Food labels | cabinet nutrition alexandria olives in brine
A study by the European Commission to test knowledge of EU consumers showed olives in brine that most of us are familiar olives in brine with the logos and information on product labels, but often do not know their real significance. The study showed that an average European spends 3.2 hours a week shopping and the Romans reached the top of the list with 3.8 hours (on par with the Czech Republic).
The logo is the most popular among consumers in the EU, though only half of Romanian consumers recognized him, and only 4% knew the exact meaning, olives in brine the study showed. CE marking, as it is called, means that the product complies with safety standards set by the European Union.
The logo that was the least recognized, was the logo which indicates that the product is grown / produced organically. Since July 2010, the new EU organic logo is obligatory for all pre-packaged organic food sold in the European Union. If you are looking for food that respects the natural cycle of life of the system, looking logo.
When consumers were asked to interpret the nutrition information on the label, 58% of respondents in the EU, and 52% of Romanian respondents were able to indicate how many grams of fat are in 100 grams of product.
"Nutrition labeling is harmonized across the whole European Union. This is optional, but becomes compulsory olives in brine when appears on the label or in advertising a nutrition "- therefore leave room for interpretation and hence that some products have nutrition label, others not.
Starting from December 13, 2014 the new requirements to improve the level of information and protection olives in brine of European consumers require to include a statement in nutritional food labeling. Nutrition declaration shall include olives in brine the following observations: the energy value; the quantity of certain nutrients in the product, olives in brine fat, saturates, carbohydrates with specific reference to sugars and salt.
Therefore, food labels contain information that will help you make the best food choices. Nutrition label indicates the amount of various nutrients of food to 100 g or 100 ml and those contained per serving (on some products). It is best to use "per 100 g or 100 ml" to compare similar products because the amount of servings may vary from one manufacturer to another.
Nutritional label means any information appearing on labeling and nutritional value and refers to the following nutrients: protein, carbohydrates, fat, fiber, sodium, vitamins and minerals. Listing cholesterol is not mandatory but can be seen and helps consumers decide if a food may affect blood cholesterol levels. Saturated fats have a greater effect on blood cholesterol levels than mono- or polyunsaturated fats. They are generally present in large amounts in animal olives in brine products.
Packaged foods must display all ingredients in descending order of quantity and food additives will be described by the role they hold (preservative, stabilizer or dye), followed by code. Some foods do not have to display the ingredients, for example those that contain one.
Do not be misled by labeling traps and tricks. For example: The term "light" does not necessarily mean the product is low in fat and energy. The term "light" may refer to the texture, olives in brine color and taste of the product. The feature that makes the product "light" must be stated on the label. Claims "no cholesterol", "cholesterol free" on foods derived from plants such as margarine and oil, are meaningless, because virtually all plant foods contain no cholesterol. However, some can be high in fat and can contribute to weight gain if used in abundance. If a product claims to be 93 percent fat free, contains olives in brine actually 7 percent olives in brine fat, but it sounds better that way. "Baked, not fried" sounds healthy, olives in brine but can still have as much fat - check the Nutrition Facts label to be sure. "Fresh" means that the product has been preserved by freezing, preservation, high temperature or chemical treatment. However, it can be refrigerated for a long time and have spent much time in processing and transport.
Ing list
A study by the European Commission to test knowledge of EU consumers showed olives in brine that most of us are familiar olives in brine with the logos and information on product labels, but often do not know their real significance. The study showed that an average European spends 3.2 hours a week shopping and the Romans reached the top of the list with 3.8 hours (on par with the Czech Republic).
The logo is the most popular among consumers in the EU, though only half of Romanian consumers recognized him, and only 4% knew the exact meaning, olives in brine the study showed. CE marking, as it is called, means that the product complies with safety standards set by the European Union.
The logo that was the least recognized, was the logo which indicates that the product is grown / produced organically. Since July 2010, the new EU organic logo is obligatory for all pre-packaged organic food sold in the European Union. If you are looking for food that respects the natural cycle of life of the system, looking logo.
When consumers were asked to interpret the nutrition information on the label, 58% of respondents in the EU, and 52% of Romanian respondents were able to indicate how many grams of fat are in 100 grams of product.
"Nutrition labeling is harmonized across the whole European Union. This is optional, but becomes compulsory olives in brine when appears on the label or in advertising a nutrition "- therefore leave room for interpretation and hence that some products have nutrition label, others not.
Starting from December 13, 2014 the new requirements to improve the level of information and protection olives in brine of European consumers require to include a statement in nutritional food labeling. Nutrition declaration shall include olives in brine the following observations: the energy value; the quantity of certain nutrients in the product, olives in brine fat, saturates, carbohydrates with specific reference to sugars and salt.
Therefore, food labels contain information that will help you make the best food choices. Nutrition label indicates the amount of various nutrients of food to 100 g or 100 ml and those contained per serving (on some products). It is best to use "per 100 g or 100 ml" to compare similar products because the amount of servings may vary from one manufacturer to another.
Nutritional label means any information appearing on labeling and nutritional value and refers to the following nutrients: protein, carbohydrates, fat, fiber, sodium, vitamins and minerals. Listing cholesterol is not mandatory but can be seen and helps consumers decide if a food may affect blood cholesterol levels. Saturated fats have a greater effect on blood cholesterol levels than mono- or polyunsaturated fats. They are generally present in large amounts in animal olives in brine products.
Packaged foods must display all ingredients in descending order of quantity and food additives will be described by the role they hold (preservative, stabilizer or dye), followed by code. Some foods do not have to display the ingredients, for example those that contain one.
Do not be misled by labeling traps and tricks. For example: The term "light" does not necessarily mean the product is low in fat and energy. The term "light" may refer to the texture, olives in brine color and taste of the product. The feature that makes the product "light" must be stated on the label. Claims "no cholesterol", "cholesterol free" on foods derived from plants such as margarine and oil, are meaningless, because virtually all plant foods contain no cholesterol. However, some can be high in fat and can contribute to weight gain if used in abundance. If a product claims to be 93 percent fat free, contains olives in brine actually 7 percent olives in brine fat, but it sounds better that way. "Baked, not fried" sounds healthy, olives in brine but can still have as much fat - check the Nutrition Facts label to be sure. "Fresh" means that the product has been preserved by freezing, preservation, high temperature or chemical treatment. However, it can be refrigerated for a long time and have spent much time in processing and transport.
Ing list
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