Regulatory issues and functional health claims for bioactive dairy compounds

P. Roupas, CSIRO
P. G. Williams, University of Wollongong
C. Margetts, CSIRO

Article comments

This book chapter was originally published as Roupas, P, Williams, P and Margetts, C, Regulatory issues and functional health claims for bioactive dairy compounds, in Park, YW (ed), Bioactive Components in Milk and Dairy Products, Ames, Wiley-Blackwell, 2009. The definitive version is available here.

Abstract

Dairy foods and ingredients have a natural advantage over new/novel foods, from a regulatory viewpoint, because they are generally considered as “traditional” foods, that is, there is a long history of human consumption. However, the regulatory landscape on adding bioactive ingredients, whether from dairy streams or from non-dairy sources, into dairy foods is rapidly evolving, and the dairy industry will need to be aware of potential regulatory challenges, within the countries they wish to market their products.