Modernization of the Labeling and Advertising
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Alcohol Marketing and Advertising, a Report to Congress
Alcohol Marketing and Advertising A Report to Congress September 2003 Federal Trade Commission, 2003 Timothy J. Muris Chairman Mozelle W. Thompson Commissioner Orson Swindle Commissioner Thomas B. Leary Commissioner Pamela Jones Harbour Commissioner Report Contributors Janet M. Evans, Bureau of Consumer Protection, Division of Advertising Practices Jill F. Dash, Bureau of Consumer Protection, Division of Advertising Practices Neil Blickman, Bureau of Consumer Protection, Division of Enforcement C. Lee Peeler, Deputy Director, Bureau of Consumer Protection Mary K. Engle, Associate Director, Bureau of Consumer Protection, Division of Advertising Practices Joseph Mulholland, Bureau of Economics Assistants Dawne E. Holz, Bureau of Consumer Protection, Office of Consumer and Business Education Michelle T. Meade, Law Clerk, Bureau of Consumer Protection, Division of Advertising Practices Chadwick Crutchfield, Intern, Bureau of Consumer Protection, Division of Advertising Practices Executive Summary The Conferees of the House and Senate Appropriations Committees directed the Federal Trade Commission to study the impact on underage consumers of ads for new flavored malt beverages, and whether the beverage alcohol industry has implemented the recommendations contained in the Commission’s 1999 report to Congress regarding alcohol industry self- regulation. This report sets forth the Commission’s findings on these subjects. The Commission’s investigation of flavored malt beverages (FMBs) indicates that adults appear to be the intended target of FMB marketing, and that the products have established a niche in the adult market. The investigation found no evidence of targeting underage consumers in the FMB market. FMB marketers placed advertisements in conformance with the industry standard that at least 50% of the advertisement’s audience consists of adults age 21 and over. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Maryland Direct Wine Shipper Tax Return Tax Determination Summary
FORM MARYLAND DIRECT WINE SHIPPER 2012 315 TAX RETURN 123150049 Direct Wine Shipper’s Name Federal Employer ID Number (FEIN) - Office Use Only Street Address Check Number __________ Amount $ _____________ City State ZIP code Deposit Date____________ E-mail Address Direct Wine Shipper’s Permit Number For Calendar Quarter January – March April – June DW- July – September October - December TAX DETERMINATION SUMMARY OF WINE / POMACE BRANDY SALES TO CONSUMERS IN MARYLAND DURING REPORT QUARTER I. TOTAL NUMBER OF GALLONS OF WINE SOLD TO CONSUMERS – TAX CALCULATION Convert Total Liters to Total Gallons by conversion factor of 0.264. One liter = 0.264 gallons. For example, one case of 750 ml bottles (12 bottles per case) = 9 liters x 0.264 = 2.376 gallons. 1. Conversion Calculation: Total Liters Sold by Case or Bottle: _________ x 0.264 = _________ Total Gallons Sold 2. Total Gallons Sold (from line 1):. .2. _____________ 3. Adjustments:. 3. _____________ 4. Net Gallons subject to alcoholic beverage tax (line 2 plus or minus line 3) . .4. _____________ 5. Wine tax per gallon. 5. x .40 6. WINE TAX DUE (multiply line 4 by line 5). .6. $ _____________ II. ToTAL NUmbER of GALLONS of PomACE BRANDY soLD TO CONSUMERS - TAX CALCULATIONS Convert Total Liters to Total Gallons by conversion factor of 0.264. One liter = 0.264 gallons. For example, one case of 750 ml bottles (12 bottles per case) = 9 liters x 0.264 = 2.376 gallons. 7. Conversion Calculation: Total Liters Sold by Case or Bottle: _________ x 0.264 = _________ Total Gallons Sold 8. Total Gallons Sold (from line 7):. -
Trends and Correlates of High-Risk Alcohol
Advance Publication by J-STAGE Journal of Epidemiology Original Article J Epidemiol 2019 Trends and Correlates of High-Risk Alcohol Consumption and Types of Alcoholic Beverages in Middle-Aged Korean Adults: Results From the HEXA-G Study Jaesung Choi1, Ji-Yeob Choi1,2,3, Aesun Shin2,3, Sang-Ah Lee4, Kyoung-Mu Lee5, Juhwan Oh6, Joo Yong Park1, Jong-koo Lee6,7, and Daehee Kang1,2,3,8 1Department of Biomedical Sciences, Seoul National University Graduate School, Seoul, Korea 2Department of Preventive Medicine, Seoul National University College of Medicine, Seoul, Korea 3Cancer Research Institute, Seoul National University, Seoul, Korea 4Department of Preventive Medicine, Kangwon National University School of Medicine, Kangwon, Korea 5Department of Environmental Health, College of Natural Science, Korea National Open University, Seoul, Korea 6JW Lee Center for Global Medicine, Seoul National University College of Medicine, Seoul, Korea 7Department of Family Medicine, Seoul National University College of Medicine, Seoul, Korea 8Institute of Environmental Medicine, Seoul National University Medical Research Center, Seoul, Korea Received November 30, 2017; accepted February 28, 2018; released online August 25, 2018 ABSTRACT Background: We aimed to report the prevalence and correlates of high-risk alcohol consumption and types of alcoholic beverages. Methods: The baseline data of the Health Examinees-Gem (HEXA-G) study participants, including 43,927 men and 85,897 women enrolled from 2005 through 2013, were used for analysis. Joinpoint regression was performed to estimate trends in the age-standardized prevalence of alcohol consumption. Associations of demographic and behavioral factors, perceived health- related effects, social relationships, and the diagnostic history of diseases with alcohol consumption were assessed using multinomial logistic regression. -
Livin G in K O Re a Gu Id E To
GUIDE LIVING TO KOREA IN Korea Investment Service Center Your key to business success in Korea E.K Manpower Co.,Ltd First In Korea! HR Management Services 2003 LIVING KOREA IN GUIDE TO Executive Recruitment Best Outsourcing Services ▶ Inbound Service Korea Investment Service Center ▶ Outbound Service ▶ Research Staffing Services ▶ Productivity / Quality ▶ Temporary ▶ Full-Time ▶ Clerical or Technical Web Recruiting Services ▶ Online Recruiting Service ▶ http://www.koreajob.co.kr E.K Manpower Co.,Ltd Dongkuk Bldg, 997-8, Daechi-Dong, Gangnam-gu, Seoul #135-280, Korea TEL : 82-2-569-5437 FAX : 82-2-569-2096 http://www.ekmanpower.co.kr http://www.koreajob.co.kr Public Holidays Sun Mon Tue Wed Thu Fri Sat 2003Sun Mon Tue Wed Thu Fri Sat 1 2 3 4 1 January 1 New Year's Day Some Koreans still celebrate New Year's on this official holiday, but most 5 6 7 8 9 10 11 2 3 4 5 6 7 8 Koreans now celebrate New Year's on Seollal, the first day of the lunar 1 12 13 14 15 16 17 18 9 10 11 12 13 14 15 calendar. It is one of the most important holidays in Korea. Family mem- 19 20 21 22 23 24 25 16 17 18 19 20 21 22 bers who live around the country reunite on this day to spend time together. This holiday features family rituals honoring ancestors and var- 26 27 28 29 30 31 23 24 25 26 27 28 ious traditional games. Feasts are held with specially prepared food. -
Health Benefits of Fermented Foods and Beverages
Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods. -
Wine Regulations 2005
S. I. of 2005 NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL ACT 1993 (AS AMENDED) Wine Regulations 2005 Commencement: In exercise of the powers conferred on the Governing Council of the National Agency for Food and Drug Administration and Control (NAFDAC) by Sections 5 and 29 of the National Agency for Food and Drug Administration and Control Act 1993, as amended, and of all the powers enabling it in that behalf, THE GOVERNING COUNCIL OF THE NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL with the approval of the Honourable Minister of Health hereby makes the following Regulations:- Prohibition: 1. No person shall manufacture, import, export, advertise, sell or distribute wine specified in Schedule I to these Regulations in Nigeria unless it has been registered in accordance with the provisions of these regulations. Use and Limit of 2. The use and limits of any food additives or food food additives. colours in the manufacture of wine shall be as approved by the Agency. Labelling. 3. (1) The labeling of wine shall be in accordance with the Pre-packaged Food (Labelling) Regulations 2005. (2) Notwithstanding Regulation 3 (i) of these Regulations, wines that contain less than 10 percent absolute alcohol by volume shall have the ‘Best Before’ date declared. 1 Name of Wine 4. (1) The name of every wine shall indicate the to indicate the accurate nature. nature etc. (2) Where a name has been established for the wine in these Regulations, such a name shall only be used. (3) Where no common name exists for the wine, an appropriate descriptive name shall be used. -
All Night Long: Social Media Marketing to Young People by Alcohol Brands and Venues
All night long: Social media marketing to young people by alcohol brands and venues Professor Christine Griffin, Dr Jeff Gavin and Professor Isabelle Szmigin July 2018 AUTHOR DETAILS Professor Christine Griffin, Department of Psychology, University of Bath, [email protected] Dr Jeff Gavin, Department of Psychology, University of Bath, [email protected] Professor Isabelle Szmigin, Birmingham Business School, University of Birmingham, [email protected] ACKNOWLEDGEMENTS The research team would like to thank those young people who gave up their time to participate in the focus groups and individual interviews. We would like to thank Alcohol Research UK for funding this research, and especially James Nicholls for his enthusiastic support. We would also like to thank Jemma Lennox, Samantha Garay, Lara Felder and Alexia Pearce for their invaluable work on the project. This report was funded by Alcohol Research UK. Alcohol Research UK and Alcohol Concern merged in April 2017 to form a major independent national charity, working to reduce the harms caused by alcohol. Read more reports at: www.alcoholresearchuk.org Opinions and recommendations expressed in this report are those of the authors. CONTENTS EXECUTIVE SUMMARY .............................................................................................................. 1 Background and aims ......................................................................................................... 1 Methods ............................................................................................................................... -
Orujo De Hierbas (Pomace Brandy)
ALQUITARAS DE CAZALLA, S.L. C/SAN BENITO, 8 41.370 CAZALLA DE LA SIERRA. SEVILLE LABORATORIOS MICROAL, S. L. ASP.GEN.5. VERSION 01 DATE OF ISSUE: 12/09/2012 TECHNICAL DATA SHEET: ORUJO DE HIERBAS (POMACE BRANDY) TRADE NAME OF THE LICOR DE ORUJO DE HIERBAS DE CAZALLA (CAZALLA HERB PRODUCT POMACE BRANDY LIQUEUR) PRODUCT CATEGORY AGUARDIENTE COMPUESTO (COMPOUND POMACE BRANDY) QUALITATIVE COMPOSITION Galician aguardiente de orujo distilled in rectified stills in the Galician distillery, 45º alcohol content, six types of herbs, sugar and softened water. TREATMENT Water and herbs are added to the aguardiente and left to macerate for 21 days, shaking from time to time. Once the maceration has finished, sugar is added, and it is beaten together. The result is then filtered and bottled semi-automatically. The end product has a 30º alcohol content. REGISTERED TRADEMARK EL CLAVEL. PRESENTATION FORMATS In bottles. PACKAGING Glass bottles of 0.5 litres. LABELLING The label contains the mandatory information required by RD 1334/99 and subsequent amendments. - Name of the beverage. - Expression of “Aguardiente compuesto de hierbas” ("Compound herb pomace brandy”) - Packer-bottler number. - Alcohol content by volume in centesimal degrees (GL). - Volume of the contents expressed in litres or fractions. - Name or registered name and address of the processing company. - RS number of the company. - “Made in Spain” mention. - Batch identification. It will also bear the official marking (fiscal marking of the Special Tax on Alcohols). BATCHING SYSTEM A numeric six-digit system corresponding to the bottling, beginning with the letter L. The first two digits correspond to the day, the next two to the month and the last two are the year. -
Share Your Piece of Paradise with Us MAISAN MOUNTAIN Hit the Trails for Fresh Air, Beautiful Views Pages 12-14
VOLUME 9 NO. 3 JUNE 11 – JUNE 24, 2020 SUBMIT STORIES TO: [email protected] STRIPESKOREA.COM FACEBOOK.COM/STRIPESPACIFIC FREE Share your piece of paradise with us MAISAN MOUNTAIN Hit the trails for fresh air, beautiful views Pages 12-14 Stars and Stripes is asking readers to write about their own piece of paradise. Yes, that means you! Our annual Destination Paradise magazine highlights must-see travel spots across the Pacific — and your bit of paradise could be included in our 2020-21 edition that hits the streets on Pacific bases in September. Submit your story and photos to [email protected] by July 19. We’ll make you famous! Check out our previous Destination Paradise mags Enjoy a blast from the past Pages 8-11 Daegu 2 STRIPES KOREA A STARS AND STRIPES COMMUNITY PUBLICATION 75 YEARS IN THE PACIFIC JUNE 11 − JUNE 24, 2020 Mapo Bridge crosses the Han River in Seoul. Photo by Alexey Komarov, Wikimedia Commons Max D. Lederer Jr. Publisher Lt. Col. Richard E. McClintic Commander Joshua M Lashbrook Chief of Staff Chris Verigan Engagement Director Marie Woods Publishing and Media Design Director Chris Carlson Publishing and Media Design Manager USFK worker helps thwart Eric Lee Advertising and Circulation Manager Enrique “Rick” W. Villanueva Jr. Korea Area Manager suicide attempts on bridge Jinsun Song Operations Manager BY KIM GAMEL, “I just rambled, but at least I got by and waved at crews that responded Kentaro Shimura STARS AND STRIPES their attention for a little bit.” the closed-circuit to a call at 5:48 a.m. -
Alcohol-Free and Low-Strength Drinks
Alcohol-free and low-strength drinks Understanding their role in reducing alcohol-related harms Scott Corfe Richard Hyde Jake Shepherd Kindly supported by ALCOHOL-FREE AND LOW-STRENGTH DRINKS FIRST PUBLISHED BY The Social Market Foundation, September 2020 11 Tufton Street, London SW1P 3QB Copyright © The Social Market Foundation, 2020 ISBN: 978-1-910683-94-1 The moral right of the authors has been asserted. All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored or introduced into a retrieval system, or transmitted, in any form or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior written permission of both the copyright owner and the publisher of this book. THE SOCIAL MARKET FOUNDATION The Foundation’s main activity is to commission and publish original papers by independent academics and other experts on key topics in the economic and social fields, with a view to stimulating public discussion on the performance of markets and the social framework within which they operate. The Foundation is a registered charity (1000971) and a company limited by guarantee. It is independent of any political party or group and is funded predominantly through sponsorship of research and public policy debates. The views expressed in this publication are those of the authors, and these do not necessarily reflect the views of the Social Market Foundation. CHAIR DIRECTOR Mary Ann Sieghart James Kirkup TRUSTEES Baroness Grender MBE Tom Ebbutt Rt Hon Dame Margaret Hodge MP Peter Readman Melville Rodrigues Trevor Phillips OBE Professor Tim Bale Rt Hon Baroness Morgan of Cotes 1 SOCIAL MARKET FOUNDATION CONTENTS ACKNOWLEDGEMENTS ........................................................................................................... -
National Agency for Food and Drug Administration and Control (Nafdac) Wine Regulations 2019
NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) WINE REGULATIONS 2019 1 ARRANGEMENT OF REGULATIONS Commencement 1. Scope 2. Prohibition 3. Use and Limit of food additives 4. Categories of Grape Wine 5. Vintage dating 6. Varietal designations 7. Sugar content and sweetness descriptors 8. Single-vineyard designated wines 9. Labelling 10. Name of Wine to indicate the nature 11. Traditional terms of quality 12. Advertisement 13. Penalty 14. Forfeiture 15. Interpretation 16. Repeal 17. Citation 18. Schedules 2 Commencement: In exercise of the powers conferred on the Governing Council of the National Agency for Food and Drug Administration and Control (NAFDAC) by sections 5 and 30 of the National Agency for Food and Drug Administration and Control Act Cap NI Laws of the Federation of Nigeria (LFN) 2004 and all powers enabling it in that behalf, the Governing Council of the National Agency for Food and Drug Administration and Control with the approval of the Honourable Minister of Health hereby makes the following Regulations:- 1. Scope These Regulations shall apply to wine manufactured, imported, exported, advertised, sold, distributed or used in Nigeria. 2. Prohibition: No person shall manufacture, import, export, advertise, sell or distribute wine specified in Schedule I to these Regulations in Nigeria unless it has been registered in accordance with the provisions of these Regulations. 3. Use and Limit of food additives. (1) The use and limits of any food additives or food colors in the manufacture of wine shall be as approved by the Agency. (2) Where sulphites are present at a level above 10ppm, it shall require a declaration on the label that it contains sulphites.