Dairy Ingredients for Food Processing

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Chapter 15

Dairy - based Ingredients: Regulatory Aspects

Dilip A. Patel

Introduction

The last two decades have seen considerable
growth in dairy ingredient manufacture as
evidenced in trade shows and professional
meetings. Over and above product formula-
tion and standardization needs, there is an
emerging trend toward product functionality.
In a technical sense, functionality is aimed
at improving body, texture, structure, emul-
sion, or suspension in a product. However, in
recent years, various ingredient applications
are increasingly sought adding value to food
products beyond normal nutrition or techni-
cal function, i.e., nutraceutical, bioactive, or
functional food attributes.
In recent years, several recalls associated
with faulty labeling have spurred attention on
food ingredients. Understanding regulatory
aspects has become increasingly important to
achieve allergen management as well as
comply with legal obligations encompassing
dairy ingredients.
This chapter highlights regulatory related
aspects of dairy - based ingredients in the
United States. The following aspects are dis-
cussed: product identity, nutritional labeling,
and allergen declaration; current good manu-
facturing practices and dairy HACCP; food
additives and “ generally recognized as safe ” ;
and the new ingredient approval process.

Product Identity,

Nutritional Labeling, and

Allergen Declaration

Regulations concerning product identity (product - specifi c Codes of Federal Regulation specifying intended use) cover approved ingredients as well as ingredients declaration, including allergen - related information (Nutrition Labeling and Education Act). Key provisions regulating dairy ingredients are summarized in Tables 15.1 and 15.2.

Current Good Manufacturing

Practices, Dairy Hazard Analysis

and Critical Control Points, and

Pasteurized Milk Ordinance

The current good manufacturing practices (GMP) ideology originated from U.S. food and drug legislation and the regulatory framework. Presence of harmful substance(s) in food is considered adulteration and is pun- ishable by civil and/or criminal penalties, depending upon intent, liability, negligence, and reasonable effort aspects adjudicated by case law. GMP guidelines provide a basic framework of the requirements for produc- tion of hygienic foods for human consump- tion. GMP guidelines, in one form or another, serve as a model food code for food opera- tions in the United States as well as around the world (Patel et al., 2008 ). GMP have continued to evolve to refl ect current needs and proactive responsible governance. The guidelines are currently undergoing revision