Relevant bibliographies by topics / Natural foods – Labeling

Academic literature on the topic 'Natural foods – Labeling'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Natural foods – Labeling"

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Baek, Kyoung-Hee, and Yeon-Hwa Chang. "A Study on the adoption of a functional labeling system for natural foods." Wonkwang University Legal Research Institute 27 (June 30, 2022): 119–48. http://dx.doi.org/10.22397/bml.2022.27.119.

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The current 「Food Sanitation Act」 defines ‘food’ as any food except for those taken as medicine in Article 2, No. 1, and the Supreme Court of Korea said that ‘natural food’ as well as processed and cooked food are included in food. In addition, the Supreme Court recognized that the pharmacological function of rice, a natural food, existed in the case of selling the white rice product itself produced from the rice variety developed by domestic researchers by posting it on the Internet website. However, according to the current legislation in Korea, the labeling of ‘functionality’, which means to control nutrients for the structure and function of the human body or to obtain useful effects for health purposes such as physiological action, is limited to health functional foods and general foods. In the case of natural foods such as agricultural products and aquatic products, the functional labeling system is not adopted. In the case of Japan, in the case of natural foods such as agricultural products and aquatic products containing functional ingredients, if certain reporting requirements are met, a system that can be recognized as functional labeling food that can simply display functionality in the form of accepting a report from a producer was adopted since 2015. In Korea, in view of the confirmation of social beliefs through the judgment of the courts, the industrialization trend of natural foods according to the times, and the protection of consumers' right to know and health, there is a need of adopting a functional labeling system for natural foods to Korea as well.
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Sax, Joanna K., and Neal Doran. "Food Labeling and Consumer Associations with Health, Safety, and Environment." Journal of Law, Medicine & Ethics 44, no. 4 (2016): 630–38. http://dx.doi.org/10.1177/1073110516684805.

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The food supply is complicated and consumers are increasingly calling for labeling on food to be more informative. In particular, consumers are asking for the labeling of food derived from genetically modified organisms (GMO) based on health, safety, and environmental concerns. At issue is whether the labels that are sought would accurately provide the information desired. The present study examined consumer (n = 181) perceptions of health, safety and the environment for foods labeled organic, natural, fat free or low fat, GMO, or non-GMO. Findings indicated that respondents consistently believed that foods labeled GMO are less healthy, safe and environmentally-friendly compared to all other labels (ps < .05). These results suggest that labels mean something to consumers, but that a disconnect may exist between the meaning associated with the label and the scientific consensus for GMO food. These findings may provide insight for the development of labels that provide information that consumers seek.
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Daunfeldt, Sven-Olov, and Niklas Rudholm. "Does shelf-labeling of organic foods increase sales? Results from a natural experiment." Journal of Retailing and Consumer Services 21, no. 5 (September 2014): 804–11. http://dx.doi.org/10.1016/j.jretconser.2014.06.009.

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Yang, Wen-Bin, Wei-Ting Hung, Yi-Ting Chen, Shwu-Huey Wang, and Yin-Chen Liu. "A new method for aldo-sugar analysis in beverages and dietary foods." Functional Foods in Health and Disease 6, no. 4 (April 27, 2016): 234. http://dx.doi.org/10.31989/ffhd.v6i4.251.

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Background: Carbohydrates are found in most of our everyday diet; however, sugar analysis is difficult and inconvenient in food materials such as beverages, fruits and vegetables. Here, we report a new method for labeling the sugar ingredients in beverages and plant foods. The mentioned method provides a high sensitive and efficient tool for sugar compositional analysis by labeling the aldoses in beverages and foods with 2,3-naphthalenediamine via an iodine-promoted oxidative condensation reaction to form highly fluorescent aldo-naphthylimidazole (NAIM) derivatives. We have also separated the natural glycosides from dietary foods, for instance, solanines from tomato and potato. The various types of solanines with different sugar moieties were analyzed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and electrospray ionization tandem mass spectrometry (ESI-MS/MS). The glycan is released by acidic hydrolysis, and the sugar components are subjected to NAIM labeling. These aldo-NAIM derivatives not only show enhanced mass signaling, but also provide fluorescent moiety at the reducing end of sugar to assist the detection in HPLC analysis.Objective: To develop a rapid and sensitive sugar detection method for research and commercial use, as well as to understand the sugar composition in dietary beverages and functional foods.Results: Five beverages in Taiwan were examined for the composition of six common sugars. Two Solanaceae samples extracted from the potato and tomato plants were measured by MALDI MS and ESI-MS/MS. The structures of solanines were elucidated and the glycan moieties were converted to the fluorescent NAIM derivatives to confirm their composition.Conclusions: The results suggest that the aldo-NAIM method is efficient and rapid for evaluation of sugar composition and concentration in beverages and foods.Key words: beverages, foods, potato, tomato, aldose, sugar analysis, fluorescence, NAIM kit
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Aamir, Muhammad, Mahmoudreza Ovissipour, Shyam S. Sablani, and Barbara Rasco. "Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review." International Journal of Food Science 2013 (2013): 1–29. http://dx.doi.org/10.1155/2013/271271.

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A resurgence in interest examining thermal pasteurization technologies has been driven by demands for “cleaner” labeling and the need of organic and natural foods markets for suitable preventive measures to impede microbial growth and extend shelf life of minimally processed foods and ready-to-eat foods with a concomitant reduction in the use of chemical preservatives. This review describes the effects of thermal pasteurization on vegetable quality attributes including altering flavor and texture to improve consumer acceptability, stabilizing color, improving digestibility, palatability and retaining bioavailability of important nutrients, and bioactive compounds. Here, we provide kinetic parameters for inactivation of viral and bacterial pathogens and their surrogates and marker enzymes used to monitor process effectiveness in a variety of plant food items. Data on thermal processing protocols leading to higher retention and bioactivity are also presented. Thermal inactivation of foodborne viruses and pathogenic bacteria, specifically at lower pasteurization temperatures or via new technologies such as dielectric heating, can lead to greater retention of “fresh-like” properties.
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Gillon-Keren, Michal, Vered Kaufman-Shriqui, Rebecca Goldsmith, Carmit Safra, Iris Shai, Gila Fayman, Elliot Berry, et al. "Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case." Nutrients 12, no. 6 (June 23, 2020): 1875. http://dx.doi.org/10.3390/nu12061875.

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Efforts to shape the food environment are aimed at reducing diet-related co-morbidities. Front-of-package labeling (FOPL) may support the consumers to make an informed decision at the point of purchase and encourage industry to reformulate food products. The Israeli Ministry of Health (MOH) implemented a unique FOPL system, using two colors: A mandatory warning (red) label alongside a voluntary positive (green) label. An independent Scientific Committee, from academia, the healthcare system, and MOH was appointed to determine the core principles for the positive FOPL. The criteria were based on the Mediterranean diet principles, with adjustments to the Israeli dietary habits, focusing on the health advantages of the food and considering its processing level. The food products eligible for positive FOPL are foods in their natural form or with added spices or herbs, or those that underwent minimal processing, with no food additives. Based on population consumption data, 19.8% of food products were eligible for positive FOPL; of them, 54% were fruits and vegetables, 20% dairy, and 14% grains. An evaluation plan is needed to assess the degree of acceptance of the positive FOPL by the industry, retailers, and the public, and its impact on food consumption and on public health.
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Moran, Alyssa J., Yuxuan Gu, Sasha Clynes, Attia Goheer, Christina A. Roberto, and Anne Palmer. "Associations between Governmental Policies to Improve the Nutritional Quality of Supermarket Purchases and Individual, Retailer, and Community Health Outcomes: An Integrative Review." International Journal of Environmental Research and Public Health 17, no. 20 (October 15, 2020): 7493. http://dx.doi.org/10.3390/ijerph17207493.

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Supermarkets are natural and important settings for implementing environmental interventions to improve healthy eating, and governmental policies could help improve the nutritional quality of purchases in this setting. This review aimed to: (1) identify governmental policies in the United States (U.S.), including regulatory and legislative actions of federal, tribal, state, and local governments, designed to promote healthy choices in supermarkets; and (2) synthesize evidence of these policies’ effects on retailers, consumers, and community health. We searched five policy databases and developed a list of seven policy actions that meet our inclusion criteria: calorie labeling of prepared foods in supermarkets; increasing U.S. Department of Agriculture (USDA) Supplemental Nutrition Assistance Program (SNAP) benefits; financial incentives for the purchase of fruit and vegetables; sweetened beverage taxes; revisions to the USDA Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food package; financial assistance for supermarkets to open in underserved areas; and allowing online purchases with SNAP. We searched PubMed, Econlit, PsycINFO, Web of Science, and Business Source Ultimate to identify peer-reviewed, academic, English-language literature published at any time until January 2020; 147 studies were included in the review. Sweetened beverage taxes, revisions to the WIC food package, and financial incentives for fruits and vegetables were associated with improvements in dietary behaviors (food purchases and/or consumption). Providing financial incentives to supermarkets to open in underserved areas and increases in SNAP benefits were not associated with changes in food purchasing or diet quality but may improve food security. More research is needed to understand the effects of calorie labeling in supermarkets and online SNAP purchasing.
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Wieser, Herbert, Verónica Segura, Ángela Ruiz-Carnicer, Carolina Sousa, and Isabel Comino. "Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review." Nutrients 13, no. 7 (June 29, 2021): 2244. http://dx.doi.org/10.3390/nu13072244.

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A gluten-free diet (GFD) is currently the only effective treatment for celiac disease (CD); an individual’s daily intake of gluten should not exceed 10 mg. However, it is difficult to maintain a strict oral diet for life and at least one-third of patients with CD are exposed to gluten, despite their best efforts at dietary modifications. It has been demonstrated that both natural and certified gluten-free foods can be heavily contaminated with gluten well above the commonly accepted threshold of 20 mg/kg. Moreover, meals from food services such as restaurants, workplaces, and schools remain a significant risk for inadvertent gluten exposure. Other possible sources of gluten are non-certified oat products, numerous composite foods, medications, and cosmetics that unexpectedly contain “hidden” vital gluten, a proteinaceous by-product of wheat starch production. A number of immunochemical assays are commercially available worldwide to detect gluten. Each method has specific features, such as format, sample extraction buffers, extraction time and temperature, characteristics of the antibodies, recognition epitope, and the reference material used for calibration. Due to these differences and a lack of official reference material, the results of gluten quantitation may deviate systematically. In conclusion, incorrect gluten quantitation, improper product labeling, and poor consumer awareness, which results in the inadvertent intake of relatively high amounts of gluten, can be factors that compromise the health of patients with CD.
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Murley, Tyler, and Edgar Chambers. "The Influence of Colorants, Flavorants and Product Identity on Perceptions of Naturalness." Foods 8, no. 8 (August 4, 2019): 317. http://dx.doi.org/10.3390/foods8080317.

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Natural foods are important to consumers, yet frustrating to producers due to the lack of a formal definition of “natural”. Previous work has studied how consumers define naturalness and how they rate the naturalness of various products, but there is a gap in knowledge relating to how color and flavor additives impact perceptions. The objective of this study was to understand how colorants and flavorants on ingredient statements affect perceptions of naturalness. An online survey was launched in the United States, United Kingdom, and Australia to determine how consumers perceive products with ingredient statements containing different combinations of artificial and natural colors and flavors when shown with and without the product identity. Results showed that consumers look at the whole product primarily to make decisions about naturalness, but also consider other factors. Products derived from plants and products with natural colors and flavors were perceived to be the most natural. Artificial flavors may be more acceptable than artificial colors due to negative health perceptions and labeling rules associated with colors. Additionally, factors like ingredient familiarity and processing likely influence consumers when making decisions about product naturalness. Males, Millennials, and educated participants have higher naturalness scores than other participants in their respective demographics.
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Hasanah, Ade Nahdiatul, Suhartini Suhartini, and Ratu Dea Mada Badriyah. "Food Business Development Through Product Packaging Technology in Kramatwatu District, Serang Regency [Pengembangan Usaha Makanan Melalui Teknologi Kemasan Produk Di Kecamatan Kramatwatu Kabupaten Serang]." Proceeding of Community Development 2 (February 21, 2019): 159. http://dx.doi.org/10.30874/comdev.2018.194.

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Regions that lack a lot of natural potential such as Kramatwatu become an obstacle in expanding the diversity of industries, especially food. Dry and wet food businesses are businesses that are loved by housewives in Kramatwatu Sub-district including dry foods such as cassava chips, banana chips, and peanut and peanut anchovies. The capital needed is not so much but is able to provide big profits. In addition to obtaining large profits, this business also has several risks to the detriment of its owner (Subuh, 2018). Various business threats are passed by mothers every day. Among them regarding the packaging that is suitable for the product is produced until the minimum requirements of the product enter the minimart. The ibM concept is offered when applied to business people, meaning that small businesses that want success are required to develop product packaging technology, therefore they must start by determining the packaging method that protects the product's content. Guaranteed fresh content, there is consumer trust in a product so that it improves the quality of the product itself. The next task is to provide product demographics in the form of production dates and selling prices. The knowledge transferred is: 1) Assistance in packaging type Sealing, 2) Assistance in determining the demographics of the production date and selling price through Labeling, 3) Procedures for the Management of P-IRT and other Household Permits to modern marketers
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Dissertations / Theses on the topic "Natural foods – Labeling"

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West, Rebecca. "Natural Flavors: Rhetorical Stories of Food Labels." Diss., North Dakota State University, 2017. https://hdl.handle.net/10365/28363.

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What is in our food? What can food labels tell us about what is in our food? This dissertation applies rhetoric in the everyday human act of reading food labels and making decisions about what to eat based on those labels. Rhetoric is continually operating from the beginning of the food manufacturing process, to designing and writing food labels and packaging, and finally to the consumer reading the label in the store. ?Natural flavors? is an ingredient listing that appears more frequently on food labels, especially in the organic and natural foods industries. I collected food labels and used qualitative methods as I rendered labels textually into Word documents in order to see the discursive elements of food labels away from the sometimes elaborate graphic design. I found that food labels contained three elements: the story, the reality, and the credibility. The story of the food label lures the consumer into an emotional response in either purchasing the food item or putting it back on the shelf. The reality of the label is in the ingredients list, or what is actually in that food item. The credibility is the availability of the manufacture in connecting with the consumer and to what extent they have transparency. By comparing these three elements on a textual page, we can see if there is truth and label equivalence between them, with ?natural flavors? as a central component when it appears in the ingredients list. To the extent that there is or is not equivalence is explored through qualitative rhetorical analysis and briefly discussed by engaging Brummett?s rhetorical homologies.
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Lull, Erica L. "Understanding standard graphic labeling as a means to inform and influence consumer purchasing choices with regard to artificial food additives." Kent State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=kent1524249276548509.

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Lo, Yueh-Chun, and 羅月君. "The dispute and legal debates of Labeling Natural Food -A Focus on Legal Developments and Lessons in America." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/hxdf67.

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碩士
國立交通大學
科技法律研究所碩士在職專班
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With the recent increasing food safety events, public concern has been growing on food labeling requirement. A local bakery literally named “Pan Talent”, who was suited by its deceptive use of “All natural, No additive” label in 2013, exemplified the urgency and importance of establishing a fair and transparent product information regime. United Nation adopted guidelines are dominant in standardizing food information disclosure. Legal debates have noticeably emerged in USA on the description of food and beverage as “(all) natural” when the products contained something allegedly rendering the “(all) natural” representation false and misleading. Suits and claims have stormed the food administration and numerous federal courts in recent years, which inspired development of relevant rules and best practice domestically and internationally. Due to lack of clear standards and rules on labeling natural food, this thesis studies international general principles as well as American development of natural food labeling regime. The author aims to highlight key findings and important trends for domestic lawmakers, regulators and courts to make reference in making their respective decisions.
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Books on the topic "Natural foods – Labeling"

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Health or hoax?: The truth about health foods and diets. Buffalo, N.Y: Prometheus Books, 1986.

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Underhill, Sheila E. Consumer preferences for non-conventionally grown produce. Ithaca, N.Y: Dept. of Agricultural Economics, Cornell University Agricultural Experiment Station, New York State College of Agriculture and Life Sciences, Cornell University, 1993.

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Rathke, Kurt-Dietrich. Ökologischer Landbau und Bioprodukte: Der Ökolandbau in Recht und Praxis. München: Beck, 2002.

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E, Tillotson James, ed. America's foods health messages and claims: Scientific, regulatory, and legal issues. Boca Raton: CRC Press, 1993.

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The national organic law at 20: Sowing seeds for a bright future : hearing before the Committee on Agriculture, Nutrition, and Forestry, United States Senate, One Hundred Eleventh Congress, second session, September 15, 2010. Washington: U.S. G.P.O., 2011.

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Hanspeter, Schmidt. EG-Verordnung "Ökologischer Landbau": Eine juristische und agrarfachliche Kommentierung. 2nd ed. Karlsruhe: C.F. Müller, 1994.

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Kropivšek, Darja. Predpisi s področja ekološkega kmetijstva. Ljubljana: GV ZALOŽBA,d. o. o., 2012.

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Ecuador. Reglamento de la normativa de la producción orgánica agropecuaria en el Ecuador. [Quito, Ecuador]: MAG, Ministerio de Agricultura y Ganadería, 2003.

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Joint FAO/WHO Codex Alimentarius Commission. Codex alimentarius. 2nd ed. Rome: Food and Agriculture Organization of the United Nations, 1992.

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Joint FAO/WHO Codex Alimentarius Commission. Codex alimentarius: Food import and export inspection and certification systems : combined texts. 2nd ed. Rome: Food and Agriculture Organization of the United Nations World Health Organization, 2005.

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Book chapters on the topic "Natural foods – Labeling"

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Osborn, S. "Labelling relating to natural ingredients and additives." In Advances in Food and Beverage Labelling, 207–21. Elsevier, 2015. http://dx.doi.org/10.1533/9781782420934.3.207.

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"Marketing Safe Food by Labelling: The Pros and Cons of State Regulation." In Public and Private in Natural Resource Governance, 185–200. Routledge, 2013. http://dx.doi.org/10.4324/9781849775984-23.

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Nakandala, Dilupa, and Tim Turpin. "The Barriers to Innovation Diffusion." In Handbook of Research on Driving Competitive Advantage through Sustainable, Lean, and Disruptive Innovation, 186–203. IGI Global, 2016. http://dx.doi.org/10.4018/978-1-5225-0135-0.ch008.

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Genetically Modified (GM) food has been positioned as a significant innovation with a huge potential for alleviating malnutrition in developing economies. Some potential beneficiaries, however, have been reluctant to accept GM food. Many countries have GM food regulations and some have banned GM organisms. This chapter focuses on barriers to diffusion of innovation and analyses the case of GM food diffusion in Sri Lanka using the Rogers's classical model of innovation diffusion. A complete ban on GM products in 2001 was later relaxed to demand only GM labelling regulations, but GM food has not gained a prominent position in the Sri Lankan market. The attributes of GM food perceived by consumers, the communication system, government responses and broader social expectations have been unfavorable to GM food diffusion. The case of GM food innovation in Sri Lanka demonstrates the very social nature of the process, involving far more than seed producers, growers and related commercial enterprises.
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Nakandala, Dilupa, and Tim Turpin. "The Barriers to Innovation Diffusion." In Urban Agriculture and Food Systems, 49–66. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-8063-8.ch003.

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Genetically Modified (GM) food has been positioned as a significant innovation with a huge potential for alleviating malnutrition in developing economies. Some potential beneficiaries, however, have been reluctant to accept GM food. Many countries have GM food regulations and some have banned GM organisms. This chapter focuses on barriers to diffusion of innovation and analyses the case of GM food diffusion in Sri Lanka using the Rogers's classical model of innovation diffusion. A complete ban on GM products in 2001 was later relaxed to demand only GM labelling regulations, but GM food has not gained a prominent position in the Sri Lankan market. The attributes of GM food perceived by consumers, the communication system, government responses and broader social expectations have been unfavorable to GM food diffusion. The case of GM food innovation in Sri Lanka demonstrates the very social nature of the process, involving far more than seed producers, growers and related commercial enterprises.
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Türkoğlu, Emir Alper. "Molecularly-Imprinted Nanomaterial-Based Surface Plasmon Resonance Biosensors in Molecular Diagnosis." In Applications of Nanomaterials in Agriculture, Food Science, and Medicine, 1–28. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-5563-7.ch001.

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Molecular diagnosis is based on target detection associated with many diseases and abnormalities. Common analytical techniques have disadvantages in the diagnosis. In contrast, biosensors are performed quick and selective detection of various markers. Surface plasmon resonance (SPR) biosensor allows qualitative and quantitative measurements without labelling and frequently used in medical applications. Recent developments in various emerging disciplines have allowed the design of novel bioreceptors for SPR biosensors. In recent years, the use of bioreceptors combined with nanotechnology and molecular imprinting technologies has increased in SPR instruments. Molecularly imprinted polymers (MIPs) are synthetic polymeric materials and provide specific and selective recognition sites for the target of interest. MIPs as bioreceptor show unique features compared to natural receptors. Therefore, MIP-based bioreceptors in SPR sensors have gained more attention recently. This chapter primarily focuses on the status and applications of nano-MIP-based SPR biosensors for the molecular diagnosis.
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Goodwin, Harold. Responsible Tourism. Goodfellow Publishers, 2016. http://dx.doi.org/10.23912/978-1-910158-84-5-3122.

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Although Responsible Tourism and the sustainability agenda cannot be reduced to the green agenda, the environmental challenges that confront us are pressing and serious, and will become more pressing as we encounter the limits to growth. Inevitably, this chapter addresses climate change and tourism, but the environmental agenda is not exclusively about the use of fossil fuels and emissions of greenhouse gases. There are other issues which must also be considered. Tourism, like other industries, causes pollution – light and noise, solid and liquid waste, and through the consumption of water and fossil fuels – and it destroys natural habitats through infrastructure development and use of construction materials. Species are consumed as souvenirs and food, and tourism may introduce exotics – invasive flora and fauna which may negatively affect the local ecology. The leisure and recreational activities of tourists – skiing, climbing, diving, wildlife viewing, snorkelling, yachting and a host of others – all have environmental impacts which need to be managed. In theory, tourism can contribute to conservation and the maintenance of biodiversity, but ecotourism remains little more than a good idea. There are major gains to be had by greening businesses but the case for certification, or green labelling, is less robust. The chapter concludes by looking at recent campaigns on animal welfare and asking what responsible aviation might look like.
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Conference papers on the topic "Natural foods – Labeling"

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Indriati, Diari, Titin S. Martini, and Novita Herlinawati. "L(d,2,1)-labeling of sun graphs." In 4TH INTERNATIONAL CONFERENCE ON MATHEMATICS AND NATURAL SCIENCES (ICMNS 2012): Science for Health, Food and Sustainable Energy. AIP Publishing LLC, 2014. http://dx.doi.org/10.1063/1.4868853.

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Demonty, Isabelle, Kuan Chiao Wang, Isabelle Rondeau, Chantal Martineau, Lindsay Lukeman, and Dominique Ibanez. "Dietary Intakes of Trans Fatty Acids in the Canadian Population Before the Prohibition of Partially Hydrogenated Oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gkvv7273.

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Background: In September 2018, the prohibition of partially hydrogenated oils (PHO) came into effect in Canada to reduce industrially produced trans fats (TFA) in the food supply to the lowest level possible. Canada’s public health objective is that ≥90% of the population consume <1% of total energy (1%En) as TFA (WHO recommendation). Objective: Estimate the intakes of TFA by Canadians before the PHO prohibition. Methods: Data from 19,670 participants of the cross-sectional Canadian Community Health Survey (CCHS)–Nutrition 2015 was analyzed. Foods were classified based on the source of TFA (industrially produced only (i-TFA), naturally occurring only (n-TFA), or a mix of both). Food content in TFA originated from 2016 label information and the 2015 Canadian Nutrient File. Mean usual intakes of total TFA and TFA from different sources were estimated for Canadians aged 1-75y. Results: For the overall population, the mean intake of total TFA represented 0.57%En (SE:0.001), with the 95 percentile at 0.93%En (SE:0.005). All age-sex groups had mean TFA intakes <1%E, ranging from 0.52 to 0.71%En. On average, foods containing only n-TFA provided >1/2 of total TFA intake (0.32%En, SE:0.005). Foods containing only i-TFA provided <1/3 of total TFA intake (0.19%En, SE:0.005). The target of ≥90% of the population consuming <1%En as TFA had already been achieved before the PHO prohibition in all age-sex groups, except children 1-3 years old, with 86% within target. In that group, foods containing only n-TFA provided >2/3 of total TFA intake (0.48%En, SE:0.02).Conclusions: Total TFA intakes in Canada before the PHO prohibition were relatively low, likely due to previous initiatives to reduce industrially produced TFA in foods, starting with labelling of the amount of TFA on most pre-packaged foods, which became mandatory in 2007. These analyses will be repeated using post-PHO prohibition data to continue monitoring progress after the prohibition.
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Khangura, Jasan, Melanie Flores, and Jane Ishmael. "Product text labels indicate the presence of other pharmacologically active ingredients in many OTC hemp- and CBD-containing preparations." In 2021 Virtual Scientific Meeting of the Research Society on Marijuana. Research Society on Marijuana, 2022. http://dx.doi.org/10.26828/cannabis.2022.01.000.32.

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Introduction: The 2018 Farm Bill changed the legal status of cannabis plants that meet the definition of industrial hemp and allowed for the rapid expansion of hemp-based products into commercial spaces. With an emphasis on industrial hemp as the source of naturally-occurring cannabinoid compounds, a niche market for cannabidiol (CBD)-containing products was quickly established in pharmacies and grocery stores. Although the U.S. Food and Drug Administration (FDA) has retained oversight of all cannabis-based products, labelling of hemp-derived products for retail markets remains largely unregulated. Under federal law, CBD cannot be added to foods, beverages, sold as a dietary supplement or marketed for a therapeutic benefit, however the perceived health benefits of CBD as an acceptable and safe ingredient contribute to the growing market for these health products. Objective: The objective of this study was to evaluate the range of over-the-counter (OTC) hemp- and CBD-based products available to consumers and determine the prevalence of other pharmacologically active agents identified as ingredients in these products. Labels were scored for the presence of: active and inactive ingredients, percent CBD, full-spectrum hemp, full-spectrum CBD or CBD isolate. Methods: Two large pharmacy chains and one medium-sized grocery store located in the Pacific Northwest were surveyed between May 2020 and February 2021 and OTC hemp-derived products on display were recorded. Identification of pharmacologically active ingredients on the product label was validated using the National Medicines Comprehensive Database. Products that were noted to have CBD or hemp ingredients were included in the study, while any products that did not accurately report the amount of CBD in the product were excluded. Products that did not list the total weight of the product were excluded from the analysis. Results: Thirty-three unique products were recorded from 19 different manufacturers. 39% of product labels indicated the presence of Full-Spectrum Hemp as part of the base product, while 66% of products listed Hemp Extract as the base product. Text labels on CBD-containing products, on average, indicated more than 3 additional pharmacologically active ingredients were contained in each product. Topical CBD products were more likely to have other ingredients such as arnica montana, menthol and camphor, whereas products for oral ingestion were more likely to have only CBD as the primary active ingredient. Text labels on 52% of topical CBD products listed the presence of 10% menthol. Average concentrations of CBD in OTC products was found to be 1.12% ± 1.48 %, based on dry weight. Conclusion: Product text labels on OTC hemp-and CBD-containing preparations is varied and presented in a non-standardized format. Topical CBD products were more likely to contain other pharmacologically active natural products that can be used for the treatment of pain symptoms. Concentrations of arnica montana, menthol and camphor were as much as 10-fold higher than the proportion of CBD contained in these products. The absence of a standard format for labelling of OTC hemp- and CBD-derived products and the frequent presence of other active ingredients has the potential to create confusion and risk for the consumer.
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