The objective of foodstuff labelling is to guarantee that consumers have access to complete information on the content and composition of products, in order to protect their health and their interests. Other information may provide details on a particular aspect of the product, such as its origin or production method. Some foodstuffs, such as genetically modified organisms, allergenic foods, foods intended for infants or even various beverages, are also subject to specific regulations.
Labelling of certain non-food products must also contain particular information, in order to guarantee their safe use and allow consumers to exercise real choice. In addition, the packaging of foodstuffs must adhere to production criteria in order to avoid contaminating food products.
- LABELLING OF FOOD PRODUCTS
- Labelling, presentation and advertising of foodstuffs
- Prepacked products
- "Active" and "intelligent" packaging
- Deregulation of pack sizes
- Prices of products offered to consumers
- Identification of prepacked foodstuffs by lot
- Foodstuffs treated with ionising radiation
- Quick-frozen food
- Quality associated with origin, processing or production method
- Agricultural products and foodstuffs as traditional specialities guaranteed
- Protection of Geographical Indications and Designations of Origin
- Organically grown agricultural products and foodstuffs
- Production and labelling of organic products: new legal framework
- Debate on the eco-labelling of fisheries products
- Genetically modified organisms (GMOs)
- Novel foods
- Nutrition and allergens
- Foods for infants and young children
- Special diets
- Fats, meats
- Milk derivatives
- Beverages
- Natural mineral waters (recast)
- Definition, description and presentation of aromatized drinks
- Definition, description, presentation, labelling and geographical indications of spirit drinks
- Fruit juices and similar products
- Labelling of alcoholic beverages
- Labelling of wine and certain other wine sector products
- Sugars, honey
- Products added to improve the organoleptic properties of foods
- Authorisation procedure for additives, enzymes and flavourings
- Food enzymes
- Authorised food additives: general scheme
- Food additives (from 2010)
- Additives other than authorised colours and sweeteners
- Verification of purity criteria for certain additives
- Authorised colourants
- Authorised sweeteners
- Authorised flavourings
- Food flavourings (from 2011)
- Inventory of the source materials and substances used in the preparation of flavourings
- Chemically defined flavouring substances
- FOOD PACKAGING AND CONTAINERS
- Plastics
- Plastic materials and articles intended for the packaging of foodstuffs
- Testing migration of plastic materials in contact with foodstuffs
- Restriction of epoxy derivatives in food packaging
- Materials containing Vinyl chloride monomer which are intended to come into contact with foodstuffs
- Elastomer or rubber teats and soothers: release of N-nitrosamines and N-nitrosatable substances
- Ceramics
- Cellulose
- Plastics
- NON-FOOD PRODUCT LABELLING
- CE conformity markingArchives
- Energy efficiency of office equipment: The Energy Star Programme (EU - US)
- Ecodesign for energy-using appliances
- Household appliances: energy consumption labelling
- Domestic refrigeration appliances: energy efficiency
- Community Ecolabel Scheme (proposal)
- Eco-label
- Labelling of footwear
- Labelling of textile productsArchives
- Cosmetic products: composition, labelling, animal testing
- Biodegradability and labelling of detergents
- Information on the fuel consumption and CO2 emissions of new cars
- Classification, packaging and labeling of chemicals and their mixtures
- Classification, packaging and labelling of dangerous substances
- Classification, packaging and labelling of dangerous preparations
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