Campbell International Food and Beverage

by Cheryl Laing (Editor), Cheryl Laing (Editor)

International Food and Beverage Law provides a brief summary of the history and the objectives of the regulation of food and beverages in each author's country, including the tension and interplay that develop in maintaining a free market and protecting consumer interests.The contributors offer a general, jurisdiction-by-jurisdiction review of the regulatory authorities, standards, implementation of standards, penalties for failure to meet standards, and who incurs the penalties in reference to control, hygiene, additives and preservatives, methods of preservation, special categories of food, and labeling and advertising. A separate chapter reviews the relevant regulations of the European Union and their impact and the national regulatory regimes for the food and beverage industries within each of the European Union's Member States.

480 pages, Hardcover

First published October 1, 1996