With advancements in technology, it is possible today to produce food that caters to innumerable preferences and expectations.
Confronted by so many options, consumers nowadays are often faced with the challenge of understanding exactly what they are buying and consuming. Food information, such as nutrients and ingredients, are more important than ever before in helping consumers make informed choices when buying food.
The role of Codex in Nutrition and Labelling
Codex provides guidance on the compositional requirements of foods so that they are nutritionally safe. Codex also provides guidance on general labelling of foods and the health or nutrient claims producers make on labels, with terms such as "low fat", "high fat" etc. Codex guidance ensures that consumers understand what they are buying and that "it is what it says it is".
The Codex Committee on Nutrition and Foods for Special Dietary uses (CCNFSDU) addresses a wide range of technical and regulatory issues for foods that can contribute to the prevention of nutritional deficiencies and diet-related non-communicable diseases. The Codex Committee on Food Labelling (CCFL) sets standards and guidelines for nutrition information on food packages enabling consumers to make informed food choices. As fora in which member countries, leading industry associations and consumer organisations actively participate, the Nutrition and Labelling committees are important tools for influencing the food system and gaining global consensus on nutrition topics.
FAO Policy Series: Nutrition and Food Systems
Publications-food labelling
CXS 1-1985
General Standard for the Labelling of Prepackaged Foods
CCFL
1985
CXS 3-1981
Standard for Canned Salmon
CCFFP
1981
CXS 13-1981
Standard for Preserved Tomatoes
CCPFV
1981
CXS 17-1981
Standard for Canned Applesauce
CCPFV
1981
CXS 19-1981
Standard for Edible Fats and Oils not Covered by Individual Standards
CCFO
1981
CXS 33-1981
Standard for Olive Oils and Olive Pomace Oils
CCFO
1981
CXS 36-1981
Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated
CCFFP
1981
CXS 37-1991
Standard for Canned Shrimps or Prawns
CCFFP
1991
CXS 38-1981
Standard for Edible Fungi and Fungus Products
CCPFV
1981
CXS 39-1981
Standard for Dried Edible Fungi
CCPFV
1981
CXS 40R-1981
Regional Standard for Chanterelles
CCEURO
1981
CXS 52-1981
Standard for Quick Frozen Strawberries
CCPFV
1981
CXS 53-1981
Standard for Special Dietary Foods with Low-Sodium Content (Including Salt Substitutes)
CCNFSDU
1981
CXS 57-1981
Standard for Processed Tomato Concentrates
CCPFV
1981
CXS 60-1981
Standard for Canned Raspberries
CCPFV
1981
CXS 62-1981
Standard for Canned Strawberries
CCPFV
1981
CXS 66-1981
Standard for Table Olives
CCPFV
1981
CXS 67-1981
Standard for Raisins
CCPFV
1981
CXS 69-1981
Standard for Quick Frozen Raspberries
CCPFV
1981