Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. - Addresses the need for balance in safety regulation and retaining traditional food options - Includes case studies from around the world to provide practical insight and guidance - Presents suggestions for developing appropriate global safety standards

Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of food available to those in undernourished countries. This book is designed to to provide science-based tools for improving legislation and regulation. - Reduce amount of food destroyed due to difference in regulations between nations - Positively impact the time-to-market of new food products by recognizing benefit of "one rule that applies to all" - Use the comparison of regulations and resulting consequences to make appropriate, fully-informed decisions - Employ proven science to obtain global consensus for regulations - Understand how to harmonize test protocols and analytical methods for accurate measurement and evaluation - Take advantage of using a risk/benefit based approach rather than risk/avoidance to maximize regulatory decisions

Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how to harmonize regulations to promote global availability of these foods. - Provides insight into the varieties of food and food products available in the Nordic countries - Presents nutritional and health claims that are either based on opinion and/or experience, on scientific evidence, or on both - Contains a framework to determine whether these northern European foods meet local and international regulatory requirements - Offers strategies to remedy those foods that do not meet local and international regulatory requirements

Modern food governance is increasingly hybrid, involving not only government, but also industry and civil society actors. This book analyzes the unfolding interplay between public and private actors in global and local food governance. How are responsibilities and risks allocated in hybrid governance arrangements, how is legitimacy ensured, and what effects do these arrangements have on industry or government practices? The expert contributors draw on law, economics, political science and sociology to discuss these questions through rich empirical cases.

Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods. - Analyzes nutritional and health claims relating to Eastern European foods - Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania - Explores both scientific and anecdotal diet-based health claims - Examines if foods meet regulatory requirements and how to remedy non-compliance - Reviews the influence of historical eating habits on today's diets

People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view. This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods. - Analyzes nutritional and health claims related to western European foods - Includes traditional and ethnic foods from Ireland, the UK, Netherlands, Belgium, Luxembourg, France, and Germany - Explores both scientific and anecdotal diet-based health claims - Examines if foods meet regulatory requirements, and how to remedy noncompliance - Reviews the influence of historical eating habits on today's diets

Herbal Medicines: A Boon for Healthy Human Life provides a comprehensive overview of the role of herbal medicines for treating a broad variety of human diseases, from neurological disorders to cancer and major disorders such as infectious diseases, metabolic disorders, and more. Each chapter summarizes the current state and future direction of the use of herbal medicines against multiple diseases from a translational point-of-view, making this reference a valuable source of information for a large audience, including researchers and healthcare providers interested in the field of herbal remedies. - Discusses essential evidence-based information about herbal medicines - Provides an update to new discoveries and recent advances on the use of herbal medicines to treat multiple human diseases - Includes information on clinical studies and covers all major medicinal compounds, including alkaloids, glycosides, polyphenols and terpenes