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
CXS 208-1999
Group Standard for Cheeses in Brine
CCMMP
1999
CXS 210-1999
Standard for Named Vegetable Oils
CCFO
1999
CXS 211-1999
Standard for Named Animal Fats
CCFO
1999
CXS 213-1999
Standard for Limes
CCFFV
1999
CXS 214-1999
Standard for Pummelos
CCFFV
1999
CXS 215-1999
Standard for Guavas
CCFFV
1999
CXS 216-1999
Standard for Chayotes
CCFFV
1999
CXS 217-1999
Standard for Mexican Limes
CCFFV
1999
CXS 218-1999
Standard for Ginger
CCFFV
1999
CXS 219-1999
Standard for Grapefruits
CCFFV
1999
CXS 220-1999
Standard for Longans
CCFFV
1999
CXS 221-2001
Group Standard for Unripened Cheese including Fresh Cheese
CCMMP
2001
CXS 222-2001
Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish
CCFFP
2001
CXS 223-2001
Standard for Kimchi
CCPFV
2001
CXS 224-2001
Standard for Tannia
CCFFV
2001
CXS 225-2001
Standard for Asparagus
CCFFV
2001
CXS 226-2001
Standard for Cape Gooseberry
CCFFV
2001
CXS 227-2001
General Standard for Bottled/Packaged Drinking Waters (Other Than Natural Mineral Waters)
CCNMW
2001
CXS 236-2003
Standard for Boiled Dried Salted Anchovies
CCFFP
2003