Food Labelling Regulations 1996

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Front-of-Package Nutrition Rating Systems and Symbols

Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309218233
Total Pages : 180 pages
Book Rating : 4.3/5 (92 download)

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Book Synopsis Front-of-Package Nutrition Rating Systems and Symbols by : Institute of Medicine

Download or read book Front-of-Package Nutrition Rating Systems and Symbols written by Institute of Medicine and published by National Academies Press. This book was released on 2012-01-30 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.

Food Labelling

Author : J R Blanchfield
Publisher : Woodhead Publishing
ISBN 13 : 1855736365
Total Pages : 306 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Food Labelling by : J R Blanchfield

Download or read book Food Labelling written by J R Blanchfield and published by Woodhead Publishing. This book was released on 2000-07-25 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: J Ralph Blanchfield has brought together a distinguished panel of European and American experts from industry and academia. Together they provide a comprehensive guide to producing labelling that complies with existing legislation and satisfies the needs of all interested parties. Food labelling also provides a valuable insight into possible future developments.The book deals with each aspect of food labelling from the EU and USA perspectives in turn. The legislative requirements for both are fully examined in sections written by experts from the UK Ministry of Agriculture, Fisheries and Food and the US Food and Drug Administration respectively. There are chapters on major themes including the declaration of ingredients and additives, durability indication, nutrition information and nutrition and health claims. Readers will find answers to the questions raise by the issues of Genetically Modified and irradiated foods and ingredients, as well as guides to good international practice in design, multi-lingual requirements, shelf-life issues, traceability and instructions for storage and use.Food labelling is an invaluable guide for food processors, those concerned with food law and regulation, and all those involved in selling food products in the European Union, United States and throughout the rest of the world. - Current legislation on the labelling of food products in the EU and US - Full coverage of US and EU labelling regulations in a single source - Controversial issue of labelling genetically modified and irradiated ingredients and foods

Author : Jeremy W. Stranks
Publisher : Thorogood Publishing
ISBN 13 : 1854183834
Total Pages : 506 pages
Book Rating : 4.8/5 (541 download)

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Book Synopsis by : Jeremy W. Stranks

Download or read book written by Jeremy W. Stranks and published by Thorogood Publishing. This book was released on 2007 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: We currently live in an increasingly litigious society, and the legal and practical risks associated with food safety are becoming complex and significant areas of concern for health officers and food business owners. This book is a detailed and comprehensive guide to the field of study, fully up-to-date with all the latest developments in UK and European legislation. With an extensive topic-by-topic index format, this book will prove an accessible source of reference for all food-related queries. The author explains how best to conform to regulations and offers relevant practical advice under each topic heading.

Food Law

Author : Caoimhín MacMaoláin
Publisher : Bloomsbury Publishing
ISBN 13 : 1782258035
Total Pages : 346 pages
Book Rating : 4.7/5 (822 download)

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Book Synopsis Food Law by : Caoimhín MacMaoláin

Download or read book Food Law written by Caoimhín MacMaoláin and published by Bloomsbury Publishing. This book was released on 2015-04-30 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a broad conspectus on the application of EU and international regulation of the food sector on English law. It is aimed at practitioners and students of this vital and emerging branch of law, which has become an important part of current political and legal debate. It is written not just for lawyers as a statement of current law, but is also aimed at all those involved or interested in the food industry who wish to familiarise themselves with how the law is applied practically in this jurisdiction. The book commences with a short conceptual framework for the study of food law. It then provides a comprehensive and up-to-date account of current English law, explaining fully the detailed processes by which both international and national law and EU decision making have impacted upon most aspects of the production, sale and consumption of food in England. The book explains and assesses the operation of the current law by describing in detail the roles of Government, the Food Standards Agency and local enforcement authorities in the making and enforcing of laws concerning food. The work contains full outlines of the developments in the most significant areas of food law. It concentrates specifically on topics such as food labelling and advertising, quality and compositional requirements, geographical food names, genetic modification, organic production, animal welfare and also the role of law in tackling poor health, obesity, and diet-related disease. The book, though primarily designed as a law text, goes beyond the usual confines of such works. It sets out to explain and describe the impact of successive food crises, such as BSE and the use of horsemeat in beef products, on food safety and transparency requirements. The book considers and assesses how the existing rules on the chemical and biological safety of food impact on our law, and concludes with a review of the developing legal issues concerning the environmental impacts of current and proposed food law, in particular the relationship between food law, climate change and food security.

Standards and Labeling Policy Book

Author : United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher :
ISBN 13 :
Total Pages : 366 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Standards and Labeling Policy Book by : United States. Food Safety and Inspection Service. Standards and Labeling Division

Download or read book Standards and Labeling Policy Book written by United States. Food Safety and Inspection Service. Standards and Labeling Division and published by . This book was released on 1991 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Essential Guide to Food Additives

Author : Leatherhead Food International
Publisher : Royal Society of Chemistry
ISBN 13 : 1847559239
Total Pages : 351 pages
Book Rating : 4.8/5 (475 download)

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Book Synopsis Essential Guide to Food Additives by : Leatherhead Food International

Download or read book Essential Guide to Food Additives written by Leatherhead Food International and published by Royal Society of Chemistry. This book was released on 2008-02-19 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * Discussion covering the general issues surrounding the use of food additives, including the need for them * Coverage of the legal approval process for additives and the labelling of the finished product * Identification of sources or methods of production for each additive * Properties of individual additives and typical products they are used in This book will be an invaluable reference for researchers in the food and drink industry, undergraduates and graduates of courses in food science and technology and indeed all those who are interested in what they eat

Oils and Fats Authentication

Author : Michael Jee
Publisher : John Wiley & Sons
ISBN 13 : 1405152990
Total Pages : 224 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis Oils and Fats Authentication by : Michael Jee

Download or read book Oils and Fats Authentication written by Michael Jee and published by John Wiley & Sons. This book was released on 2009-02-12 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and fats are included. Chapter authors are drawn from the academic and industrial sectors. The volume is directed at chemists and technologists working in the food industry, the pharmaceutical industry and in oils and fats processing. It will also be of interest to analytical chemists and quality assurance personnel.

Food Labelling Regulations 1996

Author : Great Britain
Publisher : Stationery Office Books (TSO)
ISBN 13 : 9780110359410
Total Pages : 56 pages
Book Rating : 4.3/5 (594 download)

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Book Synopsis Food Labelling Regulations 1996 by : Great Britain

Download or read book Food Labelling Regulations 1996 written by Great Britain and published by Stationery Office Books (TSO). This book was released on 1996 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enabling power: Food Safety Act 1990, ss. 6 (4), 16 (1) (e) (f), 17 (1), 26 (1) (3), 48 (1). Issued: 03.07.96. Made: 09.06.96. Laid: 10.06.96. Coming into force: 01.07.96. Effect:S.I. 1976/509, 541, 914, 946, 1818; 1977/927, 928, 1026, 1027; 1978/1420; 1979/383; 1981/1063, 1320; 1982/1311, 1619, 1727; 1984/1566, 1714; 1985/67, 71, 836, 1068, 2026; 1987/1986, 2014; 1989/2321; 1990/1, 607, 816, 2615; 1991/1284, 1476, 2825; 1992/1357, 1971, 1978, 2596, 2597, 3163, 3236; 1993/1520; 1994/1486, 2127, 2782, 3082, 3144; 1995/77, 1086, 1372, 2200 amended & S.I. 1982/1700, 1779; 1983/938; 1984/1305, 1519; 1989/768, 809; 1990/2488, 2489, 2505, 2506, 2508; 1993/2731, 2759; 1994/804, 960; 1995/3240 revoked. [Corrected reprint issued 30 July 1996]. Territorial extent & classification:E/W/S. General. These regulations continue to implement EC DIR 79/112 (OJ L33/1979)-labelling, presentation & advertising of foodstuffs as amended by DIR 85/7 (OJ L2/1985);86/197 (OJ L144/1986);89/395 (OJ L186/1989);91/72 (OJ L42/1991);93/102 (OJ L291/1993) by consolidating & replacing SI 1983/938;1984/1305 & 1984/1519.They also implement DIR 87/250 (OJ L113/1987)-indication of alcoholic strength; DIR 89/398 (OJ L186/1989)-foodstuffs for nutritional uses;DIR 90/496 (OJ L276/1990)-nutrition labelling & 94/54 (OJ L300/1994) as amended by 96/21 (OJ L88/1996). Partially revoked by WSI 2009/2880 (W.253)(ISBN 9780337979033); 2014/2303 (W.227)(ISBN 9780348109924) in re to WSI 2014/1855 (ISBN 9780111540428) re to E; SSI 2014/312 (ISBN 9780111025031) in re to S

Improving Farmed Fish Quality and Safety

Author : Øyvind Lie
Publisher : Elsevier
ISBN 13 : 1845694929
Total Pages : 646 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Improving Farmed Fish Quality and Safety by : Øyvind Lie

Download or read book Improving Farmed Fish Quality and Safety written by Øyvind Lie and published by Elsevier. This book was released on 2008-08-20 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fully exploited. Consequently increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and presents the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics.The first part of the book focuses on chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions consider environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part two addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipids and proteins sources on eating quality, microbial safety of farmed products, parasites, flesh colouration and off-flavours. Welfare issues and the ethical quality of farmed products are also covered. The final part discusses ways of managing of product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling.With its distinguished editor and international team of contributors, Improving farmed fish quality and safety is a standard reference for aquaculture industry professionals and academics in the field. - Reviews safety and quality issues in farmed fish and presents methods to improve product characteristics - Discusses contaminants, persistent organic pollutants and veterinary drug residues and methods for their reduction and control - Addresses important quality issues, genetic control of flesh characteristics and the effects of feed on product nutritional and sensory quality

Adverse Reactions to Food

Author : Dr. Judy Buttriss
Publisher : John Wiley & Sons
ISBN 13 : 0470698268
Total Pages : 256 pages
Book Rating : 4.4/5 (76 download)

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Book Synopsis Adverse Reactions to Food by : Dr. Judy Buttriss

Download or read book Adverse Reactions to Food written by Dr. Judy Buttriss and published by John Wiley & Sons. This book was released on 2008-04-30 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Continuing the exciting series of BNF Task Force Reports, Adverse Reactions to Foods covers in depth food allergy, food intolerance, nutrition and the immune system and autoimmune disease. Chaired by Professor Dame Barbara Clayton, task force members have provided cutting edge information, which is a must-have reference for a whole range of professionals including dietitians, nutritionists, health visitors, family practitioners, nursing practitioners and many other health professionals.

Manual of Dietetic Practice

Author : Joan Gandy
Publisher : John Wiley & Sons
ISBN 13 : 1118760573
Total Pages : 2019 pages
Book Rating : 4.1/5 (187 download)

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Book Synopsis Manual of Dietetic Practice by : Joan Gandy

Download or read book Manual of Dietetic Practice written by Joan Gandy and published by John Wiley & Sons. This book was released on 2014-04-02 with total page 2019 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since publication of its first edition, Manual of Dietetic Practice has remained an essential guide to the key principles of dietetics and a core text for healthcare professionals looking to develop their expertise and specialist skills. Published on behalf of the British Dietetic Association, the UK professional body for dietitians, it covers the entire dietetics curriculum and is also an ideal reference text for qualified practitioners. The book has been extensively restructured for its fifth edition and is now divided into two parts to make it easier to locate key topics. The first part covers professional practice, nutrition in specific groups, nutritional status and non-clinical areas of dietetic practice, while the second focuses on clinical dietetic practice, including nutrition support, and dietetic practice in individual areas of disease, from respiratory and renal disorders to mental health and palliative care.

EU Food Law

Author : K Goodburn
Publisher : Elsevier
ISBN 13 : 1855736306
Total Pages : 257 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis EU Food Law by : K Goodburn

Download or read book EU Food Law written by K Goodburn and published by Elsevier. This book was released on 2001-06-14 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Given its fragmented development, EU food law can be seen as both complex and confusing. With its distinguished team of contributors, EU food law highlights the key issues so those non-specialists can understand the legislation and what it means for them. It is designed to help readers ask the right questions when developing and marketing products in the European Union, and to provide answers to those questions.The book begins with an overview of the development of EU food law, and then describes the main institutions involved in framing food legislation and the legislative process. This discussion is designed to provide a context for the chapters on specific aspects of EU food law that follow. Part one there are a series of chapters on legislation controlling food safety, ranging from the way food products are manufactured (hygiene and the control of contaminants) to food composition and packaging (additives and food contact materials). Part two considers how EU food law ensures that consumers are properly informed about the food products they buy. There are chapters on labelling, nutrition information, the increasingly important area of health claims, and the handling of foods for particular nutritional purposes. Part three of the book contains two case studies illustrating how these various strands of EU food law impact in practice on a particular food product, looking at both an established food ingredient and the emerging area of functional foods.EU food law provides an authoritative introduction and guide to a complex subject. It will be widely welcomed by all those designing food products for and selling food products in the European Union.

The Nutrition Handbook for Food Processors

Author : C J K Henry
Publisher : Elsevier
ISBN 13 : 1855736659
Total Pages : 498 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis The Nutrition Handbook for Food Processors by : C J K Henry

Download or read book The Nutrition Handbook for Food Processors written by C J K Henry and published by Elsevier. This book was released on 2002-08-16 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing.Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. - Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods - Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics - Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers

Encyclopedia of Dairy Sciences

Author :
Publisher : Academic Press
ISBN 13 : 0123744075
Total Pages : 4072 pages
Book Rating : 4.1/5 (237 download)

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Book Synopsis Encyclopedia of Dairy Sciences by :

Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Dairy Powders and Concentrated Products

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 9781444322736
Total Pages : 408 pages
Book Rating : 4.3/5 (227 download)

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Book Synopsis Dairy Powders and Concentrated Products by : Adnan Y. Tamime

Download or read book Dairy Powders and Concentrated Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2009-11-16 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307

Irish Food Law

Author : Caoimhín MacMaoláin
Publisher : Bloomsbury Publishing
ISBN 13 : 1509907807
Total Pages : 443 pages
Book Rating : 4.5/5 (99 download)

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Book Synopsis Irish Food Law by : Caoimhín MacMaoláin

Download or read book Irish Food Law written by Caoimhín MacMaoláin and published by Bloomsbury Publishing. This book was released on 2019-02-21 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: The production, marketing and exportation of food is particularly important to the Irish economy. The sector continues to grow and has played a very significant role in Ireland's financial recovery. This important new book provides a much needed overview of the field. It traces the history and development of the fledgling system of food law as it was in Ireland during colonial times and the Irish Free State, through to an examination of the current dynamic relationship between International, European Union and domestic laws on matters such as food safety, food labelling and advertising, protected food names, hygiene and food contamination. The book also contains detailed assessments of the ways in which the law is used to address current health concerns, such as those related to nutrition, obesity and alcohol abuse, as well as such issues as food fraud, animal welfare, organics and the use of technologies like genetic modification, cloning and nanotechnology in food production.

Public Law

Author : Andrew Le Sueur
Publisher : Oxford University Press, USA
ISBN 13 : 0198820283
Total Pages : 945 pages
Book Rating : 4.1/5 (988 download)

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Book Synopsis Public Law by : Andrew Le Sueur

Download or read book Public Law written by Andrew Le Sueur and published by Oxford University Press, USA. This book was released on 2019 with total page 945 pages. Available in PDF, EPUB and Kindle. Book excerpt: Public Law Text, Cases, and Materials explores how the law works in practice. The key institutions, legal principles, and conventions that underpin the public law of the UK are brought to life through the inclusion of extracts from key sources, which are explained and critiqued by the authors.