New Book Explores Complex Food Laws and Food Regulation

Food Regulation: Law, Science, Policy, and Practice, 3rd Edition

By Neal D. Fortin, JD

John Wiley & Sons, 2022

ISBN 978-1-119-76429-8

Reviewed by Purnendu C. Vasavada, PhD

Food industry professionals—from product developers to processors and marketing and managers as well as students of food science and technology—need to have a working knowledge of food regulation and the federal agencies that regulate the food industry. While textbooks and other sources of credible information on the major disciplines of food science and technology are readily available, finding textbooks that are focused on food law, food regulation, and the functions of regulatory agencies also suitable for a food industry audience with very little background and familiarity with the subject matter is not an easy task.

The third edition of Food Regulation: Law, Science, Policy, and Practice is an excellent resource for food industry professionals across all disciplines, including food scientists, food quality and safety managers, researchers, consultants, and regulatory specialists. It would be an ideal textbook or companion book for undergraduate or graduate courses in food science and nutrition, food safety and quality management, and food law and regulations.

The textbook explores laws, primary regulatory jurisdictions between USDA and FDA, key food regulation, and applicable enforcement tools. The author explains complex U.S. food regulations in a readable and understandable way.

The book is divided into six parts: Part I includes an introduction to food regulation in the U.S. and a discussion of the legal definition of food. Part II discusses regulations on labeling, advertising, and claims. Part III deals with regulation of food production practices, including current GMPs, HACCP, FSMA, and the use of food additives. Part IV discusses specialized food regulations dealing with dietary supplements, genetic engineering and biotechnology, food defense, importation/exportation, and pet food. Part V discusses regulatory inspection and enforcement requirements. Part VI covers administrative law and food regulation, international food law, and professionalism and ethics.

Each chapter includes interesting case studies, exercises, and discussion questions that highlight important legal trends, policy debates, and the application of current law designed to help the reader develop critical thinking skills.

The textbook offers a detailed discussion of the historical aspects of U.S. food laws and food regulation, an overview of the primary governmental regulatory agencies, and a discussion of important topics such as dietary supplements, FSMA regulations, food defense, genetic engineering, and biotechnology, as well as labeling, product liability, food safety rules, and ethics. While the textbook focuses on U.S. food law, the author has also provided an international perspective.

It’s a well-written book with significant updates on U.S. food regulation regarding imported foods, including discussions of FSMA’s Preventive Controls for Human Food and the Foreign Supply Verification Program. It should serve as a valuable reference for a wide audience of students and food industry professionals interested in learning about U.S. food laws and regulations and the organization and jurisdiction of regulatory agencies.