How far has food law come and what challenges lie ahead? This viewpoint article traces the evolution of modern food law back to the Adulteration of Food and Drink Act of 1860. It highlights how legislation has developed in response to specific incidents, often involving seemingly minor changes impacting food safety. Controls on food standards and labeling have progressively increased, especially since 1950, with harmonization efforts across the European Community from the 1970s. Recent concerns, like food irradiation and genetic modification, have led to increased regulatory scrutiny and labeling requirements. Ongoing debates around functional foods also necessitate careful regulation. The author emphasizes the need for more open regulatory processes that allow public participation to build and maintain consumer confidence. In essence, for food policies and regulations to be truly effective, the government and expert committees must prioritize transparency and inclusiveness. That is key for keeping consumer trust high.
Published in the British Food Journal, this viewpoint aligns with the journal's focus on food science, technology, and policy. The article's discussion of the evolution of food law and the importance of consumer confidence directly relates to the journal's mission to provide insightful perspectives on the food industry.