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Guide to Regulation of Food Ingredients And Food Packaging Materials

Published by: Food Institute Information and Research Center

Published: Jan. 1, 2002 - 358 Pages


Table of Contents


1. INTRODUCTION TO FDA REGULATION OF FOOD INGREDIENTS


2. FOOD ADDITIVES


3. GRAS FOOD INGREDIENTS


4. PRIOR SANCTIONED FOOD INGREDIENTS


5. SECONDARY DIRECT FOOD INGREDIENTS


6. FOOD PACKAGING AND CONTACT MATERIALS


7. ESTIMATING DIETARY CONCENTRATION FOR FOOD CONTACT MATERIALS


8. FDA/ISDA JURISDICTION


9. FOODS DERIVED FROM GENETICALLY MODIFIED ORGANISMS




Abstract

This guide for the food processing industry offers a thorough understanding of FDA and USDA regulation of food ingredients and food contact materials. It will help food processors to determine if they are in compliance with federal requirements and how to obtain "approvals" for new ingredients.

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