ANALYSIS OF WHOLE POWDER MILK LABELING IN RELATION TO THE CRITERIA REQUIRED BY CURRENT LEGISLATION
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | UNINGÁ Review |
Texto Completo: | https://revista.uninga.br/uningareviews/article/view/3698 |
Resumo: | Brazil is among the main milk producing countries in the world. Over the years, besides the commercialization of fluid milk, technology has managed to transform the liquid into powder through an evaporation and desiccation process, which maintains its nutritional value and prevents the growth of deteriorating and pathogenic microorganisms. The label for powder milk, as well as all packaged foods, must contain mandatory information required by specific legislation to maintain communication, nutritional and food security for the consumer. This study aimed to analyze the labeling of whole powdered milk produced in Vale do Taquari-RS and sold in supermarkets from a city in this region in order to compare it with the criteria required by the current legislation. In order to choose the products, we defined two parameters such as 400g packaging and whole powder milk because it has greater availability in the visited markets. We analyzed labels for both general and nutritional labeling criteria based on the current laws that regulate food labeling in Brazil, which are RDC no. 259/2002; RDC no. 359/2003; and RDC no. 360/2003. We also found that the labels were in compliance with the current Brazilian legislation in all evaluated items. In addition, it was possible to demonstrate that industries in the mentioned region are correctly following the standards and specifications imposed by Brazilian current legislation regarding food labeling criteria. |
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ANALYSIS OF WHOLE POWDER MILK LABELING IN RELATION TO THE CRITERIA REQUIRED BY CURRENT LEGISLATIONANÁLISE DA ROTULAGEM DE LEITE EM PÓ INTEGRAL EM RELAÇÃO AOS CRITÉRIOS EXIGIDOS PELAS LEGISLAÇÕES VIGENTESEmbalagem de alimentosLegislação sobre alimentosLeite em póRotulagem de alimentosLegislação sobre alimentosFood packagingFood legislationPowdered milkFood labelingFood legislationBrazil is among the main milk producing countries in the world. Over the years, besides the commercialization of fluid milk, technology has managed to transform the liquid into powder through an evaporation and desiccation process, which maintains its nutritional value and prevents the growth of deteriorating and pathogenic microorganisms. The label for powder milk, as well as all packaged foods, must contain mandatory information required by specific legislation to maintain communication, nutritional and food security for the consumer. This study aimed to analyze the labeling of whole powdered milk produced in Vale do Taquari-RS and sold in supermarkets from a city in this region in order to compare it with the criteria required by the current legislation. In order to choose the products, we defined two parameters such as 400g packaging and whole powder milk because it has greater availability in the visited markets. We analyzed labels for both general and nutritional labeling criteria based on the current laws that regulate food labeling in Brazil, which are RDC no. 259/2002; RDC no. 359/2003; and RDC no. 360/2003. We also found that the labels were in compliance with the current Brazilian legislation in all evaluated items. In addition, it was possible to demonstrate that industries in the mentioned region are correctly following the standards and specifications imposed by Brazilian current legislation regarding food labeling criteria.O Brasil está entre os principais países produtores de leite do mundo. Com o passar dos anos, além da comercialização do leite fluído, a tecnologia conseguiu transformar o líquido em pó através de um processo de evaporação e dessecação que mantém o seu valor nutricional e impede o crescimento de microrganismos deteriorantes e patogênicos. O rótulo do leite em pó, assim como todos os alimentos embalados, deve conter informações obrigatórias que as legislações específicas exigem para manter a comunicação e a segurança alimentar e nutricional do consumidor. O presente estudo objetivou analisar a rotulagem de leite em pó integral produzidos no Vale do Taquari-RS e comercializados em supermercados de uma cidade da região a fim de comparar com os critérios exigidos pelas legislações em vigor. Para a escolha dos produtos foram definidos dois parâmetros, sendo eles embalagem de 400g e leite em pó do tipo integral por ter maior disponibilidade nos mercados visitados. Foram analisados os rótulos tanto para os critérios de rotulagem geral quanto para aqueles de rotulagem nutricional, tendo como base as legislações vigentes que regulamentam a rotulagem de alimentos no Brasil, sendo elas a RDC nº 259/2002, RDC nº 359/2003 e RDC nº 360/2003. Verificou-se que em todos os quesitos avaliados os rótulos estavam em conformidade com as legislações brasileiras vigentes. Ainda, foi possível demonstrar que as indústrias desta região estão seguindo corretamente as normas e especificações que a legislações brasileiras vigentes impõem quanto aos critérios de rotulagem de alimentos.Editora Uningá2021-06-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionTextoinfo:eu-repo/semantics/otherapplication/pdfhttps://revista.uninga.br/uningareviews/article/view/369810.46311/2178-2571.36.eURJ3698Uningá Review ; Vol. 36 (2021); eURJ3698Uningá Review ; v. 36 (2021); eURJ36982178-2571reponame:UNINGÁ Reviewinstname:Centro Universitário Uningáinstacron:UNINGAporhttps://revista.uninga.br/uningareviews/article/view/3698/2647Copyright (c) 2021 REVISTA UNINGÁ REVIEWhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMazocco, Caroline AparecidaFacchini, JulieFassina, Patricia2024-01-04T14:17:24Zoai:ojs.revista.uninga.br:article/3698Revistahttps://revista.uninga.br/uningareviews/indexPUBhttps://revista.uninga.br/uningareviews/oairevistauningareview@uninga.edu.br || sec.revistas@uninga.edu.br2178-25712178-2571opendoar:2024-01-04T14:17:24UNINGÁ Review - Centro Universitário Uningáfalse |
dc.title.none.fl_str_mv |
ANALYSIS OF WHOLE POWDER MILK LABELING IN RELATION TO THE CRITERIA REQUIRED BY CURRENT LEGISLATION ANÁLISE DA ROTULAGEM DE LEITE EM PÓ INTEGRAL EM RELAÇÃO AOS CRITÉRIOS EXIGIDOS PELAS LEGISLAÇÕES VIGENTES |
title |
ANALYSIS OF WHOLE POWDER MILK LABELING IN RELATION TO THE CRITERIA REQUIRED BY CURRENT LEGISLATION |
spellingShingle |
ANALYSIS OF WHOLE POWDER MILK LABELING IN RELATION TO THE CRITERIA REQUIRED BY CURRENT LEGISLATION Mazocco, Caroline Aparecida Embalagem de alimentos Legislação sobre alimentos Leite em pó Rotulagem de alimentos Legislação sobre alimentos Food packaging Food legislation Powdered milk Food labeling Food legislation |
title_short |
ANALYSIS OF WHOLE POWDER MILK LABELING IN RELATION TO THE CRITERIA REQUIRED BY CURRENT LEGISLATION |
title_full |
ANALYSIS OF WHOLE POWDER MILK LABELING IN RELATION TO THE CRITERIA REQUIRED BY CURRENT LEGISLATION |
title_fullStr |
ANALYSIS OF WHOLE POWDER MILK LABELING IN RELATION TO THE CRITERIA REQUIRED BY CURRENT LEGISLATION |
title_full_unstemmed |
ANALYSIS OF WHOLE POWDER MILK LABELING IN RELATION TO THE CRITERIA REQUIRED BY CURRENT LEGISLATION |
title_sort |
ANALYSIS OF WHOLE POWDER MILK LABELING IN RELATION TO THE CRITERIA REQUIRED BY CURRENT LEGISLATION |
author |
Mazocco, Caroline Aparecida |
author_facet |
Mazocco, Caroline Aparecida Facchini, Julie Fassina, Patricia |
author_role |
author |
author2 |
Facchini, Julie Fassina, Patricia |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Mazocco, Caroline Aparecida Facchini, Julie Fassina, Patricia |
dc.subject.por.fl_str_mv |
Embalagem de alimentos Legislação sobre alimentos Leite em pó Rotulagem de alimentos Legislação sobre alimentos Food packaging Food legislation Powdered milk Food labeling Food legislation |
topic |
Embalagem de alimentos Legislação sobre alimentos Leite em pó Rotulagem de alimentos Legislação sobre alimentos Food packaging Food legislation Powdered milk Food labeling Food legislation |
description |
Brazil is among the main milk producing countries in the world. Over the years, besides the commercialization of fluid milk, technology has managed to transform the liquid into powder through an evaporation and desiccation process, which maintains its nutritional value and prevents the growth of deteriorating and pathogenic microorganisms. The label for powder milk, as well as all packaged foods, must contain mandatory information required by specific legislation to maintain communication, nutritional and food security for the consumer. This study aimed to analyze the labeling of whole powdered milk produced in Vale do Taquari-RS and sold in supermarkets from a city in this region in order to compare it with the criteria required by the current legislation. In order to choose the products, we defined two parameters such as 400g packaging and whole powder milk because it has greater availability in the visited markets. We analyzed labels for both general and nutritional labeling criteria based on the current laws that regulate food labeling in Brazil, which are RDC no. 259/2002; RDC no. 359/2003; and RDC no. 360/2003. We also found that the labels were in compliance with the current Brazilian legislation in all evaluated items. In addition, it was possible to demonstrate that industries in the mentioned region are correctly following the standards and specifications imposed by Brazilian current legislation regarding food labeling criteria. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-10 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Texto info:eu-repo/semantics/other |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revista.uninga.br/uningareviews/article/view/3698 10.46311/2178-2571.36.eURJ3698 |
url |
https://revista.uninga.br/uningareviews/article/view/3698 |
identifier_str_mv |
10.46311/2178-2571.36.eURJ3698 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revista.uninga.br/uningareviews/article/view/3698/2647 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 REVISTA UNINGÁ REVIEW https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 REVISTA UNINGÁ REVIEW https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora Uningá |
publisher.none.fl_str_mv |
Editora Uningá |
dc.source.none.fl_str_mv |
Uningá Review ; Vol. 36 (2021); eURJ3698 Uningá Review ; v. 36 (2021); eURJ3698 2178-2571 reponame:UNINGÁ Review instname:Centro Universitário Uningá instacron:UNINGA |
instname_str |
Centro Universitário Uningá |
instacron_str |
UNINGA |
institution |
UNINGA |
reponame_str |
UNINGÁ Review |
collection |
UNINGÁ Review |
repository.name.fl_str_mv |
UNINGÁ Review - Centro Universitário Uningá |
repository.mail.fl_str_mv |
revistauningareview@uninga.edu.br || sec.revistas@uninga.edu.br |
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1797042211159801856 |