Labeling and regulatory issues

Gluten-Free Cereal Products and Beverages

Volumn , Issue , 2008, Pages 29-46

  Deutsch, Hertha ^a   Poms, Roland ^b   Heeres, Heereluurt ^c   van der Kamp, Jan Willem ^c  

^a Association Of European Coeliac Societies   (Australia)

^b International Association for Cereal Science and Technology   (Australia)

^c TNO   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77954887270     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-012373739-7.50004-6     Document Type: Chapter

References (26)

1. Association of European Coeliac Societies 2005, 2. para 11, CRD 13, Comments from AOECS.
2. Codex Alimentarius Commission 1999, para 130-140.
3. Codex Alimentarius Commission 2001, 26-27. para 191-195.
4. Codex Alimentarius Commission 2003, 14. para 101-102.
5. Codex Alimentarius Commission 2003, 6. para 42.
6. Codex Alimentarius Commission 2003, 7-8. para 51-53.
7. Codex Alimentarius Commission 2006, 11. para 91-93.
8. Codex Alimentarius Commission 2007, 13-14. para 60-63.
9. Codex Committee Draft Revised Standard for Gluten-free Foods 2006, 11. para 91-108 and pp. 72-74.
10. Codex Committee Report of the 27th Session of the Codex Committee on Methods of Analysis and Sampling, Budapest, Hungary, 15-19 May 2006 2006, 8. para 68-71.
11. European Directive (1985). Directive 85/374/EEC on product liability, Council Directive of 25 July 1985 on the approximation of the laws, regulations and administrative provisions of the Member States concerning liability for defective products, amended by Directive 1999/341EC of the European Parliament and of the Council of 10 May 1999.
12. European Directive (2000). Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs.
13. European Directive (2003). Directive 2003/891EC of the European Parliament and of the Council of 10 November 2003 amending Directive 2000/13/EC as regards indication of the ingredients present in foodstuffs.
14. European Directive (2005). Commission Directive 2005/26/EC of 21 March 2005 establishing a list of food ingredients or substances provisionally excluded from Annex 11Ia of Directive 2000/13/EC of the European Parliament and of the Council.
15. European Directive (2006). Commission Directive 20061142/EC of 22 December 2006 amending Annex 111a of Directive 2000/13/EC of the European Parliament and of the Council listing the ingredients which must under all circumstances appear on the labelling of foodstuffs.
16. European Food Safety Authority (2007a). Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to a notification from CEPS on cereals used in distillates for spirits, pursuant to Article 6, paragraph 11 of Directive 2000/13/EC; adopted on 3 May 2007.
17. European Food Safety Authority (2007b). Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to a notification from AAC on wheat-based glucose syrups including dextrose pursuant to Article 6, paragraph 11 of Directive 2000/13/EC; adopted on 3 May 2007.
18. European Food Safety Authority (2007c). Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to a notification from AAC on wheat-based maltodextrins pursuant to Article 6, paragraph 11 of Directive 2000/13/EC; adopted on 3 May 2007.
19. European Union (2002). Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, amended by Regulation (EC) No 1642/2003 of the European Parliament and of the Council of 22 July 2003, and Commission Regulation (EC) No 575/2006 of 7 April 2006.
20. European Union (2004). (Corrigendum to) Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs.
21. Fritschy F., Windemann H., Baumgartner E. Bestimmung von Weizengliadinen in Lebensmitteln mittels ELISA. Z. Lebensm. Unters. Forsch. 1985, 181:379-385.
22. Heeres H. EU regulation of undeclared allergens in food products. Detecting Allergens in Food 2006, 378-404. Woodhead Publishing Limited, Cambridge. S. Koppelman, S.L. Hefle (Eds.).
23. Hernando A., Mujico J.R., Juanas D., et al. Corroboration of a massive contamination of wheat, barley and rye in oat samples by confirmatory techniques: R5 ELISA, Western blot, PCR and mass spectrometry 2005, 29-35.
24. Janssen F.W., Hägele G.H., de Baaij J.A. Gluten-free products, the Dutch experience. Coeliac Disease 1991, 95-100. Kluwer Academic, Dordrecht.
25. Joint FAO/WHO Food Standards Programme. Codex Alimentarius, Food Labelling, Complete Texts, 4th edn. General Standard for the Labelling of Prepackaged Foods: para 4.2.1.3, 4.2.1.4, 4.2.3.1, and 4.2.4.2 (latest publication: Fourth Edition, Rome 2005).
26. Van Eckert R., Pfannhauser W., Riedl O. Vienna. Food Research Institute, Vienna, Austria. Contribution to quality assessment during production of gluten-free food. ErnährunglNutrition 1992, 16:511-512.