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|Title:||Electronic Database on Standardised Analytical Methods for Active Ingredients in Functional Foods|
|Authors:||BUCHGRABER MANUELA; ANKLAM ELKE|
|Citation:||EURO FOOD CHEM XIII "Macromolecules and Their Degradation Products in Food - Physiological, Analytical and Technological Aspects" vol. 2 p. 567-570|
|Publisher:||Gesellschaft Deutscher Chemiker|
|Type:||Articles in periodicals and books|
|Abstract:||The term "Functional Foods" refers to products containing ingredients that may provide health benefits beyond the nutritional function. Consumers today are interested in the information appearing on product labels, and it is important that the information about food composition and nutritional value is clear, accurate and meaningful. In 2003, the European Commission issued a Regulation on Nutrition and Health Claims Made on Foods (1), which will provide legal security and specify the conditions for the use of nutrition and health claims, prohibiting certain claims. It should enter into force by 2005. A perceived need was recognised for a careful investigation into the availability of standardised analytical methods to verify compliance with labelling at least of the composition. Consequently, these methods could be used with confidence by regulatory agencies, regulated industry, product testing laboratories and academic institutions. The Institute for Reference Materials and Measurements participated in a study entitled "Current an Future Developments of Functional Foods in the European Union" within the network of the European Science and Technology Observatory (ESTO), and has compiled a database on standardised analytical methods that could be considered for the analysis of active compounds in functional foods.|
|JRC Institute:||Health, Consumers and Reference Materials|
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