Resumen

CARRILHO, Teresa  y  AMARAL, Fernando. From Food Labelling to Food Information to Consumer. Nutrícias [online]. 2014, n.23, pp.06-07. ISSN 2182-7230.

Since the 70’s foodstuffs have been labelled in a harmonised way across Europe. Now, it’s no longer the time for food labelling, but for food information to consumers, core of the whole process. Many important changes are occurring, as the allergen communication in non prepacked food or the substantial modification of the nutrition declaration: the main issue is now the fat content and we will no longer find “sodium”, but “salt”. Such an amount of relevant information is to be looked at an asset to the activity of Nutritionists! Also the communication of important nutrition and health facts is now extensively regulated, via the Nutrition and Health Claims Act.

Palabras clave : Allergens; Claims; Consumer; Fatty acids; Nutrition; Salt.

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