Relevant bibliographies by topics / Food labelling

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food labelling'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 March 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Food labelling.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Food labelling"

1

Creanor, S., and D. Conway. "Food labelling." British Dental Journal 199, no. 4 (August 2005): 188. http://dx.doi.org/10.1038/sj.bdj.4812659.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Walker, D. M. "FOOD LABELLING." Lancet 327, no. 8480 (March 1986): 561. http://dx.doi.org/10.1016/s0140-6736(86)90919-0.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Conning, David M. "Food labelling ethics." Nutrition Bulletin 13, no. 3 (September 1988): 125–26. http://dx.doi.org/10.1111/j.1467-3010.1988.tb00285.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Booth, M. L. "Behavioural food labelling." International Journal of Obesity 30, no. 12 (April 4, 2006): 1800. http://dx.doi.org/10.1038/sj.ijo.0803340.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Weinrich, Ramona, and Achim Spiller. "Developing food labelling strategies: Multi-level labelling." Journal of Cleaner Production 137 (November 2016): 1138–48. http://dx.doi.org/10.1016/j.jclepro.2016.07.156.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Lang, Tim. "The contradictions of food labelling policy." Information Design Journal 8, no. 1 (January 1, 1995): 3–16. http://dx.doi.org/10.1075/idj.8.1.01lan.

Full text
Abstract:
A variety of food labelling issues are reviewed: information about manufacturers' names, quality standards and quality marks, nutritional information, health claims, advertising, additives, genetically modified organisms, pesticides, organic foods, eco-labelling and animal welfare. Some of these issues are reasonably fully reflected in food labels and others not at all. There are different possible explanations for this variation in coverage. There is little consistency of approach to labelling, and there are grounds for questioning whether food labelling is working to the benefit of consumers. Market theory requires consumers to be fully informed for the market to work. But theory and reality are ill-matched because food labelling has itself become a battleground, rather than a tool to enable the market to work. Market theory either needs to be applied or to be changed. Food labelling is not the answer to getting better food, better food production, or even better flows of information. At best, the struggle for more honest labelling can be an educational process in itself.
APA, Harvard, Vancouver, ISO, and other styles
7

Lockie, G. M., and A. Wise. "Food habits and nutritional labelling of foods." Journal of Human Nutrition and Dietetics 2, no. 1 (February 1989): 1–6. http://dx.doi.org/10.1111/j.1365-277x.1989.tb00001.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Odisho, Nora, Tara F. Carr, and Heather Cassell. "Food Allergy: Labelling and exposure risks." Journal of Food Allergy 2, no. 1 (September 1, 2020): 115–18. http://dx.doi.org/10.2500/jfa.2020.2.200027.

Full text
Abstract:
In the United States, food allergen labeling is regulated by the U.S. Food and Drug Administration with the implementation of the Food Allergen Labeling and Consumer Protection Act in 2006 that requires packaged foods to clearly indicate the presence of any milk, egg, peanut, tree nuts, wheat, soybeans, fish, and crustacean shellfish. Educating patients and their families how to read food labels includes reading the ingredients list as well as the declaration statement that begins with “Contains.” In addition, there is widespread use of precautionary advisory labeling, and patients should be counseled that these precautionary statements are not mandatory and not regulated and, therefore, do not necessarily identify foods with allergen contamination. An allergic reaction to undeclared food allergens as well as complacency with label reading, including precautionary advisory statements, remains a relevant risk for patients with food allergy.
APA, Harvard, Vancouver, ISO, and other styles
9

Štefanić, Ivan. "Labelling of food products." Zbornik Veleučilišta u Rijeci 6, no. 1 (2018): 399–412. http://dx.doi.org/10.31784/zvr.6.1.24.

Full text
Abstract:
Declaring nutritional characteristics, expiration dates and instructions for safe preparation of food, substances causing potential allergies or intolerances contained in products may be of vital importance to buyers and consumers. Additional information, such as geographical indication or origin of the food and compliance with certain standards could play a decisive role in purchasing decisions. A comprehensive search of regulatory framework of food production, processing, distribution and labelling is conducted at the Croatian and EU level. Appropriate emphasis is given to the food-related legislation, marketing and intellectual property related legislation. Special attention is given to the declaration of: nutritional characteristics, substances or products causing allergies or intolerances; geographical indication and origin of the food; quality seals; medicinal claims, organic food claims, and redundant, confusing and misleading signs. Legal obligations regarding mandatory food labelling are limited in terms of information. Voluntary food labelling can offer a large array of additional information, but it is still regulated in a very precise manner. Marketing communication, regarding their own brands, is an important component of the business for several reasons; it is an effective signpost for repeated purchases; an entry barrier into the sector or possible sources of additional revenue. Manufacturers and traders can voluntarily apply labelling standards that are more stringent than minimally prescribed ones. In this way, they communicate their concern for customers’ well-being and possibly achieve a competitive advantage over producers who do not demonstrate such a degree of social responsibility in their business.
APA, Harvard, Vancouver, ISO, and other styles
10

Dorri, M., and F. Mokhtarpour. "Food labelling for prevention." British Dental Journal 228, no. 10 (May 2020): 740–41. http://dx.doi.org/10.1038/s41415-020-1681-9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Food labelling"

1

Freckleton, A. M. "Nutrition labelling." Thesis, University of Bradford, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.378111.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Larsson, Malin, and Julia Duong. "Food Waste, Date Labelling and Technology : A Survey Study." Thesis, KTH, Skolan för datavetenskap och kommunikation (CSC), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-209830.

Full text
Abstract:
This thesis investigates what an united voice of the society thinks of their part in food waste, if it correlates with reality and what the attitude is to reducing it with intelligent technology. In developed countries, like Sweden, food waste is one component that affect the environment a great amount. By reducing food waste in the house- holds a major difference can be made. Earlier studies has shown that one problem is that people do not know the difference between best before date and use by date and therefore tend to throw away food that is still good to eat. The margins when it comes to food with best before date are often big and one important factor of a products durability is how it has been treated when it comes to temperature changes. Intelligent packaging can be defined as "Packaging that contains an exter- nal or internal indicator to provide information about aspects of the history of the package and/or the quality of the food". One function such packaging can have is dynamic date labelling. By implementing sensors in the food container the temperature over time can be measured and the predicted growth of microor- ganisms can be calculated. This would make the date labelling more precise. These sensors, for example Radio Frequency Identification tags or nanosen- sors, can send information to computers and applications that the consumer can use to get more accurate information regarding the quality of a product. This could help reducing food waste. A survey was conducted and spread on social media and two people were interviewed as experts since they are working with questions related to sustainable development and food waste in Sweden. The result shows that people think much about not throwing away food but earlier researches show that people do, which is a contradiction. In gen- eral people are positive to new technology and using it but they are not will- ing to pay for it. It can be argued that intelligent technology will be a part of reducing food waste in the future.
Denna uppsats undersöker vad samhällets enade röst tänker kring sin del av matsvinnet, om detta överensstämmer med verkligheten och hur attityden ser ut när det kommer till att minska detta med hjälp av intelligent teknik. I utvecklade länder, så som Sverige, är matsvinn en komponent som or- sakar stor miljöpåverkan. Stor skillnad kan göras genom att reducera matsvin- net i hushållen. Tidigare studier har visat att ett problem är att människor inte vet skillnaden mellan bäst-före-datum och sista-förbruknings-dag och därför tenderar att slänga mat som fortfarande hade kunnat ätas. De marginaler som finns för bäst-före-datumen är ofta väl tilltagna och en viktig faktor när det kommer till en produkts hållbarhet är hur denna har behandlats med avse- ende på temperaturförändringar i omgivningen. Intelligenta förpackningar kan definieras som Förpackningar som inne- håller en extern eller intern indikator för att tillhandahålla information om aspek- ter kring förpackningens historik och/eller kvalitén på maten". En funktion som en sådan förpackning kan ha är dynamisk datummärkning. genom att im- plementera sensorer i matförpackningarna kan temperaturen över tid mätas och mikroorganismers tillväxt beräknas. Detta skulle göra datummärkningen mer exakt. Dessa sensorer, exempelvis Radio Frequency Identification-taggar eller nanosensorer, kan sedan skicka information till datorer och applikatio- ner som konsumenten kan använda för att få mer noggrann information an- gående produktens kvalitet. Detta kan hjälpa till att minska matsvinnet. En enkätundersökning genomfördes och spreds på sociala medier och två personer intervjuades som experter då de arbetar med frågor som be- rör hållbar utveckling och matsvinn i Sverige. Resultatet visar att människor tänker mycket på att inte slänga mat men tidigare forskning visar att de ändå gör det, vilket är en motsägelse. Generellt är människor positiva till ny teknik och att använda den, men inte villiga att betala för det. Det kan argumenteras för att intelligent teknik kommer att vara en del av att minska matsvinnet i framtiden.
APA, Harvard, Vancouver, ISO, and other styles
3

Hodgkins, Charo E. "Communicating healthier food choice : food composition data, front-of-pack nutrition labelling and health claims." Thesis, University of Surrey, 2016. http://epubs.surrey.ac.uk/812915/.

Full text
Abstract:
Background: Food composition data, front-of-pack nutrition labelling and nutrition and health claims have an important role to play in the development of appropriate policy, regulation and public health interventions ultimately aimed at reducing the burden of diet-related chronic disease. The overarching aim of this thesis is to explore whether the communication of healthier food choice through front-of-pack (FOP) nutrition labelling and health claims can be enhanced by the development of consumer derived frameworks (typologies) of these domains, a greater understanding of the degree to which the different FOP labelling schemes impact on consumer health inferences and an improved approach to the sharing of food composition data between stakeholders. Method: The potential for more effective approaches to the transfer of food composition data on processed foods, was explored via a survey conducted within the UK food industry (Study 1). To facilitate the development of a consumer derived typology of FOP nutrition labelling schemes in Europe, a free-sorting study utilising the ‘Multiple Sort Procedure’ (MSP) was performed in four countries; France, Poland, Turkey and the United Kingdom (Study 2). Building on the MSP methodology utilised in Study 2, a further study on nutrition and health claims was performed in five countries; Germany, the Netherlands, Slovenia, Spain and the United Kingdom. (Study 3). The final study in this thesis sought to quantify the extent to which consumer perceptions of healthiness are impacted by the interpretative elements of the prevalent FOP labelling schemes in four countries; Germany, Poland, Turkey and the United Kingdom (Study 4). Conclusion: The outcomes of this research propose an optimised approach to the sharing of food composition data, an optimised approach to FOP labelling and consumer derived typologies for both the FOP labelling and nutrition and health claims domains.
APA, Harvard, Vancouver, ISO, and other styles
4

Stowe, Kaylee Ann. "Influence of nutritional labelling on the choice of a fast food by young adults from the professional and clerk occupational groups in the City of Cape Town, South Africa." Thesis, Cape Peninsula University of Technology, 2017. http://hdl.handle.net/20.500.11838/2667.

Full text
Abstract:
Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2017.
Objective: To determine whether nutritional information provision would influence the choice of a popular fast food by young adults employed in the City of Cape Town, South Africa (SA), within the professional and clerk occupational classifications as consumer group, using a beef burger as exploratory item. Methodology: A survey, in the form of a self-administered questionnaire comprising closedended multiple-choice questions, was used to obtain information on the respondent fast food consumption, fast food consumption on nutritional information provision using a beef burger as exploratory item, demographic, biographic and lifestyle characteristics, and eating practices. Through the purchasing of beef burgers across four major leading fast food franchises located within the Western Cape, and specifically those based in the City of Cape Town competitive in this fast food category, information pertaining to beef burger ingredients and the individual ingredient weights were obtained, to compile 16 representative beef burger-types to be presented in the questionnaire. Beef burgers were presented as two menu-options (i.e. the first containing energy provision alone, vs. the second containing extended nutritional information as energy, total fat, saturated fat and cholesterol provision) within the questionnaire, to obtain information on whether nutritional information provision would influence the respondents’ choice, and if so, which provision would do so. The questionnaire was assessed for content- and face-validity by an expert panel, and on the research receiving ethics approval, piloted and adapted before being distributed. Questionnaires were distributed according to the respondent preference for ease of use as either a hard printed copy or an electronic questionnaire. This was done via means of purposive and convenience sampling and by way of snowball sampling, to obtain young adults aged 20 to 34 years who were consumers of fast food and specifically beef burgers, within the selected occupational classifications working for small- to medium-sized companies in the City of Cape Town. Via the Pearson’s chi-squared and Fisher’s exact test and a logistic regression (Wald chisquare statistic) applied on the analysis, the factors to significantly influence the respondents to change their beef burger choice on the nutritional information provison were determined. Results: The final sample consisted of 157 respondents. A near-even split occurred between the respondents who would (52.2%) and wouldn’t (47.8%) be influenced by the nutritional information provision. Of the respondents who indicated that they would be influenced, the extended nutritional information provision had the highest influence. Twelve factors comprising a combination of the respondent biographic and lifestyle characteristics (n = 2), eating practices (n = 7), and fast food consumption (n = 3), were found to significantly (p < 0.05) influence the respondent choice of a beef burger on the nutritional information provision, and on application of the logistic regression, one factor strongly (p < 0.001) in each of the three domains. Of the respondents who indicated that they would not be influenced, more than half (54.4%) gave their reason as even though they were aware, or had an idea of the nutritional content of burgers, that they would still purchase their original choice even if the nutritional information was available, followed by one-quarter (25%) who indicated that they did not understand nutritional information. Conclusions: Extended nutritional information provision was found to positively influence a popular fast food choice among young adults employed within the City of Cape Town, SA, with health-consciousness being the overall factor identified to influence the choice of a healthier option on the nutritional information provision, as the identified significant factors were all related to health-conscious consumer attributes.
APA, Harvard, Vancouver, ISO, and other styles
5

Thompson, Bethan. "Date labelling and the waste of dairy products by consumers." Thesis, University of Edinburgh, 2018. http://hdl.handle.net/1842/33150.

Full text
Abstract:
The objective of this thesis is to advance our understanding of how consumers use date labels and the implications of date-label use for household dairy product waste. It does this by investigating the effect of psychological, social, and contextual factors on date-label use and willingness to consume dairy products in relation to the expiry date. These effects are tested using structural equation models and survey data gathered from 548 Scottish consumers. The results of this study make two contributions to the literature on date-labelling and food waste. The first contribution is primarily theoretical. By improving our understanding of how consumers use date labels and the implications of date-label use for household dairy product waste, it supports the contention that food waste is best understood, not as a behaviour, but as the outcome of multiple behaviours. It argues that in order to understand why food waste is created, it is important to identify the factors that affect the individual behaviours that lead to it, such as date-label use, and how these behaviours relate to one another. These results also have implications for communications and campaigning around food waste reduction. The second contribution has policy relevance. It provides evidence of the likely limited effect of increasing the number of dairy products labelled with a best-before date rather than a use-by date on food waste. This is an approach recently proposed to reduce household food waste. It finds that better knowledge of the best-before date is associated with a higher willingness to consume products after the best-before date has passed. However, perceived risks about consuming products beyond their best-before date, including not just safety but quality, freshness, and social acceptability, appear to interact with date-label knowledge and dampen its influence. It argues that to be effective, any changes in date-labelling should be accompanied by communication that goes beyond improving date-label knowledge, and addresses the multifaceted nature of related risk perceptions and conceptions of date-label trust.
APA, Harvard, Vancouver, ISO, and other styles
6

Emin, Yad, and Victoria Nilsson. "The development of pictograms for use on food products containing nuts." Thesis, Linköpings universitet, Medie- och Informationsteknik, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-108363.

Full text
Abstract:
Denna studie undersöker hur märkning på livsmedelsförpackningar kan göras tydligare för personer med nötallergi. Tidigare studier visar att det finns brister i dagens märkningar och att detta i sin tur skapar problem. Därför har denna studie som avsikt att ta reda på hur allergeninformation för nötallergiker kan förbättras och göras tydligare. Detta tillämpas genom att studiens forskare tar fram ett designförslag som ska komplettera obligatorisk märkning på livsmedelsförpackningar. För att ta reda på hur detta designförslag ska utformas inleds designprocessen med en litteraturstudie och där en cross-case-analys genomförs. Genom denna analys hittas trender och mönster i tidigare studier. Därefter tillämpas en design space-analys där trenderna, olika designprinciper samt forskarnas egna kunskaper kombineras för att utforska olika designalternativ. Alternativ som i slutändan skapar en grund för en design. Studiens forskare skapar symboler, närmare bestämt piktogram. Eftersom jordnötsallergi och nötallergi är olika typer av allergier skapas två stycken piktogram. Piktogrammen, som är cirkelformade, får ett varnande budskap som förmedlas med hjälp av färgerna gul och svart. Piktogrammen utvärderas och testas genom att fem personliga intervjuer genomförs. Intervjuerna görs med personer som är allergiska mot jordnötter och/eller nötter. Forskarna testar piktogrammen genom att placera dem på en livsmedelsförpackning och ställer sedan frågor om bl.a. första intryck, färger och placering. Analysen visar att piktogram mycket väl kan användas som kompletterande märkning på livsmedelsförpackningar. Vidare konstateras det att valet av färg inverkar på den association som sändaren vill förmedla. Intervjuerna visar även att piktogrammen fördelaktigt kan placeras på förpackningens framsida. Studiens syfte har uppnåtts till viss mån, då intervjuerna visar att det ena piktogrammet behöver utvecklas för att tydligare kommunikation för nötallergiker ska kunna skapas.
APA, Harvard, Vancouver, ISO, and other styles
7

Law, Ka-po, and 羅家寶. "Systematic review on the association between nutrition labelling and choice of healthier food." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2011. http://hub.hku.hk/bib/B46938680.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

von, Schaewen Tobias. "Objective and Subjective Knowledge as Determinants for the Attitude towards and Consumption of Eco-labelled Food : The Case of Fairtrade Food." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-227230.

Full text
Abstract:
Eco-labels are increasingly important to certify food that is produced under sustainable conditions. In this paper variables are analysed that are important for consumers’ purchase decisions of eco-labelled food exemplified by the case of Fairtrade products. The focus lies on the distinction between people’s subjective (perceived) knowledge and objective knowledge (actual) about the Fairtrade label. The empirical data for the study was gathered by a survey, which involved a quota sampling of 203 people in Berlin. The results justify the distinction between subjective and objective knowledge. Subjective knowledge proved to be a strong predictor for both attitude and consumption towards the label, whereas objective knowledge did not show a significant influence. Further, attitude in general was confirmed to be a predictor for the consumption of Fairtrade products.
APA, Harvard, Vancouver, ISO, and other styles
9

FORNABAIO, Lara. "The interplay of public and private actors when creating the rules on food origin labelling." Doctoral thesis, Università degli studi di Ferrara, 2018. http://hdl.handle.net/11392/2487918.

Full text
Abstract:
This research is dedicated to the study of country of origin labelling (hereinafter, COOL) within the EU Law domain. The first goal is to analyse whether or not mandatory COOL legislation complies with the functioning of the EU Single Market as well as of the WTO legal order. The second purpose is to fathom the way in which public actors – WTO, European institutions and Member States –and private parties – consumers and business operators – interact in order to develop and implement rules on country of origin labelling. The dissertation proceeds as follows. The first part – Chapters 1, 2, 3 - is dedicated to the analysis of the legislation on country-of-origin labelling. Three levels are taken into account, namely the international, the EU and the national one. The core of this first part is constituted by the analysis of Article 26 of Regulation (EU) 1169 of 2011, on the provision of food information to consumers. Under Article 26, the indication of the country of origin on labels remains on a voluntary basis. As additional mandatory particulars can be set by the Member States (MS), the Italian and French legislation on mandatory COOL schemes for specific products will be examined as a case-study. In the second part, such a legal framework will constitute the background for the discussion on the effects of COOL on both trade and consumers. Chapter 4 will analyse the international system of the rules of origin as well as the Union Customs Code. In Chapter 5 the consumers’ perspective on country of origin labelling will be pointed out. The origin indication will be addressed as a matter of right to be informed – pursuant Article 169 TFUE -, questioning the effectiveness of labels in providing information and influencing consumers’ behaviour. The last part of the thesis is devoted to the analysis of the country of origin labelling system within the current global food governance. The concepts of origin will be discussed in view of the tension between the globalized food supply chain and the growing demand for localization, as more respondent to sustainable goals. The conclusion offers a critical analysis on the current trends of commoditization of food. It will discuss whether or not it is possible to untie the concept of the country of origin from purely market-driven interests and to what extent this new approach can be applied to food policy-making.
APA, Harvard, Vancouver, ISO, and other styles
10

Bouton, Michelle Ashley. "The Role of Differential Nutritional Labelling on Consumers’ Food Choices and Perceptions of Healthfulness." Thesis, University of Canterbury. Management, Marketing, and Entrepreneurship, 2014. http://hdl.handle.net/10092/9048.

Full text
Abstract:
Currently, nutritional labelling is difficult to interpret and time-consuming to read. This is a major problem as many consumers are overweight and resort to eating readymade meals and snacks. These are likely to be energy-dense food and beverages that are high in fat, sugar and artificial preservatives. Simplifying nutritional labels could help stem rising obesity rates. Front-of-pack labels are a tool to help overcome this problem by providing consumers with understandable, visible information to aid them into making healthier food choices. This study expands on past research by evaluating 7 separate pre-existing, proposed and fictitious front-of-pack nutritional labels. It includes Information, Image or a combination of both Information and Image based labels. Plus No label, which is a control variable to determine the effectiveness of each label. The nutritional labels were placed on a chicken salad sandwich which was kept consistent for all 14 manipulations. The nutritional components were altered to reflect either an Unhealthy or Healthy sandwich. The design of this experiment is a 2 (nutritional level: Healthy, Unhealthy) X7 (labelling system: Traffic Light, Star, Running, Walking, Third Party, Daily Intake, Caloric, None) between subjects design. The results provide evidence of the urgent need to communicate nutritional information more effectively. Images, simplicity, colour and reliability, are determining label elements that influence consumption behaviour. The results from this study help to understand behaviours associated to labels. This study draws differences between those who partake in health behaviours and those who do not. This information could help to trigger support for a new, more effective front-of-pack labelling system to be put in place globally to guide consumers in making healthier food choices.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Food labelling"

1

Organization, World Health, Food and Agriculture Organization of the United Nations., and Joint FAO/WHO Codex Alimentarius Commission., eds. Food labelling. 5th ed. Rome: World Health Organization, 2007.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Great, Britain Parliament. Food Labelling Bill. London: Stationery Office, 2001.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Great, Britain Parliament. Food Labelling Bill. London: Stationery Office, 2000.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Parliament, Great Britain. Food Labelling Bill. London: Stationery Office, 2003.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Parliament, Great Britain. Food Labelling Bill. London: Stationery Office, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Commission, Codex Alimentarius. Food labelling complete texts. Rome: FAO/WHO, 2001.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Hurley, K. A food labelling guide. [Southend-on-Sea?]: Institute of Trading Standards Administration, 1985.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Britain, Great. Labelling: Food Labelling (Amendment) Regulations (Northern Ireland)1989. [Belfast]: HMSO, 1989.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Bender, Arnold E. Food labelling: A companion to Food tables. Oxford: Oxford University Press, 1991.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Astley, Sian, ed. Health Claims and Food Labelling. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788013031.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Food labelling"

1

Hansson, Sven Ove. "Food Labelling." In Encyclopedia of Food and Agricultural Ethics, 1–8. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-6167-4_317-2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Dudley, S. R. "Food Additives and Food Labelling." In Mastering Catering Science, 219–32. London: Macmillan Education UK, 1988. http://dx.doi.org/10.1007/978-1-349-19200-7_13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Allender, Vitti. "Food Labelling Case Studies." In Food Ethics Education, 221–33. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-64738-8_13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Mahy, Aude, and Nicola Conte-Salinas. "European Food Labelling Law." In International Food Law and Policy, 505–40. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-07542-6_22.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Fellows, Peter, and Barry Axtell. "3. Filling and Labelling." In Appropriate Food Packaging, 79–90. Rugby, Warwickshire, United Kingdom: Practical Action Publishing, 1993. http://dx.doi.org/10.3362/9781780442617.003.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Busch, Lawrence. "Contested Terrain: The Ongoing Struggles over Food Labels, Standards and Standards for Labels." In Labelling the Economy, 33–58. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-1498-2_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Al-Jawaldeh, Ayoub, and Alexa Meyer. "3.3 Food Labelling with Focus on Front-of-Pack Labelling." In Reshaping Food Systems to improve Nutrition and Health in the Eastern Mediterranean Region, 125–42. Cambridge, UK: Open Book Publishers, 2023. http://dx.doi.org/10.11647/obp.0322.13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Moore, Sally G., and Yael Benn. "Nutrition Labelling on Food Products and Menus." In Transforming Food Environments, 187–201. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003043720-13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Bucchini, Luca, Matthew Daly, and E. N. Clare Mills. "Chapter 7. Food Allergen Labelling Regulation." In Food Chemistry, Function and Analysis, 107–26. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788013031-00107.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Smyth, S., W. A. Kerr, and P. W. B. Phillips. "Food labelling: what do people want?" In GM agriculture and food security: fears and facts, 96–110. Wallingford: CABI, 2019. http://dx.doi.org/10.1079/9781786392213.0096.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Food labelling"

1

Hrković-Porobija, A., A. Hodžić, N. Hadžimusić, E. Pašić-Juhas, A. Rustempašić, and I. Božić. "73. Food labelling: giving food information to consumers." In 14th Congress of the European Society for Agricultural and Food Ethics. The Netherlands: Wageningen Academic Publishers, 2018. http://dx.doi.org/10.3920/978-90-8686-869-8_73.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Lissel, E. "Food laws and labelling as a contributor to food waste." In Envisioning a Future without Food Waste and Food Poverty: Societal Challenges. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-820-9_4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

S.A.C, Madhusanka, Rathnayake K.K.H.M, and Mahaliyanaarachchi R. P. "Impact of Traffic Light Food Labelling on Consumer Awareness of Health and Healthy Choices of the Pointof-Purchase." In 2nd International Conference on Agriculture, Food Security and Safety. iConferences (Pvt) Ltd, 2021. http://dx.doi.org/10.32789/agrofood.2021.1001.

Full text
Abstract:
Sri Lanka introduced colour coding for sugar, salt & fat regulations, which was enforced from the 1st of June 2019. It is the latest food labelling regulation in Sri Lanka. Over the years of consumer studies, even though few studies have studied the impact of food labels on consumer purchase decisions, there is not enough evidence on traffic light food labelling system and its impact on health and healthy choices of the point-of-purchase. Hence, this research study on the impact of colour coding regulation on consumer’s buying decisions with special reference to Western Province, Sri Lanka. The purpose of this research was to study the influence of colour code label system on consumer’s buying decisions and analyse the consumer’s knowledge of the traffic light food labelling system. A purposely developed online questionnaire was administered to 200 randomly selected samples in Western Province in Sri Lanka. The questionnaire had three separate parts. The first part of the questionnaire sought information on the socio-demographic profile of the respondent. The second part had few questions on basic knowledge and behavioural aspect of traffic light food labelling system. The third part of the questionnaire was questioned about further improvements in the traffic light food label from the consumers’ perspective. IBM SPSS version 21 software was used for analysing collected data with frequency analysis and Friedman test. Results revealed that most of the consumers refer to the price label instead of other labels. Also, they are not giving special attention to traffic light food labels at the point-of-purchase. Among the consumers who considered traffic light food labelling system at the point-of-purchase, most respondents had a clear idea about different colour codes and would like to consume food products with a low level of sugar, salt, and fat. Further, a fair number of respondents suggested enlarging the size of the existing colour codes of the traffic light food labelling system. Based on the results obtained, it can be observed that still Sri Lankan consumers are not significantly considered traffic light food labels at the point-of-purchase, and they are limited to seek the price tag at the point-of-purchase. Further, the findings of this study will act as a guide for food regulators when assessing the outcome of the new food labelling regulation of Sri Lanka.
APA, Harvard, Vancouver, ISO, and other styles
4

Ariff, A. L. Zul. "The impact of muslim awareness toward food labelling in Malaysia." In PROCEEDINGS OF 8TH INTERNATIONAL CONFERENCE ON ADVANCED MATERIALS ENGINEERING & TECHNOLOGY (ICAMET 2020). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0051513.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Corallo, Angelo, Maria Elena Latino, Roberta Pizzi, Alessandra Spennato, Laura Fortunato, and Marta Menegoli. "Human Factor in Smart Labelling: How Enhance Food Awareness in Consumers." In 2019 6th International Conference on Frontiers of Industrial Engineering (ICFIE). IEEE, 2019. http://dx.doi.org/10.1109/icfie.2019.8907769.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Carson, S. G. "32. Labelling of genome-edited food products – from consumer trust to consumer responsibility." In 6th EAAP International Symposium on Energy and Protein Metabolism and Nutrition. The Netherlands: Wageningen Academic Publishers, 2019. http://dx.doi.org/10.3920/978-90-8686-892-6_32.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Nursalwani, M., J. Yumiemarnie, A. Palsan Sannasi, A. Mohammad Amizi, and A. L. Zul Ariff. "Factors influencing participation of youth entrepreneurs in halal food product labelling in Sabah." In PROCEEDINGS OF 8TH INTERNATIONAL CONFERENCE ON ADVANCED MATERIALS ENGINEERING & TECHNOLOGY (ICAMET 2020). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0053102.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Fossati, P., I. Castellani, E. De Faveri, G. C. Ruffo, and V. Sala. "New EU Regulations on pork labelling and their potential for improving a holistic food policy approach." In Safe Pork 2015: Epidemiology and control of hazards in pork production chain. Iowa State University, Digital Press, 2015. http://dx.doi.org/10.31274/safepork-180809-310.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Shahid, Maria, Gade Waqa, Arti Pillay, Ateca Kama, Isimeli Tukana, Briar McKenzie, Jacqui Webster, and Claire Johnson. "Packaged food supply in FIji: Nutrients levels, compliance with salt targets and adherence to labelling regulations." In The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease. Basel, Switzerland: MDPI, 2020. http://dx.doi.org/10.3390/iecn2020-06987.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Kordaki, Maria, and Anthi Gousiou. "INSTRUCTIONAL APPROACHES USING EDUCATIONAL DIGITAL STORIES IN THE NUTRITION AND HEALTH EDUCATION CLASSROOMS: THE NUTRITIONAL FOOD LABELLING EXAMPLE." In International Technology, Education and Development Conference. IATED, 2016. http://dx.doi.org/10.21125/inted.2016.0474.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Food labelling"

1

Social, Basis, and Bright Harbour. Precautionary Allergen Labelling Report and Non-Gluten Containing Ingredients Labelling Report. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.dxq232.

Full text
Abstract:
Precautionary allergen labelling (PAL) and precautionary allergen information aims to communicate whether one or more of the fourteen allergens regulated in the UK could be unintentionally present in a food product - for example, via ‘may contain’ or ‘produced in a factory which’ statements. This research explored experiences, interpretations, and views of PAL with businesses and consumers with food hypersensitivities in order to understand and improve how it is applied in future. In addition, the FSA conducted qualitative research with coeliac consumers on experiences, interpretations, and views of NCGI (non-gluten containing ingredients) notices. This research was conducted in tandem with wider research on precautionary allergen labelling (PAL) notices but has been reported separately given the different information provided by PAL and NCGI.
APA, Harvard, Vancouver, ISO, and other styles
2

Osman, Magda, and Sarah Jenkins. Consumer responses to food labelling: A rapid evidence review. Food Standards Agency, July 2022. http://dx.doi.org/10.46756/sci.fsa.aiw861.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Jia, Lili, and Steve Evans. Prevent food allergy alerts: an incentive-based approach. Food Standards Agency, February 2022. http://dx.doi.org/10.46756/sci.fsa.flm647.

Full text
Abstract:
The majority of UK food recalls are due to allergen mislabelling, misleading allergen claims and/or the unintentional presence of allergens – representing a significant food safety risk and cost to industry. Labelling legislation must be followed to ensure food is safe and what it says it is, and this requires good allergen management and accurate allergen information communication down the supply chain. Distilling this information accurately, to inform labelling and/or communication of allergen information, can be particularly challenging for small to medium food businesses due to the low adoption of advanced labelling technology. In November 2018, a joint FSA/EIT (European Institute of Innovation & Technology) workshop discussed potential solutions to tackling the increase in food allergen mislabelling incidents. It was concluded that the situation could be improved by developing accessible and affordable tools for food businesses, to aid in the automation of food data collection, validation and management. As a result, the FSA are funding this initial development project that aims to develop an online system targeted at small and medium-sized food businesses, to help reduce the number of product recalls due to allergen mislabelling. The tool is also predicted to support more reliable knowledge transfer and incident tracking when things do go wrong.
APA, Harvard, Vancouver, ISO, and other styles
4

Armstrong, Dr Beth, Lucy King, Ayla Ibrahimi, Robin Clifford, and Mark Jitlal. Food and You 2: Wave 3 Key Findings. Food Standards Agency, January 2022. http://dx.doi.org/10.46756/sci.fsa.ejl793.

Full text
Abstract:
Food and You 2 is a biannual ‘Official Statistic’ survey commissioned by the Food Standards Agency (FSA). The survey measures self-reported consumers’ knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland. Fieldwork for Food and You 2: Wave 3 was conducted between 28th April and 25th June 2021. A total of 6,271 adults from 4,338 households (an overall response rate of 31%) across England, Wales, and Northern Ireland completed the ‘push-to-web’ survey (see Annex A for more information about the methodology). This survey was conducted during the Covid-19 pandemic and so it records the reported attitudes and behaviours under unusual circumstances which have had a significant impact on how and where people buy and eat food, and on levels of household food insecurity. The modules presented in this report include ‘Food we can trust’, ‘Concerns about food’, ’Food security’, ‘Food shopping and labelling, ‘Online platforms’ and ‘Food-related behaviours and eating habits’
APA, Harvard, Vancouver, ISO, and other styles
5

Armstrong, Dr Beth, Lucy King, Ayla Ibrahimi, Robin Clifford, and Mark Jitlal. Food and You 2: Northern Ireland Wave 3-4 Key Findings. Food Standards Agency, December 2022. http://dx.doi.org/10.46756/sci.fsa.ybe946.

Full text
Abstract:
Food and You 2 is a biannual representative sample survey, recognised as an official statistic, commissioned by the Food Standards Agency (FSA). The survey measures self-reported consumer knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in Wales, England, and Northern Ireland. Food and You 2 uses a methodology, known as ‘push-to-web’, which is primarily carried out online. Fieldwork for Food and You 2: Wave 3 (Opens in a new window) was conducted between 28th April and 25th June 2021. A total of 6,271 adults from 4,338 households across England, Wales, and Northern Ireland completed the survey. A total of 1,626 adults in Northern Ireland completed the survey. Fieldwork for Food and You 2: Wave 4 was conducted between 18th October 2021 and 10th January 2022. A total of 5,796 adults from 4,026 households across England, Wales, and Northern Ireland completed the survey. A total of 1,575 adults in Northern Ireland completed the survey. The modules presented in this report include ‘Food you can trust’, ‘Concerns about food’, ’Food security’, ‘Eating out and takeaways’, ‘Food allergies, intolerances and other hypersensitivities’, ‘Eating at home’, ‘Food shopping and labelling’ and ‘Healthy eating’. Findings presented in this report refer to data collected in Northern Ireland unless otherwise specified.
APA, Harvard, Vancouver, ISO, and other styles
6

Connors, Caitlin, Melanie Cohen, Sam Saint-Warrens, Fan Sissoko, Francesca Allen, Harry Cerasale, Elina Halonen, Nicole Afonso Alves Calistri, and Claire Sheppard. Psychologies of Food Choice: Public views and experiences around meat and dairy consumption. Food Standards Agency, March 2022. http://dx.doi.org/10.46756/sci.fsa.zoc432.

Full text
Abstract:
This report presents findings drawn from qualitative remote ethnography research with 24 UK participants conducted during July and August 2021, plus nine peer-to-peer interviews conducted by main sample participants with their friends and family. This research aimed to build on existing evidence in this area to fill gaps and provide an up-to-date snapshot of UK public experiences. Areas of focus included: Motivations for dietary choices Any gaps between consumer intention and behaviour Trade-offs and contextual differences (e.g. in vs. out-of home behaviours) The roles of specialist diets, substitution approaches, alternatives and ‘imitations’, locally/UK sourced meat and dairy, socio-demographics, culture and family Impact and role of food labelling and terminology The sample represented a range of variables including age, gender, nationality (England, Wales, Northern Ireland), urbanity/rurality, lifestage and household composition - and dietary profile (carnivore, ‘cutting down,’ vegetarian, vegan). This report was informed by an evidence review by the University of Bath on the factors underpinning the consumption of meat and dairy among the general public.
APA, Harvard, Vancouver, ISO, and other styles
7

Turner, Paul, and John O'Brien. Review of the FSA’s research programme on food hypersensitivity. Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.bka542.

Full text
Abstract:
The overarching mission of the Food Standards Agency (FSA) is tothe ensure that food is safe, food is what it says it is and that consumers can make informed choices about what to eat. These are of central importance to consumers with food hypersensitivity(FHS).Food hypersensitivity (FHS) encompasses both immune-mediated food hypersensitivity (food allergy and coeliac disease) and non-immune food intolerances. FHS is a complex, multifactorial disease of concern to multiple stakeholders including consumers with FHS, their families, clinicians, regulatory agencies and policy makers, scientists, food manufacturers and food business operators. It affects around 5-8% of children and 2-3% of adults in the UK, and although rare, can be fatal. Public concern over FHS has grown in recent years. In the UK and elsewhere, food recalls due to the presence of undeclared allergens feature predominantly in food alerts; legislation over food labelling has become clearer, and consumers and producers are more aware of FHS. The FSA has been a major funder of research into FHS for over 2 decades, and the outputs of the research programme has had significant impacts at a national and global scale, most notably in the area of the prevention of FHS in children and the presence of declared and undeclared allergens in food products. Strengthening protections for consumers with FHS is a top priority for the FSA. The FSA has established a Food Hypersensitivity Programme Board to oversee and coordinate its work in this area. The working group was tasked with reviewing the research into FHS supported by the Food Standards Agency to date, and prioritising those priority areas where the current scientific evidence is limited and therefore should be a focus for future research investment. The aim –to make the UK the best country in the world for consumers with food hypersensitivity.
APA, Harvard, Vancouver, ISO, and other styles
8

Schmidt-Sane, Megan, Tabitha Hrynick, Elizabeth Benninger, Janet McGrath, and Santiago Ripoll. The COVID-19 YPAR Project: Youth Participatory Action Research (YPAR) to Explore the Context of Ethnic Minority Youth Responses to COVID-19 Vaccines in the United States and United Kingdom. Institute of Development Studies, October 2022. http://dx.doi.org/10.19088/ids.2022.072.

Full text
Abstract:
Despite progress in COVID-19 vaccination rates overall in the US and UK, vaccine inequity persists as young people from minoritised and/or deprived communities are often less likely to be vaccinated. COVID-19 ‘vaccine hesitancy’ is not just an issue of misinformation or lack of information. ‘Vaccine hesitancy’ among young people is reflective of wider issues such as mistrust in the state or the medical establishment and negative experiences during the pandemic. This report is based on case study research conducted among young people (ages 12-18) in Cleveland, Ohio, US and the London borough of Ealing, UK. Whilst public discourse may label young people as ‘vaccine hesitant,’ we found that there were differences based on social location and place and this labelling may portray young people as ‘ignorant.’ We found the greatest vaccine hesitancy among older youth (15+ years old), particularly those from minoritised and deprived communities. Unvaccinated youth were also more likely to be from families and friend groups that were unvaccinated. While some expressed distrust of the vaccines, others reported that COVID-19 prevention was not a priority in their lives, but instead concerns over food security, livelihood, and education take precedence. Minoritised youth were more likely to report negative experiences with authorities, including teachers at their schools and police in their communities. Our findings demonstrate that COVID-19 vaccine hesitancy is embedded in a context that drives relationships of mistrust between minoritised and deprived communities and the state, with implications for COVID-19 vaccine uptake. Young people’s attitudes toward vaccines are further patterned by experiences within their community, school, family, and friend groups.
APA, Harvard, Vancouver, ISO, and other styles
9

Front-of-pack labelling and visual cues as tools to influence consumer food choices in low- and middle-income countries. Global Alliance for Improved Nutrition (GAIN), March 2020. http://dx.doi.org/10.36072/cp.6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Food labelling' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography