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 260-2007

Standard for Pickled Fruits and Vegetables

CCPFV

2007

CXS 260-2007

Standard for Pickled Fruits and Vegetables

EN

FR

ES

AR

ZH

RU

CXS 262-2006

Standard for Mozzarella

CCMMP

2006

CXS 262-2006

Standard for Mozzarella

EN

FR

ES

AR

ZH

RU

CXS 263-1966

Standard for Cheddar

CCMMP

1966

CXS 263-1966

Standard for Cheddar

EN

FR

ES

AR

ZH

RU

CXS 264-1966

Standard for Danbo

CCMMP

1966

CXS 264-1966

Standard for Danbo

EN

FR

ES

AR

ZH

RU

CXS 265-1966

Standard for Edam

CCMMP

1966

CXS 265-1966

Standard for Edam

EN

FR

ES

AR

ZH

RU

CXS 266-1966

Standard for Gouda

CCMMP

1966

CXS 266-1966

Standard for Gouda

EN

FR

ES

AR

ZH

RU

CXS 267-1966

Standard for Havarti

CCMMP

1966

CXS 267-1966

Standard for Havarti

EN

FR

ES

AR

ZH

RU

CXS 268-1966

Standard for Samsø

CCMMP

1966

CXS 268-1966

Standard for Samsø

EN

FR

ES

AR

ZH

RU

CXS 269-1967

Standard for Emmental

CCMMP

1967

CXS 269-1967

Standard for Emmental

EN

FR

ES

AR

ZH

RU

CXS 270-1968

Standard for Tilsiter

CCMMP

1968

CXS 270-1968

Standard for Tilsiter

EN

FR

ES

AR

ZH

RU

CXS 271-1968

Standard for Saint-Paulin

CCMMP

1968

CXS 271-1968

Standard for Saint-Paulin

EN

FR

ES

AR

ZH

RU

CXS 272-1968

Standard for Provolone

CCMMP

1968

CXS 272-1968

Standard for Provolone

EN

FR

ES

AR

ZH

RU

CXS 273-1968

Standard for Cottage Cheese

CCMMP

1968

CXS 273-1968

Standard for Cottage Cheese

EN

FR

ES

AR

ZH

RU

CXS 274-1969

Standard for Coulommiers

CCMMP

1969

CXS 274-1969

Standard for Coulommiers

EN

FR

ES

AR

ZH

RU

CXS 275-1973

Standard for Cream Cheese

CCMMP

1973

CXS 275-1973

Standard for Cream Cheese

EN

FR

ES

AR

ZH

RU

CXS 276-1973

Standard for Camembert

CCMMP

1973

CXS 276-1973

Standard for Camembert

EN

FR

ES

AR

ZH

RU

CXS 277-1973

Standard for Brie

CCMMP

1973

CXS 277-1973

Standard for Brie

EN

FR

ES

AR

ZH

RU

CXS 278-1978

Standard for Extra Hard Grating Cheese

CCMMP

1978

CXS 278-1978

Standard for Extra Hard Grating Cheese

EN

FR

ES

AR

ZH

RU

CXS 279-1971

Standard for Butter

CCMMP

1971

CXS 279-1971

Standard for Butter

EN

FR

ES

AR

ZH

RU

CXS 280-1973

Standard for Milkfat Products

CCMMP

1973

CXS 280-1973

Standard for Milkfat Products

EN

FR

ES

AR

ZH

RU

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