● Silvia Bañares Vilella y Luis González Vaqué, “Alcance de algunas medidas transitorias relativas a las marcas y a las propiedades saludables en los alimentos (artículo 28.2 del Reglamento nº 1924/2006)”

La Ley – Unión Europea, nº 50 (2017) 1-9.

Resumen

El TJUE declaró que el artículo 28.2 (1) del Reglamento (CE) 1924/2006 del Parlamento, de 20 de diciembre de 2006, relativo a las declaraciones nutricionales y de propiedades saludables en los alimentos (versión consolidada) debe interpretarse en el sentido de que esta disposición se aplica en una situación en la que un alimento que lleva una marca registrada o un nombre comercial se comercializaba, antes del 1 de enero de 2005, como medicamento, y después de dicha fecha, como alimento, pese a presentar las mismas características materiales e ir revestido con la misma marca registrada o el mismo nombre comercial.

Palabras clave: Etiquetado alimentario, Reglamento (CE) 1924/2006,

declaraciones de propiedades saludables, marca que pueda interpretarse como una declaración de propiedades saludables

Consultar: http://works.bepress.com/luis_gonzalez_vaque/235/

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● “Scientific and technical guidance for the preparation and presentation of a health claim application (Revision 2)”

EFSA Journal, Vol. 15 nº 1 (2017) doi: 10.2903/j.efsa.2017.4680.

Abstract

EFSA asked the Panel on Dietetic Products, Nutrition and Allergies (NDA) to update the scientific and technical guidance for the preparation and presentation of an application for authorisation of a health claim published in 2011. Since then, the NDA Panel has gained considerable experience in the evaluation of health claims. Lessons learnt from these experiences have been translated into a new General scientific guidance for stakeholders on health claim applications (published in January 2016). In this context, it is noted the need to adapt the existing guidance to the new scientific and technical developments in this area. This guidance document presents a common format for the organisation of information for the preparation of a well-structured application for authorisation of health claims which fall under Articles 13(5), 14 and 19 of Regulation (EC) No 1924/2006. This guidance outlines the information and scientific data which must be included in the application, the hierarchy of different types of data and study designs, and the key issues which should be addressed in the application to substantiate the health claim.

Keywords: health claims, food/constituent, substantiation, comprehensive review, human pertinent data, application, guidance

Consultar: http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2017.4680/epdf 

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Alie de Boer y otros: “Active ingredients leading in health claims on functional foods”

Journal of Functional Foods 20 (2016) 587–593

ABSTRACT

Defining and characterising the active ingredient is the first criterion in reviewing scientific substantiation of health claims by the European Food Safety Authority under the Nutrition and Health Claim Regulation. This study analyses three health claim dossiers where the active ingredient is directly connected to the food item containing the bioactive. Since this bioactive itself is held responsible for the effect, the association of the food item and the bioactive is not always justifiable. This association is shown to be influenced by both the type of claim and the substantiating evidence. We argue that it would be preferable to more precisely chemically define the active ingredients. Claims could then be based on a bioactive constituent without the necessity to connect the claim to a specific matrix, becoming more transparent and relevant to both the industry and consumers. Characterisation and defining the bioactive should therefore be central in the health claim.

Keywords: Bioactives, Functional food, Functional ingredients, Health claims, European food law, EFSA

Consultar: https://app.box.com/s/cejirbn5z52afprv9dq7nzinn3wfzz5p

En Linkedin... (mayo de 2016)

● Seguridad e inocuidad alimentarias (AIBADA) - “EE.UU. La FDA moderniza la etiqueta de información nutricional de los alimentos empaquetados”: https://www.linkedin.com/groups/8117480/8117480-6142108327087206400

● Food and Veterinary Law - Diritto alimentare e legislazione veterinaria- “Consumer Preferences for Written and Oral Information about Allergens When Eating Out”: https://www.linkedin.com/groups/4835937/4835937-6142272128675774464

● Seguridad e inocuidad alimentarias (AIBADA) - “Health claims and symbols: What role is there for health-related information to guide consumer behaviour?”: https://www.linkedin.com/groups/8117480/8117480-6141901635523215360

● Grupo UE: Legislación y Sociología alimentaria - “ITALY: Corte Suprema di Cassazione on Right to Food”: https://www.linkedin.com/groups/8174109/8174109-6141542391900831744 

● AIBADA, Asociación Iberoamericana para el Derecho Alimentario - “China and wine: the new norm on terminology translation of imported wine terms”: https://www.linkedin.com/groups/4977487/4977487-6141615076815237123

● SAVE FOOD Communications - “Make Haste No Food Waste! Tips for Reducing Food Waste”: https://www.linkedin.com/groups/4694211/4694211-6141857884750774273

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