Transitional Measures
Foods placed on the market or labelled prior to
13th December, 2014 which are compliant with the existing rules (i.e. Directive
2000/13/EC) but which do not comply with the requirements of the new Regulation
may be marketed until the stocks of the foods are exhausted
Food business operators can place on the market products labelled in accordance with the Food Information to Consumers (FIC) Regulation (EU) No. 1169/2011 before 13 December 2014, provided that there is no conflict with the labelling requirements of Directive 2000/13/EC, which continues to apply until 13 December 2014. For instance, under Directive 2000/13/EC, the “best before” date must be in the same field of vision with the name under which the product is sold, the net quantity (for prepackaged foodstuffs) and the actual alcoholic strength by volume (for beverages containing more than 1.2 % by volume of alcohol). Under the FIC Regulation, the “best before” date no longer needs to be in the same field of vision. If food business operators were to comply with the FIC Regulation prior to its entry into application, i.e. prior to 13 December 2014, they would be in breach of Directive 2000/13/EC if the best before date was not in the same field of vision.
Food business operators can place on the market products labelled in accordance with the Food Information to Consumers (FIC) Regulation (EU) No. 1169/2011 before 13 December 2014, provided that there is no conflict with the labelling requirements of Directive 2000/13/EC, which continues to apply until 13 December 2014. For instance, under Directive 2000/13/EC, the “best before” date must be in the same field of vision with the name under which the product is sold, the net quantity (for prepackaged foodstuffs) and the actual alcoholic strength by volume (for beverages containing more than 1.2 % by volume of alcohol). Under the FIC Regulation, the “best before” date no longer needs to be in the same field of vision. If food business operators were to comply with the FIC Regulation prior to its entry into application, i.e. prior to 13 December 2014, they would be in breach of Directive 2000/13/EC if the best before date was not in the same field of vision.
Nutrition Labeling
Foods placed on the market or labelled prior to 13th December, 2014 in compliance with Directive 90/496/EEC may be
marketed until the stocks of the foods are exhausted.
Between 13 December 2014 and 13 December 2016 – where nutrition declaration is provided on a voluntary basis – it must comply with the new Regulation |
Adapting Labels With regard to Nutrition Information Before 13 December 2014
Article 54(3) of the FIC Regulation permits food
labeled in accordance with Article 30 to 35 of that Regulation (i.e. Regulation
(EC) No 1169/2011) to be placed on the market before the 13th December
2014. Therefore food business operators can adopt the new nutrition labeling
rules before 13 December 2014, rather than following the rules laid down in Council
Directive 90/496/EEC of 24 September 1990 on nutrition labeling for foodstuffs. However, food
business operators opting for the new nutrition labeling rules must comply
with all the requirements, for example, if the new rules on the determination
of the significant amount for vitamins and minerals are used, all the rules
regarding nutrition labeling set out in Regulation (EU) No.
1169/2011 will apply.
Minced Meat
Foods placed on the market or labelled prior to 1st January, 2014 which do not comply with the requirements laid down
in Part B of Annex VI to the Regulation on the specific requirements regarding
the designation of minced meat may be marketed until the stocks of the foods
are exhausted.
Bangladeshi Food Recipe
Bangla food has always been renowned for being too much delicious to be described in words, even time has come when literature gods gave failed to use their magic wand and pun, times when they called it ‘poetry’. Thus the recipe of the Bangla foods has always been very special and sacred to those who cook it.
And when we are talking about Bangla recipe, it is merely impossible that the name Siddika Kabir is unknown even to a guy or lady who may be illiterate. She is the more of and more than just a pioneer of modern time recipe trainers, she is a legend of them all. Siddiqua Kabir has been a lot of a lot to Bangla Recipe in a row. She has been a Bangladesh inutritionist, an academic activist of the same kind, the host of a cooking show on television which titles after her naming Siddiqua Kabir’s Recipe on NTV Bangla and also she hosted and guest starred of a number of television shows which featured and focused on Bangladeshi cuisine, which millions of women and cook follow every day and most importantly as to our today’s discussion the author of her own cookbook. |
Now that on sites her recipe books available many of our readers would love to know about it as they themselves would love to download and read the recipe books themselves and to follow then to get some mouthwatering dishes on the dining table.
One her most famous book is “Ranna Khaddo Pusti” meaning Cooking, Food and Nutrition. She has been not only a recipe expert as we said, she was a nutritionist too and for that reason nutrition in every of her motion of her recipe was strictly forwarded, maintained and followed.
The other Bangla recipe books of Siddika Kabir are available with her own secret tricks to be added while the process of food making is on, which she has shared without any second thoughts in her books. These books will help you to better your experience of cooking, understanding the art of the most criticized and demanded site and yet the most unnoticed too, not neglected though, for it is the art which keeps on the stomach going and thus the body lives, which keeps the hunger games at bay and the heart, satisfied, the health fit and the life good.
The Bangladeshi Recipe books are available for free online and thus anyone who would search then on Google or any other search engine would easily get their hands on them and via downloading them on their personal computer it will be quite easy, helpful for certain and cheap also as they will save their buying cost. Many a website offers a variety of Siddika Kabir’s Bangla recipe books to be freely downloaded.
One her most famous book is “Ranna Khaddo Pusti” meaning Cooking, Food and Nutrition. She has been not only a recipe expert as we said, she was a nutritionist too and for that reason nutrition in every of her motion of her recipe was strictly forwarded, maintained and followed.
The other Bangla recipe books of Siddika Kabir are available with her own secret tricks to be added while the process of food making is on, which she has shared without any second thoughts in her books. These books will help you to better your experience of cooking, understanding the art of the most criticized and demanded site and yet the most unnoticed too, not neglected though, for it is the art which keeps on the stomach going and thus the body lives, which keeps the hunger games at bay and the heart, satisfied, the health fit and the life good.
The Bangladeshi Recipe books are available for free online and thus anyone who would search then on Google or any other search engine would easily get their hands on them and via downloading them on their personal computer it will be quite easy, helpful for certain and cheap also as they will save their buying cost. Many a website offers a variety of Siddika Kabir’s Bangla recipe books to be freely downloaded.
Kids Fast Food - Kids Fast Food Facts
Kids' fast food is always criticized for being loaded with calories and fat grams. While a home-cooked meal from mom may be what you really want to serve your family, there are still times you might end up in the drive-thru line instead. Before you pull up to the speaker to place your order, know what's inside the kids' fast food meals you'll be feeding your children.
Bangali Meals
The Bengalis are great food lovers and take pride in their cuisine. The medium of cooking is mustard oil which adds on its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chana (ponir as it is popularly known). The most popular among the Bengali sweets are the Roshogolla, Shondesh, Pantua and Mishti Doi and these four sweets are a must at every wedding besides some other sweets, which may vary as per individual choice. A meal, for the Bengali, is a ritual in itself even if it only boiled rice and lentils (dal bhat), with of course a little fish.
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Bengalis, like the French, spend not only the great deal of time thinking about the food but also on its preparation and eating. Quips like “Bengalis live to eat” and “Bengalis spend most of their income on food” are not exactly exaggerated. The early morning shopping for fresh vegetables, fish etc. is the prerogative of the head of the family, even in affluent household, because he feels that he alone can pick up the best at a bargain price. The Bengalis are very particular about the way and the order in which the food should be served. Each dish is to be eaten separately with a little rice so that the individual flavours can be enjoyed. The first item served may be a little ghee which is poured over a small portion of rice and eaten with a pinch of salt. Then come the bitter preparation, shukto, followed by lentils or dals, together with roasted or fried vegetables (bhaja or bharta). Next come the vegetable dishes, the lightly spiced vegetables, chenchki, chokka, followed by the most heavily spiced dalna, ghonto and those cooked with fish. Finally the chicken or mutton, if this being served at all. Chaatni comes to clear the palate together with crisp savoury wafers, papor. Dessert is usually sweet yogurt (mishti doi). The meal is finally concluded with the handing out of betel leaf (paan), which is considered to be an aid to digestion and an astringent. Traditionally the people here eat seated on the floor, where individual pieces of carpet, called asans, are spread for each person to sit on and the meal is served on a large gun-metal or silver plate (thala) and the various items of food are placed in bowls (batis) around the top of the thala, running from right to left. Rice is mounded and placed on the middle of the thala, with a little salt, chilies and lime placed on the upper right hand corner. They eat with the fingers of the right hand and strict etiquette is observed with regard to this. The typical Bengali fare includes a certain sequence of food—somewhat like the courses of Western dining. Two sequences are commonly followed, one for ceremonial dinners such as a wedding and the day-to-day sequence. Both sequences have regional variations, and sometimes there are significant differences in a particular course between West Bengal and Bangladesh.
At home, Bengalis traditionally ate without silverware: kaţa (forks), chamoch (spoons), and chhuri (knives) gradually finding use on Bengali tables in urban areas. Most Bengalis eat with their right hand, mashing small portions of meat and vegetable dishes with rice and in some cases, lentils. In rural areas, Bengalis traditionally eat, sitting on the floor with a large banana or plantain leaf serving as the plate or plates made from sal leaves sown together and dried.
The elaborate dining habits of the Bengalis were a reflection of the attention the Bengali housewife paid to the kitchen. In modern times, thanks to Western influence, this is rarely followed any more. Courses are frequently skipped or combined with everyday meals. Meals were usually served course by course to the diners by the youngest housewives, but increasing influence of nuclear families and urbanization has replaced this. It is now common to place everything on platters in the centre of the table, and each diner serves him/herself. Ceremonial occasions such as weddings used to have elaborate serving rituals, but professional catering and buffet-style dining is now commonplace. The traditions are far from dead, though; large family occasions and the more lavish ceremonial feasts still make sure that these rituals are observed.
At home, Bengalis traditionally ate without silverware: kaţa (forks), chamoch (spoons), and chhuri (knives) gradually finding use on Bengali tables in urban areas. Most Bengalis eat with their right hand, mashing small portions of meat and vegetable dishes with rice and in some cases, lentils. In rural areas, Bengalis traditionally eat, sitting on the floor with a large banana or plantain leaf serving as the plate or plates made from sal leaves sown together and dried.
The elaborate dining habits of the Bengalis were a reflection of the attention the Bengali housewife paid to the kitchen. In modern times, thanks to Western influence, this is rarely followed any more. Courses are frequently skipped or combined with everyday meals. Meals were usually served course by course to the diners by the youngest housewives, but increasing influence of nuclear families and urbanization has replaced this. It is now common to place everything on platters in the centre of the table, and each diner serves him/herself. Ceremonial occasions such as weddings used to have elaborate serving rituals, but professional catering and buffet-style dining is now commonplace. The traditions are far from dead, though; large family occasions and the more lavish ceremonial feasts still make sure that these rituals are observed.