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 281-1971

Standard for Evaporated Milks

EN

FR

ES

AR

ZH

RU

CXS 282-1971

Standard for Sweetened Condensed Milks

CCMMP

1971

CXS 282-1971

Standard for Sweetened Condensed Milks

EN

FR

ES

AR

ZH

RU

CXS 284-1971

Standard for Whey Cheeses

CCMMP

1971

CXS 284-1971

Standard for Whey Cheeses

EN

FR

ES

AR

ZH

RU

CXS 288-1976

Standard for Cream and Prepared Creams

CCMMP

1976

CXS 288-1976

Standard for Cream and Prepared Creams

EN

FR

ES

AR

ZH

RU

CXS 289-1995

Standard for Whey Powders

CCMMP

1995

CXS 289-1995

Standard for Whey Powders

EN

FR

ES

AR

ZH

RU

CXS 290-1995

Standard for Edible Casein Products

CCMMP

1995

CXS 290-1995

Standard for Edible Casein Products

EN

FR

ES

AR

ZH

RU

CXS 294R-2009

Regional Standard for Gochujang

CCASIA

2009

CXS 294R-2009

Regional Standard for Gochujang

EN

FR

ES

AR

ZH

RU

CXS 296-2009

Standard for Jams, Jellies and Marmalades

CCPFV

2009

CXS 296-2009

Standard for Jams, Jellies and Marmalades

EN

FR

ES

AR

ZH

RU

CXS 297-2009

Standard for Certain Canned Vegetables

CCPFV

2009

CXS 297-2009

Standard for Certain Canned Vegetables

EN

FR

ES

AR

ZH

RU

CXS 298R-2009

Regional Standard for Fermented Soybean Paste (Asia)

CCASIA

2009

CXS 298R-2009

Regional Standard for Fermented Soybean Paste (Asia)

EN

FR

ES

AR

ZH

RU

CXS 301R-2011

Regional Standard for Edible Sago Flour (Asia)

CCASIA

2011

CXS 301R-2011

Regional Standard for Edible Sago Flour (Asia)

EN

FR

ES

AR

ZH

RU

CXS 302-2011

Standard for Fish Sauce

CCFFP

2011

CXS 302-2011

Standard for Fish Sauce

EN

FR

ES

AR

ZH

RU

CXS 303-2011

Standard for Tree Tomatoes

CCFFV

2011

CXS 303-2011

Standard for Tree Tomatoes

EN

FR

ES

AR

ZH

RU

CXS 304R-2011

Regional Standard for Culantro Coyote (LAC)

CCLAC

2011

CXS 304R-2011

Regional Standard for Culantro Coyote (LAC)

EN

FR

ES

AR

ZH

RU

CXS 306R-2011

Regional Standard for Chilli Sauce

CCASIA

2011

CXS 306R-2011

Regional Standard for Chilli Sauce

EN

FR

ES

AR

ZH

RU

CXS 307-2011

Standard for Chilli Peppers

CCFFV

2011

CXS 307-2011

Standard for Chilli Peppers

EN

FR

ES

AR

ZH

RU

CXS 308R-2011

Regional Standard for Harissa (Red Hot Pepper Paste)

CCNE

2011

CXS 308R-2011

Regional Standard for Harissa (Red Hot Pepper Paste)

EN

FR

ES

AR

ZH

RU

CXS 309R-2011

Regional Standard for Halwa Tehenia

CCNE

2011

CXS 309R-2011

Regional Standard for Halwa Tehenia

EN

FR

ES

AR

ZH

RU

CXS 311-2013

Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish

CCFFP

2013

CXS 311-2013

Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish

EN

FR

ES

AR

ZH

RU

CXS 312-2013

Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for further Processing

CCFFP

2013

CXS 312-2013

Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for further Processing

EN

FR

ES

AR

ZH

RU

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