Tag: Food science
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The Food Chemicals Codex (FCC) has been published since 1966
Scope The FCC features more than 1,250 monographs, including food-grade chemicals, processing aids, foods (such as vegetable oils, fructose, whey, and amino acids), flavoring agents, vitamins, and functional food ingredients (such as lycopene, olestra, and short chain fructooligosaccharides). The FCC also contains ingredients, such as sucrose and essential oils, that are not frequently found in other food additive standards resources. The FCC provides essential criteria and analytical methods to authenticate…
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The Codex Alimentarius (International Food Code)
The Codex Alimentarius (Latin for ‘Food Code’) is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization of the United Nations relating to food, food production, food labeling, and food safety. History and governance Its name is derived from the Codex Alimentarius Austriacus. Its texts are developed and maintained by the Codex Alimentarius Commission (CAC), a…
NOTES
- 🧬 Disease Table with Low Sodium Connection
- 🧂 Sodium Reduction and Sodium Replacement: A History of Reformulation and Exploding Diseases, Including Many Diseases Unheard of Before Deadly Sodium Policies
- 🧂 The DEADLY 1500 mg Sodium Recommendation predates the WHO’s formal global sodium reduction push by nearly a decade (and it’s even worse than that)
- 🧬 What Is Beta-Glucuronidase?
- When Sugar Was Salt: Crystalline Confusion and the Covenant of Sweetness
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