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Examines the applicability of EC rules on the free movement of goods to foodstuffs containing additives. Shows that the European Court of Justice has established an approach to disputes concerning additives which balances the interests of producers and consumers while giving manufacturers and traders a fair hearing.

The economic recession that Nigeria recently passed through caused distortions in economic and well-being of Nigerians. The purpose of this paper is to examine the effects of the economic recession on households’ demand for basic foodstuffs in Southwest Nigeria.

Data were collected from 380 respondents drawn from urban areas of Lagos, Osun and Oyo states using multistage sampling technique. Descriptive statistics and Quadratic Almost Ideal Demand System were employed to analyze data collected.

The study showed sharp increase in the prices of basic foodstuffs during recession. Households were compelled to spend higher percentage of their monthly income on basic foodstuffs. Also, 51.1 percent of the respondents were government workers who experienced inconsistent or modulated monthly salary during the period. The percentage of households that were food insecure was 36.4 percent. Osun State had the highest monthly per capita expenditure (₦5,147.13) on foodstuffs, followed by Lagos and Oyo states while rice had the highest expenditure share (0.26), followed by yam (0.18), beans (0.106), vegetable oil (0.104) and garri (0.101). The breakdown also showed that 11.7, 18.1 and 17.7 percent of the total household monthly expenditures in Lagos, Osun and Oyo states, respectively, were spent on basic foodstuffs.

There purchasing power of naira reduced significantly during recession, thus compelled households to spend more on basic foodstuffs compared to similar purchases before economic recession.

The reduction in purchasing power of naira affected the formal and informal sector. Irregular salary for civil servants reduced their expenditure on goods and services.

The study is original and topical, serving as literature of accounts that transpired among the households as far as demand for basic foodstuffs is concerned during the economic recession.

A tourist product should be observed as a total, i.e. integral, one, comprising material (goods) and immaterial (services) partial tourist products and partial tourist quasi‐products (being the results of a primary tourist offer that is not a result of human labor). The main idea of food marketing in foodstuff production, if observed as partial tourist products, implies that a guest, i.e. a tourist product consumer, is not only offered food and beverage as partial tourist products but that he also gets satisfied quantitatively, qualitatively, esthetically, ethnologically, gastronomically and in any other sense, including the accompanying immaterial partial tourist products, i.e. services, which will be eventually manifested in an increase in the room‐and‐board and, especially, secondary expenditures. Since the whole problem is analyzed using the example of the Republic of Croatia, simultaneously proposed are corresponding solutions in the field of food marketing that would be in the function of tourist product development.

Levels of selected essential metals (Cu, Fe and Zn) and non‐essential metals (Cd and Pb) were determined by the wet digestion based atomic absorption flame spectrophotometric method in twenty canned foodstuffs of local and foreign origin. The study revealed that on average, the concentrations of Fe, Cd and Pb in local foodstuff were more than those found in imported canned products. The contents of Fe and Pb in local canned food were almost double that of the counterpart imported versions. Analysis of the construction materials of the tins indicated that some metals, such as Pb, had levels twice as high as those found in the foreign tin containers. The results showed that the Cu concentration in various foodstuffs ranged between 0.04 and 8.88mg/kg, Fe between 3.07 and 126mg/kg, Zn between 0.19 and 22.8mg/kg, Cd between 0.15 and 1.16mg/kg and Pb between 0.11 and 2.04mg/kg. The results are compared with the levels of metals in corresponding data from the literature.

The framework for the major controls relating to the labelling of foodstuffs and consumer safety by the Commission of the European Communities is detailed; specifically, general food labelling requirements, batch marking, nutrition labelling, foods for particular nutritional uses, food irradiation, fruit juices, spirit drinks, and articles intended for food contact.

The initial legislation to introduce a single market in foodstuffs throughout the EC has been wending its way through the Community for two or three years. The five major directives are on food labelling, additives, food for particular nutritional use, plastics in contact with foodstuffs and official inspection of foodstuffs. However, it is claimed, there is virtually nothing on hygiene. A proposed directive has been suggested and is presented

A target date of 31 December 1992 has been set for the abolition of many of the present controls on goods passing between member states of the European Community. For foods, as with other products the Commission has established a list of proposals that require adoption if the “internal market” is to function properly. Considerable progress was made on the new directives required during 1988. Information on the position reached by then is presented, as is the text of the Amended Proposal for a Council Directive on the Official Inspection of Foodstuffs.

The purpose of this paper is to investigate how young Polish consumers perceive the selected sources of information on foodstuffs. The authors have also taken into account the consumers’ comprehension, hierarchy of importance and use of labels on food products.

The survey sample consisted of a group of respondents aged 16-24. The participants were students of secondary schools and universities located in Poland, on the territory of Mazovian Voivodeship. The questionnaires were distributed among the respondents: the χ² test was used to show the impact of demographic variables, while the Spearman’s rank correlation coefficient was applied to examine the relationship between the respondents’ attentiveness to the information contained on the food packaging and its legibility and comprehensibility.

The study ascertained the existence of differences in the perception of the reliability of sources of information on foodstuffs and the declared frequency of using them. In the respondents’ opinion, the most reliable information can be obtained from nutrition consultants, family members, physicians or pharmacists. Furthermore, the analysis of the frequency of use of individual sources of information by the respondents proved that most often they relied on the recommendations from their family members, the information contained in the label and advice offered by their acquaintances.

The research findings indicate that the key action should be to carry out further educational activities aimed at young consumers in order to enable them to execute their rights to fair information and education, in the foodstuffs market, as well as to increase their consumer activity.

Metal cans are extensively used, in the retail distribution of foods and beverages, where packaging is required to be both robust and able to withstand sterilisation temperatures. Internal lacquer barrier coatings on the cans play an important role in maintaining the quality of the contents, by preventing any unacceptable metal contamination. It is, however, necessary to ensure that the presence of the lacquer does not itself make the contents unsafe. As yet, the European Commission has produced no directive relating specifically to safety rules for contact between foodstuffs and polymeric or plastic coatings on metal substrates (e.g. lacquer‐coated cans). It is therefore necessary to turn to individual national laws and regulations, or the Council of Europe Resolution on Coatings, for assurance on the safety of lacquer‐coated food and beverage cans. Discusses existing EC food contact legislation, and its possible future application to lacquer‐coated food and beverage cans.

Metal cans are extensively used, in the retail distribution of foods and beverages, where packaging is required to be both robust and able to withstand sterilisation temperatures. Internal lacquer barrier coatings on the cans play an important role in maintaining the quality of the contents, by preventing any unacceptable metal contamination. It is, however, necessary to ensure that the presence of the lacquer does not itself make the contents unsafe. As yet, the European Commission has produced no directive relating specifically to safety rules for contact between foodstuffs and polymeric or plastic coatings on metal substrates (e.g. lacquer coated cans). It is therefore necessary to turn to individual national laws and regulations, or the Council of Europe Resolution on Coatings, for assurance on the safety of lacquer coated food and beverage cans. Discusses existing EC food contact legislation, and its possible future application to lacquer coated food and beverage cans.