Food Regulation: Law, Science, Policy, and Practice

Updated edition of a practical text on food regulatory law

Featuring case studies, expert insights, and compliance strategies, Food Regulation provides an in-depth overview of food regulation, from federal and state laws, international regulations, and the latest developments in biotechnology and traceability, all the way to ethics and private actions. The book includes practical scenarios, discussion questions, and problem exercises to enhance reader understanding.

Making complex statutes and regulations accessible to non-lawyers, this revised edition features new rules for labeling bioengineered food, plant-based meat and dairy replacements, CBD in food, cell-cultured meat, and gene-edited food, as well as new health claims, FDA inspection protocols, and food traceability rules.

Written by a practicing attorney and professor, Food Regulation explores topics including:

• Agency procedural regulation, covering the Administrative Procedure Act, rulemaking, agency adjudication, judicial review, the Federal Advisory Committee Act (FACA), and the Freedom of Information Act (FOIA)
• Food labeling, covering legal authorities, labeling terminology, affirmative label requirements, prohibited representations and misbranded food, deceptive packaging, and warning statements
• Credence claims and conditional labeling, covering country of origin labeling, organic foods, natural claims, religious certification marks and symbols, and geographic indications
• Dietary supplements, covering approval and safety, enforcement, good manufacturing practices (GMPs), labels, health claims, and problem supplements such as ephedra
• Importation and exportation, covering programs, authoritative bodies, and provisions

Containing the most up-to-date information on the subject, the new edition of Food Regulation is a valuable resource for anyone involved in food regulation, from students to corporate counsels in fields including law, food science, and public health.

NEAL D. FORTIN, JD is an attorney concentrating on food law. He is a Professor at Michigan State University, where he teaches courses in Food Regulation in the United States, Codex Alimentarius, International Food Laws and Regulations, and Regulatory Leadership in Food Law.