Bernd Haber, Matthias Rheinheimer, Dietmar Richter, Ulrike Zimmer

European Food and Feed Law Review, Jahrgang 14 (2019), Ausgabe 3, Seite 243 - 247

Regulation (EC) No 178/2002 lays down the general principles and requirements of food law and food safety procedures. Regulation (EC) No 852/2004 (Food Hygiene Regulation) stipulates general rules on food hygiene for food business operators. Both regulations are applicable to the production of food additives. Since the industrial manufacturing of food additives differs significantly from the production processes of conventional foodstuffs, the transfer of mandatory food safety and hygiene principles can be complex. The ‘Fachvereinigung Lebensmittelzusatzstoffe im Verband der Chemischen Industrie e. V.’ [Sector group food additives within the German Chemical Industry Association (VCI)] developed a guide that deals with the interpretation and implementation of the food law requirements regarding the manufacturing of food additives. As an industry guide for good manufacturing practice (GMP) within the meaning of the Food Hygiene Regulation, it is addressed to manufacturers of food additives.

Andreas Meisterernst, Bernd Haber

European Food and Feed Law Review, Jahrgang 14 (2019), Ausgabe 4, Seite 310 - 322

Regulation (EC) No. 1924/2006 on nutrition and health claims (HCR) has been in force since 01 July 2007. Even before the regulation entered into force, the authors already presented the main features of the HCR in an essay in this journal. From the beginning we studied the implementation of this legal act as commentators. After the first one, three and five years applying the rules, short interim conclusions were drawn. The term “learning process” was adopted by a member of the European Commission who was involved in the genesis and implementation of the HCR. He aptly describes the implementation of the HCR as a journey into the unknown in its imperfection. After 12 years, the regulation has gradually outgrown its infancy, but is still in development — a good time for a review.

Bernd Haber, Sebastian Aurich

European Food and Feed Law Review, Jahrgang 13 (2018), Ausgabe 5, Seite 403 - 410

EU Novel Food framework has been updated by Regulation (EU) 2015/2283 introducing a fully new element of compiling and displaying novel food approvals: the generic “Union List” of authorised novel foods. This article exemplarily addresses questions to the content of this list, to transferred specifications of novel foods and to elements like proper labelling. Finally, options are presented for improving the list including requests for a harmonized approach to the benefit of all involved parties.

Bernd Haber, Andreas Meisterernst

European Food and Feed Law Review, Jahrgang 6 (2011), Ausgabe 1, Seite 27 - 40

Regulation (EC) 1924/2006 on nutrition and health claims (HCR) is the subject-matter of permanent debate. This law initiated a “learning process”1 which keeps the European Commission, the European Food Safety Authority (EFSA), the Member States, the Scientific Community and all stakeholders occupied. Four years after its entry into force the authors assess the state of the discussion process and identify 12 points which should be taken into consideration for a revision of the HCR. In a second step they develop proposals for the improvement of this piece of legislation which could bring peace to some of the disputes and clarify controversially interpreted provisions. The subjects are HCR and Regulation (EC) 258/97 (novel food), reduction of disease risk claims, nutrient profiles, scientific substantiation, botanicals and traditional use, nutrition claims, the distinction between nutrition and health claims, comparative claims, simplification of the application procedures, data protection, Community list and transitional measures as well as the treatment of ambivalent substances.

Andreas Meisterernst, Bernd Haber

European Food and Feed Law Review, Jahrgang 2 (2007), Ausgabe 6, Seite 34

The silent Revolution I. Introduction 1. Legislative history 2. Criticism: Violation of community law 3. Structure of the Regulation II. General stipulations 1. Subject matter and scope (Article 1 of the Regulation) a. Aims of the regulation b. Claims in the labelling, presentation and advertising for food c. Commercial information d. Intended delivery to the final consumer e. Traditional denominations (Article 1, para. 4 of t