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Official SALUX brochure (Romanian version)

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2012 796 2013-11-05 12:20:53
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Official SALUX poster (Romanian version)

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2012 801 2013-11-05 12:23:46
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Official SALUX brochure (Slovenian version)

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2012 795 2013-11-05 12:25:10
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Official SALUX poster (Slovenian version)

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2012 926 2013-11-05 12:26:55
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Official SALUX brochure (Spanish version)
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2012 743 2013-11-05 12:33:34
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Official SALUX poster (Spanish version)
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2012 813 2013-11-05 12:37:39
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Official SALUX brochure
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2012 976 2013-11-05 12:44:45
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Official SALUX poster (German version)
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2012 798 2013-11-05 12:46:28
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Official SALUX brochure (Hungarian version)
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2012 792 2013-11-05 12:48:12
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Official SALUX poster
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2012 796 2013-11-05 12:49:37
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Food reformulation is not addressed directly in food legislation and hence there is no official definition for food reformulation available. However, some European legislation addresses food reformulation indirectly by setting upper limits for certain food components or by defining health targets. In this context of healthier food choices, food reformulation might be defined as modifying the composition of existing foods by reducing certain food components while maintaining characteristics such as flavour, texture and shelf-life. Food reformulation is a form of technical change which involves new recipes for combining the product ingredients. Some main reasons for food reformulations are: - development of healthier food products - improvement of the flavour ( enhance consumers’ perceptions ) - follow-ups of national or international law. According to some scientific publications, food reformulation is defined as decreasing the salt, fat or sugar content of foods and typically refers to development of healthier eating habits. Generally, food reformulation concept refers to public health and providing information to enable consumers to make an informed purchasing decision. Reformulation of existing food products includes reduction of fat, sugar and salt in order to prevent health problems. Several research organizations work on food impact on consumer health and way to improve food products reformulation. In EU, there are ongoing initiatives which include programs to reduce salt, fats or sugars in order to reformulate foods; these initiatives being led by industry and governments.
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2012 815 2013-11-05 12:54:38
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Food reformulation is not addressed directly in food legislation and hence there is no official definition for food reformulation available. However, some European legislation addresses food reformulation indirectly by setting upper limits for certain food components or by defining health targets. In this context of healthier food choices, food reformulation might be defined as modifying the composition of existing foods by reducing certain food components while maintaining characteristics such as flavour, texture and shelf-life. Food reformulation is a form of technical change which involves new recipes for combining the product ingredients. Some main reasons for food reformulations are: - development of healthier food products - improvement of the flavour ( enhance consumers’ perceptions ) - follow-ups of national or international law. According to some scientific publications, food reformulation is defined as decreasing the salt, fat or sugar content of foods and typically refers to development of healthier eating habits. Generally, food reformulation concept refers to public health and providing information to enable consumers to make an informed purchasing decision. Reformulation of existing food products includes reduction of fat, sugar and salt in order to prevent health problems. Several research organizations work on food impact on consumer health and way to improve food products reformulation. In EU, there are ongoing initiatives which include programs to reduce salt, fats or sugars in order to reformulate foods; these initiatives being led by industry and governments.
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2012 1030 2013-11-05 12:56:59
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Commission White Paper of 30 May 2007 on a Strategy for Europe on Nutrition, Overweight and Obesity related health issues noted that private actors can contribute in making the healthy option available and affordable. “The food industry (from producers to retailers ) could make demonstrable improvements in areas such as the reformulation of foods in terms of salt, fats, particularly saturated and trans fats, and sugars for consumers across the EU and to consider ways to promote consumer acceptance of reformulated products” – indicates the White Paper. Nutrition recommendations for population and individuals can be implemented through healthy and wholesome diet with a focus on the types of products consumed and on the size of portions. This can be largely achieved through the choice of reformulated food. SALUX project – a European network to follow-up the reformulation of food, identification and exchange of good practices for SMEs and consumers, aims to support the follow-up of the implementation of the EC White Paper: reformulation of the manufacture d foods, analysis of the EU context and identification and exchange of the best practices in terms of reducing the levels of salt, fat and sugar in food products and information campaigns for consumers. [...]
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2012 950 2013-11-05 12:59:05
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More information about SALUX project
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2012 812 2013-11-05 14:06:55
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Periodical information about SALUX project
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2012 828 2013-11-05 14:08:38
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Periodical information about SALUX project
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2012 741 2013-11-05 14:11:23
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Periodical information about SALUX project
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2012 818 2013-11-05 14:14:25
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Periodical information about SALUX project
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2013 805 2013-11-05 14:16:23
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Periodical information about SALUX project
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2013 828 2013-11-05 14:18:58
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Excess dietary sodium chloride (salt) intake is etiologically related to hypertension and cardiovascular disease (CVD). Moderate reduction of salt intake reduces blood pressure (BP) and is expected to contribute to reduce the risk of CVD. Previous community-based trials to reduce BP by means of salt reduction were very successful. The initial positive results of national strategies of dietary salt intake reduction in several European countries, driven by the initiative of the World Health Organisation (WHO) and non-governmental organisations such as the World Action of Salt and Health (WASH), have paved the way for action in other European Union (EU) member states. In Italy, several initiatives aiming at reduction of salt intake at the population level have been recently undertaken. These initiatives include i) the evaluation of current dietary habits promoted by the Working Group for Dietary Salt Reduction in Italy (GIRCSI); ii) the chemical analysis of the bread salt content, a major source of sodium intake in Italy, and the agreement between the bakers’ associations and the Ministry of Health for a gradual reduction of the bread salt content; iii) the implementation of educational campaigns to increase population awareness, iv) the involvement of the food catering system. In the immediate future, food reformulation must be extended to other food categories in collaboration with industry, foods’ salt targets ought to be defined, the food labelling system must be improved and population salt awareness must be further increased through educational campaigns. The GIRCSI Working Group is committed to pursue these objectives.
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2011 8 2014-01-13 15:36:41
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In february2005, the Spanish Ministry of Health and Consumer Affairs drawn up the Spanish Strategy for Nutrition, Physical Activity and Obesity Prevention (NAOS) The Strategy was developed through a wide-ranging series of consultations to representatives of the different Administrations (the Ministry of Education and Science and the Ministry of Agriculture, Fisheries and Food, the Autonomous Communities and Town Councils); independent experts on diet, nutrition and physical activity; the private sector (food and drink companies, distribution companies, restaurant chains); consumer associations; teachers, town planners, publicists and many more, coordinated by the Spanish Food Safety Agency (AESA) (later AESAN) and the General Directorate of Public Health, who have eviewed the scientific evidence available and analysed all the factors influencing obesity in order to determine the most efficient actions necessary to prevent it. The fundamental goal of the NAOS Strategy is: To promote a healthy diet and foster physical activity to invert the growing trend of the prevalence of obesity and thus to substantially reduce morbidity and mortality attributable to chronic diseases.
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2005 660 2013-11-21 14:20:05
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One specific objective of the Spanish Strategy for Nutrition, Physical Activity and Obesity Prevention (NAOS) is to favor a framework of collaboration with companies in the food industry to promote the production and distribution of products which contribute to a healthier diet. As part of this goal, the Ministry of Health and Consumer Affairs signed in 2005 a cooperation agreement with the Spanish Federation of Hoteliers and Caterers (FEHR). By this agreement, one of the associations included in FEHR, FEHRCAREM (Asociación Empresarial de Cadenas de Restauración Moderna) commits itself, among other things, to encourage modern restaurant chains to replace as much as possible animal fats by vegetal fats, reduce the content of saturated fat and trans fat in their products, reduce saturated and trans fats in frying oils, and avoid promoting giant portions. The Ministry of Health cancelled the agreement in early 2007 as a result of repeated violations by Burger King (one of the partners of FEHRCAREM), that continued promoting the consumption of giant XXL hamburgers
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2005 637 2013-12-03 16:23:22
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In 2008 the European Commission developed an EU framework for dietary sodium chloride (NaCl) reduction in order to achieve the World Health Organization recommendations for no more than 5 g/day/person. This initiative is based on four elements: investigate the national data available on NaCl consumption and current NaCl levels of foods, develop actions to raise public awareness, develop reformulation actions with industry/ catering, monitor and evaluate actions and reformulations. The initiative is working towards a reduction in NaCl of 16% over 4 years against the 2008 levels and is concentrated on meat products, bread, cheese, and ready meals. In this context, NaCl content and mineral composition of commercial Italian salami were investigated to provide information on their current mineral levels. Moreover, a technological intervention based on NaCl partial replacement by other chloride salts was investigated on Cacciatore salami, a typical Italian dry fermented sausage, as a strategy to decrease the sodium (Na) content of cured meat products. The effect of NaCl partial replacement by KCl, MgCl2, and CaCl2 in some compositional, physicochemical, and sensory properties of Cacciatore salami was evaluated. A 50% reduction of NaCl used for salami manufacture and its replacement by a mixture of KCl, CaCl2, and MgCl2 allowed a 40% lowering of Na content with limited detrimental effects on sensory attributes. Although no effects were observed on pH, water activity, proximate, and free fatty acid composition in reduced sodium Cacciatore salami formulation compared to the traditional one, the NaCl partial replacement induced a significant increase of lipid oxidation.
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2010 4 2014-01-13 15:37:16
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One specific objective of NAOS (Spanish Strategy of Nutrition, Physical Activity and Prevention of Obesity) is to favor a framework of collaboration with companies in the food industry to promote the production and distribution of products which contribute to a healthier diet. As part of this goal, the Ministry of Health and Consumer Affairs signed in 2005 a cooperation agreement with the Spanish Federation of Bakery Organizations (CEOPAN) which entailed the progressive reduction of the salt amount used in the manufacture of common bread to a maximum of 18 g NaCl per kg of flour in 2008, at a rate of 1 g NaCl reduced per year (maximum allowed per Kg of flour: 21 g in 2005; 20 g in 2006; 19 g in 2007; 18 g in 2008).
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2005 727 2013-12-03 16:18:18
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The aim of this work was the nutritional evaluation of reformulated dairy products (caciotta-type cheese) and manufactured either with a low-sodium chloride content (di†erent salting time and/or composition of the brine) or low-fat content (di†erent partially skimmed milks). These cheeses were intended for people on low-energy or low-sodium diets. A comparison was made between these new products and three typical Italian cheeses (Provolone, Taleggio and Pecorino Romano). The nutrient content of the products was determined. Amino acids by chromatographic methods, protein digestibility by an enzymatic method and lysine availability determined spectrophotometrically were shown not to be inÑuenced by the salt reduction. The salt reduction also did not a†ect vitamin contents (riboÑavin, retinols, carotenes and tocopherols) measured by HPLC methods, while the reduced fat contents (310 g kg~1, 160 g kg~1 and 87 g kg~1) led to signiÐcant decreases in concentrations of fat-soluble vitamins (38% for tocopherols and 7% for total retinols) and a decrease in riboÑavin (13%) due to the loss of riboÑavin enzymes located on the fat globules (ie xanthine oxidase). Both the typical cheeses and the new formulations represent good sources of calcium and protein. Protein digestibility was a†ected by the ripening time; in fact, in Pecorino Romano, ripened for 6È9 months it reached 62% in 6 h, whereas in Taleggio and in all caciottaÈcheeses it reached only 32È37%. The nutritional proÐles of the reformulated caciotta cheese showed that these products could represent a good choice in low-energy and low-sodium diets, but an enrichment of fat-soluble vitamins is advisable in the low-fat products.
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1997 4 2014-01-13 15:37:51
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The EU Platform on Diet, Physical Activity and Health1 was established in March 2005 by DG Sanco to bring together key stakeholders to discuss and report on commitments on nutrition and physical activity. One of its foci was product reformulation. In May 2007, in line with WHO recommendations,2 DG Sanco published its EU Strategy on Nutrition Overweight and Obesity.3 The Strategy highlighted its intention to facilitate increased food reformulation activity across Europe. Since that time, reformulation activity has increased in Europe by both governments and the industry. Industry commitments in this area were reviewed by the third monitoring report of the EU Platform (2008) which highlighted the need for better reporting in terms of reductions being made. A Working Paper on Product Reformulation and Portion Size prepared for DG Sanco in 2009 also found that a long list of initiatives are in place, but it is difficult to get a clear picture of the extent of the action or assess the likely impact on health. The focus of reformulation by the European Commission (EC) itself has been on salt. In 2008, DG Sanco compiled the available information on salt reduction activities in Europe. This provided the basis of the EU Framework for National Salt Reduction Initiatives published in 2008.7 The framework intended to support and reinforce national plans, enable comparison of progress, ensure coordinated messages are communicated to the food industry, and help to generate momentum and measurable action on saltthroughout Europe. But it did not intend to distract from efforts to improve product composition in other ways, such as reducing the content of total fat, saturated fatty acids, trans-fatty acids or sugars or reducing energy density or portion size. In this context, this paper aims to provide the background and identify the key issues in relation to fat and sugar reformulation relevant to further coordinated action in Europe. The paper takes stock of the current situation, identifies the lessons learned from previous reformulation activities (especially on salt), describes the key technical related to fat and sugar reformulation, and highlights possible opportunities and priorities for action.i It is intended that the paper be supplemented by views and experiences of Member States to inform deliberations on moving forward. The information on which this report is based was obtained by scanning the available published literature; reviewing information from recent seminars;10,11 collating information on lessons learnt from previous and ongoing reformation activities; and reviewing government websites and reports. The author has also drawn on experience from previous work for the UK Food Standards Agency and the Dutch Food and Consumer Products Authority, as well as in her current position managing the Australian Division of World Action on Salt and Health.
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2009 0 2013-12-03 15:12:15
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The Executive Director of AESAN has requested advice from the Scientific Committee with regards to the establishment of criteria that encourage the reduction of the contents of certain nutrients that are present in foodstuffs. After examining existing scientific evidence, the Scientific Committee believes that, if consumed in excess of established nutritional recommendations, the nutrients associated with the increased risk of suffering chronic illness include saturated and trans fat, sugars and salt. Due to their actual content or even the fact that they are frequently consumed, processed foods in many cases are the main source of such nutrients. Therefore, it is thought that the model ought to focus on the reduction of these nutrients in processed foods. A model has been proposed that is based on establishing a distinguishing sign or mark for those processed foods that, within their category: a) have experienced a reduction in saturated fat and sugar content of least 30% and a reduction of 25% in their salt content, b) do not exceed the average content of the remaining nutrients included in this outline and c) fulfil the nutritional profiles set out in Article 4 of Regulation (EC) No 1924/2006. The model expects to: a) have the power to bring about improvements in the nutritional composition of foods by encouraging innovation within the food industry in Spain, b) be of use to consumers in helping them to make healthier food choices. A platform was also laid down so that the proposed model is objective and transparent when it comes to rules of use, easy to apply by the agro-food industry and easy to control by Governments.
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2011 673 2013-11-27 12:27:28
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Report on the conclusions of a debate sponsored by AESAN around the foreseen Plan to reduce salt intake, hold in La Granja de San Ildefonso 19-20 November 2009. This Plan follows initiatives in the same line in several European countries with positive results (UK, Finland and others) and also fits in the policy pursued by the European Commission DGSANCO.
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2009 0 2013-12-03 13:49:20
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Working paper on reformulation for health - the way forward
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2009 684 2014-04-03 22:53:50
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In addition to helping consumers make healthier food choices, front-of-pack nutrition labels could encourage companies to reformulate existing products and develop new ones with a healthier product composition. This is the largest study to date to investigate the effect of a nutrition logo on the development of healthier products by food manufacturers.
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2010 568 2014-04-03 23:34:00
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Increasingly, food companies play an important role in stemming the rising burden of nutrition-related chronic diseases. Concrete actions taken by these companies include global public commitments to address food reformulation, consumer information, responsible marketing, promotion of healthy lifestyles, and public-private partnerships. These actions are reviewed together with eleven specific PepsiCo goals and commitments that address products, the marketplace, and communities at large. Interim progress on these goals and commitments are discussed as well as constraints hampering faster progress. Further disease prevention depends on increasing implementation of private-public initiatives.
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2010 678 2014-04-03 23:37:29
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Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), ammonium bicarbonate 0.5–2.5%, and water 20–24% for production of low-fat biscuits. Diameter (
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2013 1190 2014-04-03 23:54:03
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The aim of this paper is to make a recopilation since 2005 until 2010 about the sensibilization of Spanish Food Industry in fields like information consumer, marketing, advertising, the improvement of the food composition, I+D+i and the promoting of health habits.
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2010 0 2013-12-03 15:36:07
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By this law the Spanish Food Safety Agency (AESA) is created. AESA is an autonomous body under the Ministry of Health of the Spanish Government. Its mission is to ensure the highest level of food security as a fundamental aspect of public health, promote the health of citizens, and provide them confidence in the food they eat and adequate information to have choice
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2001 602 2013-12-03 16:42:21
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One specific objective of the Spanish Strategy for Nutrition, Physical Activity and Prevention of Obesity (NAOS) is to favor a framework of collaboration with companies in the food industry to promote the production and distribution of products which contribute to a healthier diet. As part of this goal, the Ministry of Health and Consumer Affairs signed in 2005 a cooperation agreement with the Spanish Association of Distributors, Self-Service Stores and Supermarkets (ASEDAS) to facilitate its members’ appropriate criteria so that their trade policies on private label products take into account the objectives and purposes of the NAOS strategy.
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2005 683 2013-12-03 16:56:33
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The main objective of this document is to establish a minimum set of indicators related to healthy eating, physical activity and the prevention of overweight and obesity that can be obtained by the government and can serve to evaluate the progress and impact of the NAOS Strategy. The document includes 61 indicators divided into 7 areas of information: general Framework (family/community), school, health, urbanisms and infrastructures for sport, food industry, and catering and restaurants. For the food industry, indicators related to the average content of salt, saturated fat and added sugars in the groups of foods that contribute the most to the intake of these nutrients are included.
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2011 0 2013-12-03 17:01:58
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Presentation on food reformulation by Ana Palencia which is entitled "Future Challenges in Food Security and Nutrition. Reformulation." This took place on September 1, 2008 in Santander at the Third Meeting on Food Security and Nutrition, whose theme is based on "Current Approaches to Food Security and Nutrition."
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2008 0 2013-12-03 17:11:05
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Presentation entitled "Food reformulation in the European context" on food reformulation by Dra M. Luisa Bonet (director of Spanish group of the SALUX Project). This took place on June, 2013 in Granada at the VI Workshop on “Healthy Eating and New Foods”.
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2013 0 2013-12-03 17:21:29
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One specific objective of the Spanish Strategy for Nutrition, Physical Activity and Prevention of Obesity (NAOS) is to favor a framework of collaboration with companies in the food industry to promote the production and distribution of products which contribute to a healthier diet. As part of this goal, the Ministry of Health and Consumer Affairs signed in 2005 a cooperation agreement with the Spanish Federation of Food and Drink Industries (FIAB) (the only business organisation in this sector in a national scale), by which among other things, FIAB commits itself to encourage the food and drink industry to reduce the sodium, fat and sugar content in products where it is technologically possible, safe, and acceptable by the consumer and in accordance with current regulations; to bring onto the market ranges of products with a low salt, fat and sugar content, as well as products reduced in calories; to set up plans for reducing the sodium content in those products that more contribute to salt intake in Spain; and to try to ensure as much as technologically possible the reduction of trans fat and the replacement of saturated fat by unsaturated fats in products destined to children under twelve
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2005 741 2013-12-03 17:25:36
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Anual report 2012 of the AESAN on food security and nutrition, where the issue of food reformulation is discussed, among other things.
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2012 0 2013-12-03 17:35:32
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One specific objective of the Spanish Strategy for Nutrition, Physical Activity and Prevention of Obesity (NAOS) is to favor a framework of collaboration with companies in the food industry to promote the production and distribution of products which contribute to a healthier diet. As part of this goal, the Ministry of Health and Consumer Affairs signed in 2005 a cooperation agreement with Association of Large Distribution Companies (ANGED), by which, among other things, ANGED commits itself to consider reducing high calorie components of products in collaboration with suppliers whenever technically possible
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2005 692 2013-12-03 17:35:31
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The objective of this plan is to reduce salt consumption in Spain as a measure to prevent high blood pressure, which is a major cause of deaths from heart disease in our country. With the implementation of this plan, prepared by the Ministry of Health and Social Policy, and coordinated by AESAN, it is expected to progressively achieve the objectives set by the WHO, which establishes an advisable limit of 5 grams of salt per person per day.
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2010 0 2013-12-03 17:40:01
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Consumer protection is set in article 51 of the Spanish Constitution as a guiding principle of social and economic policy that governments must guarantee. This law develops this principle to improve consumer protection in a number of areas. In particular, as part of this law (Final Disposal Octave by which Law 11/2001 is modified), The Spanish Food Safety Agency (AESA) changes its name to Spanish Food Safety and Nutrition Agency (AESAN) and acquires competences in terms of planning, coordinating and developing strategies and actions to promote information, education and health promotion in the field of nutrition and in particular the prevention of obesity
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2006 604 2013-12-03 17:44:14
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Course on food security and nutrition, which included sessions on food labelling and food reformulation. This take place on July, 2011 in Universidad Complutense of Madrid.
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2011 0 2013-12-03 17:47:10
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This Royal Decree establishes the criteria required to be able to use the label “Ibérico” in pork products. It refers to pickling and salting in order to gradually reduce the moisture and allow the proper conservation.
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2007 595 2013-12-03 17:53:46
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Follow-up of the reformulation of bread (lowering salt) after the agreements with the Spanish Confederation of Bakery Organizations (CEOPAN) and the Spanish Association of Frozen Dough Producers (ASEMAC) in the framework of the NAOS strategy. Conclusions: most of the Spanish regions have reached the salt reduction target for 2008
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2008 3238 2013-12-03 18:44:37
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This Royal Decree 1669/2009 modifies the standard for nutrition labelling of foodstuffs previously approved. Through this Royal Decree, aspects of EU Directive 2008/100/CE about vitamins and minerals that can be detailed in foods and their dietary reference intakes, and about the definition of dietary fiber and the energy content of dietary fiber and erythritol are incorporated into the Spanish normative. The decree states that erythritol can be used as a replacement for sugar when lower energy value is wanted, and considers that the energy content of erythritol is 0 kcal/g.
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2009 795 2013-12-03 18:50:28
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By the Royal Decree 496/2010 quality standards for confectionery, bakery and pastry products are approved. This Royal Decree modifies quality standards for confectionery, bakery and pastry products, to adapt them to EC regulations 2073/2005 and 852/2004. It recognizes that current consumer trends are aimed at the purchase of products that meet nutritional scientific advices, so it is advisable to amend existing definitions to allow the development of products whose composition can be reformulated, allowing the substitution of certain ingredients such as fats by oils and the removal of sugar and salt.
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2010 715 2013-12-03 18:54:56
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The article 36 establishes that the Spanish Government, in collaboration with local governments and economic and social agents, will increase the development of the NAOS strategy of nutrition, physical activity and obesity prevention, by establishing mechanisms for coordination and action necessary for its implementation, and will encourage initiatives in this area through the creation of the annual NAOS Awards for initiatives considered exemplar.The Article 40 describes special measures to be taken at schools. Among them, schools are not allowed to sell food and drinks with a high content in saturated fat, trans fat, salt and sugar. It is written that the threshold contents will be established by regulation.The Article 43 is about trans fatty acids. In industrial processes where trans fatty acids can be generated, the responsible operators will establish appropriate conditions to minimize the formation of these fatty acids. The operators will require their suppliers information on the trans fatty acid content of food or raw materials supplied to them, and will have to be able to provide to the government the information on the trans fatty acid content in their products. These requirements do not apply to animal foods containing natural trans fat. . The Article 46 refers to publicity in foods addressed to children and emplaces all actors to settle down an auto-regulation code within one year from the entry into force of the Law; if not reached within this period, the Government will regulate the issue through norms.
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2011 676 2013-12-03 19:06:39
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Self-Regulating Code for Food Advertising Aimed at Children, signed on 9th June 2005 between the Ministry of Health and FIAB, the Food and Drink Industry Federation, as part of NAOS strategy. PAOS seeks to reduce the advertising pressure of unhealthy foodstuffs on children, through a coordinated response by all stakeholders, mainly food industry, but also advertising industry, health authorities, parents, educators and retailers.
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2005 777 2013-12-04 13:35:13
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