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 281-1971
Standard for Evaporated Milks
CCMMP
1971
CXS 282-1971
Standard for Sweetened Condensed Milks
CCMMP
1971
CXS 284-1971
Standard for Whey Cheeses
CCMMP
1971
CXS 288-1976
Standard for Cream and Prepared Creams
CCMMP
1976
CXS 289-1995
Standard for Whey Powders
CCMMP
1995
CXS 290-1995
Standard for Edible Casein Products
CCMMP
1995
CXS 294R-2009
Regional Standard for Gochujang
CCASIA
2009
CXS 296-2009
Standard for Jams, Jellies and Marmalades
CCPFV
2009
CXS 297-2009
Standard for Certain Canned Vegetables
CCPFV
2009
CXS 298R-2009
Regional Standard for Fermented Soybean Paste (Asia)
CCASIA
2009
CXS 301R-2011
Regional Standard for Edible Sago Flour (Asia)
CCASIA
2011
CXS 302-2011
Standard for Fish Sauce
CCFFP
2011
CXS 303-2011
Standard for Tree Tomatoes
CCFFV
2011
CXS 304R-2011
Regional Standard for Culantro Coyote (LAC)
CCLAC
2011
CXS 306R-2011
Regional Standard for Chilli Sauce
CCASIA
2011
CXS 307-2011
Standard for Chilli Peppers
CCFFV
2011
CXS 308R-2011
Regional Standard for Harissa (Red Hot Pepper Paste)
CCNE
2011
CXS 309R-2011
Regional Standard for Halwa Tehenia
CCNE
2011
CXS 311-2013
Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish
CCFFP
2013
CXS 312-2013
Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for further Processing
CCFFP
2013