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▼B 2. Ingredients need not be listed in the case of: (a) — fresh fruit and vegetables, including potatoes, which have not been peeled, cut or similarly treated, — carbonated water, the description of which indicates that it has been carbonated, — fermentation vinegars derived exclusively from a single basic product, provided that no other ingredient has been added; (b) — cheese, — butter, — fermented milk and cream, provided that no ingredient has been added other than lactic pro- ducts, enzymes and micro-organism cultures essential to manufac- ture, or the salt needed for the manufacture of cheese other than fresh cheese and processed cheese; (c) products comprising a single ingredient, where: ▼M3 2000L0013— EN— 12.01.2007 — 004.001— 7 — the trade name is identical with the ingredient name, or — the trade name enables the nature of the ingredient to be clearly identified. 3. (...) (b) Where an ingredient of the foodstuff is itself the product of several ingredients, the latter shall be regarded as ingredients of the foodstuff in question. (...) The quantity indicated, expressed as a percentage, shall correspond to the quantity of the ingredient or ingredients at the time of its/their use.
Language:English
Score: 1301942.5 - https://www.fao.org/uploads/media/EU_2000_13_EC.pdf
Data Source: un
Efficiency: a key ingredient towards sustainable supply chains | Publication | Economic Commission for Latin America and the Caribbean Skip to main content United Nations Español English Português About ECLAC Executive Secretary Headquarters and offices Library CEPAL Review Economic Commission for Latin America and the Caribbean Menu Home Work areas 2030 Agenda for Sustainable Development Gender affairs International trade and integration Economic development Production, productivity and management Social development Sustainable development and human settlements Statistics Planning for development (ILPES) Population and development Natural resources Cooperation Publications Data and statistics Training Press Centre Events Home Work areas 2030 Agenda for Sustainable Development Gender affairs International trade and integration Economic development Production, productivity and management Social development Sustainable development and human settlements Statistics Planning for development (ILPES) Population and development Natural resources Cooperation Publications Data and statistics Training Press Centre Events Search About ECLAC Executive Secretary Headquarters and offices Library CEPAL Review ES EN PT You are here Home » Publications » Efficiency: a key ingredient towards sustainable supply chains Available in: English Español Efficiency: a key ingredient towards sustainable supply chains March 2014 | Bulletins » FAL Bulletin Natural resources Sustainable development and human settlements Corporate author: NU. (...) División de Recursos Naturales e Infraestructura 10 p. Editorial: CEPAL March 2014 Download Publication pdf Description This edition of the FAL Bulletin aims to help industry and policy makers see and embrace the direct link between sustainability and efficiency, so that action to make supply chains and businesses more efficient and sustainable can be taken. (...) Search publications See publications list Topics Infrastructure Logistics and mobility Sustainable development Efficiency: a key ingredient towards sustainable supply chains Subscription Get ECLAC updates by email Subscribe Work areas Gender affairs International trade and integration Economic development Production, productivity and management Social development Sustainable development and human settlements Statistics Planning for development (ILPES) Population and development Natural resources Follow us on Cooperation Publications Data and statistics Training Press Centre Events ECLAC Library Digital Repository About ECLAC Member states Subsidiary bodies ECLAC senior staff Employment opportunities Procurement ECLAC Headquarters Av.
Language:English
Score: 1261094.7 - https://www.cepal.org/en/publi...ards-sustainable-supply-chains
Data Source: un
Therefore, Colombia aims to become a world leader by 2032, in the manufacturing and the exporting of natural ingredients-based cosmetics. Although Colombia has begun to consolidate its position at regional level, and there is international recognition of the existence of high quality products, it has not managed to exploit its full export capacity. (...) The country is also yet to exploit its natural ingredients as a factor of innovation and distinction on the international markets. (...) Finally, the project works closely with key players (e.g. growers, producers/processors, exporters) to further enhance their capacity to comply with standards, technical regulations and market requirements along the natural ingredients value chain for cosmetic production.
Language:English
Score: 1259967 - https://www.unido.org/sites/de...sheet_Colombia_15.05__2__0.pdf
Data Source: un
Maple flavoured syrup Maple syrup flavoured Flavoured Maple syrup Mandatory labelling • name, • ingredients, • possible allergens always to be declared • added water • allergen transferred through GM • specific name or class name for ingredients • food additives – class titles • net contents • country of origin • lot identification • date marking • instructions for use Labelling in commodity standards • Exemptions from or additions to the GS allowed if needed by the product in question • CCFL endorses all labelling provisions • Tendency to harmonise with the general standard Quantitative labelling of ingredients The ingoing percentage of an ingredient ... shall be disclosed for foods sold as a mixture or combination where the ingredient: – (a) is emphasised as present on the label through words or pictures or graphics; or – (b) is not within the name of the food, is essential to characterise the food and is expected to be present in the food by consumers in the country where the food is sold if the omission of the quantitative ingredient declaration would mislead or deceive the consumer. QUID Water Sorbitol Vegetable gum Natural flavours Salt Citric acid Caramel colour Preservatives Sweetener Is this last example in line with Codex texts? 5.1 Quantitative ingredients declaration (QUID) 5.1.1 The ingoing percentage of an ingredient (including compound ingredients or categories of ingredients), by weight or volume as appropriate, at the time of manufacture, shall be disclosed for foods sold as a mixture or combination where the ingredient: (a) is emphasized as present on the label through words or pictures or graphics; or 0% Maple syrup QUID: example2 Two examples where quid is triggered for “lentil soup” 35% lentils 22% lentils QUID: example3 5% fruits and 1.5% yoghurt.
Language:English
Score: 1253261.7 - https://www.wto.org/english/tratop_e/tbt_e/3_Codex_e.pdf
Data Source: un
Codex Alimentarius Food Labelling 4 4.1.1.3 In the absence of any such name, either a common or usual name existing by common usage as an appropriate descriptive term which was not misleading or confusing to the consumer shall be used. 4.1.1.4 A “coined”, “fanciful”, “brand” name, or “trade mark” may be used provided it accompanies one of the names provided in Subsections 4.1.1.1 to 4.1.1.3. 4.1.2 There shall appear on the label either in conjunction with, or in close proximity to, the name of the food, such additional words or phrases as necessary to avoid misleading or confusing the consumer in regard to the true nature and physical condition of the food including but not limited to the type of packing medium, style, and the condition or type of treatment it has undergone; for example: dried, concentrated, reconstituted, smoked. 4.2 LIST OF INGREDIENTS 4.2.1 Except for single ingredient foods, a list of ingredients shall be declared on the label. 4.2.1.1 The list of ingredients shall be headed or preceded by an appropriate title which consists of or includes the term ‘ingredient’. 4.2.1.2 All ingredients shall be listed in descending order of ingoing weight (m/m) at the time of the manufacture of the food. 4.2.1.3 Where an ingredient is itself the product of two or more ingredients, such a compound ingredient may be declared, as such, in the list of ingredients, provided that it is immediately accompanied by a list, in brackets, of its ingredients in descending order of proportion (m/m). (...) The generic expression “flavour” or “flavouring” may be used, together with a true indication of the nature of the flavour. The expression “flavour” or “flavouring” may be qualified by the words “natural”, “nature-identical”, “artificial”, or a combination of these words, as appropriate. (...) The generic expression “flavour” or “flavouring” may be used together with a true indication of the nature of the flavour. The expression “flavour” or “flavouring” may be qualified by the words “natural”, “nature-identical”, “artificial”, or a combination of these words, as appropriate.
Language:English
Score: 1251274 - https://www.fao.org/uploads/me.../Codex_2001_food_labelling.pdf
Data Source: un
Compliance with international quality, private and sustainability standards, technical regulations and market requirements is enhanced along the natural ingredients Value Chain (VC) for cosmetic production. Impact Key player’s capacity (e.g. growers, producers/processors, exporters) is enhanced to comply with standards, technical regulations and market requirements along the natural ingredients value chain for cosmetic production. (...) Visit the project website Related Documents Related Links Factsheet_Colombia_15.05__2_.pdf [ 908.85 KB ] Download safe_brochure.pdf [ 859 KB ] Download Buenas Practicas de Laboratorio de la OCDE [ 2.03 MB ] Download Recomendaciones para exportar cosméticos a la Unión Europea [ 16.82 MB ] Download La infraestructura de la calidad y guia sobre cómo aprovechar los servicios que presta al sector cosméticos [ 10.72 MB ] Download Recomendaciones para exportar cosméticos a EEUU [ 12.78 MB ] Download Analisis de competitividad internacional del sector cosmeticos e ingredientes naturales [ 18.88 MB ] Download Dinamica Economica y de mercado del sector cosmeticos en ingredientes naturales [ 21.03 MB ] Download Guia-de-Proclamas-web [ 8.66 MB ] Download Read press release Read press release- Footer Who we are UNIDO in brief History UNIDO Worldwide Director General Our focus UNIDO & the SDGs Inclusive and Sustainable Industrial Development Programme for Country Partnership Third Industrial Development Decade for Africa GMIS - Global Manufacturing & Industrialisation Summit Explore Projects Stories News Publications More Employment Procurement Legal Resources Scam Alert Evaluation and Internal Oversight Report Wrongdoing Contact Information Press and Media Disclaimer © 2017 United Nations Industrial Development Organization
Language:English
Score: 1231086.2 - https://www.unido.org/our-focu...ess/meeting-standards/colombia
Data Source: un
I have dutifully joined in giving effect to the remit on the basis of the propositions of law it sets out. Naturally, I have done so as a member of this Trial Chamber. (...) HOW TO IMPLEMENT THE REMIT AS TO THE DUTY TO CONFIRM THAT THE ACCUSED UNDERSTANDS THE NATURE OF THE CHARGES? As to the first difficulty, the Appeals Chamber held that the guilty plea made by the accused in the original Trial Chamber to the first count of the indictment was not made on an informed basis: he did not understand the nature of the charges. (...) But that is a different matter from saying that the court has to explain each and every one of the legal ingredients of the crime to the accused at the time of plea.
Language:English
Score: 1196812 - https://www.icty.org/x/cases/e...tjug/en/erd-tsojsha980305e.pdf
Data Source: un
Confindustria francese ccc | Inpho | Food and Agriculture Organization of the United Nations FAO.org english Background Library Post-harvest technologies Resources Links Cookbook Videos Toolkit Decision Support Soy Ice Candy Soy Ice Candy Ingredients soya, beans : 1 cup milk : 2 cup water : 1 cup sugar : 1 cup salt, table : 1 teaspoon vanilla : 1 teaspoon Dish Type: Dessert Country: Philippines : : : Cooking Time (minutes): advanced (over night) Steps 1. (...) Remove half-frozen soybean milk and mixture of other ingredients from freezer. 7. Whip the soybean milk until light. 8. Fold into the mixture of ingredients until well blended. Add the toasted pulp and freeze.
Language:English
Score: 1186452.5 - https://www.fao.org/in-action/...ces/cookbook/detail/en/c/1028/
Data Source: un
Colorants | Colorants including natural and artificial food colours. 17.3.         (...) Egg-based dishes | Composite dishes, excluding soups, which main ingredient is egg, such as omelette with different ingredients, etc. 18.4.         (...) Salad-based dishes | Composite dishes, which main ingredients are fresh vegetables, typically containing other ingredients such as meat, grains, legumes, cheese, oil, etc. 19.   
Language:English
Score: 1183281.9 - https://www.fao.org/gift-indiv...food-groups-and-sub-groups/zh/
Data Source: un
[Source: IUPAC] Impurity (biological): A biological entity or parts thereof (other than components which may be considered as chemical contaminants) arising from manufacture of an active ingredient derived from a biological source. [Source: JMPS] Impurity (chemical): A by-product arising from manufacture of the active ingredient or derived from the active ingredient during formulation or storage. [Source: JMPS] Inert ingredient: Any intentionally added ingredient of a mixture that does not contribute to the desired biological effect. This definition does not include impurities and does not imply that the inert ingredient has no biological effects. [Source: IUPAC] Ingestion: Process of taking food and drink into the body by mouth.
Language:English
Score: 1182602.1 - https://www.fao.org/pesticide-...itions/terms-and-definitions-i
Data Source: un