Reformulating foods to meet current scientific knowledge about salt, sugar and fats
| Autor: | Irina Smeu, Nastasia Belc, Adriana Macri, Dario Vallauri, Katherine Flynn |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Sociology of scientific knowledge education.field_of_study Government Public economics Scope (project management) 030309 nutrition & dietetics Population Legislation Food composition data Context (language use) 04 agricultural and veterinary sciences Overweight 040401 food science 03 medical and health sciences 0404 agricultural biotechnology medicine Business medicine.symptom education Food Science Biotechnology |
| Zdroj: | Trends in Food Science & Technology. 84:25-28 |
| ISSN: | 0924-2244 |
| DOI: | 10.1016/j.tifs.2018.11.002 |
| Popis: | Background In the last 30 years, most European countries have seen an unhealthy diet and life-style contribute to the overweight and obese population reaching epidemic proportions and to increasing incidence of non-communicable diseases. Scope and Approach: Since 2005, and with the support of the EU Platform for Action on Diet, Physical Activity and Health and DG Sanco, European government, researchers and industry have increased food reformulation activity, with salt the primary focus at the European Commission (EC) level. In this context, food reformulation can be defined as the modification of food composition by reducing certain ingredients, with the main goal of developing healthier food products. Key Findings and Conclusions: Some European legislation addresses food reformulation by setting maximum levels for certain food components or by defining health targets. Currently, there are ongoing initiatives in the EU, led by industries and governments and based on the most recent research, that include programs and strategies to reduce or replace salt, fat and sugar content to make foods more nutritionally balanced. |
| Databáze: | OpenAIRE |
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