This document provides an overview of nutrition labeling and health claims regulations in several Asian countries including Brunei, Indonesia, Malaysia, Philippines, Singapore, Thailand, Vietnam, China and Japan. It finds that while most countries allow nutrition and nutrient function claims according to Codex guidelines, standards for nutrition labeling formats, criteria for claims and disease risk reduction claims vary significantly across countries in the region. National authorities are working to strengthen regulatory control of label information to ensure it is factual and appropriately presented to consumers.
“FUNCTIONAL FOODS: CLAIMS AND LABELING” -- AN OVERVIEW OF THE LAWMichael Swit
Presentation to the Regulatory Affairs Professionals Society (RAPS) & University of Southern California School of Pharmacy conference on Dietary Supplements & Supplemental Foods." November 2000, Pasadena, CA., covering:
♦ What is a Functional Food
♦ Claims under Nutritional Labeling and Educations Act (NLEA)
♦ FDAMA Claims
♦ FTC Advertising Regulation
Nutraceutical and Health Supplement Regulation FSSAIRAJAT GOEL
This document discusses Food for Special Dietary Uses (FSDU) in the Indian market. It provides information on different types of FSDU products for conditions like weight management, pregnancy/lactation, diabetes, blood pressure, renal issues, and for kids and adults. It also discusses FSDU proprietary food and how it differs from medicinal products. The document outlines labeling requirements for FSDU according to the gazette, including identifying information, target groups, storage instructions, and warning statements. It also proposes amendments to the regulations regarding FSDU for sportsperson.
Legal and regulatory aspects of functional and medical foodsAxon Lawyers
1. The document discusses the legal frameworks governing functional foods and medical foods in the EU and Netherlands. It outlines key definitions and requirements for these categories of foods.
2. For medical foods, regulations establish composition standards and require they are only used under medical supervision. Claims on medical foods are limited mainly to general nutrition functions. Food information regulations also apply.
3. Functional foods have no single regulatory definition and are subject to various laws depending on their attributes. Nutrition and health claims may be used if scientific evidence and conditions of use are met. The food information regulation introduces new labeling requirements.
dietary supplements
Overview on supplements
Definition
Facts about Supplements
Should you be taking supplements?
What about protein powders?
Regulation of dietary Supplements
Dietary Supplement and Health Education Act
This document discusses food fortification with vitamins and minerals. It notes that wheat, maize and rice are commonly fortified with iron, folic acid and B vitamins. These micronutrients play important roles in physical and cognitive development, productivity and reducing health risks like anemia and neural tube defects. The document outlines various micronutrients used for fortification, their health benefits, and considerations for effective fortification programs like identifying target groups, suitable vehicles, levels of addition and ensuring stability of added nutrients. It also addresses limitations, costs and legislation around national fortification programs.
Dietary Supplements: What You Need to Know!
In today's society, nutritional supplements is one of the fastest growing industries in the world. More commonly known as the Vitamins, Minerals and Supplements, or VMS group, it produces about a $32 billion in revenue to date. But, why? Do you know what you are really digesting into your body? This presentation will explain all that is relevant to this growing hot topic today!
The document provides an overview of nutrition labelling and claims requirements in Singapore. It discusses how nutrition labels must include a nutrition information panel with content per serving and per 100g. It also outlines the criteria for different types of nutrition and health claims including nutrient content claims, nutrient comparative claims, vitamin/mineral claims, and nutrient-specific diet-related health claims. Authorization is required for some claims while others can be made without application if they meet specified criteria. Prohibited claims are also discussed.
This document provides an overview of nutrition labeling and health claims regulations in several Asian countries including Brunei, Indonesia, Malaysia, Philippines, Singapore, Thailand, Vietnam, China and Japan. It finds that while most countries allow nutrition and nutrient function claims according to Codex guidelines, standards for nutrition labeling formats, criteria for claims and disease risk reduction claims vary significantly across countries in the region. National authorities are working to strengthen regulatory control of label information to ensure it is factual and appropriately presented to consumers.
“FUNCTIONAL FOODS: CLAIMS AND LABELING” -- AN OVERVIEW OF THE LAWMichael Swit
Presentation to the Regulatory Affairs Professionals Society (RAPS) & University of Southern California School of Pharmacy conference on Dietary Supplements & Supplemental Foods." November 2000, Pasadena, CA., covering:
♦ What is a Functional Food
♦ Claims under Nutritional Labeling and Educations Act (NLEA)
♦ FDAMA Claims
♦ FTC Advertising Regulation
Nutraceutical and Health Supplement Regulation FSSAIRAJAT GOEL
This document discusses Food for Special Dietary Uses (FSDU) in the Indian market. It provides information on different types of FSDU products for conditions like weight management, pregnancy/lactation, diabetes, blood pressure, renal issues, and for kids and adults. It also discusses FSDU proprietary food and how it differs from medicinal products. The document outlines labeling requirements for FSDU according to the gazette, including identifying information, target groups, storage instructions, and warning statements. It also proposes amendments to the regulations regarding FSDU for sportsperson.
Legal and regulatory aspects of functional and medical foodsAxon Lawyers
1. The document discusses the legal frameworks governing functional foods and medical foods in the EU and Netherlands. It outlines key definitions and requirements for these categories of foods.
2. For medical foods, regulations establish composition standards and require they are only used under medical supervision. Claims on medical foods are limited mainly to general nutrition functions. Food information regulations also apply.
3. Functional foods have no single regulatory definition and are subject to various laws depending on their attributes. Nutrition and health claims may be used if scientific evidence and conditions of use are met. The food information regulation introduces new labeling requirements.
dietary supplements
Overview on supplements
Definition
Facts about Supplements
Should you be taking supplements?
What about protein powders?
Regulation of dietary Supplements
Dietary Supplement and Health Education Act
This document discusses food fortification with vitamins and minerals. It notes that wheat, maize and rice are commonly fortified with iron, folic acid and B vitamins. These micronutrients play important roles in physical and cognitive development, productivity and reducing health risks like anemia and neural tube defects. The document outlines various micronutrients used for fortification, their health benefits, and considerations for effective fortification programs like identifying target groups, suitable vehicles, levels of addition and ensuring stability of added nutrients. It also addresses limitations, costs and legislation around national fortification programs.
Dietary Supplements: What You Need to Know!
In today's society, nutritional supplements is one of the fastest growing industries in the world. More commonly known as the Vitamins, Minerals and Supplements, or VMS group, it produces about a $32 billion in revenue to date. But, why? Do you know what you are really digesting into your body? This presentation will explain all that is relevant to this growing hot topic today!
The document provides an overview of nutrition labelling and claims requirements in Singapore. It discusses how nutrition labels must include a nutrition information panel with content per serving and per 100g. It also outlines the criteria for different types of nutrition and health claims including nutrient content claims, nutrient comparative claims, vitamin/mineral claims, and nutrient-specific diet-related health claims. Authorization is required for some claims while others can be made without application if they meet specified criteria. Prohibited claims are also discussed.
This document discusses functional foods and nutraceuticals. It defines functional foods as foods that provide specific health benefits beyond basic nutrition. Nutraceuticals are foods or food components that have medical or health benefits, including disease prevention or treatment. Examples of functional components in foods are given, along with their potential health benefits and sources. The document also discusses probiotic foods, prebiotic foods, and plant stanols/sterols, and their relationships to functional foods and nutraceuticals. Classification systems for nutraceuticals are presented based on their natural sources and chemical constituents.
Manufacturing Business of Protein Bar, Health Bar, Energy Bar, Nutrition Bar.Ajjay Kumar Gupta
Protein bars are a nutritional supplement that provides protein, and potentially other nutrients, to your diet. Protein bars are a great alternative to unhealthy snacks. Tasty and filling, they can help ward off cravings and make sticking to your healthy eating plan much easier.
Energy bars are being marketed heavily and a multitude of brands are available in supermarkets, drug stores, and health food stores. Energy bars are convenient, travel well, and many contain reasonable amounts of fat, saturated fat, and sodium. Many are a good source of high quality protein without the cholesterol and saturated fat of high fat animal protein sources. Energy bars are easy to bring along with you and will not melt if they are exposed to heat all day.
See more
https://goo.gl/vbB2Uu
https://goo.gl/KL2U1w
https://goo.gl/WttR4y
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Start Protein Bar Company, Protein Bar Production, Protein Bar Manufacturing Plant, Making of Protein Bars, Protein Bar Making Process, Production of Energy Bar, Energy Bar Manufacturing, Manufacture of Protein Bars, Energy Bar Manufacturing Project, Health Bar Production, How to Make Protein Bar, How to Start Healthy Energy Bar Manufacturing Business, How to Make Energy Bars, Start an Energy Bar Business, Energy Bar Production, Energy Bars Manufacturing Unit, Bar Processing, Healthy Profit In Energy Bar Business, How to Start Nutrition Bar Business, Food Processing, Nutrition Bar Making Process, Bar Production, How to Start Energy Bar Manufacturing Process, Nutrition Bar Manufacturing Business, Health Bar Manufacturing Unit, How to Start Energy Bar Manufacturing Industry, Energy Bar Manufacturing Business Opportunity, Business Plan for Nutrition Bar Manufacturing, Energy Bar Making Business Plan, Energy Bar Production, Protein Bar Industry in India, Business Plan for Starting Health Bar Manufacturing Industry, Nutrition Bar Manufacturing project ideas, Projects on Small Scale Industries, Small scale industries projects ideas, Nutrition Bar Manufacturing Based Small Scale Industries Projects, Project profile on small scale industries, How to Start Nutrition Bar Manufacturing Industry in India, Energy Bar Manufacturing Projects, New project profile on Energy Bar Manufacturing industries, Project Report on Protein Bar Production Industry, Detailed Project Report on Protein Bar Production, Project Report on Protein Bar Production, Pre-Investment Feasibility Study on Energy Bar Manufacturing, Techno-Economic feasibility study on Energy Bar Manufacturing, Feasibility report on Nutrition Bar Manufacturing, Free Project Profile on Protein Bar Production
Dietary Supplements Efficacy, Safety and RegulationsAli Alhammad
This document provides an overview of dietary supplements, including their efficacy, safety, and regulations. It defines supplements as products intended to supplement the diet that contain dietary ingredients like vitamins, minerals, herbs and botanicals. Supplements are distinguished from drugs in that drugs must undergo FDA approval, while supplements are only intended to affect the structure or function of the body. The document also discusses common supplements, safety issues, labeling requirements, and how to choose quality supplements.
Development of Nutraceuticals & functional foodsEkta Belwal
“Nutraceuticals” & “Health food” shops has grown enormously, fostered by wide media coverage of their benefits. There has been a boom in their sales as patients rush to self-medicate, either in the hope that these products will be effective in treating diseases unsatisfactorily treated with pharmaceuticals, or that the adverse effects of some pharmaceuticals may be avoided.
This document discusses regulations and guidelines relating to functional foods in Southeast Asia. It provides an overview of the International Life Sciences Institute's (ILSI) work on functional foods and the status of nutrition and health claims in countries in the Southeast Asia region. It notes there are generally no harmonized regulations on claims across SEA countries. It also compares claim requirements to those in the United States, and outlines some of the challenges and opportunities around functional foods regulations in Southeast Asia.
Credit: www.foodinsight.org
Functional food Energy Diet (http://www.beautysane.com/UK/products.html) meet high standard ISO 9001.
* Meal substitutes for you to cook
* Around 20 flavors for varied gourmet meals
* Enriched with 23 vitamins and minerals
* Haute Digestibilité (HD), an exclusive and patented system of highly digestible products
* Each meal costs less than £3
* Made in France
* Guaranteed: no preservatives, artificial colouring, aspartame or glutamate
To order, Whatsapp +971-55-9483654
Functional foods are foods that provide health benefits beyond basic nutrition. Japan was the first country to recognize functional foods in 1991 through its FOSHU system. The FSSAI in India issued regulations for functional foods and other products in 2016. Regulations vary between countries but generally classify claims and require scientific evidence to substantiate health claims. Claims are also regulated differently, from general nutrition claims to disease risk reduction claims. Human studies are often needed to approve claims. The FOSHU system and Codex Alimentarius provide frameworks that many countries follow for their own regulations on functional foods and health claims.
Energy bars are supplemental food bars containing cereals and other high-energy ingredients. They were created by Pillsbury in 1960 as a space food to provide quick energy without a full meal. Energy bars contain carbohydrates, protein, fat, fiber, and calories. They are easily digestible to quickly supply energy and nutrients to the body. Common types include carbohydrate, protein, diet/weight-loss, and meal replacement bars. While energy bars provide portable energy, real meals and snacks are more nutritious sources of sustained energy.
PHYTOESTROGEN : NUTRACEUTICAL POINT OF VIEWAyushMishra200
Phytoestrogen is a plant-derived xenoestrogen. It is generated by eating phytoestrogenic plants.It is called as "dietary estrogen", It is structurally similar with estradiol (17-β-estradiol), have the ability to cause estrogenic and antiestrogenic effects. Phytoestrogens were first observed in 1926. In the 1940s and early 1950s, it was noticed that some pastures of subterranean clover and red clover (phytoestrogen-rich plants) had adverse effects on the fecundity of grazing sheep. Phytoestrogens mainly belong to a large group of substituted natural phenolic compounds COUMESTANS PRENYLFLAVONOIDS ISOFLAVONES Lignans have also been identified as phytoestrogens, although they are not flavonoids. Mycoestrogens have similar structures and effects, but are not components of plants; these are mold metabolites of Fusarium, especially common on cereal grains. Phytoestrogens exert their effects primarily through binding to estrogen receptors (ER). There are two variants of the estrogen receptor alpha (ER-α) beta (ER-β). Many phytoestrogens display somewhat higher affinity for ER-β, compared to ER-α.
Some phytoestrogens bind to and transactivate peroxisome proliferator-activated receptors (PPARs). These compounds in plants are an important part of their defense system mainly against fungi. Phytoestrogens are ancient naturally occurring substances, and as dietary phytochemicals they are considered as coevolutive with mammals. In the human diet, phytoestrogens are not the only source of exogenous estrogens. In human beings, phytoestrogens are readily absorbed into the circulatory system, circulate in plasma, and are excreted in the urine. A wide range of beneficial effects of phytoestrogens on the cardiovascular, metabolic, central nervous systems, reduction of risk of cancer and post menopausal symptoms have been claimed. There is also concern that phytoestrogens may act as endocrine disruptors that adversely affect health. MALES - neither soy foods nor isoflavone supplements alter measures of bioavailable testosterone concentrations in men. FEMALES - protective effect against breast cancer.
This document discusses food labelling and health claims. It provides an overview of EU food labelling legislation and the new Food Information Regulation that will consolidate rules on nutrition and general food labelling. It describes what information must be included on food labels such as ingredients, nutrition information, allergen labelling, and date marking. It also discusses front-of-pack labelling schemes and the use of nutrition and health claims on food packages.
This document discusses considerations for developing a successful functional food product. It notes consumers are shifting from illness management to wellness promotion. Functional foods fit within a continuum from health maintenance to promotion. Developing uniqueness through customization for intended populations and new research areas like nutrigenomics, proteomics and metabolomics can aid innovation. Biomarkers directly correlate health status to exposure. Encouraging development factors include epidemiological research, technological advancements, legislation and government incentives.
This document discusses functional foods and nutraceuticals. It defines functional foods as foods that provide additional health benefits beyond basic nutrition. Cereals, legumes, vegetables, fruits, and probiotics are described as examples of functional foods. Cereals provide fiber, vitamins, minerals and antioxidants that can help prevent cancer, heart disease and other conditions. Legumes contain proteins, fibers and phytochemicals like isoflavones and saponins that may lower cholesterol and blood glucose. Vegetables and fruits are rich in antioxidants, vitamins and minerals that promote health. Probiotics in foods like yogurt contain beneficial bacteria and may help lower blood pressure and reduce risk of obesity and other diseases.
Functional Foods: Their Role & Opportunitiessenaimais
The document discusses functional foods, their role and opportunities. It provides an overview of the Institute of Food Technologists (IFT), what functional foods are, why they are of interest, their history and the large business they represent. It discusses trends in functional foods and research, regulatory landscape and future outlook. The presentation aims to outline the topic of functional foods and opportunities within the field.
This document discusses various functional foods and their health benefits. It defines functional foods as foods that provide health benefits beyond basic nutrition like reducing disease risk. It then profiles several functional foods - beans, berries, cruciferous vegetables, chocolate, citrus fruits, pumpkin, fish, soy, spinach and their nutritional components and how they may help reduce risks of cancer, heart disease, and other chronic illnesses. It provides details on specific health benefits of certain foods like berries helping lower heart disease risk and soy isoflavones' role in bone and prostate health.
Submitting a food product to obtain a health claim is a very complex process.
Institut Kurz is specialized in preparation of dossiers for Health Claim applications according to EU-Ordinance 1924.
If you want your food product to have a health claim, Institut Kurz does it for you.
Contact us: info@institut-kurz.com
www.institut-kurz.com
Updates on Nutrition Labeling and Claims Regulations in Thailand by Tipvon Parinyasiri, Director of Bureau of Food, Thai Food and Drug Administration.
Presented at the 9th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 4 ~ 5 August, Manila, Philippines.
The document provides an overview of the current status of nutrition labelling and claims in Malaysia. Key points include:
- Nutrition labelling is mandatory for over 50 categories of foods in Malaysia since 2005.
- Claims must be accompanied by full nutrition labelling.
- Permitted claims include nutrient content, comparative and function claims. Disease risk reduction claims are prohibited.
- There are criteria for labelling of mandatory and optional nutrients as well as conditions for certain nutrition claims.
- Approval of new claims involves review by expert committees and the Director General of Health.
Dietary supplements and herbal medications can provide health benefits but also have risks. Nutraceuticals and functional foods are intended to improve health or reduce disease risk. Dietary supplements include vitamins, minerals, herbs, and other ingredients. Herbal medicines must demonstrate a history of safe, effective use. Popular herbal supplements discussed include Echinacea, garlic, ginkgo biloba, milk thistle, St. John's wort, saw palmetto, ginger, turmeric, and others. All can have drug interactions or side effects, so caution is advised when taking supplements.
The document provides guidelines on nutrition labelling to ensure labels effectively provide consumers with nutrient information and encourage healthy food formulation. It outlines principles for nutrient declaration and supplementary information. Key points include:
- Nutrient declaration of energy, protein, carbs, fat, saturated fat, sodium, sugars must be provided. Vitamins/minerals may also be listed.
- Supplementary information content will vary between countries according to education policies and population needs.
- Labels should not imply that foods with labels are more nutritious than unlabeled foods.
This document discusses functional foods and nutraceuticals. It defines functional foods as foods that provide specific health benefits beyond basic nutrition. Nutraceuticals are foods or food components that have medical or health benefits, including disease prevention or treatment. Examples of functional components in foods are given, along with their potential health benefits and sources. The document also discusses probiotic foods, prebiotic foods, and plant stanols/sterols, and their relationships to functional foods and nutraceuticals. Classification systems for nutraceuticals are presented based on their natural sources and chemical constituents.
Manufacturing Business of Protein Bar, Health Bar, Energy Bar, Nutrition Bar.Ajjay Kumar Gupta
Protein bars are a nutritional supplement that provides protein, and potentially other nutrients, to your diet. Protein bars are a great alternative to unhealthy snacks. Tasty and filling, they can help ward off cravings and make sticking to your healthy eating plan much easier.
Energy bars are being marketed heavily and a multitude of brands are available in supermarkets, drug stores, and health food stores. Energy bars are convenient, travel well, and many contain reasonable amounts of fat, saturated fat, and sodium. Many are a good source of high quality protein without the cholesterol and saturated fat of high fat animal protein sources. Energy bars are easy to bring along with you and will not melt if they are exposed to heat all day.
See more
https://goo.gl/vbB2Uu
https://goo.gl/KL2U1w
https://goo.gl/WttR4y
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Start Protein Bar Company, Protein Bar Production, Protein Bar Manufacturing Plant, Making of Protein Bars, Protein Bar Making Process, Production of Energy Bar, Energy Bar Manufacturing, Manufacture of Protein Bars, Energy Bar Manufacturing Project, Health Bar Production, How to Make Protein Bar, How to Start Healthy Energy Bar Manufacturing Business, How to Make Energy Bars, Start an Energy Bar Business, Energy Bar Production, Energy Bars Manufacturing Unit, Bar Processing, Healthy Profit In Energy Bar Business, How to Start Nutrition Bar Business, Food Processing, Nutrition Bar Making Process, Bar Production, How to Start Energy Bar Manufacturing Process, Nutrition Bar Manufacturing Business, Health Bar Manufacturing Unit, How to Start Energy Bar Manufacturing Industry, Energy Bar Manufacturing Business Opportunity, Business Plan for Nutrition Bar Manufacturing, Energy Bar Making Business Plan, Energy Bar Production, Protein Bar Industry in India, Business Plan for Starting Health Bar Manufacturing Industry, Nutrition Bar Manufacturing project ideas, Projects on Small Scale Industries, Small scale industries projects ideas, Nutrition Bar Manufacturing Based Small Scale Industries Projects, Project profile on small scale industries, How to Start Nutrition Bar Manufacturing Industry in India, Energy Bar Manufacturing Projects, New project profile on Energy Bar Manufacturing industries, Project Report on Protein Bar Production Industry, Detailed Project Report on Protein Bar Production, Project Report on Protein Bar Production, Pre-Investment Feasibility Study on Energy Bar Manufacturing, Techno-Economic feasibility study on Energy Bar Manufacturing, Feasibility report on Nutrition Bar Manufacturing, Free Project Profile on Protein Bar Production
Dietary Supplements Efficacy, Safety and RegulationsAli Alhammad
This document provides an overview of dietary supplements, including their efficacy, safety, and regulations. It defines supplements as products intended to supplement the diet that contain dietary ingredients like vitamins, minerals, herbs and botanicals. Supplements are distinguished from drugs in that drugs must undergo FDA approval, while supplements are only intended to affect the structure or function of the body. The document also discusses common supplements, safety issues, labeling requirements, and how to choose quality supplements.
Development of Nutraceuticals & functional foodsEkta Belwal
“Nutraceuticals” & “Health food” shops has grown enormously, fostered by wide media coverage of their benefits. There has been a boom in their sales as patients rush to self-medicate, either in the hope that these products will be effective in treating diseases unsatisfactorily treated with pharmaceuticals, or that the adverse effects of some pharmaceuticals may be avoided.
This document discusses regulations and guidelines relating to functional foods in Southeast Asia. It provides an overview of the International Life Sciences Institute's (ILSI) work on functional foods and the status of nutrition and health claims in countries in the Southeast Asia region. It notes there are generally no harmonized regulations on claims across SEA countries. It also compares claim requirements to those in the United States, and outlines some of the challenges and opportunities around functional foods regulations in Southeast Asia.
Credit: www.foodinsight.org
Functional food Energy Diet (http://www.beautysane.com/UK/products.html) meet high standard ISO 9001.
* Meal substitutes for you to cook
* Around 20 flavors for varied gourmet meals
* Enriched with 23 vitamins and minerals
* Haute Digestibilité (HD), an exclusive and patented system of highly digestible products
* Each meal costs less than £3
* Made in France
* Guaranteed: no preservatives, artificial colouring, aspartame or glutamate
To order, Whatsapp +971-55-9483654
Functional foods are foods that provide health benefits beyond basic nutrition. Japan was the first country to recognize functional foods in 1991 through its FOSHU system. The FSSAI in India issued regulations for functional foods and other products in 2016. Regulations vary between countries but generally classify claims and require scientific evidence to substantiate health claims. Claims are also regulated differently, from general nutrition claims to disease risk reduction claims. Human studies are often needed to approve claims. The FOSHU system and Codex Alimentarius provide frameworks that many countries follow for their own regulations on functional foods and health claims.
Energy bars are supplemental food bars containing cereals and other high-energy ingredients. They were created by Pillsbury in 1960 as a space food to provide quick energy without a full meal. Energy bars contain carbohydrates, protein, fat, fiber, and calories. They are easily digestible to quickly supply energy and nutrients to the body. Common types include carbohydrate, protein, diet/weight-loss, and meal replacement bars. While energy bars provide portable energy, real meals and snacks are more nutritious sources of sustained energy.
PHYTOESTROGEN : NUTRACEUTICAL POINT OF VIEWAyushMishra200
Phytoestrogen is a plant-derived xenoestrogen. It is generated by eating phytoestrogenic plants.It is called as "dietary estrogen", It is structurally similar with estradiol (17-β-estradiol), have the ability to cause estrogenic and antiestrogenic effects. Phytoestrogens were first observed in 1926. In the 1940s and early 1950s, it was noticed that some pastures of subterranean clover and red clover (phytoestrogen-rich plants) had adverse effects on the fecundity of grazing sheep. Phytoestrogens mainly belong to a large group of substituted natural phenolic compounds COUMESTANS PRENYLFLAVONOIDS ISOFLAVONES Lignans have also been identified as phytoestrogens, although they are not flavonoids. Mycoestrogens have similar structures and effects, but are not components of plants; these are mold metabolites of Fusarium, especially common on cereal grains. Phytoestrogens exert their effects primarily through binding to estrogen receptors (ER). There are two variants of the estrogen receptor alpha (ER-α) beta (ER-β). Many phytoestrogens display somewhat higher affinity for ER-β, compared to ER-α.
Some phytoestrogens bind to and transactivate peroxisome proliferator-activated receptors (PPARs). These compounds in plants are an important part of their defense system mainly against fungi. Phytoestrogens are ancient naturally occurring substances, and as dietary phytochemicals they are considered as coevolutive with mammals. In the human diet, phytoestrogens are not the only source of exogenous estrogens. In human beings, phytoestrogens are readily absorbed into the circulatory system, circulate in plasma, and are excreted in the urine. A wide range of beneficial effects of phytoestrogens on the cardiovascular, metabolic, central nervous systems, reduction of risk of cancer and post menopausal symptoms have been claimed. There is also concern that phytoestrogens may act as endocrine disruptors that adversely affect health. MALES - neither soy foods nor isoflavone supplements alter measures of bioavailable testosterone concentrations in men. FEMALES - protective effect against breast cancer.
This document discusses food labelling and health claims. It provides an overview of EU food labelling legislation and the new Food Information Regulation that will consolidate rules on nutrition and general food labelling. It describes what information must be included on food labels such as ingredients, nutrition information, allergen labelling, and date marking. It also discusses front-of-pack labelling schemes and the use of nutrition and health claims on food packages.
This document discusses considerations for developing a successful functional food product. It notes consumers are shifting from illness management to wellness promotion. Functional foods fit within a continuum from health maintenance to promotion. Developing uniqueness through customization for intended populations and new research areas like nutrigenomics, proteomics and metabolomics can aid innovation. Biomarkers directly correlate health status to exposure. Encouraging development factors include epidemiological research, technological advancements, legislation and government incentives.
This document discusses functional foods and nutraceuticals. It defines functional foods as foods that provide additional health benefits beyond basic nutrition. Cereals, legumes, vegetables, fruits, and probiotics are described as examples of functional foods. Cereals provide fiber, vitamins, minerals and antioxidants that can help prevent cancer, heart disease and other conditions. Legumes contain proteins, fibers and phytochemicals like isoflavones and saponins that may lower cholesterol and blood glucose. Vegetables and fruits are rich in antioxidants, vitamins and minerals that promote health. Probiotics in foods like yogurt contain beneficial bacteria and may help lower blood pressure and reduce risk of obesity and other diseases.
Functional Foods: Their Role & Opportunitiessenaimais
The document discusses functional foods, their role and opportunities. It provides an overview of the Institute of Food Technologists (IFT), what functional foods are, why they are of interest, their history and the large business they represent. It discusses trends in functional foods and research, regulatory landscape and future outlook. The presentation aims to outline the topic of functional foods and opportunities within the field.
This document discusses various functional foods and their health benefits. It defines functional foods as foods that provide health benefits beyond basic nutrition like reducing disease risk. It then profiles several functional foods - beans, berries, cruciferous vegetables, chocolate, citrus fruits, pumpkin, fish, soy, spinach and their nutritional components and how they may help reduce risks of cancer, heart disease, and other chronic illnesses. It provides details on specific health benefits of certain foods like berries helping lower heart disease risk and soy isoflavones' role in bone and prostate health.
Submitting a food product to obtain a health claim is a very complex process.
Institut Kurz is specialized in preparation of dossiers for Health Claim applications according to EU-Ordinance 1924.
If you want your food product to have a health claim, Institut Kurz does it for you.
Contact us: info@institut-kurz.com
www.institut-kurz.com
Updates on Nutrition Labeling and Claims Regulations in Thailand by Tipvon Parinyasiri, Director of Bureau of Food, Thai Food and Drug Administration.
Presented at the 9th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 4 ~ 5 August, Manila, Philippines.
The document provides an overview of the current status of nutrition labelling and claims in Malaysia. Key points include:
- Nutrition labelling is mandatory for over 50 categories of foods in Malaysia since 2005.
- Claims must be accompanied by full nutrition labelling.
- Permitted claims include nutrient content, comparative and function claims. Disease risk reduction claims are prohibited.
- There are criteria for labelling of mandatory and optional nutrients as well as conditions for certain nutrition claims.
- Approval of new claims involves review by expert committees and the Director General of Health.
Dietary supplements and herbal medications can provide health benefits but also have risks. Nutraceuticals and functional foods are intended to improve health or reduce disease risk. Dietary supplements include vitamins, minerals, herbs, and other ingredients. Herbal medicines must demonstrate a history of safe, effective use. Popular herbal supplements discussed include Echinacea, garlic, ginkgo biloba, milk thistle, St. John's wort, saw palmetto, ginger, turmeric, and others. All can have drug interactions or side effects, so caution is advised when taking supplements.
The document provides guidelines on nutrition labelling to ensure labels effectively provide consumers with nutrient information and encourage healthy food formulation. It outlines principles for nutrient declaration and supplementary information. Key points include:
- Nutrient declaration of energy, protein, carbs, fat, saturated fat, sodium, sugars must be provided. Vitamins/minerals may also be listed.
- Supplementary information content will vary between countries according to education policies and population needs.
- Labels should not imply that foods with labels are more nutritious than unlabeled foods.
The document summarizes the regulation framework, market, and future trends of South Korea's health functional food industry. It outlines the key regulatory body that oversees HFF products, the classification system for HFF claims and ingredients, and the approval process for new product-specific HFF ingredients. It also provides an overview of the size and growth of the Korean HFF market in recent years, major import and export categories, leading product types, and most popular health claims. The market for HFF products in South Korea has grown significantly in recent years and is expected to continue expanding.
This WHO guideline provides the following recommendations on potassium intake:
- Adults should increase their potassium intake from food to at least 90 mmol/day to reduce blood pressure and risk of cardiovascular disease, stroke and coronary heart disease.
- Children's potassium intake from food should be increased to control blood pressure as they age. The recommended intake of at least 90 mmol/day should be adjusted downward based on children's lower energy needs compared to adults.
- These recommendations aim to help countries develop public health programs and policies to increase potassium consumption and reduce noncommunicable diseases. If populations consume the recommended levels of sodium and potassium, the ratio between the two would be approximately 1:1, which is considered beneficial for health.
4 dr baidya mishra glimpse of global regulatory of nutraceuticalsBaidyanath Mishra
This document discusses regulations on nutrition and health claims in various countries and regions. It covers regulations in Canada, the US, EU, UK, Japan, and Southeast Asian countries. The key points are:
- Regulations vary significantly by country and there is no global uniformity. Approaches depend on how countries define functional foods/nutraceuticals.
- Major regions like the EU and Canada have extensive, complex regulations covering multiple regulatory categories like foods, supplements, novel foods, etc.
- The US regulates under the FDA and DSHEA. Japan has systems for pre-approved health claims under FOSHU and FNFC. Southeast Asian countries generally follow Codex guidelines but definitions and standards differ.
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From the design to validation of health claims. What about claims and food be...comfoodforhealth
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Nutrition Labeling & Claims CODEX Update 2012
1. ILSI SEA Region Nutrition Labeling Seminar, Thailand, August 2012 (www.ilsi.org/SEA _Region)
E-Siong Tee, PhD
Scientific Director,
ILSI Southeast Asia Region
2. Outline ….
Introduction
Codex standards on nutrition labelling and
claims - historical and codex committees
Nutrition labelling
Review NRVs for vitamins and minerals
New work on NRV in relation to NCDs
Nutrients that are always declared
Mandatory declaration of nutrients
Nutrition and health claims
Conditions for content and comparative claim for
sodium and TFA
New claims on non-addition of sugar and sodium
Concluding
4. Codex Alimentarius has been working in the area of
nutrition labelling and nutrition and health claims for
several decades
Nutrition labelling guidelines were first
published 25 years ago in 1985
Guidelines on nutrition and health claims
published in 1997
Adoption of the Global Strategy on Diet, Physical
Activity and Health (DPAH) by the WHA in 2004
provided further impetus to Codex to further work
on these two areas
to provide useful nutrition information on food
packages to help consumers in food choices
6. To address the
rapid spread of
NCDs
especially in
developing
countries
tackling the
main factors of
diet and
physical
activity
6
7. The WHA has called for governments, civil society
and the international community, including the
private sector, to renew their commitment to
encouraging healthy patterns of diet and physical
activity
In the context of the theme of this Seminar, the
roles of the food industry and health professionals
are particularly relevant
the WHA specifically refers to the work of
Codex Alimentarius in improving food
standards and assisting consumers in making
healthy food choices
7
8. Two subsidiary bodies of Codex have been
particularly active in this work, namely
Codex Committee on Nutrition and Foods for
Special Dietary Uses (CCNFSDU) and
Codex Committee on Food Labeling (CCFL)
This presentation summarises recent work (2010-
2012) of these Codex committees in the area of
nutrition labeling and claims
10. Adopted in 1985
(Rev. 1993 and
2011; Amended
2003, 2006,
2009, 2010.
Annex adopted
2011)
http://www.codexalimentarius.org/standards/list-of-standards/en/
11. Nutrition labelling …...
Nutrition labelling is a description intended to
inform the consumer of nutritional properties of a
food
Often taken to mean Nutrient Declaration
which is a standardised statement or listing of
the nutrient content of a food (energy, protein,
carbohydrate, fat, vitamins, minerals, etc)
Often known as Nutrition Information Panel
(NIP)
Nutrient Declaration is voluntary for all foods
except when nutrition claims are made
12. Review on Nutrient Reference Value …. (1)
Section 3.4.4 - NRV
NRV now has:
•9 vitamins
•7 minerals
•protein
14. Review NRV for vitamins and minerals (3)
For general population (>36 months), for labelling
purposes
NRVs may be used for helping consumers
1. estimate the relative contribution of individual
products to overall healthful dietary intake and
2. as one way to compare the nutrient content
between products
NRV is used as a reference in nutrient
content claim and comparative claim
Governments are encouraged to use the
NRVs
15. Review NRV for vitamins and minerals (4)
Discussions on reviewing Nutrient Reference
Values (NRVs) for vitamins and minerals
continuing
FAO and WHO collected information from various
sources including 55 countries on existing daily
intake reference values for 28 vitamin and mineral
An eWG will be established to discuss this Review
of Existing Daily Vitamin and Mineral Intake
Reference Values
to recommend NRVs and to identify and report
any issues in the application of the General
Principles for Establishing NRVs of Vitamins
and Minerals.
16. NRV for nutrients in relation to NCDs (1)
CAC adopted amendment to definition of NRV
“Nutrient Reference Values (NRVs) are a set of
numerical values that are based on scientific data
for purposes of nutrition labelling and relevant
claims. NRVs are based on levels of nutrients
associated with nutrient requirements, or with the
reduction in the risk of diet‐related non-
communicable diseases.”
17. NRV for nutrients in relation to NCDs (2)
New work on development of NRVs for nutrients
associated with NCD (NRVs-NCD)
First part to establish principles and criteria for
development of NRVs NCD
Main aspects include
Definition
Criteria for selection of nutrients
Consideration of substitution effect
Suitable data source to establish NRVs-NCD
Appropriate basis for expressing NRVs-NCD
Upper level of intake
18. NRV for nutrients in relation to NCDs (3)
Second part of work to establish NRV for
selected nutrients
Commencing with saturated fatty acid (20 g)
and sodium (2000 mg)
Tabled at 35th CAC (2012) to be advanced to
step 5/8
Document advanced to Step 5, to be further
discussed in CCFNSDU
19. Nutrient declaration (1)
Principles and criteria to enhance legibility of
nutrition labelling
To enhance consumer understanding of nutrition labels
Adopted at 2010 session of CAC
A new section 4 has been inserted into revised
document and existing sections renumbered
20.
21. Nutrient declaration (2)
Nutrients that are always declared
clause 3.2.1 of the Guidelines were amended
currently energy and 3 nutrients must be declared
expanded by adding saturated fat, sodium/salt and total
sugars to the existing 4 (energy, carbohydrate, protein
and fat)
adopted at 2011 session of CAC
22. Amended to add sat fat, sodium/salt & total sugars:
1
2 3 4
5 6 7
Note: 1. DF not included in the list of nutrients to be declared; 2.
declaration of trans fatty acid is left to decision of national authority
23. Nutrient declaration (3)
Voluntary vs mandatory declaration debated for
some years in Codex
Recently concluded CAC in July 2012 amendment
nutrition labeling guidelines to make nutrient
declaration mandatory for all pre-packaged foods
except where national circumstances would not support
such declarations
document to serve as a tool to governments in
considering implementation of mandatory nutrition
labelling also became available
– various considerations e.g. cost/benefit, need, role in public
health, practical considerations, trade implications
25. Adopted in 1997
(Revised in 2004.
Amended in 2001,
2008, 2009, 2010
and 2011. Annex
adopted 2009 )
http://www.codexalimentarius.org/standards/list-of-standards/en/
26. Nutrition claim means any representation which
states, suggests or implies that a food has
particular nutritional properties
Nutrient content claim
Comparative claim
Health claims means any representation that
states, suggests or implies that a relationship
exists between a food or a constituent of that food
and health, includes
nutrient function claim
other function claim and
reduction of disease risk claims
27. Nutrient content and comparative claim (1)
Codex Alimentarius Commission 2012 adopted
amendments to a few clauses in these Guidelines
Under nutrient content claim, a new section 5.2 is
inserted
allowing claims to the effect that a food is free of
salt provided the food meets the conditions for
free of sodium
Amendment to section 6.3 to require that for a
comparative claim for sodium, a relative difference
of at least 25% is required
currently a difference of 10% is sufficient
28. Nutrient content and comparative claim (2)
Section 6.4 of Comparative Claims amended
the content of trans fatty acids should not increase for
foods carrying a comparison claim for decreased
saturated fatty acids content
New section 6.5 has been inserted in Comparative
Claims
the use of the word “light” or synonymous claim should
follow the criteria listed in section 6.3 of these
Guidelines and include an indication of the
characteristics which make the food “light”
29. Nutrient content and comparative claim (3)
CAC 2012 also adopted amendments in relation to
“non-addition” claims
Insertion of a new definition 2.1.3 for “non-addition
claim”
any claim that an ingredient has not been added
to a food, either directly or indirectly
the ingredient is one whose presence or addition
is permitted in the food and which consumers
would normally expect to find in the food
Addition of a new clause 7.1 for claim of “non-
addition of sugars” to food and the required
conditions
A new clause 7.2 for claim of “non-addition of
sodium salts” to food and the required conditions
was advanced to step 5 of the procedure
30. Nutrient content and comparative claim (4)
Other matters discussed in CCFL and CCNFSDU
include the development of “free” or “low” trans-
fatty acids claims and conditions for inclusion in the
nutrient content claim of these Guidelines
currently table only lists energy, fat, saturated
fat, cholesterol, sugar and sodium
Also a proposal to establish two categories of foods
for the purpose of defining the proposed claim: oils
and fats, oil and fat emulsion (water in oil or oil in
water) and ready to eat or other foods
Interest to review the definition of trans fatty acids
32. There has been significant developments in the
area of nutrition labeling and claims in Codex
Alimentarius
These have important implications on the
development of national regulations in the region
Codex standards often become adopted as
national regulations
thus vital for governments and the food industry
to monitor these developments
participate actively in the deliberations to
shape the outcomes of Codex standards
Adoption of Codex standards by SEA countries
varies, leading to non-harmonised regulations
causes difficulties for common packages to be
distributed across the region
33. Opportunities for networking among countries, eg
through ILSI SEA Region workshop series
platform for regulators to exchange of
experiences since 2001
understand differences & similarities
promote scientific basis of regulations
ILSI seminar series include an update on Codex
to share with regulators, industry, on
developments in Codex
explore opportunities for harmonisation, as
intended by Codex Alimentarius
Also through ASEAN structure, e.g. ASEAN
Consultative Committee on Starndards and
Quality (ACCSQ)
34. Increasing awareness among consumers of the
importance of nutrition to health and disease
demand for healthier alternatives, innovations
healthy competition among companies
general consumer expectations
Regulatory agencies & industry are interested to
have clear regulations on labelling & claims
Regulatory agencies are sensitive to the
challenges faced by industry
willing to discuss with the industry
opportunities exist for dialogues especially
through industry associations
gazette regulations that are in the best interest
of the consumer, industry and government