The Codex Alimentarius is the international organization created by the United Nations' Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards, guidelines and other texts under the Joint FAO/WHO Food Standards Programme to protect the health of consumers and ensure fair practices in food trade. As a nongovernmental organization with observer status IFT participates in meetings of select Codex committees and task forces.
Codex Meeting Reports
IFT Codex Alimentarius Newsletters (Members Only, Login Required)
This newsletter will be your resource for staying up to date on Codex developments, primarily those of the Commission, its subsidiary bodies in which IFT is involved, and related news and resources of FAO and WHO.
With the mandate of raising levels of nutrition, improving agricultural productivity, bettering the lives of rural populations, and contributing to the growth of the world economy, Food and Agriculture Organization (FAO) of the United Nation serves as a knowledge network, shares policy expertise, provides a neutral meeting forum for nations, and brings technical knowledge to the field.
As the directing and coordinating authority for health within the United Nations, the World Health Organization provides leadership on global health matters, shapes the health research agenda, sets norms and standards, articulates evidence-based policy options, provides technical support to countries, and monitors and assesses health trends.
Joint FAO/WHO Expert Committee on Food Additives (JECFA) is an international expert scientific committee administered jointly by FAO and WHO. JECFA serves as an independent scientific committee which performs risk assessments on food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food and provides advice for the CAC and its committees.
JECFA Meeting Report
The European Food Safety Authority (EFSA) is a scientific risk assessment body of the European Union, providing scientific advice on food and feed safety, nutrition, animal health, plant protection, and plant health. Select reports are provided below.
The Food Chemicals Codex (FFC) is a compendium of internationally recognized standards for the authenticity, purity and identity of food ingredients. The compendium features about 1,100 monographs, including food-grade chemicals, processing aids, foods, flavoring agents, vitamins, and functional food ingredients, as well as information on topics such as adulteration, analytical methods and more.
The FCC plays a key role in safeguarding commerce and public health by providing essential criteria and analytical methods to authenticate and determine the quality of food ingredients. FCC standards are beneficial to all stakeholders in the food industry as agreed standards between suppliers and manufacturers aid in distinguishing genuine products from inferior or adulterated ingredients and substances, thereby helping to make the food supply chain safer and assuring consumers of the quality of the food products they consume.
The International Organization for Standardization (ISO) develops and publishes international standards relating to topics, including food ingredients, food safety and quality, and nanotechnology, through a network of national member standards institutes of 162 countries.
The Organisation for Economic Co-operation and Development's (OECD) is an international organization that works to build better policies for better lives. Its goal is to shape policies that foster prosperity, equality, opportunity, and well-being for all. Together with governments, policy makers, and citizens, the OECD works on establishing international norms.
The Canadian Food Inspection Agency's (CIFA) highest priority is mitigating risks to food safety, with the health and safety of Canadians the driving force behind the design and development of its programs. In collaboration and partnership with industry, consumers, and federal, provincial, and municipal organizations, CFIA works towards protecting Canadians from preventable health risks related to food and zoonotic diseases.
The Food Standards Australia New Zealand (FSANZ) is a statutory authority in the Australian Government Health Portfolio. FSANZ develops food standards for Australia and New Zealand.
Health Canada is responsible for helping Canadians maintain and improve their health, ensuring that high-quality health services are accessible, and working to reduce health risks.
The U.K. Food Standards Agency is an independent government department working across England, Wales, and Northern Ireland to protect public health and consumers’ wider interests in food.
To understand where the future of work in the science of food is headed, it’s necessary to first look at how the industry has changed, explained the panelists at an IFT Careers InFocus virtual event session titled “The Future of Work.”
Speaking at IFT’s recent Careers InFocus virtual event and career fair, Andrew Yang, the founder of Venture for America and former U.S. presidential candidate, shared his perspective on the massive changes that are affecting the way we work.
Employment inequities related to gender and race are real, and correcting them must be a priority, but it isn’t going to happen overnight, said panelists at an IFT Careers InFocus virtual event session.
The National Honey Board (NHB) is currently accepting pre-proposals for honey food-pairings to help Americans consume a Mediterranean diet pattern. Interested researchers need to submit a short pre-proposal by November 13, 2020.
The U.S. Food and Drug Administration (FDA) is announcing changes to its export listing procedures for dairy and infant formula firms seeking to export their products to China.
France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).