Skip to main content

Global Legislation for Food Contact Materials

  • 2nd Edition - June 16, 2022
  • Editor: J.S. Baughan
  • Language: English
  • Paperback ISBN:
    9 7 8 - 0 - 1 2 - 8 2 1 1 8 1 - 6
  • eBook ISBN:
    9 7 8 - 0 - 3 2 3 - 8 5 1 4 2 - 8

Global Legislation for Food Contact Materials, Second Edition, provides the latest regulatory updates, advances and developments on the main materials used for food contact in te… Read more

Global Legislation for Food Contact Materials

Purchase options

Limited Offer

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Book bundle cover eBook and print

Institutional subscription on ScienceDirect

Request a sales quote

Global Legislation for Food Contact Materials, Second Edition, provides the latest regulatory updates, advances and developments on the main materials used for food contact in terms of the global legislation in place to ensure their safe and effective use.

Food contact materials such as packaging, storage containers and processing surfaces can pose a substantial hazard to both food manufacturer and consumer due to the migration of chemicals or other substances from the material to the food, which can cause tainting of flavours and other sensory characteristics, or even illness.

Offering a comprehensive introduction to global legislation for food contact materials, this book looks in detail at the legislation for specific food contact materials and their advantages, hazards and use in industry. It covers a broad area of global legislation, including plastic, coatings, regenerated cellulose, rubber, bioplastics, active and intelligent packaging materials, and recycled plastics in contact with food.  It also includes expert analysis of future trends in global food packaging regulation. Global Legislation for Food Contact Materials, Second Edition, is a key reference text for R&D managers and safety assessment/quality control managers in food and beverage packaging, equipment manufacturers and food processors, as well as legal staff in food industry and academics with a research interest in this area.