SSICA , the Experimental Station for the Food Preservation Industry, has published the new edition of the book "Food information for consumers. A practical guide to help food companies" , edited by Alfonso Sellitto .
The creation of a label for a company is the culmination of a long, tiring and demanding journey. Unfortunately, many food operators reach this goal, sometimes unprepared, but more often than not, distracted and unaware of the importance of the label.
It is not excluded that under these conditions considerable errors are made and the food, so laboriously obtained, does not get the deserved commercial boost it deserves.
Creating an excellent product does not ensure success if it is not supported by an appropriate presentation, which starts from effective and correct food labelling.
This guide examines the regulation of mandatory and voluntary information relating to food labelling, providing technical support to all actors in the food supply chain, in particular to producers.
Food labelling, SSICA practical guide