Abstract
Low-calorie food, for the purposes of this chapter, is food which has had its calorific value reduced by the replacement of a caloric component by a non-caloric additive or by a less energy dense nutrient. Low-calorie food is subject to regulatory constraints in the following areas:
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1.
Controls on the ingredients: The additives used in low-calorie foods, and in other foods, are subject to extensive safety assessments and restrictions on their levels of use.
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2.
Controls on the composition of low-calorie foods: These are aimed at protecting the nutritional integrity of the food and are particularly relevant where fat is the component which has been substituted, due to the complex role played by fat in nutrition.
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3.
Controls on novel foods: Particularly those where a raw material is being put to a novel use.
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4.
Controls on the labelling of low-calorie foods: Aimed at preventing misleading claims, ensuring the provision of nutritional information to the consumer and medical information to special patient groups.
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Urquhart, G., Molinary, S. (1993). Regulatory aspects of low-calorie food. In: Khan, R. (eds) Low-Calorie Foods and Food Ingredients. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3114-2_2
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