Summary
Summary Objectives food science block 3.2
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Complete (English) working out of the box food science (food leather) from block 3.2.
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Learning outcomes Food ScienceBlok. 3.2
International food standards: The Codex Alimentarius
-Global Food Code with standards for all countries in the world
-A guideline (no strict rules)
-Especially used by poor countries without food legislation
-JECFA database ‘food additives’
Originally Codex Alimentarius Europaeus; since 1961 part of the United Nations
FAO/WHO Commission on Food Standards to simplify and integrate food
standards for adoption internationally
General food law (178/2002):
Food safety is the key issue in EU food legislation
Free movement of food and feed within the Community
Risk assessment, risk management and risk communication provide a basis for
food law
Protection of animal, plant, and environmental health (from farm to fork)
EU Regulations are automatically applicable and harmonised in all Member
States.
Specific legislation applying to imported food
All products imported into the EU must comply with European Union (EU) law
For some products there are restrictions (eg on contaminants)
Some other products are not allowed to be imported or sold in the EU
,-explain the differences between Protected Designation of Origin (PDO), Protected
Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG) (=
“beschermde oorsprongsnaam / beschermde geografische aanduiding /
gegarandeerde traditionele specialiteit) and mention product examples
The protection of food products from a specific origin (EU Directive 2081/92)
Systems created by the European Union in 1992 to promote and protect regional
food products within the EU.
These EU schemes encourage diverse agricultural production, protect product
names from misuse and imitation and help consumers by giving them
information concerning the specific character of the products:
-PDO - a protected designation of origin
-PGI – a protected geographical indication
-TSG - traditional speciality guaranteed
Protected designation of origin (PDO) “beschermde oorsprongsbenaming ‘’
= to receive the PDO status, the entire product must be traditionally and
ENTIRELY manufactured (prepared, processed AND produced) within the specific
region and thus acquire unique properties.
Example: Camembert de Normandie, Noord-Hollandse Goudse Kaas and
Champagne (products should come from the designated region)
Protected geographical indication (PGI) “beschermde geografische aanduiding”
= to receive the PGI status, the entire product must be traditionally and at least
PARTIALLY manufactured (prepared, processed OR produced) within the specific
region and thus acquire unique properties.
Examples include Goudse Kaas, Scottish farmed salmon and Welsh lamb in the
UK; and Nürnberger Bratwürste in Germany
Traditional speciality guaranteed (TSG) “gegarandeerde traditionele specialiteit”
= a trademark for an
agricultural product or a
foodstuff, which has a certain
feature or a set of features,
setting it clearly apart from
other similar products or
foodstuffs belonging to the
same category. To receive a
TSG status, the product does
not have to be manufactured
in a specific geographically
delimited area; it is sufficient
that it be traditional and
different from other similar
products.
Examples include: Jamón
, Serrano in Spain; Mozzarella cheese in Italy; and traditional farmfresh turkey in
the UK.
How to find out which product names are registered?
Consult the DOOR database of PDO, PGI and TSG
Hidden Hunger - Developing countries
Deficiencies in iron, vitamin A and zinc rank among the top ten leading causes of
death through disease in developing countries.
“Hidden hunger”: Most people with micronutrient deficiencies do not show overt
clinical symptoms.
Hidden hunger makes people susceptible to infectious diseases, impairs their
physical and mental development, reduces their labour productivity and
increases the risk of premature death.
Strategies for combating deficiency
-Periodic supplementation
-Fortification of foods
-Nutrition education
-Agricultural programmes (to increase diversity of foods)
-> Food Fortification is considered to be one of the most cost-effective
approaches to widespread deficiencies; according to the World Bank .. (low cost,
short time)
Food fortification =Enriching food products
= the addition of nutrients to foods which were, originally not present in the food
or which were present in nutritionally insignificant amounts
=an efficient way to prevent diseases and reduce deficiencies not only in Western
countries, but also in developing countries.
Requirements for a fortified food (to be successful)
-Commonly consumed by the target population
-Contained in most meals, with availability unrelated to socio-economic status
-Constant consumption pattern with a low risk of excess consumption
-Good stability during storage
-Relatively low in cost-No interactions between the fortificant and the carrier food
Food products for Fortification:
Rice, sorghum, maize, roots or tubers (short in vitamin A) are the major source of
energy in many countries. However, these staple foods are usually processed and
cooked at home, thus making it impractical or impossible to fortify them centrally
under controlled conditions.
-> wheat flour, sugar, vegetable oil and salt are the most common vehicles
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