Open AccessVegetable by-products in the European food legislative framework
Author(s) -
Nada Knežević,
Jasmina Ranilović,
Tatjana Cvetković,
Slavka Grbavac,
Marina Palfi
Publication year - 2021
Publication title -
hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Language(s) - English
Resource type - Journals
eISSN - 1847-7461
pISSN - 1847-3423
DOI - 10.31895/hcptbn.16.3-4.1
Subject(s) - sustainability , legislature , business , legislation , promotion (chess) , pepper , food science , functional food , food products , novel food , marketing , chemistry , political science , biology , ecology , politics , law
Vegetable by-products are a source of many useful bioactive compounds, dietary fiber, fatty acids and proteins that have a great potential in the development of new food products and the promotion of the circular economy and sustainability.Considering processed pepper by-products as an example, the aim of this paper is to provide an overview of EU food legislation that should be taken into account before placing such products on the market, as well as of the voluntary labeling of functional, nutritional and sustainability benefits important for consumers.