The status of FAO and codex alimentarius developments on vegetable proteins

The FAO is interested in increasing world protein supplies both by advising and assisting developing countries to increase their production of staple foods and by encouraging the development of technology to produce protein concentrates both from vegetable and animal sources to supplement diets which are low in protein content. Recent revisions of the amount of protein required in the diet in relation to total per capita energy requirements and the difficulties encountered in introducing novel foods into established dietary patterns has led FAO to concentrate on increased agricultural productions in developing countries as the primary means of combatting malnutrition. In the meantime, in North America and Europe, advances in the technology of processing vegetable proteins has given highly acceptable products simulating meats which are being used as meat extenders and meat analogues. The consequent increase in vegetable protein production has revealed a need for international, agreement on standardization, and it has been agreed that this will be undertaken by the Joint FAO/WHO Food Standards’ Programme. The program operates chiefly through the Codex Alimentarius, Commission, an international governmental body, the purpose of which is to protect consumers against health hazard in food and against fraud. The Commission, which has 116 member governments, controls an intensive program of work covering the composition, labeling, additives, contaminants, pesticide residues, hygiene, sampling and analysis aspects of foods and has established a procedure which allows member governments ample opportunity to reach agreement on food standards and to accept them for incorporation into national legislation. The Codex Commission, at its 12th session, decided to establish a Committee on Vegetable Proteins with the following terms of references: “to elaborate definitions and world-wide standards for vegetable protein products deriving from soybeams, cottonseed, groundnuts, cereals and from other vegetable sources as they come into use for human consumption, and to elaborate guidelines on utilization of such vegetable protein products in the food supply system, on nutritional requirements and safety on labeling and on other aspects as may seem appropriate.” The question of which country will host the Committee is still under discussion.     

Die Weiterentwicklung der Codex Alimentarius Standards für Öle und Fette

Further Development of Codex Alimentarius Standards for Oils and Fats Further development of Codex Alimentarius standards for oils and fats, which was discussed at the 7th meeting of the Codex Committee in London, is reported. Limits of fatty acid composition of individual oils and fats, problems of solvent residues as well as the development of new standards for lowerucic rapeseed oil, low calorie spreads, coconut oil, palm oil and palm kernel oil were discussed at the above meeting. It has already been realized that the Recommended Standards have a significant impact both on harmonization work within the European Community and international development of food legislation.     

Die Weiterentwicklung der Codex Alimentarius Standards für Öle und Fette

Further Development of Codex Alimentarius Standards for Oils and Fats A report is given on the further development of Codex Alimentarius Standards for oils and fats, which was discussed in the 9th meeting of the Codex Committee on Fats and Oils from 28th November to 2nd December 1977 in London. Topics discussed were a collaborative report by FAO and WHO on the role of fats in human nutrition, the general standard for oils and fats, and standards for reduced fat margarine, low erucic acid rapeseed oil, coconut oil, palm oil, palm kernel oil, babassu oil, grape seed oil as well as marine oils. Furthermore, the limits of fatty acid composition as criteria for identification of specific oils and fats were discussed.     

Vegetable protein legislation: An industry perspective

Regulatory development governing vegetable protein in foods is well underway on a global scale. Although the regulatory development for vegetable protein usage has been affected by differing national, economic, and political factors, there seems to be a common thread of issues that has undergone vigorous debate. Principal among these issues are: (a.) the internationalship between existing food standards and the allowance of vegetable protein; (b.) the issue of labeling; and (c.) the issue of nutrient fortification. Historically, food standards have either precluded or greatly limited participation of vegetable protein in the world food supply. This preclusionary effect is examined along with the two regulatory approaches (vertical vs. horizontal legislative action) that have been undertaken to alleviate the restrictiveness of standards. Fundamental to the elaboration of proper labeling regulations for foods containing vegetable protein is an understanding of the applications and uses for vegetable protein in traditional food products. Differing labeling rules need to be established depending upon whether vegetable protein is used as a functional ingredient replacement, protein supplementation or fortification, or a partial or complete replacement of traditional characterizing protein ingredients. Recognition and consideration of these three types of uses will assist in developing labeling guidelines that achieve the delicate balance between labeling which informs consumers and labeling requirements that prejudiciously influence purchasing decisions. Much regulatory attention throughout the world has been focused on the issue of whether or not vegetable proteins should be fortified with vitamins and minerals and/or amino acids. There is considerable international divergency in approaches within this area. Two principal regulatory issues discussed arewhen should vegetable proteins be fortified andwhat should be the fortification requirements.     

Codex alimentarius commission

The Codex Alimentarius Commission was established to facilitate international trade in foods through the development of specifications which assure the identity and quality of the item. The history, accomplishments and current status of Codex Alimentarius deliberations on fats and oils is reviewed through the Eleventh Meeting held in London during June 1980.     

Regulatory outlook on vegetable protein

Vegetable protein products are increasing in use in the U.S. diet, especially in substitutes for the traditional animal-protein foods: meat, seafood, poultry, eggs and cheeses. This is occurring despite an ample protein supply which permits U.S. consumers to eat about twice the recommended protein levels. Cost, dietary preferences and the functionality of vegetable proteins appear to assure further increases. In order to permit continued development of these products, while at the same time assuring their nutritional adequacy and providing informative labeling, the U.S. Food and Drug Administration recently issued comprehensive tentative regulations. The regulations prescribe that the primary products be named as vegetable flour, vegetable protein concentrate and vegetable protein isolate when they contain less than 65%, 65% up to 90% and 90% or more protein respectively—except that gluten products may be referred to as such. When vegetable protein products are used as protein sources in whole or partial substitution for meat, seafood, poultry, eggs or cheese foods, the name of the substitute food must include the term vegetable protein product. Such substitute foods must be nutritionally equivalent to the original foods to avoid being called imitation. Imitation products must also be named to indicate the nature of the products, such as their use of vegetable protein ingredients. Nutritional equivalency is defined by nutrient profiles for six classes of foods: break-fast or lunch meats; seafood, poultry and other meats; eggs; cream cheeses; cottage cheeses; and natural cheeses. Fortification of substitute foods to meet nutritional equivalency requires their nutrition labeling. The FDA regulations also require that the PER of substitute foods containing vegetable protein products at more than 30% when combined with meat, seafood, poultry, eggs or cheeses shall be at least 100% that of casein. At 30% or less, the required PER is 80% that of casein. Specific USDA rules or FDA regulations such as the proposed standards for milk, cream or cheese substitutes take precedence over the general vegetable protein regulations. It is FDA intent to finalize the vegetable protein regulations as soon as possible.     

Die weitere Entwicklung der Codex Alimentarius Standards für Öle und Fette

Further Development of Codex Alimentarius Standards for Oils and Fats The present status of Codex Alimentarius Standards for oils and fats is reviewed. Further development of these standards is reported, based on discussions at the 8th meeting of the codex committee for oils and fats in London. The discussions concerned standards for low-erucic rapeseed oil, low-fat spreads, coconut-, palm-, palm kernel-, babassu-, grape seed- and marine oils as well as issues involving the range of application, fatty acid composition of individual oils and fats and use of solvents in the recovery and processing of fats.     

A simple,graphic procedure for authentication of commercial fats and oil based on fatty acid compositions in codex standards

It is likely that fatty acid compositions as derived by gas liquid chromatography will soon become one of the mandatory criteria for authentication of individual (unmodified) commercial fats and oils in the standards of the Food and Agriculture Organization/ World Health Organization’s Codex Alimentarius Committee on Fats and Oils. A simple graphical procedure for using the Codex Committee’s fatty acid composition standards to identify fats and oils has been devised and tested. Except for one sample, the fatty acid-based standards have not been found to conflict with some presently accepted mandatory standards (i.e, iodine value, refractive index, and saponification value).     

What we know and what we should know about virgin oils – a general introduction

On international scale the Codex Alimentarius Standard for Named Vegetable Oils differentiates between virgin oils and cold‐pressed oils, while in Germany virgin, non‐refined and refined oils are available. Here cold‐pressed is an additional quality feature. The paper explains and comments the various definitions for vegetable oils other than olive oil obtained by mechanical extraction only, because they are partly contradictory. Resulting from gentle processing virgin oils are often appreciated by the consumers as the better oils. The answer of the present paper to the question which type of oil is better is that there is no better or worse oil, but only a better or worse suitability of an oil for application in food processing or the kitchen. Finally, the paper picks up the upcoming debate on the potential ’?new' contaminant, 3‐MCPD‐fatty acid esters, which were found in refined oils.     

Meat and dairy analogs from vegetable proteins

The enormous pressures for protein food products in the coming decades, brought on by world population increases, will be solved through the extension of traditional animal protein foods with vegetable proteins and through the development of food products based on vegetable proteins alone. Analogs of beef, fish, poultry and other traditional animal protein products, which are based solely on vegetable proteins, are an established food category, and are expected to increase market share. Dairy analogs based on vegetable cow’s milk and dairy desserts. Vegetable forms of cheese and other milk protein products are also expected to increase. Nutritional equivalence of vegetable protein products is fundamental to product design. Protein and fat content must be standardized. Vegetable proteins are blended to reach desirable protein quality. Analogs currently marketed are primarily blends of soy and wheat proteins containing lesser amounts of yeast and egg albumen. The products are fortified with vitamins and minerals to levels present in animal protein foods. Processed meat manufacturing facilities, which exist in most developed countries, can be readily adapted to produce meat analogs. The technology which has been developed to date is based on soy or soy/wheat combinations. The technology can readily be adapted to other vegetable proteins such as rapeseed, cotton-seed, sesame or sunflower. These protein sources, while in abundance in many countries, need process research which can refine them for human use. The vegetable proteins offer the world’s exploding population a virtually untapped resource for its burgeoning food requirements.     

Fatty acid composition as a basis for identification of commercial fats and oils

Gas liquid chromatographic analyses of 200 samples of commercial fats and oils were compared to the standard ranges specified by the Food and Agriculture Organization/World Health Organization Codex Alimentarius Committee on Fats and Oils at its seventh session, London, England, March 25, 1974. Only six samples fell notably outside the standard ranges. On the basis of this information, the U.S. delegation is offering for consideration by the Committee at its next meeting a method for using the fatty acid composition of a fat or oil to determine its authenticity.     

Das künftige Lebensmittelrecht im nationalen und internationalen Bereich

Food Regulations in the Future at National and International Sphere All over the world it has been felt during the past decade that owing to industrialization and environmental changes a greater protection should be afforded to the consumer by way of food regulations. Federal Republic of Germany has already taken the first step in this direction in the supplementary laws of 1958 governing impurities in foods. The work directed towards comprehensive reform of the entire food law (foodstuffs, tobacco products, cosmetics and articles of daily requirement) which was started in 1964 is nearing completion now. This reform will provide improved protection against hazards to health and adulteration. Also in international level work is in progress towards evolving uniform food laws amongst individual countries. Especially the efforts by European organizations and the Codex Alimentarius Commission of FAO/WHO should be mentioned. The Federal Republic of Germany is actively participating in these works. This country might succeed in getting its principles of progressive food laws accepted in international sphere.     

Die Codex Alimentarius Standards für Fette und Öle I

Codex Alimentarius Standards for Fats and Oils I A short introduction on the principles of Codex Alimentarius is given, which is being developed jointly by Food and Agricultural Organization (FAO) and World Health Organization (WHO) under participation of 75 member states. In the meanwhile Recommended Standards for fats and oils have been laid down. They will be forwarded to governments for acceptance or rejection. Development of these standards is reported here and the most significant regulations are discussed. Some important Recommended Standards are presented in appendix in their English version.     

Standards for protein based foods in developing countries

Legal specifications in India are issued by the Central Committee for Food Standards and are limited in number. Specifications issued by the Indian Standards Institution (ISI), which are discussed in this paper, are optional but prestigious and much more numerous. Foods based on milk proteins emphasize minimal protein damage, estimated by solubility measurement, and high sanitary quality. The latter is common to all other ISI food specifications as well. Edible oilseed proteins for use as food ingredients are formulated in various types or grades and carry such criteria as protein level, fiber content, and appropriate antinutrient level. Proteins from various sources may enter products such as protein mixes, weaning and toddler foods, biscuits, “vegetable” milks, and offspring of the latter like yogurt, ice cream, and reconstitutable powders. In certain products, protein level may be varied inversely with protein quality. To define the latter, the protein efficiency ratio has been adopted and a working methodology for India evolved through collaborative experimentation. The level of any added vitamins and minerals in these protein foods is such that an expected daily consumption of the food would carry 1/3 the Indian recommended daily allowance. Concentrate protein foods stand in a class apart in their very high levels of the nutrients present. Enriched staples like wheat flours could carry proteins, vitamins, and minerals or omit proteins if found functionally disadvantageous. Codes of practice are being developed by ISI in related fields, such as food advertising, in which one clause enjoins that sound established foods or food practices should not be denigrated; food labeling, in which the problem is to ensure a label meaningful to consumers; and date marking, which could hinge on certain and expected shelf life of the food.     

Utilization and quality standards of vegetable proteins for foods in Japan

Approximately 50,000 metric tons of vegetable proteins were produced from soyabeans and wheat in Japan in 1978. Soyabean and wheat proteins have mainly been used for meat and fish paste products in similar supplemented rates. The Japan Vegetable Protein Food Association, established in 1975, has promoted development of vegetable proteins in cooperation with the Japanese government. Most of the vegetable protein producers participate in this association. Quality standards have been established for vegetable proteins to permit their use in various processed foods guaranteed by the government under the Japan Agricultural Standards (JAS) program. The current state of vegetable protein uses and the quality control system operated in cooperation between the producers and the Japanese government will be discussed.     

Textured and shaped oilseed protein food products

The major emphasis in developing textured and shaped protein foods has been with the use of soy proteins. The availability at a low stable price, the high protein content and quality, and the inherent chemical properties of the protein allowing for unique structure development are major reasons for its strong world-wide use. The changing economic trends of many basic protein foods are creating a need for the use of unique textured proteins either as ingredients in existing foods or allowing improved functionality in new products. The two main procedures for texturing and shaping oilseed protein are spinning of protein isolates, and direct extrusion of flour. The spinning technique is more expensive and has greater product functionality in contrast to the direct extrusion method. Consumer acceptance is in large part correlated with the technological success of imparting desirable colors, flavors and textural properties in the finished food product. Examples of these variations are given. The use level of these textured proteins, particularly in meat products, are restricted by labeling standards. The present regulations are not clearly defined. Current proposals for labeling textured vegetable proteins when used with meat products involve standards on a ratio to meat basis. One of 21 papers presented at the Symposium, “Oilseed Processors Challenged by World Protein Need,” ISF-AOCS World Congress, Chicago, September 1970.     

Entwicklung und Bedeutung pflanzlicher Proteine in der menschlichen Ernährung

Development and Importance of Vegetable Protein in Nutrition For several decades it has been a common practise to use concentrated vegetable fat and carbohydrate products in food processing, as well as institutional and house-hold food preparation. This is not true for vegetable protein products. Now, a new list of products are available, which have a wide protein range (50–90% crude protein) and which are ground, textured and spun and which have useful diversified functional properties. These products are finding a growing need and interests in the food industry. For 1975, the total U. S. consumption of soyprotein products reached about 170 000 t with an annual growth rate ranging from 3–25% for the individual types of products. The costs of the common soy protein products range from DM 1.50–5.30/kg crude protein for industrial uses in 1976. Comparing the costs for 100 g crude protein in soy products with other selected food items, which mainly cover the protein requirement, soy products range from 0.18–0.55 DM. This compares to a fraction of the protein costs of other foods. The principle functional properties, resulting from the protein dispersability and enzyme activity are: 1) 3–4 fold capacity to absorb moisture; 2) the emulsifying and stabilizing effects; 3) the improved fat-binding with meat products and 4) the reduced fat absorption with bakery products during frying. According to the “Ernährungsbericht 1976” of the DGE, growing importance has to be paid to an increased consumption of vegetable protein sources for better nutrition.     

E.E.C. Harmonization program and its impact and status on E.E.C. legislation for vegetable proteins

The paper reviews a number of difficulties facing expansion of the use of vegetable proteins in foods in the present and future policital and economic environments of the European Community. Integration of vegetable proteins into a wide spectrum of food products could be affected by existing market organizations for agricultural products for which they are substitutes. On the procedural plane, there are possibilities for change in the wake of the enlargement of the Community, and the author traces the procedural steps by which Community legislation is proposed by the European Commission, and adopted by the Council of Ministers. The author ends by outlining the conditions under which the European Commission would find it both necessary and desirable to consider making a proposal for the harmonization of the laws of member states concerning vegetable protein, and points to the need for broad agreement between national administrations, consumer organizations and industry if such a proposal is to have any prospect of being adopted.     

Basic principles underlying a legislative framework for vegetable protein

New food products appear on the market every day in one country or another. Provided they conform to the food laws currently in operation, there are no obstacles to the sale of such foods. The question is asked as to why special provisions are sought for or are needed to enable foods based on vegetable protein products to be marketed. The discussion given mainly centers on developed countries with “Western” type diets; developing countries and countries with traditional soy products are briefly mentioned. The four main viewpoints, of which account has to be taken, are outlined. These originate from the consumer, the manufacturer, the government regulatory and health authorities, and finally the enforcement authority where this is independent of the regulatory authority. Each of these contribute, in differing degree, to the questions of safety as regards health, nutritional adequacy, labeling and absence of deception, and the ability to enforce such regulations as may be needed. The extent to which a system of regulations formulated to meet the various safeguards asked for by one or other group still offers scope for commercially viable products is discussed. There may be conflict between the attitude of some manufacturers anxious for rapid commercial success linked with the measures which would satisfy their requirements and the long term development of vegetable protein products as an accepted sector of the food market. Indications are given of what might constitute a framework for legislation.