Food Law – Studio Santoro

19 Mar

Food Contact Materials: how active and intelligent packaging can improve food shelf life and reduce food waste

The Food Contact Materials sector (FCM) is particularly suited to technological innovation. The so-called "active" and "intelligent" packaging allows interesting applications in food packaging that promote a substantial increase in the commercial life of packaged food. Regulation (EC) 450/2009 defines specific rules for active and intelligent materials and objects in addition to the general rules of Regulation (EC) No. 1935/2004 [...]

Consulting, Food Law, Food science and technologies Brindisi, Certifications, Consulting, Food certification, Food Contact Materials, Food Safety, Food Techonologst, Lecce, Milan, MSc Food Science, packaging solutions, Rome, shelf lifeRead more...

13 Feb

Milk expiration

The "fresh" milk that the consumer can buy from the fridge can have a shelf life of about 20 days and maintain the organoleptic and sensory characteristics similar to those of fresh milk. To better understand why we start from the definition of milk, according to the EC Regulation n. 853/2004. Raw milk is defined as "milk produced by the [...]

Consulting, Food Law, Food safety, Food science and technologies, Nutrition and Wellness BRC Food, Brindisi, Consulting, ESL, Food law, Food Safety, Food Techonologst, GFSI, Haccp, how to improve food preservation, HTST, IFS, labelling, Lecce, Milan, Milk, MSc Food Science, Nutrition and wellness, Nutrition Facts, packaging, pasteurization, Rome, shelf life, sterilization, UHTRead more...

13 Dec

Chemical food contaminants: MOAH and MOSH

Chemical food contaminants are defined as chemical substances not intentionally added to food and feed that may be present in them as a result of various steps in their processing or transportation. Chemical contaminants are: heavy metals; inhibiting substances; residues of previous plant protection products in primary production; chemical migration substances from contact surfaces and packaging materials that are not [...]

Consulting, Food Law, Food safety, Food science and technologies, News, Nutrition and Wellness analysis, Brindisi, chemical contaminants, chemicals, Consulting, Food Contact Materials, Food Safety, Food Science, Food Techonologst, Haccp, Lecce, Milano, mineral oils, Moha, MSc Food Science, PAH, Reg. EC 2006/1881, Risk assessment, Rome, Studio SantoroRead more...

29 Nov

Organic certification: the new Regulation will start from January 2022

In recent years, organic farming has aroused great interest in consumers and awareness of the potential benefits of the organic method has grown, especially of an environmental nature. More and more companies are modifying their products, working on their external perception, so as to make them reach the customer as part of a message that speaks of respect for [...]

Consulting, Food Law, News, Nutrition and Wellness biological, Brindisi, development, Environment, fertilizers, flavorings, Lecce, Milano, natural resources, organic, organic agriculture, organic certifications, Regulation (EU) 2019/1009, Studio SantoroRead more...

20 Nov

USA export: food labeling

Food labelling in the USA is regulated by the FDA (CFR 21.101). The standard establishes a totally different type of labelling from that valid in the EU for the positioning of information and for its relative importance. Sometimes for marketing and communication needs companies tend to include in the labels of food products to be exported to the United States, statements, [...]

Consulting, Food Law, News, Nutrition and Wellness Allergens, Brindisi, Consulting, indications, ingredients, labels, Lecce, net quantity, Studio SantoroRead more...

06 Nov

Vegan products: how to certify them to ensure the protection of companies and consumers

Whether it's for health, respect for animals, environmental protection, or the desire to experiment with new eating styles, we are facing an important change: people are tending to increasingly avoid eating meat and fish, and animal-derived foods, and prefer a "plant-based" diet. Meat production takes up 80% of agricultural land and contributes to about one fifth of all man-made greenhouse [...]

Certifications, Consulting, Food Law, News, Nutrition and Wellness Brindisi, Certifications, Consulting, Environment, Food certification, Food Safety, Health, ISO 23662, Labelling consulting, Lecce, Studio Santoro, vegan, vegan nutrition, Vegetables, vegetarian, vegetarian foodRead more...

30 Oct

Packaged foods: how to increase shelf life

The UNI 10534-2005 standard defines shelf life as the period of time that corresponds, under certain storage conditions, to a tolerable decrease in food quality. It essentially defines the suitability for food use, contextualizing itself in a wider discourse that takes into consideration the chemical-physical, organoleptic, enzymatic and microbiological characteristics of the product. In the degradation process of a food [...]

Consulting, Food Law, Food science and technologies, News active packaging, additives, Brindisi, Consulting, intelligent packaging, Lecce, Milano, modified atmosphere, packaged foods, packaging solutions, Studio Santoro, UNI 10534-2005, vacuumRead more...

23 Oct

Packaging and communication: information and indications for export

In almost every country in the world, Italian food products are synonymous with quality and excellence, and are particularly appreciated by consumers. For this reason, the foreign market has always been an excellent commercial channel for Italian companies. It is therefore necessary to remember that the label of a food for markets other than ours, has profound differences compared to [...]

Consulting, Food Law, Food safety, News Allergens, Brindisi, CFR 21.101, china, China labelling, consumer, consumer information, EU Regulation 2011/1169, EurAsEc TR CU 022/2011, European Union, FDA, Food law, Food Safety Law, Italian foods, Japan, Labelling consulting, Lecce, Made in Italy, Milan, Nutrition Facts, Nutritional label, Rome, Studio Santoro, Swiss, Swiss labeling, US labellingRead more...

15 Oct

HACCP: a guarantee for companies and consumers

The concept of food safety is defined by the EC Regulation n. 178/2002 which establishes the general principles and requirements of food legislation, the European Food Safety Authority (EFSA) and sets procedures in the field of food safety. This concept must have as its first objective necessarily the welfare of the consumer, who must receive a healthy product, free from [...]

Consulting, Food Law, Food safety, Food science and technologies BRC Food, Brindisi, Consulting, FBO, Flow chart, Food law, Food Safety, Food Safety Culture, GFSI, Haccp, HACCP training, IFS FOOD, Lecce, Milano, Studio SantoroRead more...

06 Dec

EU Regulation n. 2018/775: obligation of origin on the label from 1 April 2020

EU Regulation 2018/775 introduced the obligation to specify on the label the indication of the country of origin or place of provenance: in the event that the omission of such indication could mislead the consumer with regard to the country of origin and the actual place of origin of the food and in particular if, as a whole, the [...]

Food Law Brindisi, Certifications, Consulting, EU Regulation 2011/1169, EU Regulation 2018/775, Food law, Food Safety, labelling, Lecce, Made in, originRead more...