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Official SALUX brochure (Austrian version)

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2012 0 2013-11-05 11:48:05
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Official SALUX poster (Austrian version)

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2012 766 2013-11-05 11:49:57
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Official SALUX brochure - (Bulgarian Version)

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2012 860 2013-11-05 11:52:09
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Official SALUX poster (Bulgarian version)

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2012 973 2013-11-05 11:53:21
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Official SALUX brochure (Finnish version)

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2012 803 2013-11-05 11:55:19
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Official SALUX poster (Finnish version)

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2012 850 2013-11-05 11:56:49
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Official SALUX brochure (French version)

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2012 864 2013-11-05 11:58:40
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Official SALUX poster (French version)

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2012 831 2013-11-05 12:00:01
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Official SALUX brochure (English version)

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2012 849 2013-11-05 12:02:04
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Official SALUX poster (English version)

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2012 1082 2013-11-05 12:03:09
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Official SALUX brochure (Italian version)

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2012 820 2013-11-05 12:04:34
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Official SALUX poster (Lithuanian version)

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2012 967 2013-11-05 12:16:34
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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 poster (Italian version)

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2012 865 2013-11-05 12:10:16
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Official SALUX brochure (Lithuanian version)

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2012 947 2013-11-05 12:14:32
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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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