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United Kingdom Food Information Regulations
The law in the United Kingdom on food information and labelling is multifaceted and is spread over many reforms and parliamentary acts. UK law is based on the relevant European Union rules, chiefly Regulation (EU) 1169/2011, which is implemented in the UK in the Food Information Regulations 2014, the Food Information (Wales) Regulations 2014, the Food Information (Scotland) Regulations 2014 and the Food Information Regulations (Northern Ireland) 2014. Regulations apply to the labelling of goods pre-packaged for sale and to the provision of information regarding non-prepacked (loose) foods. General rules There are general rules applying to any food product: * Name – It must inform the customer the nature of the product. It may also be necessary to attach a description to the product name. However, there are certain generic names which must be only used for their conventional uses. Muesli, coffee, and prawns are among those exceptions. * Ingredients – All ingredients of the fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Law Of The United Kingdom
The United Kingdom has four legal systems, each of which derives from a particular geographical area for a variety of historical reasons: English and Welsh law, Scots law, Northern Ireland law, and, since 2007, purely Welsh law (as a result of the passage of Welsh devolution and the Government of Wales Act 2006 by Parliament). Overarching these systems is the law of the United Kingdom, also known as United Kingdom law (often abbreviated UK law), or British law. UK law arises from laws applying to the United Kingdom and/or its citizens as a whole, most obviously constitutional law, but also other areas - for instance, tax law. In fulfilment of its former EU treaty obligations, European Union directives were actively transposed into the UK legal systems under the UK parliament's law-making power. Upon Brexit, EU law was transplanted into domestic law as "retained EU law", though the UK remained temporarily in alignment with EU regulations during the transition period from 31 Janu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allergen
An allergen is a type of antigen that produces an abnormally vigorous immune response in which the immune system fights off a perceived threat that would otherwise be harmless to the body. Such reactions are called allergies. In technical terms, an allergen is an antigen that is capable of stimulating a type-I hypersensitivity reaction in atopic individuals through immunoglobulin E (IgE) responses. Most humans mount significant Immunoglobulin E responses only as a defense against parasitic infections. However, some individuals may respond to many common environmental antigens. This hereditary predisposition is called atopy. In atopic individuals, non-parasitic antigens stimulate inappropriate IgE production, leading to type I hypersensitivity. Sensitivities vary widely from one person (or from one animal) to another. A very broad range of substances can be allergens to sensitive individuals. Types of allergens Allergens can be found in a variety of sources, such as dust mite e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ''Prunus'', it is classified with the peach in the subgenus ''Amygdalus'', distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored over time. Almonds are used in many food cuisines, often featuring prominently in desserts, such as marzipan. The almond tree p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nut (fruit)
A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. In general usage and in a culinary sense, a wide variety of dry seeds are called nuts, but in a botanical context "nut" implies that the shell does not open to release the seed (indehiscent). Most seeds come from fruits that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. The general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pecans, pistachios, walnuts, and Brazil nuts, are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut. Nuts are an energy-dense and nutrient-rich food source. Botanical definition A seed is the mature fertilised ovule of a plant; it consists of three parts, the embryo which will develop into a ne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard (plant)
The mustard plant is any one of several plant species in the genera ''Brassica'' and ''Sinapis'' in the family Brassicaceae (the mustard family). Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. Many vegetables are cultivated varieties of mustard plants; domestication may have begun 6,000 years ago. History Although some varieties of mustard plants were well-established crops in Hellenistic and Roman times, Zohary and Hopf note, "There are almost no archeological records available for any of these crops." Wild forms of mustard and its relatives, the radish and turnip, can be found over West Asia and Europe, suggesting their domestication took place somewhere in that area. However, Zohary and Hopf conclude: "Suggestions as to the origins of these plants are necessa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mollusc
Mollusca is the second-largest phylum of invertebrate animals after the Arthropoda, the members of which are known as molluscs or mollusks (). Around 85,000 extant species of molluscs are recognized. The number of fossil species is estimated between 60,000 and 100,000 additional species. The proportion of undescribed species is very high. Many taxa remain poorly studied. Molluscs are the largest marine phylum, comprising about 23% of all the named marine organisms. Numerous molluscs also live in freshwater and terrestrial habitats. They are highly diverse, not just in size and anatomical structure, but also in behaviour and habitat. The phylum is typically divided into 7 or 8 taxonomic classes, of which two are entirely extinct. Cephalopod molluscs, such as squid, cuttlefish, and octopuses, are among the most neurologically advanced of all invertebrates—and either the giant squid or the colossal squid is the largest known invertebrate species. The gastropods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' -ose'' used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can only have the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Woehlk- and Fearon's test. Both can be easily used in school experiments to visualise the different lactose content o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibody, antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is Milking, collected from farm animals. In 2011, Dairy farming, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lupin
''Lupinus'', commonly known as lupin, lupine, or regionally bluebonnet etc., is a genus of plants in the legume family Fabaceae. The genus includes over 199 species, with centers of diversity in North and South America. Smaller centers occur in North Africa and the Mediterranean. They are widely cultivated, both as a food source and as ornamental plants, but are invasive to some areas. Description The species are mostly herbaceous perennial plants tall, but some are annual plants and a few are shrubs up to tall. An exception is the ''chamis de monte'' (''Lupinus jaimehintoniana'') of Oaxaca in Mexico, which is a tree up to tall. Lupins have soft green to grey-green leaves which may be coated in silvery hairs, often densely so. The leaf blades are usually palmately divided into five to 28 leaflets, or reduced to a single leaflet in a few species of the southeastern United States and eastern South America. The flowers are produced in dense or open whorls on an erect spik ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish As Food
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients throughout human history. The English language does not have a special culinary name for food prepared from fish like with other animals (as with ''pig'' vs. ''pork''), or as in other languages (such as Spanish ''pez'' vs. '' pescado''). In culinary and fishery contexts, ''fish'' may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In ''per capita'' terms, food fish consumption has grown from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg As Food
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Bird and reptile eggs consist of a protective eggshell, albumen ( egg white), and vitellus ( egg yolk), contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as ''Meats'' within the Food Guide Pyramid (now MyPlate). Despite the nutritional value of eggs, there are some potential health issues ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crustacean
Crustaceans (Crustacea, ) form a large, diverse arthropod taxon which includes such animals as decapods, seed shrimp, branchiopods, fish lice, krill, remipedes, isopods, barnacles, copepods, amphipods and mantis shrimp. The crustacean group can be treated as a subphylum under the clade Mandibulata. It is now well accepted that the hexapods emerged deep in the Crustacean group, with the completed group referred to as Pancrustacea. Some crustaceans (Remipedia, Cephalocarida, Branchiopoda) are more closely related to insects and the other hexapods than they are to certain other crustaceans. The 67,000 described species range in size from '' Stygotantulus stocki'' at , to the Japanese spider crab with a leg span of up to and a mass of . Like other arthropods, crustaceans have an exoskeleton, which they moult to grow. They are distinguished from other groups of arthropods, such as insects, myriapods and chelicerates, by the possession of biramous (two-parted) limbs, and by th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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