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Awareness of the current changes in legislation is vital for any company seeking to take maximum advantage of commercial opportunities in new and developing markets. FOREGE keeps you constantly informed of the latest developments worldwide, including those in the Single European Market and emerging markets such as the Far East and Latin America.
FOREGE focuses on two essential aspects of food legislation – food additives, providing details of the permitted use of food additives in over 140 countries, and food standards, outlining the compositional and labelling requirements for food products in Canada, USA and the EC countries.
Whether you are looking to exploit new export opportunities, checking that new products comply with relevant national laws, or just adapting existing products to reflect changes in legislation, FOREGE is designed to guide you through the complex maze of international food legislation. Detailed legal documents are interpreted by our legal specialists and translated into a concise and easy-to-read format, expressed in clear and simple terms.
Legal information can often prove very difficult to obtain, particularly for some emerging markets. However, our team of legal experts takes advantage of our global network of official contacts to enable you to check the legal status of your products in individual countries across the world quickly and easily.
The Legislation Unit at Leatherhead is recognised internationally as an authority on food legislation, committed to providing an accurate and reliable service to all its customers. FOREGE takes pride in the fact that no other information sources give such swift and precise responses to all your detailed legal questions.
FOREGE helps you to apply legislation, enabling you to
Use FOREGE to help you answer such questions as
Database structure
FOREGE reflects current legislation at all times. Documents are replaced as soon as new regulations and amendments to existing legislation are made.
A key strength of the FOREGE database is that it interprets complex legal documents, extracts the key requirements of the legislation and presents them in an easily understandable form.
Each record includes precise legal requirements for specific foods in specific countries. In addition, FOREGE contains detailed introductory documents for each country. These documents give you general information on how the country organises its legislation, including lists of standardised products, details of whether a system of generally permitted additives exists and contact information for appropriate authorities.
Obviously, the accuracy of your searching is vital when the legal status of your products depends upon it. Searching on FOREGE is governed by a strictly controlled vocabulary. The powerful thesaurus ensures that you retrieve all the relevant information.
Subject areas
FOREGE focuses on two essential aspects of food legislation – food additives and food standards.
FOREGE Additives give details of the permitted use of food additives, including:
- Maximum levels of use
- Specific labelling requirements
- Conditions of use
FOREGE Standards provides detailed information on the composition and labelling requirements of foods, including:
Product groups, including:
Additives categories, including:
Geographic range
FOREGE Additives provides information on the permitted use of additives in over 130 countries, including:
FOREGE Standards give compositional and labelling requirements for foods in the following countries:
Sample record – additives
ITALY
COCOA, FAT-REDUCED-COCOA, SWEETENED-COCOA, SWEETENED-FAT-REDUCED-COCOA LECITHIN
Permitted maximum 1% by weight, or maximum 5% for 'instant' cocoa-powders provided that they are described as such on the label or on the commercial documents. Levels calculated as phosphatides.
N.B. The provisions of this law remain in force however, according to the Decree of 27.2.96 implementing European Parliament and Council Directive 95/2/EC on food additives other than colours and sweeteners, lecithins are now permitted in these products to 'quantum satis'.
Cocoa and chocolate law, 30/4/76
COCOA-PRODUCT/ EMULSIFIER/ EU/ EUROPE/ PHOSPHATIDE/ STABILISER/
Sample record – standards
GERMANY
PASTA
INTRODUCTION
The following types of pasta are distinguished.
(a) Egg pasta (search using EGG-PASTA)
(b) Pasta made from different types of raw wheat materials i.e. semolina, hard semolina, flour (search using PASTA&SEMOLINA)
(c) According to external shape: vermicelli (ribbon vermicelli, Schnittnudeln (sliced vermicelli), Fadenmideln), Swabian dumpling, macaroni (pipe vermicelli), spaghetti (search using VERMICELLI, MACARONI or SPAGHETTI)
(d) Milk pasta (search using PASTA&MILK)
(e) Vegetable and herb pasta (search using PASTA&VEGETABLE)
(f) Gluten pasta (search using PASTA&GLUTEN)
(g) Lecithin pasta (search using PASTA&LECITHIN)
(h) Wholemeal pasta (search using PASTA&WHOLEMEAL-FLOUR)
(i) Brown flour pasta (search using PASTA&FLOUR)
(j)Rye pasta (search using PASTA&RYE).
Order on Dough Products (Pastas) 12/11/34
CEREAL-PRODUCT/ EU/ EUROPE/ INTRODUCTION/
Sources
The Leatherhead Food RA is recognised internationally as a centre of expertise in food legislation. FOREGE is unique in detailing the requirements of the regulations themselves rather than simply giving references to the relevant legislation. Information is gathered from a wide selection of sources.
Database Scope
Database |
File Size |
Time Span |
Updating |
FOREGE |
:58,000 |
Current legislation only |
Weekly |
Leatherhead
Food Research Association
Randalls Road, Leatherhead, Surrey KT22 7RY, England
Tel: +44 01372 376761 Fax: +44 01372 386228
