대체식품 표시광고 규제에 대한 비교법적 연구 – 미국과 EU에서의 대체식품의 현황과 규제

이주형,전홍준 원광대학교 법학연구소 2022 의생명과학과 법 Vol.28 No.-

As more and more people do not consume animal ingredients for various reasons such as environmental sustainability, animal welfare, and religious beliefs, “alternative foods” that can supplement nutrients that may be lacking for these people are drawing attention. The term “alternative food” means food manufactured and processed to have a similar taste and texture to existing food by replacing animal-based materials with other ingredients. The alternative food currently on sale only aims to replace existing food, and there are no safety problems because it uses raw materials that have been recognized for safety. These alternative foods have grown through publicity and advertising using meat labeling, such as meat, milk, or cooking names(tteokgalbi, bulgogi, etc.). However, controversy over the labeling of alternative foods has arisen around the world as the traditional livestock industry has claimed the use of meat labeling for alternative foods. In the United States, there are no federal-level alternative food labeling laws, so the state government allows, prohibits, or waits for meat labeling of alternative foods depending on the state's major industries. In states where the state law prohibits meat labeling of alternative foods, lawsuits are continuing between alternative food companies that oppose it. At the EU level, dairy labeling of alternative foods has been banned following the ruling of the EU Court of Justice, and discussions on whether alternative foods are allowed to be labeled with meat continue. The common issue of meat labeling in alternative foods is largely identified in two ways. The first is the question of whether it is reasonable to use meat labeling because alternative foods do not use meat in the traditional sense, so they are not included in the legal scope of meat, dairy products, and meat processed products. The second is whether the use of these markings on foods that do not contain any traditional meat or milk leads to misunderstanding and confusion among consumers. EU and US precedents take conflicting positions on each issue. In order to prevent large-scale disputes such as those that occurred in the United States and the EU, alternative food labeling standards that take into account the average perception of the general public in society should be prepared. In addition, even if standards that take into account the perception of the general public are prepared, measures should be sought to reduce the possibility of misunderstanding and confusion as much as possible. 환경의 지속가능성, 동물복지, 종교적 신념 등 다양한 이유로 동물성 원재료를 섭취하지 않는 사람들이 늘어나면서 이러한 사람들에게 부족할 수 있는 영양분을 보충해줄 수 있는 ‘대체식품’이 주목받고 있다. 대체식품이란 동물성 원재료를 다른 재료로 대체하여 기존의 식품과 유사한 맛과 식품을 가지게 제조・가공한 식품을 말한다. 현재 출시중인 대체식품은 기존의 식품을 대체한다는 목적을 가지고 있을 뿐, 안전성을 인정받은 원재료를 사용하기 때문에 안전상의 문제는 발생하지 않고 있다. 이러한 대체식품들은 고기, 우유 또는 요리명(떡갈비, 불고기 등)과 같은 육류 표시를 활용한 홍보・광고를 통해 성장해왔다. 하지만 전통적인 축산업계에서 대체식품의 육류 표시 사용에 이의를 제기하면서 전 세계적으로 대체식품의 표시로 인한 사회적 갈등이 발생하고 있다. 미국에서는 연방수준의 대체식품 라벨링 법령이 존재하지 않기 때문에 주정부에서 주의 주요산업에 따라 대체식품의 육류표시를 허용, 금지 또는 관망하고 있다. 주법으로 대체식품의 육류표시를 금지한 주에서는 이에 반발하는 대체식품 업체들 간의 소송이 이어지고 있다. EU 수준에서는 EU 사법재판소의 판결에 따라 대체식품의 유제품 표시가 금지되었으며, 대체식품의 육류 표시 허용 여부를 둘러싼 논의가 계속되고 있다. 대체식품의 육류 표시 문제의 공통적인 쟁점은 크게 2가지로 확인된다. 첫 번째는 대체식품은 전통적인 의미의 육류가 사용되지 않아 육류, 유제품, 육류가공품 등의 법적 범위에 포함되지 않는데 외관이 유사하다고 하여 육류 표시를 사용하는 것이 과연 타당한지에 대한 문제이다. 두 번째는 전통적인 고기나 우유가 전혀 포함되지 않은 식품들에 이러한 표시를 사용하는 경우 소비자가 오인혼동하게 되는지 여부이다. EU와 미국의 판례는 쟁점마다 서로 상반된 입장을 취하고 있다. 우리나라에서 미국과 EU 등지에서 발생한 것과 같은 사회적 갈등이 발생하지 않기 위해서는 사회일반인의 평균적인 인식을 고려한 대체식품 표시 기준 마련이 필요할 것이다. 또한 사회일반인의 인식을 고려한 기준을 마련하더라도 오인혼동의 가능성을 최대한 낮출 수 있는 방안을 모색해야 할 것이다.

食品과 色과의 關係

金文淑,尹鎰燮 梨花女子大學校 文理大學 家政學部 1959 家政 Vol.- No.7

食品과 色과의 關係

金文淑,尹鎰燮 이화여자대학교 1959 家庭學報 Vol.- No.7

한국인의 고혈압과 식품섭취의 장기적 관찰

김영옥,이지영 생활과학연구소 2005 생활과학연구 Vol.10 No.-

The objective of this study was to investigate the association between hypertension and food consumption among adult Korean. The Association was observed based on longitudinal change of diet and hypertension prevalence during 1970-2000. The observed year of hypertension prevalence had been matched with 10 year interval after the year of food consumption. Hypertension prevalence was studied based on the cause of death during 1980-2000 and food consumption was studied in the Korean National Health and Nutrition Survey during 1970-1990. During the observed period, consumption of fruit and seaweeds in the plant food category and egg, fish and milk in animal food category had been increased. Whereas, cereal and legumes consumptions had been decreased. There was negative relationship observed between hypertension prevalence(death rate) and food consumption of fruit, meat, fish and egg.

시판 식물성 식품의 저장온도 및 저장기간별 세균균속의 변화

박석기,이용욱,나승식 대한보건협회 2000 대한보건연구 Vol.26 No.2

Out of a total of 118 genera isolated from commercially distributed plant foods, 34 genera were identified and among them the predominant genera were Pseudomonas(28.8%) and followed by Bacillus(26.3%), Staphylococcus(11.0%). Out of 1345 isolates from commercially distributed plant foods stored at 10℃, 20℃ and 30℃ for 14 days, 25 genera were identified and Pseudomonas(30.3%), Bacillus(23.4%) and Staphylococcus(8.6%) were predominant. The predominant genus among 491 isolates isolated from commercially distributed plant foods stored at 10℃ was Pseudomonas(35.2%), followed by Bacillus(22.8%) and Staphylococcus(7.9%). The predominant genus among 419 isolates isolated from commercial plant foods stored at 20℃ was Pseudomonas(27.7%) followed by Bacillus(24.3%) and Staphylococcus(7.6%) and the predominant genus among 435 isolates isolated at 30℃ was Pseudomonas(27.4%) followed by Bacillus(23.2%) and Staphylococcus(10.1%). Consequently, Pseudomonas and Bacillus were the most influent bacteria for the storage time and temperature in the commercially distributed plant foods. When it was in the higher storage temperature, Bacillus was highly influenced, and in the lower storage temperature, Pseudomonas was influenced. But the longer the storage time was, the greater the hygienic influence of Bacillus, and the shorter the storage time was, the greater the hygienic influence of Pseudomonas was.

푸드네오포비아 수준 별 식물성 육류대체식품에 대한 커뮤니케이션 채널 이용행태가 지각된 소비자효과성, 구매 의도에 미치는 영향: 혁신저항 조절효과를 중심으로

김선희,정창원 강원대학교 사회과학연구원 2023 사회과학연구 Vol.62 No.3

The goal of this study is to explore ways to utilize communication channels from a consumer perspective in the domestic diffusion of vegetable meat alternative foods in Korea, which has recently emerged. The traditional concept of mass media channels and interpersonal channels were reorganized into Internet/online, messenger, and face-to-face according to the today’s point of view, and the difference was confirmed depending on the level of food neophobia. In addition, the perceived consumer effectiveness was divided into social environmental and personal environmental aspects to find out the perceived consumer effectiveness of the use of communication channels, and the moderating effect of innovation resistance was identified in this relationship. To this end, a survey was conducted on 303 men and women over the age of 20 who knew vegetable meat alternative foods living in Korea. As a result of the analysis, the group with a low level of food neofovia used more information on plant meat alternative foods through the Internet/online than the group with a high level of food neofovia. The use of information on vegetable meat alternative foods through messengers was also higher in the group with a low level of food neofovia than in the group with a high level of food neofovia. In addition, the perceived consumer effectiveness of vegetable meat alternative foods (social environment aspect / personal environment aspect) was found to have a positive effect on purchase intention. In addition, it was confirmed that online/internet among the communication channel usage behaviors for vegetable meat alternative foods has a positive effect on both the perceived consumer effectiveness in terms of the social environment / the personal environment. It was possible to see the role of regulating innovation resistance on the Internet/online, the perceived consumer effectiveness relationship in face-to-face and social environments, and the perceived consumer effectiveness relationship in messenger, face-to-face and personal environments. However, consumers found that innovation resistance did not affect perceived consumer effectiveness in terms of personal environment, as information acquisition on plant meat alternative foods through the Internet/online. The interpretation and implications of the results of this study were discussed.