteenth and early twentieth centuries. Examining the fifty-two years from the end of Reconstruction to the beginning of the Great Depression, Johnson shows that the "first New Federalism" was created during this era from dozens of policy initiatives enacted by a modernizing Congress. The expansion of national power took the shape of policy instruments that reflected the constraints imposed by the national courts and the Constitution, but that also satisfied emergent policy coalitions of interest groups, local actors, bureaucrats, and members of Congress. Thus, argues Johnson, the New Deal was not a decisive break with the past, but rather a superstructure built on a foundation that emerged during the Gilded Age and the Progressive Era. Her evidence draws on an analysis of 131 national programs enacted between 1877 and 1930, a statistical analysis of these programs, and detailed case studies of three of them: the Federal Highway Act of 1916, the Food and Drug Act of 1906, and the Sheppard-Towner Act of 1921. As this book shows, federalism has played a vital but often underappreciated role in shaping the modern American state.
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Top 100 Exotic Food Plants

Author: Ernest Small

Publisher: CRC Press

ISBN: 1439856885

Category: Science

Page: 708

View: 9596

Many edible plants considered exotic in the Western world are actually quite mainstream in other cultures. While some of these plants are only encountered in ethnic food markets or during travels to foreign lands, many are now finding their way onto supermarket shelves. Top 100 Exotic Food Plants provides comprehensive coverage of tropical and semitropical food plants, reviewing scientific and technological information as well as their culinary uses. Wide-ranging in scope, this volume’s coverage includes plants that produce fruits, vegetables, spices, culinary herbs, nuts, and extracts. A user-friendly format enables readers to easily locate information on botanical and agricultural aspects, economic and social importance, food uses, storage, preparation, and potential toxicity. The book also contains an introductory chapter that reviews important historical, economic, geopolitical, health, environmental, and ethical considerations associated with exotic food plants. Thoroughly referenced with more than 2000 literature citations, this book is enhanced by more than 200 drawings, many chosen from historical art of extraordinary quality. This timely volume also highlights previously obscure edible plants that have recently become prominent as a result of sensationalistic media reports stemming from their inherently entertaining or socially controversial natures. Some of these plants include the acai berry, kava, hemp, and opium poppy. A scholarly yet accessible presentation, the book is filled with numerous memorable, fascinating, and humorous facts, making it an entertaining and stimulating read that will appeal to a broad audience.
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EU Food Law

Protecting Consumers and Health in a Common Market

Author: Caoimhín MacMaoláin

Publisher: Bloomsbury Publishing

ISBN: 1847313515

Category: Law

Page: 320

View: 7646

This is the first comprehensive analysis of the European Union law of food regulation. It details the way in which EU law impacts upon the production and sale of food throughout the Union. It examines the legal protection accorded to the free movement of food within the EU, discussing those circumstances in which Member States may derogate from this principle, in particular where this is done to protect human health or safeguard consumer interests. Chapter four discusses and places in context the international trade law influences on EU food law. Chapter five describes EU responses to recent food safety crises - avian influenza and BSE. The book also deals with issues such as nutrition law and policy, obesity, GMOs, organic food, animal welfare and food naming and labelling. This book offers an account of the historical, political, sociological and jurisprudential context of European Union food law. The author, who is an academic and consultant in this area, translates the legal and scientific complexities of food law into a lucid and compelling narrative. The resulting work will also prove an indispensable guide to the practitioner.
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Requirements of Laws and Regulations Enforced by the United States Food and Drug Administration

Author: N.A

Publisher: DIANE Publishing

ISBN: 156806117X

Category:

Page: 79

View: 927

Officially known as 3FDA Publication No. 22, this manual is the FDA1s lay language 3translation2 of the basic provisions of the Federal Food and Drug law. Also serves as a reference for consumers who want to know how the law protects them. Summarizes all statutes now administered by the FDA. Worldwide applicability, interstate shipments as well as imports are covered. Translations in French, Spanish and German.
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Guide to US Food Laws and Regulations

Author: Patricia A. Curtis

Publisher: John Wiley & Sons

ISBN: 1118227735

Category: Technology & Engineering

Page: 344

View: 4735

For both student food scientists and experienced professionals,a knowledge of U.S. food law is the foundation that supports anunderstanding of all industry regulation. Based on a popularinternet course, Guide to Food Laws and Regulations, 2ndEdition informs students on the significance, range, andbackground of food laws and gives tools for finding currentregulations. This compact resource outlines major U.S. food laws, factorsthat led to their passage, and explains the role of key agencieslike the FDA and FSIS in regulation and enforcement. Students aredirected to internet sites as well as to indexes and resourcesavailable from the Federal government. Other topics includereligious dietary law, Occupational Safety and HealthAdministration regulations, environmental regulations, HACCP andGMPs, laws governing health claims, and the regulation ofbiotechnology. New to this edition are six chapters on subjects that have risen toprominence during the last few years: Poultry Processing Regulations Federal Trade Commission Animal Welfare Regulations and Food Production Egg Laws and Regulations Catfish Regulations Locating Laws and Regulations Guide to Food Laws and Regulations, 2nd Edition isan ideal sourcebook for students and professionals in food scienceand technology, chemistry, biosystems engineering, food animalproduction and medicine, agribusiness, and other closely relatedfields.
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