"policy_id","iso3code","countryname","province","policy_title","policy_type","policy_type_other","language","start_month","start_year","end_month","end_year","published_by","published_month","published_year","adopted","adopted_month","adopted_year","adopted_by","partner_gov","partner_government_details","partner_un","partner_un_details","partner_ngo","partner_ngo_details","partner_donors","partner_donors_details","partner_intergov","partner_intgov_details","partner_national_ngo","partner_nat_ngo_details","partner_research","partner_research_details","partner_private","partner_private_details","partner_other","partner_other_details","goals","strategies","me_indicators","me_indicator_types","legislation_details","topics","link_action","url","further_notes","references","attached_file" "8166","SGP","Singapore","","The Code Of Ethics On The Sale Of Infant Formula Products In Singapore","Voluntary codes or measures relevant to nutrition","","English","","1979","","","Sale of Infant Foods Ethics Committee Singapore (SIFECS)","","1979","","","","","Finance, budget and planning|Health|Other","Agri-Food and Veterinary Authority of Singapore","","","","","","","","","","","","","","","Other","Sale of Infant Foods Ethics Committee Singapore (SIFECS)","
2. Aim of The Code
The aim of the Code of Ethics is to contribute to the provision of safe and optimum nutrition for infants, by the protection and promotion of breastfeeding, and by the provision of guidelines on use of breast milk substitutes, when these are necessary, on the basis of adequate information and through appropriate marketing and distribution.
The Choices Programme is a global, front-of-pack initiative designed to help consumers to easily select healthy food options and to help industry to improve their products. It was introduced in The Netherlands in 2006 as a response to the World Health Organisation’s call for food industry to take an active role in helping to tackle the growing problem of obesity and diet-related diseases around the world.
The Choices Programme encourages food industry, retail and catering to healthy product reformulation and labelling. Companies are invited to participate by evaluating the existing or reformulated nutritional content of their products against a set of qualifying criteria. These criteria - based on international dietary guidelines- are established and periodically reviewed by an independent International Scientific Committee. They take into account a product’s level of saturated and trans fatty acids, added sugar, salt and dietary fibre to determine its eligibility to carry the front-of-pack Choices logo. This positive nutrition logo helps consumers to quickly identify the healthy product options developed by companies doing their best to encourage healthy eating habits.
Text excerpts retrieved from http://www.choicesprogramme.org/about-us
-------
WCRF analysis of how this policy action can promote healthier diets and reduce obesity
This policy action is included in the World Cancer Research Fund (WCRF) International NOURISHING policy repository as an example of Nutrition label standards and regulations on the use of claims and implied claims on foods: Clearly visible """"interpretative"""" labels. Choices is a voluntary, industry-initiated scheme which identifies healthier options. Products must meet nutritional criteria set by an independent committee.
NOURISHING is a Food Policy Framework for Healthy Diets available at: http://www.wcrf.org/policy_public_affairs/nourishing_framework/
","Food labelling|Front of pack labelling|Sugar reduction|Fat reduction (total, saturated, trans)|Salt reduction|Front-of-pack labelling|Voluntary (FOP)|Added sugars (FOP)|Energy value (FOP)|Saturated fatty acids (FOP)|Sodium-salt (FOP)|Trans fatty acids (FOP)|Endorsement logo","","http://www.choicesprogramme.org/","National programme website (Czech Republic): http://www.vimcojim.cz/cs","ACKNOWLEDGMENT: Information obtained from the World Cancer Research Fund (WCRF) International and from the Choices Programme website.","" "43606","BEL","Belgium","","‘Gezond eten op school ’Praktijkgids voor een evenwichtig voedings- en drankenaanbod op school ['Healthy eating at school' Practical guide for food and beverage offer in schools]","Voluntary codes or measures relevant to nutrition","","Dutch","","2006","","","Koning Boudewijnstichting","1","2006","","","","","","","","","","","","","","","","","","","","","","Flemisch institution for public health, Koning Boudewijnstichting","","","","","3.1. Tips voor een evenwichtig voedingsaanbod
3.1.1. Warme schoolmaaltijden: een evenwichtig menu
Hoe moet de dagelijkse maaltijd worden samengesteld? Hoe werken we een evenwichtig menu uit voor een week, voor tien dagen, voor zes weken? Op deze vragen geeft deze paragraaf antwoord. Een evenwichtige warme maaltijd bestaat uit de volgende componenten:
Vooraf
• soep: bij voorkeur een groentesoep;
Hoofdmaaltijd
• een zetmeelproduct: aardappelen, rijst, deegwaren of alternatieven, bij voorkeur bereid zonder extra vettoevoegingen en in volkorenvorm;
• minimaal 200 gram groenten, bereid of rauw;
• een eiwit- en ijzerbron: vlees, vis, eieren of vervangproducten, bij voorkeur onder magere of halfvette vorm en niet meer dan 100 gram onbereid product; de bereiding gebeurt in een matige hoeveelheid bereidingsvet (1 eetlepel per persoon), rijk aan onverzadigde vetzuren;
Dessert
• vers fruit of een melkproduct (zoals yoghurt, pap, pudding, …) op basis van halfvolle melk;
Drank
• na het eten water of - ter variatie - fruitsap.
Om een evenwichtig menu van warme maaltijden samen te stellen voor een periode van een week of tien dagen, vertrekken we vanuit bovenstaande aanbevelingen. We bouwen bovendien voldoende variatie van voedingsmiddelen in.
3.1.2. De gezonde lunchbox
Een evenwichtig aanbod van broodjes of boterhammen op school (of een lunchpakket meegebracht van thuis) bestaat uit bruin brood met wat smeervet, beleg en groenten. Als dessert een stukje fruit of melkproduct. Als drank water of melk.
3.1.3. Tussendoortjes voor kinderen en jongeren
Slim gekozen tussendoortjes zoals fruit, melk, yoghurt, een belegde boterham of volkorenkoek vormen een goede en noodzakelijke aanvulling bij de hoofdmaaltijden voor opgroeiende kinderen en jongeren. Kinderen, zeker kleuters en lagereschoolkinderen, hebben er baat bij dat hun energie-inname over drie hoofdmaaltijden en (maximaal) drie tussendoortjes gespreid wordt. Kinderen voelen zelf heel goed aan of ze al of niet een tussendoortje nodig hebben. Slim gekozen tussendoortjes dragen bij tot een adequate voedingsinname. Aanbevolen is om dagelijks niet meer dan drie tussendoortjes te gebruiken. Water drinken is de enige uitzondering. Dat kan je de hele dag door doen. Vers fruit meenemen in de boekentas, of yoghurt of melk fris houden, is voor een leerling niet altijd vanzelfsprekend. Als een school tussendoortjes aanbiedt, dan bij voorkeur vers fruit, yoghurt en melkdranken, samen met volkoren graankoeken of belegde boterhammen.
3.1.4. Water en dranken: geen luxe
Regelmatig drinken, de hele dag door, is geen luxe. De voorkeur gaat uit naar water (mineraal, drinkbaar kraantjeswater …) en naar halfvolle witte melk bij de lunch of bij het tussendoortje. Regelmatig drinken geeft het lichaam een goede vochtbalans. Die zorgt ervoor dat leerlingen zich beter kunnen concentreren, zich fitter voelen enz.
...
4.4. In de eetzaal
• Zelfbediening of niet?“Binnen de productieketen van de school-catering verdient de eindfase veel zorg. We gebruiken kwaliteitsvolle ingrediënten, we bereiden de maaltijden met de meest moderne technieken, we werken met de nieuwste software voor een evenwichtige samenstelling van het menu en leveren aan de school hoogwaardig verpakte voe-dingsmiddelen. Maar dan staat de maal-tijd op school te verpieteren, doordat het regenereren niet correct verloopt en wor-den de eetwaren zonder zorg op het bord van de leerlingen op een hoop gekwakt. Smakelijk!”
De Vlaamse schooleetzalen kennen een brede waaier van bedieningswijzen. Globaal onderscheiden we drie systemen:
- traditionele bediening aan tafel: de maaltijd wordt op het bord opgediend. Eventueel kunnen leerlingen zich achteraf extra bevoorraden met kommen en schalen die op de tafels staan;
-bediening aan tafel: kommen en schalen worden op tafel gezet, waar-na de leerlingen zichzelf bedienen;
-een systeem van zelfbediening: de leerlingen komen het menu of een keuzemenu ophalen aan de toog.
Zelfbediening en bediening aan tafel hebben het voordeel dat leerlingen hun maaltijd zelf meer naar eigen keuze kunnen samenstellen. Willen ze geen saus of meer groenten (of omgekeerd!), dan kan dat. Daardoor wordt er vaak minder eten weggegooid. De leerlingen nemen of vragen immers wat ze willen opeten. Goede afspraken met al wie voor de bediening zorgt, zijn dan ook essentieel. Drie tips:
1.Geef standaard altijd een kleine portie saus. Wie meer wil moet ernaar vra-gen, wie geen saus wil eveneens.
2.Zorg ervoor dat bepaalde toevoe-gingen, zoals suiker, zout en mayo-naise, apart moeten worden genomen en dus niet standaard op het bord worden gelegd.
3.Als er meer dan één keuze is, plaats dan de voorkeur (met name die met de meeste evenwichtige producten) voor-aan en de minder evenwichtige keuze achteraan. Het systeem van zelfbedie-ning is een ideale manier om bepaalde voorkeurproducten te promoten.
","Fat intake|Sugar intake|Fruit and vegetable intake|Regulation/guidelines on types of foods and beverages available|Nutrition in the school curriculum|Hygienic cooking facilities and clean eating environment|School meal standard|Voluntary standards|Any foods and beverages offered in school|Any foods and beverages sold in school|Food stores and snack bars in schools|Packed school lunches|School breakfasts or snacks|School lunches|Vending machines in schools|Schools (standards)|Objective to reduce climate impact of food|Use organic foods|Foods high in fats (standards)|Foods high in sugars (standards)|Foods high in salt (standards)|Fruit and vegetables (standards)|Fish (standards)|Unsaturated oils for cooking (standards)|Water (standards)|Whole grain bread and cereals (standards)|Confectionary, savoury snacks, cakes and pastries (standards)|Fried foods (standards)|Red meat (standards)|Sugar-sweetened beverages (standards)|Carbonated or non-carbonated soft drinks (standards)|Energy and sport drinks (standards)|Fruit and vegetable juices (100%) (standards)|Fruit and vegetable juice drinks (<100%) (standards)|Sweetened or flavored milk drinks (standards)|Salt shakers should not be available|Sugar sachets should not be available|Nudging / product placement|Portion size (standards)","","https://www.onderwijsnetwerkantwerpen.be/sites/default/files/Praktijkgids_gezond_eten_op_school.pdf","","WHO 2nd Global Nutrition Policy Review 2016-2017","https://extranet.who.int/nutrition/gina/sites/default/filesstore/BEL%202006%20Praktijkgids_gezond_eten_op_school.pdf" "43091","IRL","Ireland","","ASAI Code of Standards for Advertising, Promotional andDirect Marketing in Ireland (6th Edition)","Voluntary codes or measures relevant to nutrition","","English","1","2007","","","Advertising Standards Authority for Ireland","","2006","","","","","","","","","","","","","","","National NGOs"," Advertising Standards Authority for Ireland","","","Private sector","","","","","","","","Food and Beverages
5.9 Marketing communications for food and beverages addressed to children:
(a) should not denigrate a healthy lifestyle or encourage an unhealthy lifestyle or unhealthy eating or drinking habits; marketing communications representing mealtime should clearly and adequately depict the role of the product, where appropriate, within the framework of a balanced diet; snack foods should be clearly represented as such, and not as substitutes for meals;
(b) should not mislead children as to the potential benefits from consumption of the product, either physically, socially or psychologically.
5.10 Marketing communications for food and beverages representing any material characteristics of the product including size and, content, as well as nutritional and health benefits, should be accurate and should not mislead children concerning any of those characteristics, or the intended use of the product.
…
6. Food and Non-Alcoholic Beverages
6.1 Marketing communications for food and non-alcoholic beverages should not encourage or condone excess consumption. They should not encourage an unhealthy lifestyle or unhealthy/unbalanced eating or drinking habits.
6.2 Marketing communications for food and non-alcoholic beverages should not show people who choose a healthy active lifestyle in a negative manner.
6.3 Marketing communications for food and non-alcoholic beverages representing any material characteristics of the product, including size and content, as well as nutritional and health benefits, should be accurate and should not mislead consumers concerning any of those characteristics, or the intended use of the product.
6.4 Nutritional and health-benefit claims and health-related comparisons made in marketing communications for food and non-alcoholic beverages:
(a) should be accurate and should not mislead;
(b) should have a sound scientific basis and be conveyed in a manner that is consistent with the nature and scope of the evidence;
(c) should be based on an objectively supportable and clearly understandable basis.
","Regulating marketing of unhealthy foods and beverages to children|Advertising (in streets and stores)|Internet|Promotions|Radio|Sponsorship|TV|General statement not market excessive intake of food or approve unhealthy food|Covers children up to 18 years of age|Voluntary marketing restrictions","","https://extranet.who.int/ncdccs/Data/IRL_B15_ASAI-CODEBOOK_REVISED7.6c_2014.pdf","https://www.asai.ie/","NCD Document Repository","" "125947","CZE","Czechia","","Dobrovolný závazek výrobců potravin v ČR ke snižování obsahu sodíku [Voluntary commitment of food manufacturers in the Czech Republic to reduce sodium content]","Voluntary codes or measures relevant to nutrition","","Czech","","2008","","","Výrobci dehydratovaných kulinářských výrobků, sdružení v Potravinářské komoře České republiky","12","2008","","","","","","","","","","","","","","","National NGOs","","","","Private sector","K iniciativě se připojili výrobci – členové PK ČR","","","","","","","- na bázi vlastních již probíhajících projektů snižování obsahu sodíku podpořit dobrovolný závazek evropské asociace FAIBP a snížit postupně a plynule v letech 2009-2014 obsah sodíku ve svých značkových dehydratovaných kulinářských výrobcích, jmenovitě v dehydratovaných polévkách a v dehydratovaných hotových (zpravidla těstovinových) pokrmech. Tyto značkové výrobky tvoří základ portfolia na trhu, mají jasně definovanou spotřebitelskou porci a jsou určeny k přímé spotřebě*
- uplatnit na obalech svých značkových výrobků, určených pro konečného spotřebitele, dobrovolné označování energie a dalších výživově významných složek včetně obsahu sodíku nejen v přepočtu na 100g/100ml, ale též v přepočtu na porci, s indikací % doporučeného denního množství (tzv. GDA), přijímaného v jedné porci
- usilovat o to, aby při zachování kvalitativních a chuťových vlastností výrobků byl nejpozději na konci sledovaného období denní příjem sodíku z jedné porce jejich výše uvedených značkových výrobků stejný nebo nižší než 50% doporučeného denního množství (GDA) sodíku, tj. 1,2g sodíku či méně
- vrátit se k tomuto závazku ne později než koncem roku 2010, vyhodnotit dosažený pokrok jak v tuzemském, tak evropském kontextu a v případě potřeby tento závazek dále upřesnit.
","Sodium/salt intake|Salt/sodium|Measures to limit sodium content|Ready-made and convenience foods and composite dishes (Reformulation saturated fat)|Voluntary reformulation","","http://www.bezpecnostpotravin.cz/UserFiles/File/Kvasnickova2/PKCR_sodik.doc","https://bezpecnostpotravin.cz/snizovani-obsahu-sodiku-v-potravinach-na-ceskem-trhu/","","" "22928","POL","Poland","","Program WIEM, CO WYBIERAM (Choices Logo)","Voluntary codes or measures relevant to nutrition","","Polish","","2008","","","Choices Programme","","2008","","","","","","","","","","","","","","","","","","","","","","","","","","","The Choices Programme is a global, front-of-pack initiative designed to help consumers to easily select healthy food options and to help industry to improve their products. It was introduced in The Netherlands in 2006 as a response to the World Health Organisation’s call for food industry to take an active role in helping to tackle the growing problem of obesity and diet-related diseases around the world.
The Choices Programme encourages food industry, retail and catering to healthy product reformulation and labelling. Companies are invited to participate by evaluating the existing or reformulated nutritional content of their products against a set of qualifying criteria. These criteria - based on international dietary guidelines- are established and periodically reviewed by an independent International Scientific Committee. They take into account a product’s level of saturated and trans fatty acids, added sugar, salt and dietary fibre to determine its eligibility to carry the front-of-pack Choices logo. This positive nutrition logo helps consumers to quickly identify the healthy product options developed by companies doing their best to encourage healthy eating habits.
","Food labelling|Front of pack labelling|Sugar reduction|Fat reduction (total, saturated, trans)|Salt reduction|Front-of-pack labelling|Voluntary (FOP)|Added sugars (FOP)|Energy value (FOP)|Saturated fatty acids (FOP)|Sodium-salt (FOP)|Trans fatty acids (FOP)|Endorsement logo","","www.choicesprogramme.org","National programme page (Poland): http://www.wiemcowybieram.pl","","" "22874","SGP","Singapore","","Singapore Code of Advertising Practice (3rd Edition)","Voluntary codes or measures relevant to nutrition","","English","","2008","","","Advertising Standards Authority of Singapore (ASAS)","2","2008","","","","","Health|Other","Health Sciences Authority (HSA), Agri-Food & Veterinary Authority (AVA), Infocomm Development Authority (IDA), Media Development Authority (MDA)","","","","","","","","","","","","","Private sector","MediaCorp Pte Ltd","Other","Association of Accredited Advertising Agents (4As), Association of Broadcasters, Association of Media Owners (AMOS), Consumers Association of Singapore (CASE), Direct Marketing Association of Singapore (DMAS), Pharmaceutical Society of Singapore (PSS), Singapore Advertisers Association (SAA), Singapore Association of Pharmaceutical Industries (SAPI), Singapore Medical Association (SMA), Singapore Press Holdings Limited","","","","","Legislation details
This Code seeks to promote a high standard of ethics in advertising by self-regulation against the background of national law and international law and practice, including the International Code of Advertising Practice published by the International Chamber of Commerce.
Appendix C
Children and Young People
3.9 Advertisements should not actively encourage children to eat excessively throughout the day or to replace main meals with confectionery or snack foods;
","Regulating marketing of unhealthy foods and beverages to children|Physical activity and healthy lifestyle|Voluntary marketing restrictions","","","","","https://extranet.who.int/nutrition/gina/sites/default/filesstore/SGP%202008%20Code%20of%20Advertising%20Practice.pdf" "22923","DNK","Denmark","","Statutory order on use of the Keyhole label","Voluntary codes or measures relevant to nutrition","","English","6","2009","","","The Danish Ministry of Food, Agriculture and Fisheries","6","2009","Adopted","","","","","","","","","","","","","","","","","","","","","","","","","","----
WCRF International analysis of how this policy action can promote healthier diets and reduce obesity
This policy action is included in the World Cancer Research Fund (WCRF) International NOURISHING policy repository as an example of """"Nutrition label standards and regulations on the use of claims and implied claims on foods: Clearly visible """"interpretative"""" labels.The government has set nutritional criteria for the use of the Keyhole logo. The aim is to help consumers choose products that contain less fat, salt and sugar. Use of the logo is voluntary, but products must conform to the nutrition criteria. In March 2014, the Norwegian government initiated a consultation on the criteria used in the Keyhole symbol.""""
NOURISHING is a Food Policy Framework for Healthy Diets available at: http://www.wcrf.org/policy_public_affairs/nourishing_framework/
Fuldkornslogoet kan sættes på produkter, der indeholder meget fuldkorn, fx rugbrød, hvedebrød, mel, gryn, knækbrød og morgenmadsprodukter. Samtidigt kræver det, at produktet kan overholde Nøglehullets krav til indholdet af fedt, sukker, salt og kostfibre.
","Fibre|Front of pack labelling|Voluntary (FOP)|Fibres (FOP)|Endorsement logo","","https://www.foedevarestyrelsen.dk/Foedevarer/sund_mad/Sider/Fuldkornspartnerskabet.aspx","Fuldkornslogoet https://altomkost.dk/maerker/fuldkornslogoetDet orange fuldkornslogo https://fuldkorn.dk/om-partnerskabet/fuldkornslogoet/The Danish Whole Grain Partnership https://fuldkorn.dk/english/","","" "41604","DEU","Germany","","Verhaltensregeln des Deutschen Werberats über die kommerzielle Kommunikation für Lebensmittel [Code of Conduct of the German Advertising Standards Council on Commercial Communication for foods and beverages]","Voluntary codes or measures relevant to nutrition","","German","7","2009","","","Deutscher Werberat","7","2009","","","","","","","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","Die im Zentralverband der deutschen Werbewirtschaft ZAW zusammengeschlossenen Organisationen der Lebensmittelwirtschaft, des Handels, der Medien, der Kommunikationsagenturen und der Werbeberufe sind der Überzeugung, dass kommerzielle Kommunikation eine fundamentale und unverzichtbare Rolle in einem freien, fairen und lauteren Wettbewerb spielt. Kommerzielle Kommunikation stellt die Verbindung zwischen werbenden Unternehmen und Kunden her und hilft, geordnete Märkte zum Vorteil aller Beteiligten zu schaffen und zu erhalten. Unverzichtbar ist Werbung auch für die Existenz freier und unabhängiger Medien.
Leiðbeiningarreglur þessar eru fremur hugsaðar til viðbótar gildandi laga- og leiðbeiningarreglum eða til stuðnings og útfærslu gildandi reglum. Í leiðbeiningarreglum þessum felst því ekki upptalning á þegar gildandi reglum.
Člen 18 OTROCI IN MLADOSTNIKI
18.1
Določila tega člena se nanašajo na osebe, mlajše od 16 let. Pri tolmačenju določil tega člena, bo
Oglaševalsko razsodišče upoštevalo tudi načelo, da so za otroke in mladostnike najprej odgovorni
njihovi starši oz. skrbniki.
…
18.15
Oglaševanje hrane in pijače, namenjeno otrokom:
• ne sme opravičevati ali spodbujati slabih prehranjevalnih navad ali nezdravega življenjskega sloga;
• ne sme dejavno spodbujati otrok, naj jedo ali pijejo pred spanjem ali čez dan pogosto jedo sladkarije in prigrizke. Prigrizke mora jasno opredeliti kot prigrizke, ne pa kot nadomestek za obroke;
• ne sme spodbujati otrok, naj pojedo več kot po navadi;
• ne sme zavajati otrok glede morebitnih telesnih, socialnih ali psihičnih koristi, ki naj bi jih imeli zaradi uživanja izdelka;
• mora poleg navedenega še posebej skrbno spoštovati tudi vsa določila 22. člena.
…
Člen 22 HRANA IN BREZALKOHOLNE PIJAČE
22.1
Oglaševanje hrane in brezalkoholnih pijač ne sme podcenjevati pomena zdravega načina življenja in aktivnega življenjskega sloga.
22.2
V oglaševanju hrane in brezalkoholnih pijač morajo biti trditve o prehranjevanju in morebitnih koristih za zdravje znanstveno utemeljene, verodostojne, dokazljive in zasnovane tako, da jih potrošnik lahko razume.
22.3
Oglaševanje hrane in brezalkoholnih pijač ne sme spodbujati čezmernega uživanja oglaševanega izdelka.
22.4
Oglaševanje hrane in brezalkoholnih pijač ne sme vsebovati trditev ali motivov, ki bi lahko zavajali potrošnike glede datuma izdelave izdelka, njegove energijske vrednosti, načina uporabe ali količine. Snovne lastnosti hrane in pijače morajo biti natančno navedene in ne smejo biti zavajajoče.
22.5
Oglaševanje ne sme zlorabljati izidov raziskav ali navedb iz znanstvenih in strokovnih publikacij. Potrošnikovih preferenc (npr. glede okusa) v oglasih ni dovoljeno uporabiti na način, ki bi namigoval na statistično veljavnost izidov, če ta ni resnična.
","Regulating marketing of unhealthy foods and beverages to children|Regulation of marketing of FNAB to children|Advergames|Advertising (in streets and stores)|Cinemas (marketing)|Internet|Printed materials (marketing)|Radio|TV|General statement not market excessive intake of food or approve unhealthy food|Covers children up to 16 years of age|Voluntary marketing restrictions","","https://www.soz.si/sites/default/files/soz_sok_slo.pdf","","WHO Regional Office for Europe. Evaluating implementation of the WHO set of recommendations on the marketing of foods and non-alcoholic beverages to children. Progress, challenges and guidance for next steps in the WHO European Region (2018) https://www.euro.who.int/en/health-topics/disease-prevention/nutrition/publications/2018/evaluating-implementation-of-the-who-set-of-recommendations-on-the-marketing-of-foods-and-non-alcoholic-beverages-to-children.-progress,-challenges-and-guidance-for-next-steps-in-the-who-european-region","" "23011","SWE","Sweden","","Regulations on the Use of a Particular Symbol LIVSFS 2005:9 (as last amended by LIVSFS 2009:6)","Voluntary codes or measures relevant to nutrition","","English","6","2009","","","National Food Administration","6","2009","Adopted","","","","","","","","","","","","","","","","","","","","","","","","","","§ 1 Labelling of foodstuffs with a symbol which refers to the content of fat, sugars, salt or dietary fibre may only be carried out using a symbol which is formulated in accordance with the example below and represented in green or black.
Foodstuffs that may be labelled with the symbol
A) Conditions applicable to all food groups:
1) No foodstuffs may contain sweeteners or authorized novel foods or novel food ingredients with sweetening properties.
2) Industrially produced trans fatty acids may not exceed 2 g per 100 g oil and/or other fats used in any product.
3) In this Regulation the following definitions apply:
whole grain: the whole grain of cereals (bran, germ and endosperm). The grain may be ground, crushed or similarly treated; however, in this case, the original proportions of the respective kind of cereal shall be retained.
cereal: wheat, spelt, rye, oats, barley, maize, rice, millet and durra and other Sorghum species
","Overweight and obesity in school age children and adolescents|Overweight and obesity in adults|Food labelling|Front of pack labelling|Sugar reduction|Fat reduction (total, saturated, trans)|Salt reduction|Front-of-pack labelling|Voluntary (FOP)|Added sugars (FOP)|Fibres (FOP)|Saturated fatty acids (FOP)|Sodium-salt (FOP)|Total fat (FOP)|Total sugars (FOP)|Trans fatty acids (FOP)|Endorsement logo","","https://kontrollwiki.livsmedelsverket.se/lagstiftning/223/livsfs-2005-9","The authorities in Norway, Sweden and Denmark have agreed to use the 'Keyhole' as a joint nutrition label (http://www.norden.org/en/theme/nordic-nutrition-recommendation/keyhole-nutrition-label). Read the Danish keyhole law in GINA at https://extranet.who.int/nutrition/gina/en/node/22923 Read the Norwegian keyhole law in GINA at https://extranet.who.int/nutrition/gina/en/node/23012","","https://extranet.who.int/nutrition/gina/sites/default/filesstore/SWE%202009%20LIVSFS%20nyckelh%C3%A5l.pdf|https://extranet.who.int/nutrition/gina/sites/default/filesstore/SWE%202009%20LIVSFS%20nyckelh%C3%A5l.pdf" "57273","ITA","Italy","","Protocolli d’intesa per la riduzione del sale negli alimenti [Memoranda of understanding for the reduction of salt in food]","Voluntary codes or measures relevant to nutrition","","Italian","","2010","","","Ministeria della Salute","7","2009","","","","","Health","Ministry of Health","","","","","","","","","","","","","Private sector","Federazione Italiana Panificatori ; Assipan Confcommercio; Assopanificatori Fiesa Confesercenti; Associazione Italiana Industrie Prodotti Alimentari; 'Associazione Produttori Pane Confezionato; Associazione Produttori Pasta Fresca","","","","","","","La diminuzione dell’introito di sale con la dieta, da ottenere anche attraverso la riduzione del suo contenuto negli alimenti rappresenta uno degli obiettivi di “Guadagnare salute”. Un consumo eccessivo di sale determina, infatti, un aumento della pressione arteriosa, con conseguente aumento del rischio di insorgenza di gravi patologie dell’apparato cardiovascolare correlate all’ipertensione arteriosa, quali l’infarto del miocardio e l’ictus cerebrale.
Dopo circa un anno di attività, il Gruppo di lavoro per la riduzione del quantitativo di sale nel pane, di cui fanno parte rappresentanti dell’Università, dell’Istituto superiore di sanità e dell’Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, ha definito con le diverse Associazioni della panificazione artigianale ed industriale, il contenuto degli accordi che indicano l’entità della riduzione del quantitativo di sale nel pane da conseguire in puro valore percentuale, da applicare, in base alla effettiva concentrazione di partenza, sulle tipologie di pane individuate.
Sono stati, pertanto, siglati specifici protocolli d’intesa tra il Ministero e le Associazioni dei Panificatori, tenendo conto che:
in Italia esiste un numero molto elevato di tipologie panarie differenti, soprattutto per quanto riguarda la produzione artigianale
nell’ambito della panificazione artigianale ci sono notevoli differenze nella produzione di una stessa tipologia panaria da un forno all’altro
il pane consumato in Italia è per il 90% di produzione artigianale, per il 10% di produzione industriale.
In particolare:
la Federazione Italiana Panificatori si è impegnata ad apportare una graduale riduzione del contenuto di sale nel pane nella misura del 5% l’anno fino al raggiungimento di una diminuzione complessiva pari al 15% entro il 2011; la Federazione si è impegnata, inoltre, a produrre una tipologia di pane con un contenuto di sale pari al 50% di quello mediamente utilizzato
l’Assipan Confcommercio si è impegnta ad apportare una riduzione del contenuto di sale nel pane nella misura del 10% entro l’anno 2009
l’Assopanificatori Fiesa Confesercenti si è impegnata ad apportare una riduzione del contenuto di sale nel pane nella misura del 15% entro l’anno 2010
l’Associazione Italiana Industrie Prodotti Alimentari si è impegnata ad apportare, entro il 2011, una riduzione del contenuto di sale nella misura del 10% sul prodotto finito in specifiche tipologie panarie prodotte da alcune aziende associate (Agritech, Barilla, Forno della Rotonda, Interpan/Gruppo Novelli, Il Buon Pane, Panem Italia e Sefa)
l'Associazione Produttori Pane Confezionato si è impegnta ad apportare, entro il 2010, una riduzione del contenuto di sale nella misura del 10% sul prodotto finito in specifiche tipologie panarie prodotte da alcune aziende associate (Arte Bianca, Morato Pane, Oropan, Orva e Romar).
I protocolli d’intesa prevedono la possibilità di siglare, in futuro, eventuali ulteriori accordi per la riduzione del quantitativo di sale in altre tipologie di pane, che potrebbero essere predisposti anche di comune accordo tra le diverse Associazioni di categoria.
A partire dall’anno 2010 il Programma “Guadagnare Salute” ha intrapreso una nuovo obiettivo, quello di allargare la cerchia degli alimenti in cui si è apportata una riduzione del contenuto di sale.
A tal fine è stato siglato un accordo con l'Associazione Produttori Pasta Fresca (APPF), che si è impegnata ad apportare, entro il 31 dicembre 2011, una riduzione del 15% del contenuto di sale presente negli gnocchi prodotti da alcune aziende associate (Carlo Crivellin, Grandi Pastai Italiani, Il Pastaio, Pastificio Rana, Voltan).
Il 13 dicembre 2012, inoltre, è stato sottoscritto un accordo con l'Associazione Italiana Industrie Prodotti Alimentari (AIIPA), Settore surgelati, che si è impegnata ad apportare, entro il 2013, in sede di produzione una riduzione pari ad un minimo del 10% del contenuto di sale aggiunto nella pasta e nel riso, utilizzati come ingredienti nei primi piatti pronti surgelati prodotte dalle aziende associate (Bofrost Italia SpA, C.S.I./Findus Compagnia Surgelati Italiana Srl, Eismann Srl, Gelit Srl, Industrie Rolli Alimentari SpA, Nestlè Italiana SpA).
Nel corso del 2013 la GIAS, ditta associata AIIPA, ha ridotto il contenuto di sale, analogamente a quanto previsto nel suddetto accordo, nei prodotti indicati nella scheda.
In data 13 ottobre 2014 è stato firmato un protocollo d’intesa tra il Ministero della Salute e l’Associazione Italiana Industrie Prodotti Alimentari (AIIPA) - Settore surgelati per la riduzione del contenuto di sale in alcuni prodotti surgelati (zuppe e passati di verdura). L’accordo coinvolge sei aziende leader del settore (Bofrost Distribuzione Italia S.p.A., C.S.I. - Findus S.r.l., Eismann S.r.l., Gias S.p.A., Industrie Rolli Alimentari S.p.A. e Orogel Surgelati Soc.Coop.p.A) con l’obiettivo di pervenire, entro 18 mesi dalla sottoscrizione, a una riduzione di almeno il 10% del contenuto di sale in un totale di 28 prodotti.
","Sodium/salt intake|Reformulation of foods and beverages|Salt/sodium|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Fresh or dried pasta, noodles, rice and grains (Reformulation sodium)|Processed fruit, vegetables and legumes (Reformulation sodium)|Ready-made and convenience foods and composite dishes (Reformulation sodium)|Voluntary reformulation","","https://www.salute.gov.it/portale/temi/p2_6.jsp?lingua=italiano&id=1400&area=stiliVita&menu=protocolli","https://www.salute.gov.it/portale/temi/p2_6.jsp?lingua=italiano&id=4950&area=stiliVita&menu=alimentazione","","" "43876","AUT","Austria","","„Weniger Salz ist g’sünder“ [""""Less salt is healthier""""]","Voluntary codes or measures relevant to nutrition","","German","","2011","","","Die Wirtschaftskammer Österreich (WKO)","","2011","","","","","Health","Das Gesundheitsministerium","","","","","","","","","","","","","","","","","","","","","„Weniger Salz ist g'sünder“ – lauten Titel und Kernbotschaft einer Initiative des Gesundheitsministeriums zusammen mit den österreichischen Bäckerinnen und Bäckern.
Ziel ist eine Salzreduktion bei Brot und Backwaren um 15 Prozent bis zum Jahr 2015. 113 Bäckereibetriebe mit insgesamt über 350 Filialen haben sich bei der Initiative vertraglich dazu verpflichtet, den Salzgehalt in ihren Produkten zu reduzieren. Das Gesundheitsministerium setzt mit dieser Kampagne im Rahmen des „Nationalen Aktionsplans Ernährung“ einen weiteren wichtigen Schritt.
","Sodium/salt intake|Reformulation of foods and beverages|Salt/sodium|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Voluntary reformulation","","https://www.gesundheit.gv.at/aktuelles/archiv-2011/aktuelles-weniger-salz-ist-mehr#:~:text=%E2%80%9EWeniger%20Salz%20ist%20g%27s%C3%BCnder,Prozent%20bis%20zum%20Jahr%202015","","","" "43108","PRT","Portugal","","Código de Auto-Regulação em Matéria de Comunicação Comercial de Alimentos e Bebidas Dirigida a Crianças [Code of Self-Regulation on Commercial Communication of Foods and Beverages Directed at Children]","Voluntary codes or measures relevant to nutrition","","Portuguese","5","2011","","","ICAP - Instituto Civil da Autodisciplina da Comunicação Comercial","","2011","","","","","","","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","V. DEFINIÇÕES
As definições gerais em seguida enumeradas devem ser aplicadas à integralidade do Código.
Observando a interpretação geral do Código:
1. Por """"comunicação comercial"""" considera-se a publicidade, bem como otras técnicas, tais como promoções, patrocínios e marketing directo e deve ser interpretada de forma lata de modo a poder designar toda e qualquer forma de comunicação produzida directamente, por ou em representação de um operador de mercado que pretenda essencialmente promover produtos ou influenciar o comportamento dos consumidores;
2. Por """"produto"""" considera-se quaisquer bens ou serviços;
3. Por “criança” o menor com idade inferior a 12 anos de idade.
4. Por “programação dirigida a crianças” entende-se por programas que tenham audiência deste grupo etário superior a 50%.
VI. NORMAS ÉTICAS
…
4. Saúde
Salvaguardado o princípio da legalidade, a comunicação comercial de alimentos e bebidas dirigida a crianças, feita ou não através de alegações nutricionais, não deve atribuir nem sugerir que um produto tem propriedades de prevenção, tratamento e de cura de doenças humanas nem mencionar tais propriedades.
4.1. A publicidade a alimentos e bebidas dirigida a crianças não debe conter situações que demonstrem menosprezo pela saúde ou práticas de vida saudável.
","Regulating marketing of unhealthy foods and beverages to children|Regulation of marketing of FNAB to children|Settings where children gather such as schools, childcare and other educational establishments|Sponsorship|TV|General statement not market excessive intake of food or approve unhealthy food|Covers children up to 12 years of age|Voluntary marketing restrictions","","https://extranet.who.int/ncdccs/Data/PRT_B15_Portugal_Codigo-de-autoregula-comercial-de-alimentos-e-bebidas-dirigida-a-criancas.pdf","https://auto-regulacaopublicitaria.pt/","","" "22940","GBR","United Kingdom","","The Public Health Responsibility Deal","Voluntary codes or measures relevant to nutrition","","English","","2011","","","Department of Health","3","2011","Adopted","","","","Health","","","","","","","","","","National NGOs","","Research/academia","","Private sector","","","","","","","","Organisations signing up to the Responsibility Deal commit to taking action voluntarily to improve public health through their responsibilities as employers, as well as through their commercial actions and their community activities. Organisations can sign up to be either national partners or local partners.
The purpose of this document is to provide guidance to the food industry for lowering the sodium levels in processed foods. This guidance document will provide further direction to the food industry to continue sodium reduction efforts and help Canadians achieve the average sodium intake goal of 2300 mg per day by 2016.
This work includes public awareness and education activities to assist individuals so they can make informed food choices, guidance to the food industry about ways to reduce sodium in processed foods, and research to learn more about sodium reduction in the areas of food science and health.
Roles of Food Industry
To comply with all applicable legislative and regulatory provisions for the production, marketing and sale of foods in Canada.
To aim for sodium reduction in foods - whether these foods are destined for consumers, other food manufacturers or the restaurant and foodservice sectors – to the lowest level possible while maintaining food safety and consumer acceptance.
Roles of Government
To help create conditions that promote the healthier choice as the easier choice for consumers. Sodium reduction is an important part of healthy living and FPT governments have and will continue to work together towards supporting Canadians in their sodium reduction efforts.
To support the reduction of Canadians’ average sodium intake to 2300 mg per day by 2016, through an awareness and education campaign to inform Canadians on sodium as part of healthy eating.
To provide guidance to the food industry to safely lower the amount of sodium in processed foods.
To support research related to sodium reduction in the areas of food science and food technology, health and human physiology, and evaluation and monitoring.
Roles of Canadian Consumers
To become more aware of nutrition issues and food composition with the aim of making more informed choices at the grocery store, while cooking at home, or when eating out.
To educate themselves and their families on healthy living practices, including healthy eating and adequate physical activity.
Monitoring the Sodium Intakes of Canadians
Should sodium levels in the food supply decrease to the guiding benchmark levels and Canadians improve their eating patterns, it is anticipated that the average sodium intake in Canada would decrease to approximately 2300 mg per day, the 2016 intake goal. Health Canada is in the process of developing a number of tools and activities for assessing progress towards the success of sodium reduction initiatives by stakeholders.
Elements of this monitoring and evaluation plan include:
Measuring changes in population sodium intake through the CCHS-nutrition. This survey is slated to be repeated in 2015, and will provide current food intake data that can be used to evaluate whether sodium intakes and dietary patterns have changed in Canada since 2004.
Engaging the food industry to discuss their sodium reduction efforts and activities, as well as challenges faced by these stakeholders.
Using the Canadian Total Diet Study (TDS) as a supporting data source to assess sodium content of food composites and estimate changes in sodium intakes.
Reporting on work relating to the % Daily Value (%DV) for sodium as part of the overall review of elements required to be declared on the Nutrition Facts table.
Reporting on procurement policies in publicly funded institutions in Canada. The development of a common framework for food procurement programs in Canada is under consideration.
Tracking and reporting on priority scheduling and expedited handling of food additive submissions related to sodium reduction. Health Canada is committed to streamlining the food additive process for low sodium alternatives.
Reporting on research initiatives and grants funded by the Canadian Institutes of Health Research (CIHR), the Natural Sciences and Engineering Research Council of Canada (NSERC) and others, and increasing research capacity related to sodium reduction in Canada.
Ikon ini dapat memberi gambaran yang cepat kepada rakyat mengenai kandungan kalori dalam sesuatu produk. Ianya juga memudahkan mereka merancang dan mengawal pengambilan tenaga harian mengikut keperluan.
","Food labelling|Front of pack labelling|Front-of-pack labelling|Voluntary (FOP)|Energy value (FOP)|Proportion of daily intake|Declaration of %GDA or %RI","","http://nutrition.moh.gov.my/wp-content/uploads/penerbitan/risalah/Ikon%20Pek%20Hadapan.pdf","http://www.moh.gov.my/index.php/database_stores/store_view_page/22/239","WHO 2nd Global Nutrition Policy Review 2016-2017","" "43864","MEX","Mexico","","ACUERDO por el que se recomienda la disminución del uso de sal común o cloruro de sodio en la elaboración de pan como una medida de prevención de enfermedades cardiovasculares, y otras crónico-degenerativas. ","Voluntary codes or measures relevant to nutrition","","Spanish","6","2012","","","Consejo de Salubridad General","6","2012","","","","","Health","General Health Council","","","","","","","","","National NGOs","","","","","","","","","","","","Considerando
…
Que el consumo per cápita de pan dulce y salado del mexicano es de 32.5 kg/año, del cual, el 75% corresponde al consumo de pan blanco para acompañar alimentos (pan de caja y bolillo/telera);
Que con base en dichos valores, el consumo per cápita de las categorías de pan blanco destinadas a acompañar alimentos es de 24.4 kg/año y considerando que actualmente en promedio estas categorías contienen 1.3 g de sal/100 g de producto, un consumidor al día ingiere 0.9 g de sal proveniente de las mismas, lo que equivale al 15% de la valor nutrimental diario recomendado de sal;
Que una reducción del 10% en el contenido de sal llevará al consumidor a ingerir 0.8 g de sal por consumo diario de las categorías de bolillo y pan de caja aportando a la dieta el 13.3% del valor nutrimental recomendado de sal;
Que si bien, las disposiciones legales antes mencionadas, contemplan acciones de prevención y promoción de la salud, la evidencia científica ha demostrado que un consumo inmoderado de la sal trae como consecuencia un incremento en la tasa de mortandad derivado de las enfermedades ocasionadas por el consumo de dicho producto. En este sentido, este Consejo de Salubridad General, estima pertinente que para reducir el consumo de la sal en la población mexicana, es necesario establecer ciertas acciones que reduzcan el porcentaje de sal en la elaboración de los productos de panificación antes señalados, y
Que en virtud de las anteriores consideraciones, en Sesión Ordinaria celebrada el día 16 de mayo de 2012, el pleno del Consejo de Salubridad General, acordó emitir el siguiente:
ACUERDO POR EL QUE SE RECOMIENDA LA DISMINUCION DEL USO DE SAL COMUN O CLORURO DE SODIO EN LA ELABORACION DE PAN COMO UNA MEDIDA DE PREVENCION DE ENFERMEDADES CARDIOVASCULARES, Y OTRAS CRONICO-DEGENERATIVAS
UNICO. A fin de reducir los riesgos de enfermedades cardiovasculares y otras crónico-degenerativas, se recomienda reducir el contenido de sal en la elaboración de pan, en sus categorías de bolillo y pan de caja en un 10% en fórmula alcanzando un valor promedio de 1.8% panadero en fórmula.
","Dietary practice|Sodium/salt intake|Reformulation of foods and beverages|Salt/sodium|Reformulation of foods and beverages|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Voluntary reformulation","","http://dof.gob.mx/nota_detalle.php?codigo=5256201&fecha=22/06/2012","","","" "22919","AUS|NZL","Australia|New Zealand","","‘Health Star Rating’ (HSR) system","Voluntary codes or measures relevant to nutrition","","English","","2013","","","Department of Health","","2013","","","","","Health","","","","","","","","","","","","","","Private sector","","Other","Communities","","","","","At its meeting on 27 June 2014, the Australia and New Zealand Ministerial Forum on Food Regulation (the Forum) endorsed the voluntary front-of-pack labelling scheme, the Health Star Rating (HSR) system. A HSR Advisory Committee (Advisory Committee) was established to oversee the voluntary implementation of the HSR system.
...
The Forum agreed that the FoPL system, except for agreed exemptions, applies to all packaged, manufactured or processed foods presented ready for sale to the customer in the retail sector and includes:
CLÁUSULA SEGUNDA - DAS OBRIGAÇÕES DOS SIGNATÁRIOS
As instituições signatárias comprometem-se a:
a) padronizar as metas de redução no nível máximo de sódio nas categorias de alimentos processados, expressas em miligramas de sódio por 100 (cem) gramas de produto, e, sempre que possível, de acordo com valores iguais ou menores do que as referências internacionais de redução e ou iguais ao limite inferior do teor de sódio da respectiva categoria no mercado nacional;
b) adotar, como critério para o estabelecimento de metas de redução no teor de sódio, para o final dos primeiros quatro anos de pactuação, teores máximos menores do que as médias ajustadas dos teores de sódio na linha de base da categoria e/ou menores pelo menos 50% das marcas da categoria, ressalvadas excepcionalidades devidamente fundamentadas e documentadas tecnicamente e acatadas no âmbito do Grupo Técnico com integrantes do Ministério da Saúde, Agência Nacional de Vigilância Sanitária e associações representativas das indústrias de alimentação.
c) alcançar teor máximo de sódio de 559mg/100g até o ano de 2014 e de 512mg/100g até o ano de 2016, na categoria queijo mussarela;
d) alcançar teor máximo de sódio 587mg/100g até o ano de 2014 e de 541mg/100g até o ano de 2016, na categoria requeijão;
e) alcançar teor máximo de sódio 327mg/100 ml do produto pronto para consumo (conforme instrução de preparo do fabricante) até o ano de 2015 e de 314mg/ 100 ml do produto pronto para consumo até o ano de 2017, na categoria sopas (sopas, de caldo translúcido ou cremosas, feitas à base de carnes, aves, vegetais, grãos, entre outros ingredientes, sendo que, quando não oferecidas prontas para o consumo, necessitam de cozimento, sendo excluídos desta categoria os cremes de cebola que possuem indicação exclusiva para uso culinário);
f) alcançar teor máximo de sódio 334mg/100 ml do produto pronto para consumo (conforme instrução de preparo do fabricante) até o ano de 2015 e de 330mg/100 ml do produto pronto para consumo até o ano de 2017, na categoria sopas individuais/instantâneas (sopas preparadas apenas por meio da adição de água quente e homogeneização, sem necessidade de cozimento);
g) alcançar teor máximo de sódio 690mg/100g até o ano de 2015 e de 650mg/100g até o ano de 2017, na categoria empanados. Excluem-se desta categoria os empanados de peixe e empanados cuja principal matéria-prima é vegetal;
h) alcançar teor máximo de sódio 780mg/100g até o ano de 2015 e de 740mg/100g até o ano de 2017, na categoria hambúrgueres. Excluem-se desta categoria os hambúrgueres cuja principal matéria-prima é vegetal;
i) alcançar teor máximo de sódio 1560mg/100g até o ano de 2015 e de 1500mg/100g até o ano de 2017, na categoria linguiça cozida conservada em temperatura ambiente;
j) alcançar teor máximo de sódio 1310mg/100g até o ano de 2015 e de 1210mg/100g até o ano de 2017, na categoria linguiça cozida conservada em refrigeração;
k) alcançar teor máximo de sódio 1080mg/100g até o ano de 2015 e de 970mg/100g até o ano de 2017, na categoria linguiça frescal;
l) alcançar teor máximo de sódio 1270mg/100g até o ano de 2015 e de 1180mg/100g até o ano de 2017, na categoria mortadela conservada em refrigeração;
m) alcançar teor máximo de sódio 1380mg/100g até o ano de 2015 e de 1350mg/100g até o ano de 2017, na categoria mortadela conservada em temperatura ambiente;
n) alcançar teor máximo de sódio 1140mg/100g até o ano de 2015 e de 1120mg/100g até o ano de 2017, na categoria salsicha (excluem-se as salsichas em conserva, ou seja, salsichas embaladas em vidros ou latas);
o) alcançar teor máximo de sódio 1180mg/100g até o ano de 2015 e de 1160mg/100g até o ano de 2017, na categoria presuntaria, que inclui os produtos presunto (presunto cozido e presunto de aves), apresuntado e fiambre;
p) a categoria dos salames foi excluída do presente Termo de Compromisso por apresentar barreiras tecnológicas para redução do sódio, relacionadas à ação antimicrobiana e textura do produto;
q) as categorias pizzas e lasanhas também foram excluídas da pactuação em virtude de seus principais ingredientes, queijos e produtos cárneos, já apresentarem metas de redução de sódio que acarretarão redução do nutriente no produto final;
r) as categorias queijos """"petit suisse"""" e bebida láctea foram excluídas da pactuação, pois praticamente todo o conteúdo de sódio destes produtos é naturalmente presente nas principais matérias-primas utilizadas nestes produtos, tais como leite e soro de leite.
s) a categoria papa infantil salgada também foi excluída da pactuação considerando as reduções de sódio consideráveis que já foram realizadas nesta categoria, de modo a que adequá-la às necessidades de sódio e de iodo de seu público alvo.
t) para todas as categorias ora pactuadas, ao final de 2016 ou 2017, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
u) estabelecer metas bianuais para a redução gradual de sódio nas categorias de alimentos previstas neste Termo até 2020, tendo em vista critérios como a viabilidade tecnológica, a manutenção das características dos produtos e a sua aceitação pelo consumidor;
v) monitorar e avaliar continuamente o processo de redução do teor de sódio e os impactos sobre a saúde da população brasileira; e
w) avaliar a inclusão de novas categorias de alimentos com base em evidências científicas relevantes que justifiquem o impacto do consumo desta na ingestão de sódio na população em geral e ou em grupos específicos.
","Dietary practice|Sodium/salt intake|Reformulation of foods and beverages high in fat, sugars, salt|Reformulation of foods and beverages|Salt/sodium|Measures to limit sodium content|Cheese (Reformulation sodium)|Processed meat, poultry, game, fish and similar (Reformulation sodium)|Ready-made and convenience foods and composite dishes (Reformulation sodium)|Voluntary reformulation","","http://189.28.128.100/dab/docs/portaldab/documentos/promocao/IV_termo_alimentos_proces_2013.pdf","Redução de Sódio, Açúcar e Gordura Trans https://aps.saude.gov.br/ape/promocaosaude/reducaoLista de categorias e metas de redução de sódio pactuadas http://189.28.128.100/dab/docs/portaldab/documentos/promocao/lista_categorias_metas_reducao_sodio.pdf","","" "83693","KWT","Kuwait","","Salt reduction in Thick White Arabic Bread","Voluntary codes or measures relevant to nutrition","","English","2","2013","","","Ministry of Health and Kuwait Flour Mills and Bakeries Co.","10","2014","","","","","Health","Ministry of Health","","","","","","","","","","","","","","","","","","","","","Referred to objective of salt reduction in Thick White Arabic Bread bakeries lab has started gradual decrease in salt since Feb 2013. The salt amount has been reduced to 20 % approximately in current formulation as compared to previous formulation.
...
PARAMETERS
Salt in Bread - mg
PREVIOUS RECIPE
1199
RECENT RECIPE
962
REDUCTION IN SALT
237
19.8 %
","Sodium/salt intake|Promotion of healthy diet and prevention of obesity and diet-related NCDs (general)|Reformulation of foods and beverages|Salt/sodium|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Voluntary reformulation","","https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4451317/ ","https://www.mdpi.com/2072-6643/13/8/2676/htm#B189-nutrients-13-02676https://www.worldactiononsalt.com/worldaction/middle-east/kuwait/ https://cdn.who.int/media/docs/default-source/documents/the-power-of-cities/kuwait-city-case-study-final.pdf?sfvrsn=199e1c73_2","","https://extranet.who.int/nutrition/gina/sites/default/filesstore/KWT%202014%20Salt%20reduction%20in%20Thick%20White%20Arabic%20Bread.pdf" "57283","URY","Uruguay","","Acuerdo de trabajo entre el Ministerio de Salud Pública y la Comisión Honoraria de Salud Cardiovascular y el Centro de Industriales Panaderos del Ururuguay para la reducción voluntaria y progresiva del contenido de sodio en panificados ","Voluntary codes or measures relevant to nutrition","","Spanish","","2013","","","Uruguay Presidencia","9","2013","","","","Ministerio de Salud Pública","Health","Ministerio de Salud Pública","","","","","","","","","National NGOs","Comisión Honoraria de Salud Cardiovascular","","","Private sector","Centro de Industriales Panaderos del Uruguay","","","","","","","ARTICULO PRIMERO: OBJETO DEL ACUERDO
El presente tiene como objetivo consensuar y acordar con CIPU, la reducción voluntaria y progresiva del contenido de sodio en el pan con el fin de disminuir el consumo de sodio en la población uruguaya.
ARTICULO SEGUNDO: ADHESIÓN DE LAS PANADERÍAS
Las panaderías integrantes del CIPU podrán adherir al presente a través de la firma de actas de adhesión al mismo.
ARTICULO TERCERO: METAS Y ACCIONES
Las partes establecen las siguientes metas y acciones:
1) Promover la reducción del consumo de sodio en Uruguay trabajando en forma conjunta para alcanzar a 2015 una reducción del 25% de la ingesta y alcanzar la meta de 5 gramos de consumo promedio de sal de acuerdo al valor máximo recomendado por la OMS para el año 2020.
2) Promover la adhesión del mayor número posible de panaderías, a la estrategia de modo de hacer efectivo el cumplimiento de los objetivos planteados.
3) Implementar campañas de información y educación a los consumidores de forma de difundir la estrategia.
","Dietary practice|Sodium/salt intake|Reformulation of foods and beverages|Salt/sodium|Reformulation of foods and beverages|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sodium)|Voluntary reformulation","","https://extranet.who.int/ncdccs/Data/URY_B18_ACUERDO%20CIPU%20Firmadopdf.pdf","https://www.gub.uy/presidencia/comunicacion/noticias/panaderias-se-unen-semana-del-corazon-disminuyendo-sodio-pan-elaboran","","" "43105","POL","Poland","","Kodeks Etyki Reklamy [Code of Advertising Ethics]","Voluntary codes or measures relevant to nutrition","","Polish","3","2014","","","Związku Stowarzyszeń Rada Reklamy","3","2014","","","","","Health","Instytutu Żywności i Żywienia","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","Załącznik Nr 2 Standardy Reklamy Żywności skierowanej do dzieci
Artykuł 1
Reklama produktów żywnościowych nie może być kierowana bezpośrednio do dzieci, które nie
ukończyły 12 roku życia.
Artykuł 2
Ograniczenia reklamy produktów żywnościowych nie dotyczą produktów, które spełniają określone kryteria żywieniowe oparte na zaakceptowanych dowodach naukowych i/lub narodowych oraz międzynarodowych zaleceniach żywieniowych zawartych w szczególności w Załączniku 2a do Kodeksu Etyki Reklamy „Kryteria Żywieniowe do samoregulacji dotyczącej reklamy żywności skierowanej do dzieci w wieku poniżej 12 roku życia w Polsce”.
…
Kryteria Żywieniowe
do samoregulacji dotyczącej reklamy żywności skierowanej do dzieci w wieku poniżej 12 roku życia w Polsce
…
str. 2
Wstęp
Niniejszy dokument określa kryteria żywieniowe opracowane w ramach dobrowolnej inicjatywy dotyczącej zasad reklam żywności i napojów skierowanych do dzieci poniżej dwunastego roku życia publikowanych w mediach w Polsce.
Zaproponowane kryteria żywieniowe uzyskały akceptację Instytutu Żywności i Żywienia – wiodącej w Polsce instytucji naukowo-badawczej, w której zakres kompetencji obejmuje między innymi zagadnienia dotyczące żywność, żywienie i ich wpływu na zdrowie.
Zdaniem Instytutu, niezbędne jest podejmowanie działań na rzecz zmniejszenia spożycia tłuszczu, kwasów tłuszczowych nasyconych, izomerów trans kwasów tłuszczowych, cukrów i soli m.in. poprzez ograniczenie reklamy niektórych produktów spożywczych skierowanych do dzieci poniżej 12 roku życia oraz promowanie reformulacji składu żywności.
Jednocześnie Instytut wyraża opinię, że kryteria żywieniowe ustalone na potrzeby oceny produktów spożywczych w aspekcie możliwości ich reklamowania wśród dzieci poniżej 12 roku życia, jako dobrowolnej inicjatywy producentów żywności, są cenną inicjatywą, która wpisuje się doskonale w nurt działań na rzecz ograniczania nadwagi i otyłości wśród najmłodszej części polskiego społeczeństwa oraz promowanie zasad prawidłowego żywienia.
Zgodnie z nadrzędną zasadą wyrażoną w Polskim Kodeksie Etyki Reklamy (załącznik 2 Standardy reklamy żywności skierowanej do dzieci), reklama produktów żywnościowych nie może być kierowana bezpośrednio do dzieci, które nie ukończyły 12 roku życia, przy założeniu, że dzieci te stanowią więcej niż 35% widowni danej audycji. Powyższe ograniczenia reklamy produktów żywnościowych nie dotyczą produktów, które spełniają określone kryteria żywieniowe oparte na zaakceptowanych dowodach naukowych i/lub narodowych oraz międzynarodowych zaleceniach żywieniowych.
Kryteria żywieniowe opracowane zostały w celu doprecyzowania kryteriów, według których produkty żywnościowe będą mogły być reklamowane do dzieci do lat 12. Pozwoli to zarówno reklamodawcom, jak i nadawcom, na łatwą ocenę produktów pod kątem spełniania przez nie wymogów samoregulacji. Kryteria żywieniowe bazują na podejściu opartym na podziale produktów żywnościowych na kategorie z zastosowaniem wartości progowych dla kluczowych składników odżywczych. Takie podejście jest w stanie lepiej odzwierciedlić rolę, jaką poszczególne kategorie produktów żywnościowych i napojów odgrywają w przeciętnej diecie, niż w przypadku zastosowania uniwersalnego profilu. Lepiej także wprowadza ono rozróżnienie pomiędzy poszczególnymi produktami żywnościowymi w ramach danej kategorii, a tym samym umożliwia osiągnięcie fundamentalnego celu, jakim jest ograniczenie typów produktów żywnościowych i napojów reklamowanych do dzieci, przy jednoczesnym promowaniu konkurencji w zakresie opracowywania zdrowszych opcji poprzez innowacyjność i zmiany receptur.
Kryteria żywieniowe obejmują dziesięć zdefiniowanych kategorii produktów produkowanych lub wpro wadzanych na polskim rynku. Wybór kategorii podyktowany został koniecznością zachowania równowagi pomiędzy potrzebą prostoty i spójnego traktowania podobnych produktów z jednej strony, a z drugiej - potrzebą uniknięcia stworzenia kategorii tak szerokich, że jedynie stosunkowo łagodne kryteria żywieniowe mogłyby mieć zastosowanie do wszystkich rodzajów produktów mieszczących się w danej kategorii. W celu zapewnienia zarówno rzetelności systemu, jak i sprawiedliwego traktowania, konieczne było stworzenie podkategorii w ramach większości ze wspomnianych dziesięciu kategorii.
Wspólne kryteria żywieniowe oparte są na zestawie „składników odżywczych wymagających ograniczenia” oraz „składników, których obecność należy promować” (składników odżywczych str. 3
i kategorii żywności). System uwzględniający oba kryteria jest zgodny z fundamentalnym celem samoregulacji, tj. promowaniem innowacyjności, zmian receptur i konkurencji w celu doprowadzenia do zmiany ukierunkowanej na reklamowanie produktów zdrowszej opcji – niż system oparty wyłącznie na „składnikach odżywczych wymagających ograniczenia”.
„Składniki odżywcze wymagające ograniczenia” – sód, tłuszcze nasycone i cukry ogółem – wybrano w oparciu o powszechnie dostępne dowody na to, iż są one istotne z punktu widzenia zdrowia publicznego, ponieważ średnie ich spożycie w populacji często przekracza wartości zalecane lub pożądane dla zdrowia. Co ważne - w przyjętych kryteriach żywieniowych „składniki, których obecność należy promować” nie stanowią przeciwwagi dla „składników odżywczych wymagających ograniczenia”: aby móc reklamować dany produkt do dzieci poniżej dwunastego roku życia, produkt musi zawierać wymaganą ilość „składników, których obecność należy promować”, a także niższe od progowych wartości „składników odżywczych wymagających ograniczenia” oraz posiadać wartość energetyczną niższą od wartości maksymalnej ustalonej dla każdej z kategorii.
Przy opracowaniu kryteriów żywieniowych, brano pod uwagę zalecenia Światowej Organizacji Zdrowia (WHO) co do ustalania profili składników odżywczych. Zgodnie z powyższymi zaleceniami, kryteria żywieniowe powinny podlegać odpowiedniemu dostosowaniu do nowych wyników badań. W związku z powyższym, przewidziana jest aktualizacja kryteriów w przyszłości, potencjalnie również w sposób uwzględniający kategorie produktów, które nie są w nich obecnie reprezentowane.
","Regulating marketing of unhealthy foods and beverages to children|Regulation of marketing of FNAB to children|Printed materials (marketing)|Promotions|Settings where children gather such as schools, childcare and other educational establishments|Sponsorship|TV|Energy (marketing)|Nutrient profile model (marketing)|Positive nutrients (marketing)|Salt/sodium (marketing)|Saturated fat (marketing)|Sugars (marketing)|Trans fat (marketing)|Covers children up to 12 years of age|Voluntary marketing restrictions","","https://radareklamy.pl/kodeks-etyki/","Code of Ethics in Advertising https://radareklamy.pl/en/code-of-ethics-in-advertising/","","" "43094","HUN","Hungary","","Magyar Reklámetikai Kódex [The Hungarian Code of Advertising Ethics]","Voluntary codes or measures relevant to nutrition","","Hungarian","6","2015","","","Önszabályozó Reklám Testületet","","2015","Adopted","","2015","A Kódexet a reklámszakma szervezetei áttanulmányozták és jóváhagyták 2015","","","","","","","","","","","National NGOs","","","","","","","","","","","","18. Cikkely
Élelmiszerek reklámozására vonatkozó szabályok
(1) Az élelmiszerek és nem alkoholos italok reklámjában az egészségre vonatkozó állításoknak igazolható (az elfogadott állítások listája alapján), tudományos alapokon kell nyugodniuk. Az állításokat a bizonyítékok jellegével és mértékével összeegyeztethető módon kell közvetíteni, alátámasztható információt nyújtva a fogyasztónak.
(2) Az élelmiszerek és nem alkoholos italok hirdetésének nem szabad túlzott fogyasztásra biztatnia vagy azzal szemben elnézőnek lennie, az adagok méreteinek pedig a megjelenített környezethez képest arányosnak kell lenniük.
(3) Az élelmiszerek és italok reklámjának nem szabad aláásnia sem a kiegyensúlyozott étrend, sem az egészséges, aktív életmód jelentőségét.
(4) Élelmiszerek és italok olyan reklámjában, ahol a terméket étkezés részeként mutatják be, az étkezés többi eleme is a kiegyensúlyozott táplálkozás elvét kell, hogy tükrözze.
(5) Az élelmiszertermékek és italok reklámjaiban szereplő szövegnek, hangi és képi megjelenítéseknek pontosan kell tükrözniük a termék reklámjában megjelenített olyan lényeges tulajdonságokat, mint az íz, a méret, a tartalom táplálkozástudományi vagy egészségügyi előnyei, és nem szabad félrevezetniük a fogyasztókat egyik említett jellemző tekintetében sem.
(6) Az olyan élelmiszeripari termékek, melyek nem arra valók, hogy az étkezéseket teljes értékűen helyettesítsék velük, nem jeleníthetőek meg ekként.
(7) A táplálkozási vagy egészségügyi vonatkozású összehasonlításoknak objektív módon alátámasztható, igazolható és tisztán érthető alapokon kell nyugodniuk.
(8) Az élelmiszerek és italok reklámozóinak különösen oda kell figyelniük arra, hogy a gyermekkorúakat célzó reklámokban nem szabad rádiós, televíziós vagy a nyomtatott médiában szereplő (élő vagy animációs) médiaszemélyiségeket oly módon felhasználni a termékek, ajándékok vagy szolgáltatások értékesítésére, hogy az megnehezítse a műsor vagy szerkesztett tartalom és a kereskedelmi promóció közötti különbségtételt.
(9) Míg a fantázia – ide értve az animációt – mind a kisebb, mind a nagyobb gyermekekkel folytatott kommunikációban helyénvaló, figyelmet kell fordítani arra, nehogy oly módon használják fel a gyermeki képzeletet, hogy az az érintett termék táplálkozási előnyeit illetően félrevezető lehessen a gyermekek számára
(10) Gyermekműsorokból ismert szereplőkkel készült élelmiszer- és italreklámok nem tehetők közzé e műsor környezetében.
(11) A gyermekkorúaknak szóló élelmiszer- és italreklám nem ösztönözheti a gyermekeket arra, hogy egyenek vagy igyanak közvetlenül esti lefekvéskor vagy az előtt.
(12) Az élelmiszerek és italok reklámjainak nem szabad megtéveszteniük a fogyasztót a reklámozott termék fogyasztásának lehetséges egészségügyi vagy más előnyös tulajdonsága vagy kedvező élettani, társadalmi hatása tekintetében. A gyermek- vagy fiatalkorúaknak szóló reklámokban ide tartozik különösen a közösségben elfogadott státusz vagy a kortársak közötti népszerűség, az iskolai illetve sportsikerek, az intelligencia növelése.
(13) Az élelmiszerek és italok reklámjainak nem szabad aláásniuk a szülők és a gyermek- és fiatalkorúak jólétéért felelős más felnőtteknek az étrend és az életvitel kiválasztásában játszott útmutató szerepét.
(14) A gyermekkorúakat célzó élelmiszer- és italreklámoknak nem szabad a sürgősség vagy az aránytalan árcsökkentés érzetét kelteniük például a „most” vagy a „csak” szavak használatával.
","Regulating marketing of unhealthy foods and beverages to children|Give-aways|Internet|Radio|TV|Use of licensed and brand equity characters|Using celebrities|Voluntary marketing restrictions","","http://www2.ort.hu/images/Pdf/kodex/Magyar Reklámetikai Kódex 2015.pdf","http://www.ort.hu/en/code/ii-special-rules-of-advertising/18-article","","" "39778","ITA","Italy","","Obiettivi condivisi per il miglioramento delle caratteristiche nutrizionali dei prodotti alimentari con particolare attenzione alla popolazione infantile 3-12 anni [Shared objectives for improving nutr. characteristics of food products for children 3-12y]","Voluntary codes or measures relevant to nutrition","","Italian","","2015","","","Ministero della Salute. Direzione generale per l'igiene e la sicurezza degli alimenti e la nutrizione. Ufficio 5","10","2015","","","","","Health","","","","","","","","","","","","","","Private sector","","","","","","","","
A recommended nutrition information panel (NIP) should meet the following basic requirements:
i) The nutrition information panel can include the core list of nutrients namely energy, protein, total fat, saturated fat, trans fat, cholesterol, carbohydrate, dietary fibre and sodium.
ii) The energy and nutrient values can be stated in per 100 g / 100 ml and per serving of the food.
iii) The nutrition information panel can include the number of servings per package and the serving size.
iv) For powdered beverages and liquid concentrates, an additional column of per 100ml (as reconstituted) can be included.
v) The variance between the declared value and analysed value has to be within 20%.
3.1. Verification Criteria for Nutrients with a Labelled Claim
If the labelled claim says that the nutrient content meets the minimum requirement, then the actual nutrient content must be at that level or higher, and not more than 20% difference from the stated nutrient content.
If the label says that the nutrient content is not more than the maximum allowed, then the actual nutrient content must be at that level or lower, and not more than 20% difference from the stated nutrient content.
","Food labelling|Nutrient declaration (i.e. back-of-pack labelling)|Front of pack labelling|Front-of-pack labelling|Voluntary (FOP)|Energy value (FOP)|Fibres (FOP)|Saturated fatty acids (FOP)|Sodium-salt (FOP)|Total fat (FOP)|Total sugars (FOP)|Trans fatty acids (FOP)|Vitamins and minerals (FOP)|Endorsement logo|Claim must be substantiated|Pre-defined list of foods and beverages|Specific nutrition criteria","","https://www.hpb.gov.sg/docs/default-source/default-document-library/handbook-on-nutrition-labelling.pdf?sfvrsn=0","","WHO 2nd Global Nutrition Policy Review 2016-2017","https://extranet.who.int/nutrition/gina/sites/default/filesstore/SGP%202015%20Handbook%20on%20nutrition%20labelling.pdf" "25420","SGP","Singapore","","Guidelines for Food Advertising to Children","Voluntary codes or measures relevant to nutrition","","English","","2015","","","Advertising Standards Authority of Singapore","","2015","","","","","","","","","","","","","","","","","","","","","","","","","","","
The guidelines require all food and beverage products promoted in marketing communications targeted at children aged 12 and below to meet the Common Nutrition Criteria. The guidelines will apply to all media platforms.
","Regulating marketing of unhealthy foods and beverages to children|Advergames|Advertising (in streets and stores)|Give-aways|Internet|Promotions|Radio|Sponsorship|TV|Use of licensed and brand equity characters|Using celebrities|Nutrient profile model (marketing)|Covers children up to 13 years of age|Voluntary marketing restrictions","","https://asas.org.sg/About/Childrens-Code","","WHO 2nd Global Nutrition Policy Review 2016-2017","" "57272","CRI","Costa Rica","","Alianza Publico-Privada Ministerio de Salud y CACIA para implementar acciones y fomentar estilos de vida saludable, asociados particularmente al sodio, que incluyen una alimentación saludable y equilibrada, nutricionalmente adecuada","Voluntary codes or measures relevant to nutrition","","Spanish","3","2016","","","Ministerio de Salud","3","2016","Adopted","3","2016","Ministro de Salud, Presidente de la Junta Directiva de la Cámara Costarricense de la Industria Alimentaria (CACIA)","Health","","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","CLÁUSULA PRIMERA: DEL OBJECTIVO. Suscribir nuevamente una alianza público-privada y establecer las metas en los alimentos procesados, identificados como prioritarios por su contribución en sodio a la alimentación de la población, para que el sector de la industria de alimentos contribuya en forma voluntaria y progresiva a la reducción del consumo de este mineral.
…
CLÁUSULA QUINTA: DE LAS ACCIONES DE COMPROMISO DE LAS EMPRESAS.
Las empresas que se comprometan con el cumplimiento de las metas de reducción de sodio, actuarán de Ia siguiente manera:
a) Enviar una nota formal de compromiso dirigida al Grupo Técnico.
b) Cumplir las metas de reducción del contenido de sodio fijadas en las categorías nacionales de alimentos procesados indicadas en el Anexo A.
c) Brindar información al Comité Técnico al menos una vez al año, sobre los avances en la reducción de sodio de sus respectivos productos.
d) Poner a disposición del Grupo Técnico los insumos que permitan monitorear los avances en la implementación de las metas de reducción.
e) Alcanzar al menos el contenido máximo de sodio para los productos prioritarios (descritos en el Anexo A) y se podrán incluir otras categorías de alimentos procesados que el grupo técnico identifique a futuro.
f) Se fijarán metas bianuales a partir del año 2016 hasta el año 2021. La reducción del contenido de sodio será gradual teniendo en cuenta los lineamientos internacionales establecidos por el Consorcio Cuídate de la Sal, el consumo de sodio por la población de Costa Rica, los criterios de viabilidad tecnológica y características de aceptación del consumidor.
g) Las metas para el período a cumplir a partir de la firma de la presente alianza se indican en el Anexo A. Las metas del período 2018 al 2021 se ajustarán oportunamente.
","Dietary practice|Sodium/salt intake|Reformulation of foods and beverages high in fat, sugars, salt|Reformulation of foods and beverages|Salt/sodium|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sodium)|Processed meat, poultry, game, fish and similar (Reformulation sodium)|Sauces, dips and dressings (Reformulation sodium)|Savoury snacks (Reformulation sodium)|Voluntary reformulation","","http://www.cacia.org/wp-content/uploads/2016/07/Alianza-MS-CACIA-y-metas-reduc-sodio-marzo-2016.pdf","","","" "43106","PRT","Portugal","","Compromissos da indústria alimentar sobre Alimentação, Actividade Física e Saúde Publicidade e Marketing dirigidos a crianças [Portuguese Food Industry and Pledge on Diet, Physical Activity and Health: Advertising and Marketing Directed at Children]","Voluntary codes or measures relevant to nutrition","","Portuguese","7","2016","","","FIPA – Federação das Indústrias Portuguesas Agro-Alimentares, APAN – Associação Portuguesa de Anunciantes","7","2016","","","","Subscritos por 39 empresas em Portugal","","","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","Assim, de forma a alinhar os compromissos nacionais com esta realidade, as empresas subscritoras comprometem-se a:
o abster-se de publicitar géneros alimentícios a crianças menores de 12 anos, em televisão, publicações impressas, websites próprios e websites de terceiros, quando as audiência médias incluírem um mínimo de 35% de crianças menores de 12 anos.
Excetuam-se os produtos que preencham os critérios nutricionais que constam do “EUPledge Nutrition Criteria White Paper”, documento que acompanhará estes compromissos.
o abster-se de efetuar comunicação comercial relacionada com produtos alimentares em escolas do primeiro ciclo, exceto quando especificamente solicitada ou acordada com a escola e se destinar a fins educativos.
o acompanhar a evolução do “EU Pledge” e ir procedendo à atualização do compromissos nacional, em particular no que respeita aos suportes de comunicação. A monitorização continuará a ser levada a cabo por uma entidade independente e os seus resultados divulgados publicamente com periodicidade anual.
","Regulating marketing of unhealthy foods and beverages to children|Regulation of marketing of FNAB to children|Internet|Printed materials (marketing)|Settings where children gather such as schools, childcare and other educational establishments|TV|Positive nutrients (marketing)|Salt/sodium (marketing)|Saturated fat (marketing)|Sugars (marketing)|Covers children up to 12 years of age|Voluntary marketing restrictions","","https://www.erc.pt/documentos/legislacaosite/CompromissosdaIndustriaAlimentarsobreAlimentacaoActividadeFisicaeSaudePublicidadeeMarketingdirigidosacriancas.pdf ","https://eu-pledge.eu/","","" "57270","BRA","Brazil","","Termo de Compromisso de 13 de junho de 2017. Estabelece as metas nacionais para a redução do teor de sódio em alimentos processados no Brasil","Voluntary codes or measures relevant to nutrition","","Portuguese","","2017","","","Ministério da Saúde","6","2017","Adopted","6","2017","Ministro de Estado da Saúde, Presidente da Associação Brasileira das Indústrias de Alimentação, Presidente da Associação Brasileira das Indústrias de Biscoitos, Massas Alimentícias e Pães & Bolos Industrializados","Health","","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","CLAUSULA SEGUNDA - DOS COMPROMISSOS DAS PARTES
I - Compromissos comuns do Ministério da Saúde e da ABIA e ABIMAPI:
a) padronizar as metas de redução no nível máximo de sódio nas categorias de alimentos processados, expressas em miligramas de sódio por 100 (cem) gramas de produto, e, sempre que possível, de acordo com valores iguais ou menores do que as referências internacionais de redução e ou iguais ao limite inferior do teor de sódio da respectiva categoria no mercado nacional; adotar, como critério para o estabelecimento de metas de redução no teor de sódio, para o final dos primeiros quatro anos de pactuação, teores máximos menores do que as médias ajustadas dos teores de sódio na linha de base da categoria e ou menores pelo menos 50% das marcas da categoria, ressalvadas excepcionalidades devidamente fundamentadas e documentadas tecnicamente e acatadas no âmbito do Grupo Técnico com integrantes do Ministério da Saúde, Agência Nacional de Vigilância Sanitária e associações representativas das indústrias de alimentação.
b) alcançar teor máximo de sódio de 1840 mg/100g até o ano de 2018, na categoria massas instantâneas;
c) alcançar teor máximo de sódio 450 mg/100g até o ano de 2017, 4200 mg/100g até o ano de 2018 e de 400 mg/100g até o ano de 2020, na categoria pães de forma;
d) alcançar teor máximo de sódio 388 mg/100g até o ano de 2017 e 350 mg/100g até o ano de 2018mg/100g, na categoria bisnaguinhas;
e) para a categoria das massas instantâneas, ao final de 2018, a ABIA e ABIMAPI deverão apresentar os resultados de pesquisas de avaliação sensorial dos produtos com vistas à maior redução nos teores de sódio na categoria e discutir o estabelecimento de nova programação de redução gradual do teor de sódio até 2020, tendo em vista critérios como a viabilidade tecnológica, a manutenção das características dos produtos e a sua aceitação pelo consumidor;
f) monitorar e avaliar continuamente o processo de redução do teor de sódio e os impactos sobre a saúde da população brasileira; e
g) avaliar a inclusão de novas categorias de alimentos com base em evidências científicas relevantes que justifiquem o impacto do consumo desta na ingestão de sódio na população em geral e ou em grupos específicos.
","Dietary practice|Sodium/salt intake|Reformulation of foods and beverages high in fat, sugars, salt|Reformulation of foods and beverages|Salt/sodium|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Ready-made and convenience foods and composite dishes (Reformulation sodium)|Voluntary reformulation","","http://189.28.128.100/dab/docs/portaldab/documentos/promocao/V_termo_alimentos_proces_2018.pdf","Redução de Sódio, Açúcar e Gordura Trans https://aps.saude.gov.br/ape/promocaosaude/reducao","","" "42842","HRV","Croatia","","Jamstveni žig „Živjeti zdravo“ [""""Living Healthy"""" Guarantee Mark]","Voluntary codes or measures relevant to nutrition","","Croatian","12","2017","","","Croatian Institute for Public Health","12","2017","Adopted","12","2017","","Health","","","","","","","","","","","","","","","","","","","","","","Cilj je dodjelom jamstvenog žiga pojedinim proizvodima informirati potrošače i dati im mogućnost da izaberu hranu čiji je sastav preporučljiv za pravilniju prehranu. Jamstveni žig Živjeti zdravo istaknut na ambalaži nalazit će se na provjerenim, zdravstveno ispravnim proizvodima, koje su analizirali stručnjaci HZJZ prema po posebno razrađenim kriterijima i Uredbi o informiranju potrošača o hrani br.1169/2011. Kriterijima je propisana količina makronutrijenata, odnosno preporuka da sadrži manje masnoća (posebno zasićenih), primjeren sadržaj bjelančevina, više vlakana, te smanjenu količinu soli i šećera, nego namirnica iz iste kategorije koja nema dodijeljeni znak. Analiza Kriterija koju provodi HZJZ je besplatna za proizvođača.
","Front of pack labelling|Front-of-pack labelling|Voluntary (FOP)|Added sugars (FOP)|Fibres (FOP)|Saturated fatty acids (FOP)|Sodium-salt (FOP)|Total fat (FOP)|Endorsement logo","","https://zivjetizdravo.eu/o-projektu-jamstveni-zig/","","","https://extranet.who.int/nutrition/gina/sites/default/filesstore/HRV%202016%20Jamstveni%20%C5%BEig%20%E2%80%9E%C5%BDivjeti%20zdravo%E2%80%9C.pdf|https://extranet.who.int/nutrition/gina/sites/default/filesstore/HRV%202016%20Jamstveni%20%C5%BEig%20%E2%80%9E%C5%BDivjeti%20zdravo%E2%80%9C.pdf" "43089","IRL","Ireland","","Non-Broadcast Media Advertising and Marketing of Food and Non-Alcoholic Beverages, including Sponsorship and Retail Product Placement: Voluntary Codes of Practice","Voluntary codes or measures relevant to nutrition","","English","","2017","","","Department of Health","12","2017","","","","","Health|Information|Food and agriculture","","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","The purpose of these codes is to ensure that foods high in fat, especially saturated fat, sugar and salt are marketed and advertised in a responsible way, thereby reducing the exposure of the Irish population to marketing communication concerning these foods to exert a positive influence on healthy eating patterns.
…
These Codes of Practice apply to non-broadcast media (digital, out of home, print, cinema), commercial sponsorship and retail product placement in the Republic of Ireland.
…
Non-Broadcast Media includes all forms of digital media, out of home media, print media and cinema but does not include on-demand audio-visual media services.
…
6. General Rules for all Codes of Practice
The following general rules will apply to all of the Codes of Practice in relation to nonbroadcast media (section 7), sponsorship (section 8) and retail product placement (section 9):
1. Marketing Communications coming within the scope of these Codes of Practice will comply, where relevant, with National Regulations and the rules set out in the ASAI Code of Standards for Advertising and Marketing Communications in Ireland including those related to food (see section 5).
2. Marketing Communications for HFSS food must be transparent and recognisable as such to the target audience. For example, editorial marketing communications must clearly indicate whether the content is paid for.
3. Locations primarily used by children shall be free from all forms of marketing communication for HFSS foods. Examples of such settings include registered crèches, pre-schools, nurseries, family and child clinics, paediatric services, schools, dedicated school transport, playgrounds and youth centres.
…
7. Code of Practice for Marketing Communications for HFSS Food on Non-Broadcast Media, Out of Home Media, Print Media and Cinemas
Non-broadcast media is a vehicle with increasing significance for the advertising and promotion of food. As such it plays an important part in influencing the food choices of consumers. The food and beverage industry in Ireland, together with the advertising industry that covers non-broadcast digital media, out of home media, print media and cinemas undertake to abide by the rules detailed below in addition to any relevant general rules for all codes (see section 6)
7.1. General Rules for all forms of Non-Broadcast Media
1. Marketing Communications for HFSS food and drink should not be booked on Children’s Media as defined in this Code of Practice.
In circumstances where the marketing/media platform is not self-evidently targeted at children or where adequate audience data is not available, every reasonable effort should be made to act with a sense of responsibility to both the consumer and society.
In addition, account should be taken of such factors as the channels of placement, the content and the overall impression of the marketing communication.
2. Marketing Communications carried outside of Children’s Media which are targeted at children shall not include:
a. Licensed characters and celebrities popular with children in any communication
for a HFSS food.
b. Communications for HFSS food that utilise either promotions or competitions.
7.2. Additional Rules for Non-Broadcast Digital Media
…
7.3. Additional Rules for Out of Home Media
…
7.4. Additional Rules for Print Media
…
7.5. Additional Rule for Cinema
…
8. Code of Practice for Sponsorship linked to HFSS Food
…
9. Code of Practice Relating to Retail Product Placement of HFSS Foods
","Fat intake|Saturated fat intake|Total fat intake|Sodium/salt intake|Sugar intake|Regulating marketing of unhealthy foods and beverages to children|Advertising (in streets and stores)|Apps|Around schools (marketing)|Internet|Promotions|Settings where children gather such as schools, childcare and other educational establishments|Social media|Sponsorship|Use of licensed and brand equity characters|Using celebrities|Covers children up to 15 years of age|Covers children up to 18 years of age|Voluntary marketing restrictions","","https://assets.gov.ie/10071/21bb7e661a8d4e8c8a5f24be91f6186b.pdf","","WHO NCD Country Capacity Survey 2019","" "25419","NZL","New Zealand","","Children and Young People's Advertising Code","Voluntary codes or measures relevant to nutrition","","English","","2017","","","Advertising Standards Authority","","2017","","","","","","","","","","","","","","","","","","","","","","","","","","","RULES – FOOD AND BEVERAGE ADVERTISEMENTS
Rule 1(i)
Advertisements (including sponsorship advertisements) for occasional food or beverage products must not target children or be placed in any media where children are likely to be a significant proportion of the expected average audience.
Rule 1(j)
A special duty of care must be applied to occasional food and beverage product advertising to young people.
Rule 1(k)
The quantity of the food in the advertisement should not exceed portion sizes that would be appropriate for consumption on one occasion by a person or persons of the age depicted.
Rule 1(l)
Advertisements featuring a promotional offer of interest to children or young people which is linked to food and beverage products must avoid creating a sense of urgency or encouraging the purchase of an excessive quantity for irresponsible consumption.
Poor dietary choices (i.e. high intakes of sugar, refined staples such as white rice and noodles, saturated fat) are a significant risk factor for chronic diseases such as obesity and diabetes. As such, the Singapore government introduced a Whole-of-Government (WOG) Healthier Catering policy which came into effect on 1st April 2017, to encourage healthier eating as a norm outside the home, in our community and workplaces.
The WOG Healthier Catering policy outlines what Government Procuring Entities (GPEs) must do to provide public sector employees and members of the public with healthy food and drink choices at government-organised functions and events where catered food is provided.
The Health Promotion Board’s healthier catering guidelines serve to help consumers make healthier choice the easier choice at functions, meetings and events where food is catered.
The intent of the guidelines is to:
a) Reduce consumption of sugary drinks and proportion of high calorie optionsUnder the guidelines, healthier choices (e.g. plain water and whole-grains) will be provided by default with every catering order containing drinks and staples. To reduce overall calorie intake, a limit has been set for the number of deep fried (higher calorie) item(s) per catering order.
Collaboration PLAN for the improvement of the composition of food and beverages and other measures 2020
Since 2008, and based on agreements with the AECOSAN, which fall under the objectives of the NAOS Strategy, or due to particular initiatives, different companies and sectors have made significant effort in the area of reformulation. In general, these commitments focus more on the reduction of the salt and trans fat content.
With respect to the reduction of added sugars, in Spain, some companies have been reformulating their products and introducing reformulation strategies on their own initiative for years.
...
6.2. Objectives
General objectives
• To reduce added sugars by around 10% of the median content by the end of 2020, in different food and beverages groups and subcategories regularly consumed by children and young people, which normally form part of the family shopping basket; to contribute to attaining certain adequate nutritional objectives; and to prevent obesity and other related diseases.
• To continue with the commitment to reduce salt, saturated fats and trans fats of industrial origin in various food and beverages groups and subcategories.
• To ensure that the reductions and substitutions do not increase the energy content.
• To increase the offer of healthier menus or meals provided outside home through contract catering, restaurants and vending machines, and which contain fewer added sugars, salt or saturated and trans fats of industrial origin and fewer calories.
• To reaffirm and encourage the voluntary and consensual collaboration of the different companies of the food environment (small, medium and large companies).
• To support and promote the research and development to have food and drink products which constitute a diet with fewer added sugars, salt, saturated and trans fats of industrial origin and calories. This should be done at international level (given the cross-border trade of food and drinks) so that all European citizens may benefit.
• To encourage “best practices” for an effective implementation of measures that help to improve the whole diet.
• To have a positive health and social impact on the family “shopping basket” with reformulated products, in order to attain more balanced diets.
• To facilitate the coordination of these measures with the different administrations.
• To contribute at European level to improving the scientific knowledge and the collection of data which promote these initiatives and their monitoring.
","Saturated fat intake|Trans fat intake|Sodium/salt intake|Sugar intake|Added sugars|Reformulation of foods and beverages|Trans fat|Salt/sodium|Sugars|Internet|Printed materials (marketing)|Radio|Sponsorship|TV|Sugar-sweetened beverages (marketing)|Covers children up to 12 years of age|Voluntary marketing restrictions|Measures to limit saturated fatty acid content|Measures to limit sodium content|Measures to limit sugars content|Measures to limit total fat content|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation saturated fat)|Processed meat, poultry, game, fish and similar (Reformulation saturated fat)|Savoury snacks (Reformulation saturated fat)|Processed meat, poultry, game, fish and similar (Reformulation sodium)|Ready-made and convenience foods and composite dishes (Reformulation sodium)|Sauces, dips and dressings (Reformulation sodium)|Savoury snacks (Reformulation sodium)|Beverages (Reformulation sugars)|Bread, bread products and crisp breads (Reformulation sugars)|Breakfast cereals (Reformulation sugars)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sugars)|Edible ices (Reformulation sugars)|Processed meat, poultry, game, fish and similar (Reformulation sugars)|Sauces, dips and dressings (Reformulation sugars)|Yoghurt, sour milk, cream and other similar foods (Reformulation sugars)|Processed meat, poultry, game, fish and similar (Reformulation total fat)|Voluntary reformulation|Voluntary standards|Any foods and beverages offered in school|Hospitals (standards)|Military bases (standards)|Restaurants and food outlets (standards)|Workplaces (standards)|Other public settings (standards)|Low fat milk (standards)|Fruit and vegetables (standards)|Pulses, legumes, nuts (standards)|Fish (standards)|Lean meat (standards)|Whole grain bread and cereals (standards)|Processed foods (standards)|Fried foods (standards)|Salt shakers should not be available|Sugar sachets should not be available","","https://www.aesan.gob.es/AECOSAN/docs/documentos/nutricion/Plan_Colaboracion_INGLES.pdf","https://www.aesan.gob.es/AECOSAN/web/nutricion/seccion/plan_colaboracion.htm","","https://extranet.who.int/nutrition/gina/sites/default/filesstore/ESP%202018%20Collaboration%20PLAN%20for%20the%20improvement%20of%20the%20composition%20of%20food%20and%20beverages%20and%20other%20measures.pdf" "43872","GBR","United Kingdom","","Salt reduction targets for 2024 ","Voluntary codes or measures relevant to nutrition","","English","","2017","","2024","Public Health England","9","2020","","","","","Health","Department of Health and Social Care","","","","","","","","","National NGOs","","","","","","","","","","","","Salt reduction targets
This document contains 2 sets of targets for levels of salt in food products and drinks, to be achieved by 2024.
Work on salt reduction began in the UK in 2004 following advice from the Scientific Advisory Committee on Nutrition (SACN), published in the 2003 report on Salt and Health, that recommended population average salt intakes should be reduced to 6g per day to reduce the risk of high blood pressure and hence cardiovascular disease (CVD). CVD causes a quarter of all deaths in the UK and is the largest cause of premature mortality in deprived areas.
Four previous sets of voluntary salt reduction targets for individual categories of food have been published by government (in 2006, 2009, 2011 and 2014). The targets set for industry in 2014, which were to be achieved by 2017, were republished by Public Health England (PHE) in 2017 when salt reduction became part of the reduction and reformulation programme that PHE oversees on behalf of government. In December 2018 PHE published an assessment of the food industry’s progress towards achieving the 2017 targets, and an updated assessment, including an assessment of progress at business-level, was published in September 2020.
Published in July 2019, the government’s Prevention Green Paper made a commitment to continue to improve the nutritional content of food and drink. In relation to salt, the government’s ambition is to further reduce population salt intakes to 7g per day. As part of the wider work to achieve this, PHE was commissioned to develop and publish revised salt reduction targets and report on industry’s progress.
The targets published here, to be achieved by 2024 (to align with calorie reduction ambitions), are the 5th set of voluntary salt reduction targets. These aim to continue to gradually reduce the levels of salt in the foods that contribute the most salt to our diet.
They have been based on the 2017 targets, with revisions made where it is believed there is scope for further salt reduction. More information on the development of the targets, including a summary of stakeholder feedback, can be found in Appendix 1.
Businesses are expected to work towards achieving the 2024 salt reduction targets. Retailers and manufacturers should ensure their products meet table 1 targets. Where retailers provide an eating out of home food offer (eg in-store cafe, food on the go, takeaway) they should also ensure their products meet the table 2 targets. Businesses that provide the food and meals that we buy and eat out of the home, take away or have delivered to the home (referred to as the eating out, takeaway and delivery sector) should ensure they procure and/or make products that meet the relevant table 1 and table 2 targets.
PHE is committed to transparent monitoring of the salt reduction programme. A report on the food industry’s progress towards meeting the 2024 targets is anticipated in 2022.
Businesses are also expected to reduce levels of sugar and calories in products in line with ambitions set for the sugar and calorie reduction programmes. Nearly all products covered by calorie reduction categories, and some products covered by sugar reduction categories also have salt reduction targets.
","Dietary practice|Sodium/salt intake|Reformulation of foods and beverages|Salt/sodium|Reformulation of foods and beverages|Measures to limit sodium content|Beverages (Reformulation sodium)|Bread, bread products and crisp breads (Reformulation sodium)|Breakfast cereals (Reformulation sodium)|Butter and other fats and oils (Reformulation sodium)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sodium)|Cheese (Reformulation sodium)|Fresh or dried pasta, noodles, rice and grains (Reformulation sodium)|Plant-based food/meat analogues (Reformulation sodium)|Processed fruit, vegetables and legumes (Reformulation sodium)|Processed meat, poultry, game, fish and similar (Reformulation sodium)|Ready-made and convenience foods and composite dishes (Reformulation sodium)|Sauces, dips and dressings (Reformulation sodium)|Savoury snacks (Reformulation sodium)|Voluntary reformulation","","https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/915406/2024_salt_reduction_targets_070920-FINAL-1.pdf","https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/604338/Salt_reduction_targets_for_2017.pdf","","" "41597","AUS","Australia","","National interim guide to reduce children’s exposure to unhealthy food and drink promotion","Voluntary codes or measures relevant to nutrition","","English","","2018","","","COAG Health Council","8","2018","Adopted","8","2018","COAG Health Council","Health","","","","","","","","","","","","","","","","","","","","","","Deset pilířů výživové politiky potravinářského průmyslu
1. Potravinářský průmysl podporuje zdravý životní styl
Vyvážená a pestrá strava a dostatek pohybové aktivity jsou nezbytným předpokladem pro zdravý a spokojený život. Co jíme a jakým způsobem jíme, je potěšení, ale i tak trochu věda. V dnešní době máme přístup k široké nabídce potravin, o které si ještě naši prarodiče mohli nechat jen zdát. Ale hektický moderní životní styl s sebou přináší nová rizika. Mnoho lidí se potýká s nadváhou související s nevyváženou stravou, nedostatkem pohybu a sedavým způsobem života, které ovlivňují jejich zdraví a celkovou kvalitu života. Většina z nás si přitom chce užívat dobré jídlo a jíst a žít s chutí"""". K tomu je nutná pestrá nabídka potravin na trhu tak, aby si každý spotřebitel mohl sestavit vyvážený a pestrý jídelníček podle svých potřeb a preferencí. Každá potravina má své místo v jídelníčku, rozhodující je vyvážený příjem s ohledem na individuální životní styl. Výrobci potravin v České republice si jsou vědomi své možnosti napomoci zlepšení zdraví spotřebitelů právě širokou nabídkou svých výrobků (jak těch ,standardních"""", tak těch, ve kterých došlo ke snížení některých živin, snížení energetické hodnoty či vylepšení nutričního složení) a také prostřednictvím vzdělávání a zlepšování informovanosti spotřebitele, podporou pohybové aktivity a mezioborovou spoluprací.
2. Potravinářský průmysl pracuje na vývoji a výrobě inovovaných a reformulovaných výrobků
(zlepšení složení makronutrientů)
Potravinářský průmysl využívá nejnovějších vědeckých a technologických poznatků, aby mohl stále lépe reagovat na potřeby a přání spotřebitelů a uvádět na trh výrobky s vylepšeným složením. Soustředí se přitom zdaleka nejen na vylepšení senzorických vlastností, ale zejména se zabývá vylepšením struktury z hlediska zdravotního a výživového. V nových recepturách dochází ke snížení obsahu cukru, tuku a soli nebo k vylepšení struktury a složení některých makronutrientů (např. odstraňování transmastných kyselin nebo snižovaní nasycených mastných kyselin, navýšení obsahu bílkovin). Změny probíhají buď formou reformulace – tedy vylepšením struktury stávajícího výrobku, nebo formou inovace – tedy uvedením na trh zcela nového výrobku s vylepšeným složením.
3. Potravinářský průmysl rozšiřuje nabídku o výrobky se zlepšeným obsahem (zlepšení složení
mikronutrientů a dalších složek)
V oblasti zlepšování složení výrobků často nejde jen o makronutrienty (cukry, tuky a bílkoviny), ale také o využití technologií, které lépe zachovávají nebo zvyšují obsah vitaminů, minerálních látek a dalších látek, jako jsou například antioxidanty, vláknina, probiotika a další. Výrobci potravin také rozšiřují nabídku výrobků pro spotřebitele s intoleranci (bezlaktózové nebo bezlepkové výrobky).
4. Potravinářský průmysl nabízí různorodou škálu výrobků a balení
Zdravý životní styl znamená nejen dodržování obecně platných výživových doporučení, ale také individuální přístup. Každý člověk má jiné nutriční potřeby s ohledem na genetické předpoklady, způsob života a míru pohybové aktivity. Potravinářský průmysl proto nabízí širokou škálu výrobků a balení, které každému spotřebiteli díky povinně uváděným výživovým údajům na potravinách umožní sestavit si pestrý a vyvážený jídelníček. Tato nabídka zahrnuje vedle standardních výrobků i výrobky se sníženým obsahem energie, různé varianty porcí či výrobky balené jako jedna porce. Nabízejí se také znovuuzavíratelná balení umožňující spotřebiteli konzumovat výrobek postupně.
5. Potravinářský průmysl informuje spotřebitele nad rámec legislativních požadavků
Kusnadnění výběru ze široké nabídky potravin na trhu poskytují výrobci celou řadu informací o nutričním složení výrobku: ať už přímo na obale (výživové údaje na 100 g/ml nebo na porci, údaje vztažené k referenční hodnotě příjmu) nebo prostřednictvím webových stránek, spotřebitelských linek či nejrůznějších brožur a materiálů. Výrobky s vylepšeným složením mohou být označeny logem „Reformulace roku"""".
6. Potravinářský průmysl propaguje své výrobky zodpovědným způsobem
Potravinářský průmysl se formou dobrovolných závazků a samoregulace rozhodl komunikovat se spotřebiteli zodpovědným způsobem. Ve spolupráci s Radou pro reklamu byl aktualizován etický kodex reklamy (část pro potravinářské výrobky a výrobky pro děti), řada firem se zavázala nezaměřovat reklamu na děti do 12 let.
7. Potravinářský průmysl vzdělává spotřebitele a veřejnost
Řešení fenoménu nezdravého životního stylu, nadváhy a obezity vyžaduje komplexní přístup zahrnující změnu stravovacích návyků v kombinaci s optimální pohybovou aktivitou. Vzhledem k nutnosti individuálního přístupu a vůle spotřebitele změnit své chování hraje vzdělávání a informovanost zvlášť významnou roli. Ve spolupráci se společností STOB potravinářský průmysl dlouhodobě vzdělává žáky pátých tříd základních škol v rámci programu „Hravě žij zdravě"""". Řada výrobců dále vydává za účelem zvyšování informovanosti spotřebitelů tematické publikace a brožury.
8. Potravinářský průmysl publikuje dosažené výsledky, vzdělává a sdílí zkušenosti navzájem mezi sebou
Potravinářská komora České republiky v reakci na silící evropské i lokální snahy o zlepšení struktury potravin založila koncem roku 2016 Platformu pro reformulace, která navazuje na již léta fungující aktivity potravinářského průmyslu v oblasti zdravého životního stylu. Platforma představuje odborné fórum, v rámci něhož mohou členové diskutovat nad jednotlivými aktivitami a vzájemně sdílet zkušenosti, ať už prostřednictvím publikací, seminářů nebo webové stránky www.reformulace.cz.
9. Potravinářský průmysl podporuje zdravý životní styl a pohybovou aktivitu
Pestrá a vyvážená strava je jen jedním z elementů zdravého životního stylu. Jeho významnou součástí je také odpovídající pohybová aktivita. Potravinářský průmysl zavádí pohybové a wellness programy na svých pracovištích a podporuje komunitní pohybové aktivity.
10. Potravinářský průmysl spolupracuje s relevantními institucemi, akademickou obcí, odborníky a dalšími zúčastněnými stranami
Zvrátit trendy nesprávné výživy a nedostatku pohybové aktivity vyžaduje soustředěnou a integrovanou celospolečenskou aktivitu. Výrobci potravin spolupracují s dalšími resorty a institucemi (Ministerstvo zdravotnictví ČR, Ministerstvo zemědělství ČR, vědecká a výzkumná pracoviště, odborníci na výživu, média, distribuční síť, spotřebitelské a další organizace) při naplňování Akčního plánu č. 2 Správná výživa a stravovací návyky populace na období 2015 - 2020 a při podpoře aktivit zaměřených na vyvážené stravování a zdravý životní styl.
","Dietary practice|Fat|Sodium/salt intake|Sugar intake|Reformulation of foods and beverages high in fat, sugars, salt|Reformulation of foods and beverages|Fats|Salt/sodium|Sugars|Covers children up to 12 years of age|Voluntary marketing restrictions|Reformulation of foods and beverages|Measures to limit sodium content|Measures to limit sugars content|Food category not specified (Reformulation sodium)|Voluntary reformulation","","http://www.reformulace.cz/images/Deklarace_ke_zdravemu_zivotnimu_stylu_26.1.2018.pdf","http://www.reformulace.cz/ ; http://www.reformulace.cz/images/Ten-Pillars-of-the-Nutrition-Policy-of-the-Food-Industry_2018.pdf ; http://www.reformulace.cz/index.php/reformulace/cim-se-zabyvame/81-healthy-lifestyle-declaration","","" "43885","DEU","Germany","","Nationale Reduktions- und Innovationsstrategie für Zucker, Fette und Salz in Fertigprodukten [National reduction and innovation strategy for sugar, fats and salt in finished products]","Voluntary codes or measures relevant to nutrition","","German","","2018","","","The Federal Ministry of Food and Agriculture","12","2018","","","","","Food and agriculture","The Federal Ministry of Food and Agriculture","","","","","","","","","National NGOs","","","",""," food industry","","","","","","","Die Umsetzung der nationalen Reduktions- und Innovationsstrategie
Mit dem Koalitionsvertrag ist das BMEL beauftragt worden, eine nachhaltig wirkende und wissenschaftlich fundierte Strategie zu erarbeiten, um Zucker, Fette und Salz in Fertigprodukten zu verringern.
Die nun vorliegende Strategie ist das Ergebnis eines gemeinsamen Prozesses mit Beteiligten der Bundesregierung, der Bundesländer sowie von Verbänden aus den Bereichen Ernährung, Gesundheit, Lebensmittelwirtschaft, Verbraucherschutz und Wissenschaft; sie wurde am 19.12.2018 vom Kabinett beschlossen. Dies ist ein in Europa einzigartiger Ansatz, denn Zucker, Fette und Salz werden in einer gemeinsamen Strategie behandelt. Mit der Strategie will Bundesernährungsministerin Klöckner den Herstellern den Blick öffnen, um beispielsweise neue, innovative Produkte auf den Markt zu bringen.
...
Basis des intensiven Dialogprozesses aller Beteiligten ist eine im September 2018 geschlossene Grundsatzvereinbarung zwischen Politik und Lebensmittelwirtschaft. Darin erkennt die Lebensmittelwirtschaft an, Teil einer Lösung zu sein, um eine ausgewogene Energiebilanz und Verbesserung der Nährstoffversorgung der Bevölkerung zu erreichen.
...
Selbstverpflichtung der Lebensmittelwirtschaft
Die Lebensmittelwirtschaft hat sich verpflichtet, bis zum Jahr 2025 konkrete Reduktionsziele zu erreichen – vor allem für Kinderprodukte. Erfolgen sollen diese Beiträge über Selbstverpflichtungen. Mehrere Verbände der Lebensmittelwirtschaft und des Lebensmittelhandels haben bereits branchen- bzw. produktbezogene Prozess- und Zielvereinbarungen geschlossen, um spezifische Schritte, Maßnahmen und Ziele festzulegen.
Die im Rahmen der Strategie getroffenen Maßnahmen sollen bis Ende 2025 umgesetzt werden und fokussieren sich bei Zucker auf eine Reduktion:
von mindestens 20 Prozent in Frühstückscerealien für Kinder
von jeweils 15 Prozent in gesüßten Milchprodukten für Kinder und in Erfrischungsgetränken sowie in fruchthaltigen Getränken mit Zuckerzusatz
Die Reduktion von Salz betreffend sind folgende Zielvereinbarungen geschlossen worden:
Vereinbarung mit dem Bäckerhandwerk zur Reduktion von Salzspitzen im Brot und zur Verbreitung von Informationsmaterialien und Lehrinhalten zur Reduzierung von Salz im Rahmen von Schulungen in den Betrieben sowie Seminaren in den Akademien des Bäckerhandwerks
Selbstverpflichtung zur Reduktion von Salz in Tiefkühl-Pizzen auf einen durchschnittlichen Gehalt von 1,25 g / 100 g
","Dietary practice|Fat|Sodium/salt intake|Sugar intake|Added sugars|Reformulation of foods and beverages high in fat, sugars, salt|Reformulation of foods and beverages|Fats|Salt/sodium|Sugars|Reformulation of foods and beverages|Measures to limit sodium content|Measures to limit sugars content|Bread, bread products and crisp breads (Reformulation sodium)|Ready-made and convenience foods and composite dishes (Reformulation sodium)|Beverages (Reformulation sugars)|Breakfast cereals (Reformulation sugars)|Voluntary reformulation","","https://www.bmel.de/SharedDocs/Downloads/DE/Broschueren/NationaleReduktionsInnovationsstrategie-Layout.pdf?__blob=publicationFile&v=4","https://www.bmel.de/SharedDocs/Downloads/DE/_Ernaehrung/Reduktionsstrategie/GrundsatzvereinbarungReduktion.pdf?__blob=publicationFile&v=4|https://www.bmel.de/DE/themen/ernaehrung/gesunde-ernaehrung/reduktionsstrategie/reduktionsstrategie-zucker-salz-fette.html","","" "57274","LTU","Lithuania","","Maisto Įmonių Įsipareigojimai Pagal Bendradarbiavimo Susitarimą Su Sam Dėl Maisto Produktų Gerinimo [Obligations of Food Businesses under the Cooperation Agreement With Sam on Improvement of Foodstuffs ]","Voluntary codes or measures relevant to nutrition","","Lithuanian","","2018","","","Lietuvos Respublikos sveikatos apsaugos ministerija","","2018","","","","Ministry of Health","Health","","","","","","","","","","National NGOs","","","","Private sector","The food industry","","","","","","","BENDRADARBIAVIMO SUSITARIMAS DĖL MAISTO PRODUKTŲ GERINIMO
...
II. ŠALIŲ ĮSIPAREIGOJIMAI
1. Atsižvelgdamos į išdėstytas nuostatas, šį Susitarimą pasirašančios Šalys šiuo Susitarimu įsipareigoja kartu rūpintis žmonių sveikata.
2. Maisto tvarkymo subjektas įsipareigoja tiekiamuose rinkai maisto produktuose mažinti arba atsisakyti druskos, sočiųjų riebalų, paprastųjų angliavandenių (cukrų) (nepakeičiant jų saldikliais) bei mažinti porcijų dydžius arba didinti skaidulinių medžiagų kiekį pagal šio Susitarimo priede nurodytą maisto produktų gerinimo planą ir apie šio įsipareigojimo įvykdymą informuoti Ministeriją.
3. Ministerija apie šio Susitarimo pasirašymą bei gavusi iš Maisto tvarkymo subjekto informacijos apie šio Susitarimo 2 punkte nurodytų pokyčių įvykdymą, įsipareigoja apie tai informuoti visuomenę Ministerijai prieinamais būdais.
","Dietary practice|Fat|Saturated fat intake|Sodium/salt intake|Fibre|Added sugars|Reformulation of foods and beverages|Fats|Salt/sodium|Sugars|Reformulation of foods and beverages|Measures to increase dietary fibre content|Measures to limit saturated fatty acid content|Measures to limit sodium content|Measures to limit sugars content|Measures to limit total fat content|Measures to limit trans-fatty acid content|Bread, bread products and crisp breads (Dietary fibres)|Butter and other fats and oils (Reformulation saturated fat)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation saturated fat)|Ready-made and convenience foods and composite dishes (Reformulation saturated fat)|Bread, bread products and crisp breads (Reformulation sodium)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sodium)|Chocolate and sugar confectionery, energy bars, and sweet toppings and desserts (Reformulation sodium)|Fresh or dried pasta, noodles, rice and grains (Reformulation sodium)|Sauces, dips and dressings (Reformulation sodium)|Savoury snacks (Reformulation sodium)|Beverages (Reformulation sugars)|Bread, bread products and crisp breads (Reformulation sugars)|Breakfast cereals (Reformulation sugars)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sugars)|Chocolate and sugar confectionery, energy bars, and sweet toppings and desserts (Reformulation sugars)|Sauces, dips and dressings (Reformulation sugars)|Yoghurt, sour milk, cream and other similar foods (Reformulation sugars)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation total fat)|Chocolate and sugar confectionery, energy bars, and sweet toppings and desserts (Reformulation total fat)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation TFA)|Voluntary reformulation","","https://sam.lrv.lt/lt/veiklos-sritys/visuomenes-sveikatos-prieziura/mityba-ir-fizinis-aktyvumas-2/susitarimai-su-imonemis/imoniu-isipareigojimu-suvestine ","https://sam.lrv.lt/lt/veiklos-sritys/visuomenes-sveikatos-prieziura/mityba-ir-fizinis-aktyvumas-2/susitarimai-su-imonemis","","" "57282","PRT","Portugal","","Guia para a atribuição do Selo Pão “Menos sal, mesmo sabor” [Guide for awarding the “Less salt, same flavor” Bread Seal]","Voluntary codes or measures relevant to nutrition","","Portuguese","","2018","","","Serviço Nacional de Saúde","","2018","","","","Ministry of Health","Health","Direção-Geral da Saúde (DGS); Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA)","","","","","","","","","National NGOs","","","","Private sector","Associações dos Industriais da Panificação, Pastelaria e Similares","","","","","","","Enquadramento
O projeto Selo Pão com “Menos sal, mesmo sabor” surge no âmbito do protocolo estabelecido entre a Direção-Geral da Saúde (DGS), o Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA) e as Associações dos Industriais da Panificação, Pastelaria e Similares, com vista a acordar um conjunto de medidas com o objetivo de reduzir o teor de sal no pão.
...
Portugal, apresenta desde 2009, legislação que estabelece o limite máximo para o teor de sal no pão (1,4g de sal por 100g de pão). Contudo, sabendo que é possível reduzir ainda mais o teor de sal no pão, e também que existem, atualmente, muitas padarias portuguesas que têm vindo a desenvolver um excelente trabalho nesta área tendo conseguido produzir pães com teor de sal significativamente abaixo do valor definido atualmente pela Lei n.º 75/09, de 12 de agosto, o protocolo de colaboração entre a DGS, INSA e as Associações dos Industriais da Panificação, Pastelaria e Similares, estabeleceu novas metas para a redução de sal no pão, tendo como meta final um teor máximo de sal no pão de 1,0g por 100g de pão. Como metas intermédias, foram estabelecidos os seguintes valores: 1,3g de sal por 100g em 2018, 1,2g de sal por 100g de pão em 2019 e 1,1 de sal por 100g de pão em 2020.
...
Critérios e procedimentos para a atribuição do selo O Selo Pão com “Menos sal, mesmo sabor” pretende incentivar as padarias e outros estabelecimentos comerciais que comercializam pão em Portugal Continental a reduzir o teor de sal no pão para um valor inferior a 1g de sal por 100g de pão através da atribuição de um selo. Este selo será atribuído se forem cumpridos os seguintes requisitos:
1. Cumprir a meta de um teor máximo inferior a 1g de sal por 100g de pão para todas as variedades de pão disponíveis no local e em todos os momentos de avaliação realizados.
A atribuição do selo às padarias que se candidatarem a este projeto está prevista para dezembro de 2018, após um período de monitorização de até 6 meses. Durante este período serão realizadas análises bromatológicas para avaliar o teor de sal do pão, sendo realizadas recolhas de pão para análise em 2 momentos distintos.
","Dietary practice|Sodium/salt intake|Reformulation of foods and beverages|Salt/sodium|Reformulation of foods and beverages|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sodium)|Savoury snacks (Reformulation sodium)|Voluntary reformulation","","https://www.sns.gov.pt/wp-content/uploads/2018/04/selo_excelencia_pao_com_menos_sal_regulamento.pdf ","https://nutrimento.pt/noticias/selo-excelencia-pao-menos-sal-mesmo-sabor/","","" "66478","NOR","Norway","","Saltpartnerskapsavtalen 2019-2021 [The Salt Partnership 2019-2021]","Voluntary codes or measures relevant to nutrition","","Norwegian","","2019","12","2021","Helsedirektoratet","6","2019","Adopted","","2019","Helsedirektoratet","Health","Helsedirektoratet","","","","","","","","","National NGOs","NCD-alliansen; Forbrukerrådet; NHO;","","","Private sector","Tradesolution","","","","","","","The Healthy Food Partnership Reformulation Program commenced in 2020 with the introduction of voluntary reformulation targets for 27 categories/subcategories. In 2021, the program was expanded to include a further 14 categories/subcategories.
The reformulation targets apply to 80 percent of the product category by sales volume for participating businesses, with businesses to show effort towards reformulating the remaining 20 percent of products. Each target has an implementation period of four years*, with reports on progress due to the Healthy Food Partnership Secretariat at year 2 and after year 4.
","Saturated fat intake|Sodium/salt intake|Sugar intake|Added sugars|Reformulation of foods and beverages|Fats|Salt/sodium|Sugars|Measures to limit saturated fatty acid content|Measures to limit sodium content|Measures to limit sugars content|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sodium)|Plant-based food/meat analogues (Reformulation sodium)|Processed meat, poultry, game, fish and similar (Reformulation sodium)|Ready-made and convenience foods and composite dishes (Reformulation sodium)|Sauces, dips and dressings (Reformulation sodium)|Savoury snacks (Reformulation sodium)|Voluntary reformulation","","https://www1.health.gov.au/internet/main/publishing.nsf/Content/reformulation-targets","Partnership Reformulation Program – Summary of food categories and reformulation targets https://www.health.gov.au/resources/publications/partnership-reformulation-program-summary-of-food-categories-and-reformulation-targets","","https://extranet.who.int/nutrition/gina/sites/default/filesstore/AUS%202021%20summary-of-food-categories-and-reformulation-targets.pdf" "57277","CAN","Canada","","Voluntary sodium reduction targets for processed foods 2020-2025","Voluntary codes or measures relevant to nutrition","","English","","2020","","2025","Government of Canada","12","2020","","","","Health Canada","Health","Health Canada","","","","","","","","","National NGOs","","","","Private sector","The food industry","","","","","","","Canada committed to meeting the WHO 30% relative reduction in mean population intake of sodium by 2025. A 30% relative reduction in intake would bring the average sodium intakes of Canadians to the intake goal of 2300 mg per day. Health Canada encourages the food processing sector to achieve the targets by 2025 and will assess progress. In order to assess progress towards meeting the targets, up-to-date food label and sales data for processed foods will be required on the 117 categories that have established sodium reduction targets. If assessment indicates that the sector is making little progress; other courses of action may be considered.
Health Canada will also evaluate population sodium intakes using data on food intake of Canadians obtained through the Canadian Community Health Survey – Nutrition (CCHS – Nutrition) and sodium levels in food. If sodium levels in the food supply decrease to the 2025 sodium targets, it is anticipated that the average sodium intake of Canadians will decrease to about 2300 mg per day, the established intake goal.
","Dietary practice|Sodium/salt intake|Reformulation of foods and beverages|Salt/sodium|Reformulation of foods and beverages|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Breakfast cereals (Reformulation sodium)|Butter and other fats and oils (Reformulation sodium)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sodium)|Cheese (Reformulation sodium)|Chocolate and sugar confectionery, energy bars, and sweet toppings and desserts (Reformulation sodium)|Plant-based food/meat analogues (Reformulation sodium)|Processed fruit, vegetables and legumes (Reformulation sodium)|Processed meat, poultry, game, fish and similar (Reformulation sodium)|Ready-made and convenience foods and composite dishes (Reformulation sodium)|Sauces, dips and dressings (Reformulation sodium)|Savoury snacks (Reformulation sodium)","","https://www.canada.ca/en/health-canada/services/food-nutrition/healthy-eating/sodium/sodium-reduced-targets-2020-2025.html ","https://www.canada.ca/en/health-canada/services/nutrients/sodium.html","","" "41493","SGP","Singapore","","Healthier Dining Program Nutrition Guidelines","Voluntary codes or measures relevant to nutrition","","English","","2020","","","Healthy Foods and Dining Department, Obesity Prevention Management Division","5","2020","","","","","Other","Healthy Foods and Dining Department, Obesity Prevention Management Division","","","","","","","","","","","","","","","","","","","","","The Healthier Dining Programme is an initiative by Health Promotion Board (HPB) to encourage food and beverage (F&B) businesses to provide healthier meals for their customers (e.g. lower-calorie meals and meals using healthier ingredients such as whole-grains and healthier cooking oil).
All F&B companies (e.g. restaurants, caterers and food courts) that are registered and operating in Singapore are eligible to participate in the programme.
Reformulating processed foods
Most of the salt and sugar we eat in New Zealand comes from processed foods. They're added to these foods for flavour, texture, preservation and other processing reasons, but often in amounts over what is required. So we work with food companies to set voluntary targets (PDF) to reduce the amount of sodium, and more recently sugar, in key food categories.
The objective of the Heart Foundation food reformulation programme is to have at least 80% of the market share (by sales volume) to meet the targets. This ensures high-volume foods in each category are prioritised. As a result, over 300 tonnes of salt per annum have been removed from key categories. In addition to this work, many companies run their own internal reformulation programmes.
We target the following key food categories:
Bread
Breakfast cereals
Processed meats
Savoury pies
Soups
Cheese
Potato, corn and extruded snacks
Cooking sauces
Powdered mealbases
Edible oil spreads
Savoury crackers
Tomato sauce
Baked beans
Canned spaghetti
Cereal and nut/seed bars
Dairy yoghurt and dairy foods
Flavoured dairy milk
","Reformulation of foods and beverages high in fat, sugars, salt|Reformulation of foods and beverages|Fats|Salt/sodium|Sugars|Measures to limit sodium content|Measures to limit sugars content|Processed meat, poultry, game, fish and similar (Reformulation saturated fat)|Ready-made and convenience foods and composite dishes (Reformulation saturated fat)|Bread, bread products and crisp breads (Reformulation sodium)|Breakfast cereals (Reformulation sodium)|Butter and other fats and oils (Reformulation sodium)|Cheese (Reformulation sodium)|Processed fruit, vegetables and legumes (Reformulation sodium)|Processed meat, poultry, game, fish and similar (Reformulation sodium)|Ready-made and convenience foods and composite dishes (Reformulation sodium)|Sauces, dips and dressings (Reformulation sodium)|Savoury snacks (Reformulation sodium)|Beverages (Reformulation sugars)|Breakfast cereals (Reformulation sugars)|Chocolate and sugar confectionery, energy bars, and sweet toppings and desserts (Reformulation sugars)|Processed fruit, vegetables and legumes (Reformulation sugars)|Ready-made and convenience foods and composite dishes (Reformulation sugars)|Sauces, dips and dressings (Reformulation sugars)|Savoury snacks (Reformulation sugars)|Yoghurt, sour milk, cream and other similar foods (Reformulation sugars)|Voluntary reformulation","","https://assets.heartfoundation.org.nz/documents/food-industry/food-reformulation/heart-foundation-reformulation-targets-2021.pdf?mtime=1612318618","https://www.heartfoundation.org.nz/professionals/food-industry-and-hospitality/reducing-sodium-and-sugar-in-processed-foods","","" "77539","ESP","Spain","","Información sobre el modelo Nutri-Score [Information on the Nutri-Score model]","Voluntary codes or measures relevant to nutrition","","Spanish","11","2021","","","Agencia Española de Seguridad Alimentaria y Nutrición","11","2021","","","","","Health|Food and agriculture","Agencia Española de Seguridad Alimentaria y Nutrición","","","","","","","","","","","","","","","","","","","","","Qué es Nutri-Score?
Nutri-Score es uno de los modelos de FOPL actualmente presente en el mercado. Es el modelo de etiquetado nutricional FOPL más utilizado en Europa y ya se utiliza en España por distintos fabricantes y distribuidores de alimentos.
Consiste en un logo o gráfico basado en una escala de 5 colores, de verde oscuro a naranja oscuro, asociados a cinco letras, de la A a la E. De esa forma, hay cinco variantes del logo Nutri-Score, que reflejan de manera gradual, de mayor (letra A y color verde) a menor (letra E y color naranja fuerte), la calidad nutricional global de los alimentos.
...
La puntuación se obtiene de un cálculo que tiene en cuenta la cantidad de componentes cuyo consumo debe promoverse (componentes favorables: frutas y hortalizas, proteínas, fibra, aceite de oliva, colza o nuez) o cuyo consumo debe limitarse (componentes desfavorables: grasas saturadas, azúcares, sal y energía), por cada 100 g o 100 ml de producto.
La información sobre los componentes desfavorables y favorables está disponible en el etiquetado nutricional (información nutricional obligatoria, complementaria y lista de ingredientes) que se encuentra en la parte posterior del envase.
Un rasgo esencial de este sistema de cálculo reside en basarse en 100 gramos de producto, y no por porción. Ello está en línea con el reglamento de la UE 1169/2011, y recomendaciones de organismos nacionales e internacionales y asociaciones de consumidores, dado que el cómputo por porción no permite realizar comparaciones entre productos y podría conducir a la persona a infravalorar la cantidad real de ingesta de nutrientes.
...
Gobernanza de Nutri-Score
Las autoridades competentes de Bélgica, Francia, Alemania, Luxemburgo, los Países Bajos, España y Suiza han establecido un mecanismo de coordinación transnacional para facilitar el uso del etiquetado nutricional Nutri-Score en la parte frontal de los envases. Esta cooperación se lleva a cabo mediante un comité directivo y un comité científico (acuerdo general y estructura de gobierno).
El comité directivo celebró su primera reunión el 25 de enero de 2021 y coordina la implementación y el despliegue del Nutri-Score. El comité reúne a representantes de las autoridades nacionales responsables de implementar el Nutri-Score en cada país y sus objetivos consisten en facilitar el uso de Nutri-Score por parte de los fabricantes del sector alimentario, ayudar a las pequeñas empresas y servir de enlace con los consumidores, mediante la implementación de procedimientos comunes y eficientes.
National Salt Reduction Initiative: Packaged and Restaurant Food
In 2009, The National Salt Reduction Initiative (NSRI), a partnership of about 100 health organizations and authorities, convened by the NYC Health Department, worked with the food industry to voluntarily lower the amount of sodium found in packaged and restaurant foods.
...
Sodium Targets
The NSRI developed targets to guide companies in reducing the sodium levels in their food products. These targets included 62 packaged food categories and 25 categories of restaurant food, ranging from breakfast cereal to burritos. The initiative included voluntary 2012 and 2014 targets for average sodium levels in each food category (packaged and restaurant food) and a maximum sodium level for all items served in restaurants. The targets were established after a yearlong series of technical meetings with food industry leaders. Some popular products had already met these targets when the initiative began — a clear indication that the targets were achievable.
","Dietary practice|Sodium/salt intake|Added sugars|Reformulation of foods and beverages high in fat, sugars, salt|Reformulation of foods and beverages|Sugars|Reformulation of foods and beverages|Measures to limit sugars content|Beverages (Reformulation sugars)|Breakfast cereals (Reformulation sugars)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sugars)|Chocolate and sugar confectionery, energy bars, and sweet toppings and desserts (Reformulation sugars)|Edible ices (Reformulation sugars)|Sauces, dips and dressings (Reformulation sugars)|Yoghurt, sour milk, cream and other similar foods (Reformulation sugars)|Voluntary reformulation","","https://www1.nyc.gov/site/doh/health/health-topics/national-salt-sugar-reduction-initiative.page https://www.nyc.gov/assets/doh/downloads/pdf/cardio/nssri-revised-sugar-targets.pdf","","","" "8605","KWT","Kuwait","","Ministerial Decrees numbers (641/1998)- (642/1998)- (532/2002)- (632/2002) Local Code of Marketing of Breast milk Substitutes","Voluntary codes or measures relevant to nutrition","","English","","1998","","","Government","","1998","Adopted","","1997","","","","","","","","","","","","","","","","","","","","","","","","","Breastfeeding|International Code of Marketing of Breast-milk Substitutes|Food labelling|Functioning implementation and monitoring mechanism|Labelling: Message on superiority of breastfeeding|Labelling: Recommended age for designated product|Promotion to health workers and health facilities: Prohibition of free/low-cost supplies of BMS - Fully implemented|Promotion to health workers and health facilities: Prohibition of materials/gifts - Fully implemented|Promotion to the general public: Prohibition of advertising of BMS - Fully implemented|Promotion to the general public: Prohibition of sale promotions - Fully implemented","","http://www.unicef.org/nutrition/index_24805.html","","WHO Global Nutrition Policy Review 2009-2010","" "43109","PRT","Portugal","","Código de Boas Práticas na Comunicação Comercial a Menores [Code of Good Practices in Commercial Communication to Minors]","Voluntary codes or measures relevant to nutrition","","Portuguese","9","2005","","","APAN – Associação Portuguesa de Anunciantes","9","2005","","","","","Health|Education and research|Finance, budget and planning|Sport|Trade|Information","","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","20. A publicidade a alimentos e bebidas não deve conter situações que demons-trem menosprezo pela saúde ou por práticas de vida saudável, nomeadamente enco-rajando o consumo excessivo ou compulsivo;
21. Todas as mensagens nutricionais e de benefícios para a saúde relacionados com alimentos e bebidas devem ser suportados por uma base científica. Testes de preferência não podem ser utilizados de maneira a sugerirem validade estatística se não a houver;
","Regulating marketing of unhealthy foods and beverages to children|Regulation of marketing of FNAB to children|Advergames|Cinemas (marketing)|Internet|SMS, telephone, email, newsletter|TV|Using celebrities|Covers children up to 13 years of age|Covers children up to 18 years of age|Voluntary marketing restrictions","","https://extranet.who.int/ncdccs/Data/PRT_B15_Portugal_codigo_marketing_menores.pdf","","","" "43084","ESP","Spain","","CÓDIGO PAOS de corregulación de la publicidad de alimentos y bebidas dirigida a menores, prevención de la obesidad y salud [PAOS CODE for co-regulation of the advertising of food and drink products to minors obesity prevention and health]","Voluntary codes or measures relevant to nutrition","","Spanish","9","2005","","","Agencia Española de Seguridad Alimentaria","3","2005","","","","","Health","","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","ÁMBITO DE APLICACIÓN
La aplicación de las normas de este Código se ponderará en función de la edad de los destinatarios del concreto anuncio publicitario. No en vano, cuanto menor es la edad del público al que se dirige el anuncio, mayor es su credulidad y vulnerabilidad, y por consiguiente, mayor es la necesidad de otorgarle una especial protección1. A estos efectos, se exigirá una especial cautela en los mensajes publicitarios dirigidos a menores de hasta 12 años.
…
Las normas del presente Código de FIAB se aplicarán a la publicidad y promoción de alimentos y bebidas realizada por empresas adheridas al mismo y difundida a través de cualquier medio o soporte, excepción hecha del etiquetado y embalaje de estos productos, que se regirá por la legislación que le resulte de aplicación.
…
XI-. Educación e información nutricional
23. Como regla general, los mensajes publicitarios de alimentos o bebidas no deberán promover o presentar hábitos de alimentación o estilos de vida poco saludables tales como comer o beber de forma inmoderada, excesiva o compulsiva, ni deberán fomentar, aprobar o presentar de forma condescendiente hábitos de vida sedentarios.
A tal efecto, la publicidad de estos productos dirigida a niños no deberá mostrar el alimento o bebida promocionado en cantidades excesivas o desproporcionadas. Asimismo, cuando la publicidad presente el alimento o bebida promocionado en el contexto de una comida, deberá mostrarse acompañado de una variedad razonable de alimentos con el fin de que el mensaje publicitario fomente su consumo como parte de una dieta variada y equilibrada.
24. En la publicidad dirigida a menores, ningún producto puede presentarse como sustitutivo de ninguna de las tres comidas principales (desayuno, comida y cena). La publicidad de alimentos o bebidas no deberá minusvalorar la importancia de hábitos de vida saludables tales como el mantenimiento de una alimentación variada y equilibrada o la realización de actividad física.
","Overweight and obesity in school age children and adolescents|Regulating marketing of unhealthy foods and beverages to children|Regulation of marketing of FNAB to children|Promotions|TV|Using celebrities|General statement not market excessive intake of food or approve unhealthy food|Covers children up to 12 years of age|Covers children up to 15 years of age|Voluntary marketing restrictions|Sanctions exist","","http://www.aesan.gob.es/AECOSAN/docs/documentos/nutricion/Codigo_PAOS_2005_espanol.pdf","Publicidad de alimentos y bebidas dirigida a menoreshttp://www.aesan.gob.es/AECOSAN/web/nutricion/seccion/marketing_y_publicidad_dirigida_a_menores.htmMarketing to minors of food and drink productshttps://www.aesan.gob.es/en/AECOSAN/web/nutricion/seccion/marketing_y_publicidad_dirigida_a_menores.htm","","" "43878","ESP","Spain","","Convenio de colaboración entre el ministerio de sanidad y consumo y la confederación española de organizaciones de panadería (CEOPAN) en relacion con la estrategia naos (nutrición, actividad física, prevención de la obesidad y salud)","Voluntary codes or measures relevant to nutrition","","Spanish","","2005","","","El Ministerio de Sanidad y Consumo","","2005","Adopted","12","2004","El Ministerio de Sanidad y Consumo","Health|Consumer affairs","El Ministerio de Sanidad y Consumo","","","","","","","","","","","","","","","","","","","","","1. OBJETO
El objeto del presente acuerdo es articular la colaboración entre las partes en atención a la ejecución eficaz de la Estrategia NAOS del Ministerio de Sanidad y Consumo a lo largo de los próximos años, sin que ello suponga gasto alguno.
2. COMPROMISO DE LAS PARTES
Las partes se comprometen a colaborar en las siguientes áreas:
Reducir el porcentaje de sal utilizado en la elaboración del pan común hasta un máximo de 18 g de NaCl/kg de harina, de la siguiente manera:
Cantidad máxima a 31 de Diciembre de 2005: 21 g de NaCl/kg de harina.
Cantidad máxima a 31 de Diciembre de 2006: 20 g de NaCl/kg de harina.
Cantidad máxima a 31 de Diciembre de 2007: 19 g de NaCl/kg de harina.
Cantidad máxima a 31 de Diciembre de 2008: 18 g de NaCl/kg de harina.
Realizar estudios por parte del Ministerio de Sanidad y Consumo para analizar si se puede utilizar preferentemente en el pan común algún tipo de sal (u otra materia prima) rica en nutrientes deficitarios en la dieta de los españoles.
Resaltar por parte del Ministerio de Sanidad y Consumo y la AESA la colaboración del sector de panadería en la estrategia para una vida más sana, evitando cualquier tipo de relación entre pan y obesidad.
Establecer conjuntamente mecanismos de control de esta medida.
","Sodium/salt intake|Reformulation of foods and beverages|Salt/sodium|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sodium)|Voluntary reformulation","","https://www.aesan.gob.es/AECOSAN/docs/documentos/nutricion/CONVENIO_con_CEOPAN.pdf","https://www.aesan.gob.es/AECOSAN/web/nutricion/ampliacion/reformulacion_alimentos.htm","","" "43093","GRC","Greece","","Ελληνικος Κωδικας Διαφημισης – Επικοινωνιας (Ε.Κ.Δ.-Ε.) [Hellenic Code for Advertising-Communication]","Voluntary codes or measures relevant to nutrition","","Greek","","2007","","","Συμβούλιο Ελέγχου Επικοινωνίας (ΣΕΕ)","","2007","","","","","","","","","","","","","","","National NGOs","Συμβούλιο Ελέγχου Επικοινωνίας (ΣΕΕ)","","","Private sector","Ένωση Εταιρειών Διαφήμισης-Επικοινωνίας Ελλάδος (ΕΔΕΕ), Σύνδεσμος Διαφημιζομένων Ελλάδος (ΣΔΕ),Ένωση Ιδιωτικών Τηλεοπτικών Σταθμών Εθνικής Εμβέλειας (ΕΙΤΗΣΕΕ),Ένωση Ιδιοκτητών Ιδιωτικών Ραδιοφωνικών Σταθμών Αθηνών (ΕΙΙΡΑ),Ένωση Ιδιοκτητών Ημερησίων Εφημερίδων Αθηνών (ΕΙΗΕΑ),Ένωση Παραγωγών Έργων Επικοινωνίας (PACT), Ελληνική Ραδιοφωνία Τηλεόραση (ΕΡΤ)","","","","","","","ΠΑΡΑΡΤΗΜΑ VI
ΔΙΑΦΗΜΙΣΕΙΣ ΓΙΑ ΤΡΟΦΙΜΑ
Άρθρο 1
Θρεπτικοί ισχυρισμοί και ισχυρισμοί υγείας θα πρέπει να υποστηρίζονται από ισχυρά επιστημονικά ευρήματα. Τα τελευταία παρότι δεν είναι απαραίτητο να επικοινωνούνται μέσω της διαφήμισης, θα πρέπει να είναι στη διάθεση των καταναλωτών σε πρώτη ζήτηση (Γραμμές καταναλωτή, ιστοσελίδες κ.λ.π.).
Άρθρο 2
Αποτελέσματα ερευνών καταναλωτή, σχετικά με τις προτιμήσεις του, δεν θα πρέπει να χρησιμοποιούνται στη διαφήμιση με σκοπό να δώσουν κύρος στο προϊόν εάν δεν έχουν στατιστική εγκυρότητα.
Άρθρο 3
Οι διαφημίσεις των προϊόντων δεν θα πρέπει να ενθαρρύνουν ή να παραβλέπουν την πιθανότητα υπερβολικής κατανάλωσης, τα δε μεγέθη των μερίδων των προϊόντων πρέπει να συμβαδίζουν με τις σχετικές απεικονίσεις. Η διαφήμιση δεν πρέπει να υπονομεύει την σπουδαιότητα μιας ισορροπημένης και υγιεινής διατροφής.
Άρθρο 4
Τα κείμενα, οι ηχητικές και οπτικές παρουσιάσεις των διαφημίσεων πρέπει να αναπαριστούν με ακρίβεια τα πραγματικά χαρακτηριστικά των προϊόντων, όπως η γεύση, το μέγεθος, το περιεχόμενο, η διατροφική αξία και δεν πρέπει να παραπλανούν τους καταναλωτές για κανένα από αυτά τα χαρακτηριστικά. Προϊόντα που δεν στοχεύουν στο να γίνουν υποκατάστατα γευμάτων δεν πρέπει να παρουσιάζονται ως τέτοια.
Άρθρο 5
Οι κατασκευαστές τροφίμων και μη αλκοολούχων ποτών πρέπει να λάβουν ιδιαιτέρως υπ'όψιν τους ότι στην διαφήμιση που απευθύνεται σε παιδιά, δεν πρέπει να χρησιμοποιούνται προσωπικότητες της τηλεόρασης, του ραδιοφώνου ή του τύπου (είτε ζωντανά είτε υπό μορφή κινουμένων σχεδίων) με τρόπο που να καθίσταται δυσδιάκριτος ο διαχωρισμός μεταξύ τηλεοπτικού, ραδιοφωνικού ή έντυπου περιεχομένου και εμπορικής προώθησης
Άρθρο 6
Οι διαφημίσεις που απευθύνονται σε παιδιά δεν πρέπει να δημιουργούν την αίσθηση του επείγοντος ή την εντύπωση ότι η τιμή του προϊόντος είναι πολύ χαμηλή, εάν το τελευταίο δεν είναι σωστό.
Άρθρο 7
Οι διαφημίσεις δεν θα πρέπει να οδηγούν σε παραπλάνηση τους αποδέκτες (παιδιά, νεαρά άτομα) ως προς το κύρος ή τη δημοτικότητα έναντι των συνομηλίκων, την επιτυχία στο σχολείο ή στον αθλητισμό, καθώς και την ευφυΐα.
Άρθρο 8
Οι διαφημίσεις τροφίμων και μη αλκοολούχων ποτών δεν πρέπει να υπονομεύουν τον ρόλο των γονέων και άλλων ενηλίκων που είναι υπεύθυνοι για την ανατροφή των παιδιών με το να καθοδηγούν επιλογές στην διατροφή και τον τρόπο ζωής τους.
Οι διαφημίσεις δεν πρέπει να περιλαμβάνουν άμεση επίκληση προς τα παιδιά να πείσουν τους γονείς τους να αγοράζουν για λογαριασμό τους (των παιδιών) τα διαφημιζόμενα προϊόντα.
","Regulating marketing of unhealthy foods and beverages to children|Internet|Promotions|Radio|Sponsorship|TV|Covers children up to 14 years of age|Voluntary marketing restrictions","","http://www.see.gr/%CE%BA%CF%8E%CE%B4%CE%B9%CE%BA%CE%B1%CF%82/","https://www.e-nomothesia.gr/enemerose-tupos-radiophono-teleorase/n-2863-2000.html","","" "8588","FRA","France","","Charte pour promouvoir une alimentation et une activité physique favorables à la santé à la télévision [Charter to promote healthy diet and physical activity in TV programmes and advertisements]","Voluntary codes or measures relevant to nutrition","","French","2","2009","2","2014","Ministère de la Santé et des Sports, Ministère de la Culture et de la Communication","2","2009","Adopted","2","2009","Signataires (annonceurs ou des groupements d’annonceurs des industries agroalimentaires, chaînes de télévision et leurs régies publicitaires, producteurs audiovisuels)","Health|Education and research|Information","","","","","","","","","","","","","","","","","","","","","","Les professionnels …, s’engagent dans une démarche volontaire de soutien à la politique nationale de santé publique, dont le Programme national nutrition santé (PNNS), coordonné par le Ministère de la santé et des sports, a fixé les orientations.
Conscient du rôle qu’ils peuvent jouer pour contribuer à prévenir des comportements nutritionnels déséquilibrés, les professionnels s’engagent dans une démarche active motivée par un esprit de responsabilité.
Représentant des coûts conséquents, et des charges nouvelles, dans un environnement économique difficile et en pleine mutation, cette démarche témoigne d’une prise de conscience et d’une volonté d’agir des professionnels en faveur de la promotion d’une alimentation et d’une activité physique favorables à la santé, en particulier auprès des publics jeunes.
Dans le cadre de cet enjeu d’intérêt général, aux origines multifactorielles, la principale responsabilité qui peut incomber aux professionnels consiste à mieux promouvoir des comportements nutritionnels équilibrés : telle est l’inspiration des engagements auxquels ils souscrivent.
Ces engagements supposent, pour être performants, qu’ils soient respectés par tous les acteurs concernés. Les présents engagements sont souscrits pour une durée de cinq ans, dès lors que le cadre législatif et réglementaire est identique à celui en vigueur au moment de la signature de la présente charte.
","Overweight and obesity in school age children and adolescents|Regulating marketing of unhealthy foods and beverages to children|Media campaigns on healthy diets and nutrition|TV|Voluntary marketing restrictions","","http://www.culture.gouv.fr/culture/actualites/communiq/albanel/artsante09.html","","NOPA","https://extranet.who.int/nutrition/gina/sites/default/filesstore/FRA-charte_nutri_APS_TV_2009.pdf" "43087","FRA","France","","Le Code de l'ARPP. Recommandation comportements alimentaires [ARPP Advertising Code: Food behaviours recommendation]","Voluntary codes or measures relevant to nutrition","","French","9","2009","","","Organisme de régulation professionnelle de la publicité en France, l’ARPP","9","2009","","","","","","","","","","","","","","","National NGOs","","","","","","","","","","","","Conscients du rôle qu’ils peuvent jouer pour contribuer à prévenir les comportements alimentaires déséquilibrés, les professionnels se sont engagés dans une démarche active en faveur de la promotion d’une alimentation et d’une activité physique favorables à la santé, en particulier auprès du jeune public.
Dans cet esprit, la communication responsable doit veiller à ce que son contenu n’aille pas à l’encontre de la préoccupation d’amélioration de l’hygiène alimentaire des Français.
Ainsi, lorsque la publicité évoque ou représente un comportement alimentaire, elle ne doit pas encourager des comportements contraires aux recommandations couramment admises en matière d’hygiène de vie et émises par le Programme National Nutrition et Santé.
Champ d’application - Ces règles s’appliquent à l’ensemble des publicités représentant des comportements alimentaires, quelles que soient les personnes représentées, et quel que soit le public.
Elles concernent tous les secteurs d’activité.
La notion de produit, ci-dessous utilisée, se réfère autant aux aliments qu’aux boissons.
","International Code of Marketing of Breast-milk Substitutes|Regulation on marketing of complementary foods|Regulating marketing of unhealthy foods and beverages to children|Advertising (in streets and stores)|Internet|Radio|TV|Voluntary marketing restrictions","","https://www.arpp.org/actualite/nouvelle-recommandation508/","https://www.arpp.org/code-arpp/ https://www.arpp.org/nous-consulter/regles/regles-de-deontologie/comportements-alimentaires/","","" "41601","BGR","Bulgaria","","Framework for responsible communication of food and drinks","Voluntary codes or measures relevant to nutrition","","English","","2010","","","National Council for Self-Regulation","","2010","","","","","","","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","The current Framework for responsible communication constitutes an integral part of the National Ethical Rules for Advertising and Commercial Communication (Ethical Code). The Framework specifies the application of some of the general rules of the Code to the foods and drinks and should be interpreted and applied along with the Code itself.
","Regulating marketing of unhealthy foods and beverages to children|Advertising (in streets and stores)|Promotions|Voluntary marketing restrictions","","https://extranet.who.int/ncdccs/Data/BGR_B15_FRAMEWORK%20FOR%20RESPONSIBLE%20COMMERCIAL%20COMMUNICATION%20OF%20FOOD%20AND%20DRINKS.pdf","https://www.nss-bg.org/en/fd-kodeks ","WHO NCD Document Repository","" "43882","BGR","Bulgaria","","българско бяло саламурено сирене 2010 [Bulgarian white brined cheese 2010]","Voluntary codes or measures relevant to nutrition","","Bulgarian","","2010","","","Български институт за стандартизация","7","2010","","","","","","","","","","The Bulgarian Institute for Standardization (BDS) has the status of a non-governmental, public organization, which was created for public benefit","","","","","","","","","","","","","","","","","Таблица 2 – Физикохимични показатели
...
Показатели
Масленост в сухото вещество, %, не по-малко от:
Изисквания
Българско бяло саламурено сирене:
краве 44,0; овче 48,0; биволско 48,0; козе 44,0; смес 45,0
...
Показатели
Сол, %
Изисквания
Българско бяло саламурено сирене:
в общата маса на сиренето: 3,5 ± 0,5
в саламурата: от 6 до 10
...
Показатели
Енергийна стойност, в kcal/100 g, не по-малко от:
Изисквания
Българско бяло саламурено сирене:
краве 264; овче 287; биволско 287; козе 264; смес 269
...
Приложение А
(основно)
ТЕХНОЛОГИЧЕН ПРОЦЕС ЗА ПРОИЗВОДСТВО НА БЪЛГАРСКО БЯЛО
САЛАМУРЕНО СИРЕНЕ
...
А.2 Технология на производство
...
А.2.7 Осоляване
∙ Водно осоляване в разтвор на вода и сол с концентрация 18 % - 22 % при киселинност до 25 °Т и температура 14 °С - 16 °С в продължение на 12 h - 15 h. В края на осоляването сиренето трябва да съдържа от 2,0 % до 2,5 % сол.
Доосоляване на сиренето се извършва в опаковките при нареждане плътно по четири парчета сирене на ред с еднаква форма и големина със суха сол в количество 0,250 kg - 0,300 kg за една опаковка от 15 kg ± 0,5 kg сирене.
∙ Сухо осоляване - еднократно необходимото количество сол се разпределя между пластовете на сиренето при нареждането му в опаковката. Количеството на солта е 0,600 kg – 0,700 kg на 15 kg ± 0,5 kg сирене, като 1/4 от солта се поставя на първия и втория ред от долу на горе, а 3/4 - на третия и четвъртия ред. При сухото осоляване сиренето трябва да има киселинност 140 °Т - 160 °Т и водно съдържание 60 % - 62 % при пресоване на сиренината без тежести за 12 h – 16 h.
","Sodium/salt intake|Salt/sodium|Mandatory reformulation|Measures to limit sodium content|Cheese (Reformulation sodium)","","http://i.dir.bg/bds/BDS_15_2010.pdf","","","" "43867","IRL","Ireland","","Salt Reduction Programme (SRP) – 2010 to 2011","Voluntary codes or measures relevant to nutrition","","English","","2010","","","Food Safety Authority of Ireland (FSAI)","9","2010","","","","","Health","Ministry of Health","","","","","","","","","","","","","","","","","","","","","3. Currently Agreed FSAI/Industry Guidelines for Sodium
Cooked uncured meat products: 600mg Na/100g
Black & White Puddings: 600mg Na/100g
Bacon: 1300 mg Na/100g (Maximum value)
Sausages: 550 mg Na/100g
Bread (White and Wholemeal Based Recipes): 450 mg Na/per 100g (Average value)
Burgers (Raw, Fresh and Frozen): 400mg Na/100g
Notes:
1. The above agreed FSAI/Industry Guidelines for Sodium are currently being reviewed and will be discussed and renegotiated were necessary, with industry in 2011
2. The FSAI has agreed with industry that salt equivalency labelling will be included on product labels
3. The FSAI has advised the industry against the use of salt substitute’s for reduction of sodium in products.
","Sodium/salt intake|Reformulation of foods and beverages|Salt/sodium|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Processed meat, poultry, game, fish and similar (Reformulation sodium)|Voluntary reformulation","","https://www.lenus.ie/handle/10147/115436","fsai.ie/uploadedFiles/Science_and_Health/Salt_and_Health/Salt_Surveys_2003_onwards.pdf https://www.fsai.ie/science_and_health/salt_and_health/objectives_of_salt_programme.html","","https://extranet.who.int/nutrition/gina/sites/default/filesstore/IRL%202003%20Salt%20Reduction%20Programme.pdf" "43098","RUS","Russian Federation","","Обязательство компаний - участников российского рынка продуктов питания и напитков «Об ограничении рекламы направленной на детей» [The Pledge of the companies – participants of the Russian food and drink market “On limitation of advertising to children”]","Voluntary codes or measures relevant to nutrition","","Russian","1","2010","","","Российскую ассоциацию рекламодателей","10","2009","","","","Signatory companies","","","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","Минимально допустимыми условиями, устанавливаемыми данным Обязательством являются следующие:
1. Воздерживаться от рекламы пищевых продуктов и напитков для детской аудитории младше 12 лет, кроме той продукции, которая отвечает специализированным критериям в области питания, основанным на принятых научных данных и/или на соответствующих национальных или международных стандартах (правилах) в области здорового питания.
2. Применительно к данной инициативе, детской считается та аудитория СМИ, в которой доля детей младше 12 лет составляет более 50%. К таким СМИ относятся телевизионные и радио программы, печатная продукция, Интернет и сообщения по телефону.
3. Не распространять информацию, касающуюся продвижения родукции в начальной школе, кроме случаев, когда это осуществляется по просьбе или согласованию с администрацией школы в образовательных целях.
","Regulating marketing of unhealthy foods and beverages to children|Regulation of marketing of FNAB to children|Internet|Printed materials (marketing)|Radio|Settings where children gather such as schools, childcare and other educational establishments|SMS, telephone, email, newsletter|TV|Covers children up to 12 years of age|Voluntary marketing restrictions","","https://ifballiance.org/uploads/regional/Russia_Pledge.pdf","https://www.arek.su/samoogranichenie","WHO Regional Office for Europe. Evaluating implementation of the WHO set of recommendations on the marketing of foods and non-alcoholic beverages to children. Progress, challenges and guidance for next steps in the WHO European Region (2018) https://www.euro.who.int/en/health-topics/disease-prevention/nutrition/publications/2018/evaluating-implementation-of-the-who-set-of-recommendations-on-the-marketing-of-foods-and-non-alcoholic-beverages-to-children.-progress,-challenges-and-guidance-for-next-steps-in-the-who-european-region","" "43865","USA","United States of America","","National Salt Reduction Initiative (NSRI): Packaged Food Targets and Restaurant Food Targets","Voluntary codes or measures relevant to nutrition","","English","","2010","","","The National Salt Reduction Initiative (NSRI)","4","2010","","","","","Health","NYC Health Department","","","","","","","","","National NGOs","","","","","","","","","","","","National Salt Reduction Initiative: Packaged and Restaurant Food
In 2009, The National Salt Reduction Initiative (NSRI), a partnership of about 100 health organizations and authorities, convened by the NYC Health Department, worked with the food industry to voluntarily lower the amount of sodium found in packaged and restaurant foods.
...
Sodium Targets
The NSRI developed targets to guide companies in reducing the sodium levels in their food products. These targets included 62 packaged food categories and 25 categories of restaurant food, ranging from breakfast cereal to burritos. The initiative included voluntary 2012 and 2014 targets for average sodium levels in each food category (packaged and restaurant food) and a maximum sodium level for all items served in restaurants. The targets were established after a yearlong series of technical meetings with food industry leaders. Some popular products had already met these targets when the initiative began — a clear indication that the targets were achievable.
","Sodium/salt intake|Reformulation of foods and beverages high in fat, sugars, salt|Reformulation of foods and beverages|Salt/sodium|Reformulation of foods and beverages|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Breakfast cereals (Reformulation sodium)|Butter and other fats and oils (Reformulation sodium)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sodium)|Cheese (Reformulation sodium)|Processed fruit, vegetables and legumes (Reformulation sodium)|Processed meat, poultry, game, fish and similar (Reformulation sodium)|Ready-made and convenience foods and composite dishes (Reformulation sodium)|Sauces, dips and dressings (Reformulation sodium)|Savoury snacks (Reformulation sodium)|Voluntary reformulation","","https://www1.nyc.gov/site/doh/health/health-topics/national-salt-reduction-initiative-packaged-food.page","https://www1.nyc.gov/assets/doh/downloads/pdf/cardio/packaged-food-targets.pdf https://www.nyc.gov/assets/doh/downloads/pdf/cardio/cardio-salt-nsri-restaurant.pdf","","" "57285","BRA","Brazil","","Termo de compromisso nº 004/2011 de 7 de abril de 2011. Estabelece as metas nacionais para a redução do teor de sódio em alimentos processados no Brasil","Voluntary codes or measures relevant to nutrition","","Portuguese","","2011","","","Ministério da Saúde","4","2011","Adopted","4","2011","Ministério da Saúde, ABIA, ABIMA, ABITRIGO e ABIP. Diário Oficial da União, Brasília, 8 abril 2012, seção 3.","Health","","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","CLAUSULA SEGUNDA - DAS OBRIGAÇÕES DOS SIGNATÁRIOS
As instituições signatárias comprometem-se a:
I - adotar como critérios para o estabelecimento de metas de redução o nível máximo de sódio nas respectivas categorias de alimentos processados, expressas em miligramas de sódio por 100 (cem) gramas de produto, e, sempre que possível, de acordo com valores iguais ou menores do que as referências internacionais de redução e ou iguais ao limite inferior do teor de sódio da respectiva categoria no mercado nacional;
II - alcançar teor máximo de sódio de 1920,7mg/100g até o ano de 2012 no produto macarrão instantâneo e estabelecer, a partir de 2013, uma programação de redução gradual do teor de sódio para os anos seguintes, a partir do impacto do consumo do produto na população e em grupos específicos e da realização de estudos com consumidores para detectar a sensibilidade à redução de sódio nas formulações;
III - alcançar teor máximo de sódio 645mg/100g até o ano de 2012 e de 522mg/100g até o ano de 2014, na categoria dos pães de forma industrializados. Ao final de 2014, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
IV - alcançar teor máximo de sódio 531mg/100g até o ano de 2012 e ano de 2014, na categoria das bisnaguinhas industrializadas. Ao final de 2014, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
V - avaliar as demais categorias de alimentos da lista prioritária estabelecida pelo Ministério da Saúde, a fim de apresentar metas de redução do teor de sódio, em du
a) até julho de 2011, para pão francês, bolos prontos, misturas para bolos e salgadinhos de milho e batatas fritas industrializadas;
b) até dezembro de 2011, para embutidos (salsicha, presunto, hambúrguer normal e light, empanados, linguiça, salame e mortadela), caldos e temperos (caldo para preparo de refeição e tempero as vegetais, maionese, derivados de cereais (cereais matinais), laticínios (bebidas lácteas, queijo petit suisse, queijo mussarela e requeijão), refeições prontas (pizza, lasanha, papa infantil salgada e sopas) e biscoitos (biscoitos salgados cream cracker, biscoitos recheados e biscoitos maisena).
VI - estabelecer, a partir de 2012, metas bianuais para a redução gradual de sódio nas categorias de alimentos previstas neste Termo até 2020, tendo em vista critérios como a viabilidade tecnológica, a manutenção das características dos produtos e a sua aceitação pelo consumidor;
VII - monitorar e avaliar continuamente o processo de redução do teor de sódio e os impactos sobre a saúde da população brasileira; e
VIII - avaliar a inclusão de novas categorias de alimentos com base em evidências científicas relevantes que justifiquem o impacto do consumo desta na ingestão de sódio na população em geral e ou em grupos específicos.
","Dietary practice|Sodium/salt intake|Reformulation of foods and beverages high in fat, sugars, salt|Reformulation of foods and beverages|Salt/sodium|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sodium)|Processed meat, poultry, game, fish and similar (Reformulation sodium)|Ready-made and convenience foods and composite dishes (Reformulation sodium)|Sauces, dips and dressings (Reformulation sodium)|Savoury snacks (Reformulation sodium)|Voluntary reformulation","","http://189.28.128.100/dab/docs/portaldab/documentos/promocao/I_termo_alimentos_proces_2011.pdf","Redução de Sódio, Açúcar e Gordura Trans https://aps.saude.gov.br/ape/promocaosaude/reducaoLista de categorias e metas de redução de sódio pactuadas http://189.28.128.100/dab/docs/portaldab/documentos/promocao/lista_categorias_metas_reducao_sodio.pdf","","" "57286","BRA","Brazil","","Termo de Compromisso 035/2011 de 13 de dezembro de 2011. Estabelece as metas nacionais para a redução do teor de sódio em alimentos processados no Brasil","Voluntary codes or measures relevant to nutrition","","Portuguese","","2011","","","Ministério da Saúde","12","2011","Adopted","12","2011","Ministério da Saúde, ABIA, ABIMA, Abitrigo e ABIP. Diário Oficial da União, Brasília-DF, 26 dez. 2011. Seção 3.","Health","","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","CLÁUSULA SEGUNDA DAS OBRIGAÇÕES DOS SIGNATÁRIOS
As instituições signatárias comprometem-se a:
a) padronizar as metas de redução no nível máximo de sódio nas categorias de alimentos processados, expressas em miligramas de sódio por 100 (cem) gramas de produto, e, sempre que possível, de acordo com valores iguais ou menores do que as referências internacionais de redução e ou iguais ao limite inferior do teor de sódio da respectiva categoria no mercado nacional;
b) adotar, como critério para o estabelecimento de metas de redução no teor de sódio, para o final dos primeiros quatro anos de pactuação, teores máximos menores ou iguais às médias ajustadas dos teores de sódio na linha de base da categoria e ou menores ou iguais em pelo menos 50% dos produtos da categoria, ressalvadas excepcionalidades devidamente fundamentadas e documentadas tecnicamente e acatadas no âmbito do Grupo Técnico com integrantes do Ministério da Saúde, Agência Nacional de Vigilância Sanitária e associações representativas das indústrias de alimentação.
c) alcançar teor máximo de sódio de 616mg/100g até o final do ano de 2012 e de 586mg/100g até o final do ano de 2014 no produto pão francês, e estabelecer, a partir de 2015, uma programação de redução gradual do teor de sódio para os anos seguintes, a partir de testes de novas formulações com menores teores de sódio e testes sensoriais com consumidores para detectar a sensibilidade à redução de sódio nas formulações;
d) alcançar teor máximo de sódio 392mg/100g até o final do ano de 2012 e de 332ing/100g até o final do ano de 2014, na categoria dos bolos prontos sem recheio. Ao final de 2014, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
e) alcançar teor máximo de sódio 282mg/100g até o final do ano de 2012 e de 242mg/100g até o final do ano de 2014, na categoria dos bolos prontos recheados. Ao final de 2014, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
f) alcançar teor máximo de sódio 221mg/100g até o final do ano de 2012 e de 204mg/100g até o final do ano de 2014, na categoria de rocambole. Ao final de 2014, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
g) alcançar teor máximo de sódio 476mg/100g até o final do ano de 2012, de 398mg/100g até o final do ano de 2014 e de 334mg/100g até o final do ano de 2016, na categoria das misturas para bolo aerado (com volume específico maior que 2,0cm/g, resultante do preparado conforme as instruções de preparo do fabricante), Ao final de 2016, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
h) alcançar teor máximo de sódio 349mg/100g até o final do ano de 2012, de 295mg/100g até o final do ano de 2014 e de 250mg/100g até o final do ano de 2016, na categoria das misturas para bolo cremoso (com volume específico menor ou igual a 2,0cm/g, resultante do preparado conforme as instruções de preparo do fabricante). Ao final de 2016, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
i) alcançar teor máximo de sódio 1090mg/100g até o final do ano de 2012, de 852.ng/100g até o final do ano de 2014 e de 747mg/100g até o final do ano de 2016, na categoria dos salgadinhos de milho. Ao final de 2016, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
j) alcançar teor máximo de sódio 650mg/100g até o final do ano de 2012, de 586mg/100g até o final do ano de 2014 e de 529mg/100g até o final do ano de 2016, na categoria das batatas fritas e batatas palhas industrializadas, Ao final de 2016, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
k) alcançar teor máximo de sódio 1283mg/100g até o final do ano de 2012 e de 1051mg/100g até o final do ano de 2014, na categoria de maionese. Ao final de 2014, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
l) alcançar teor máximo de sódio 419mg/100g até o final do ano de 2012 c de 359mg/100g até o final do ano de 2014, na categoria de biscoito doce (maisena e maria). Ao final de 2014, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
m) alcançar teor máximo de sódio 923mg/100g até o final do ano de 2012 e de 699mg/100g até o final do ano de 2014, na categoria de biscoito salgado (cream cracker, água e sal e água). Ao final de 2014, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
n) alcançar teor máximo de sódio 389mg/100g até o final do ano de 2012 e de 265mg/100g até o final do ano de 2014, na categoria de biscoito doce recheado. Ao final de 2014, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população;
0) estabelecer, a partir de 2012, metas bianuais para a redução gradual de sódio nas categorias de alimentos previstas neste Termo até 2020, tendo em vista critérios como a viabilidade tecnológica, a manutenção das características dos produtos e a sua aceitação pelo consumidor;
p) monitorar e avaliar continuamente o processo de redução do teor de sódio e os impactos sobre a saúde da população brasileira;
q) avaliar a inclusão de novas categorias de alimentos com base em evidências científicas relevantes que justifiquem o impacto do consumo desta na ingestão de sódio na população em geral e ou em grupos específicos.
","Dietary practice|Sodium/salt intake|Reformulation of foods and beverages high in fat, sugars, salt|Reformulation of foods and beverages|Salt/sodium|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sodium)|Processed fruit, vegetables and legumes (Reformulation sodium)|Sauces, dips and dressings (Reformulation sodium)|Savoury snacks (Reformulation sodium)|Voluntary reformulation","","http://189.28.128.100/dab/docs/portaldab/documentos/promocao/II_termo_alimentos_proces_2011.pdf","Redução de Sódio, Açúcar e Gordura Trans https://aps.saude.gov.br/ape/promocaosaude/reducaoLista de categorias e metas de redução de sódio pactuadas http://189.28.128.100/dab/docs/portaldab/documentos/promocao/lista_categorias_metas_reducao_sodio.pdf","","" "25710","LVA","Latvia","","Sadarbības Memorands par izmaiņām uz bērniem vērstu bezalkoholisko dzērienu reklamēšanā [Cooperation Memorandum on changes to child-friendly non-alcoholic beverages advertising]","Voluntary codes or measures relevant to nutrition","","Latvian","","2011","","","Latvijas Republikas Veselības ministrijas,Latvijas Pārtikas uzņēmumu federācijas unLatvijas Bezalkoholisko dzērienu uzņēmēju asociācijas","","2011","Adopted","9","2011","Latvijas Republikas Veselības ministrijas, Latvijas Pārtikas uzņēmumu federācijas un Latvijas Bezalkoholisko dzērienu uzņēmēju asociācijas","Cabinet/Presidency|Health","","","","","","","","","","National NGOs","Latvian Food Companies Federation; Latvian Association of Non-Alcoholic Drinkers","","","","","","","","","","","CLÁUSULA SEGUNDA - DAS OBRIGAÇÕES DO SIGNATÁRIO
I - As instituições signatárias comprometem-se a:
a) padronizar as metas de redução no nível máximo de sódio nas categorias de alimentos processados, expressas em miligramas de sódio por 100 (cem) gramas de produto, e, sempre que possível, de acordo com valores iguais ou menores do que as referências internacionais de redução e ou iguais ao limite inferior do teor de sódio da respectiva categoria no mercado nacional;
b) adotar, como critério para o estabelecimento de metas de redução no teor de sódio, para o final dos primeiros quatro anos de pactuação, teores máximos menores do que as médias ajustadas dos teores de sódio na linha de base da categoria e ou menores pelo menos 50% das marcas da categoria, ressalvadas excepcionalidades devidamente fundamentadas e documentadas tecnicamente e acatadas no âmbito do Grupo Técnico com integrantes do Ministério da Saúde, Agência Nacional de Vigilância Sanitária e associações representativas das indústrias de alimentação.
c) alcançar teor máximo de sódio de 579mg/100g até o ano de 2013 e de 418mg/100g até o ano de 2015, no produto - derivados de cereais (cereais matinais);
d) alcançar teor máximo de sódio 1089mg/100g até o ano de 2013 e de 715mg/100g até o ano de 2015, na categoria da margarina vegetal;
e) alcançar teor máximo de sódio 928mg/porção do produto até o ano de 2013 e de 865mg/porção do produto até o ano de 2015, na categoria dos caldos líquidos e caldos em gel, considerando-se a recomendação de uso do produto (diluição para preparar 250ml de caldo, conforme a declaração da porção para fins de informação nutricional estabelecida na Resolução RDC no 359 de 2003, da Anvisa);
f) alcançar teor máximo de sódio 1100mg/porção do produto até o ano de 2013 e de 1025mg/porção do produto até o ano de 2015, na categoria dos caldos em pós e caldos em cubo, considerando-se a recomendação de uso do produto (diluição para preparar 250ml de caldo, conforme a declaração da porção para fins de informação nutricional estabelecida na Resolução RDC no 359 de 2003, da Anvisa);
g) alcançar teor máximo de sódio 37901mg/100g até o ano de 2013, de 33134ing/100g até o ano de 2015, na categoria dos temperos em pasta, considerando-se a quantidade de sódio no produto conforme exposto à venda, sem diluição;
h) alcançar teor máximo de sódio 32927mg/100g até o ano de 2013 e de 32076mg/100g até o ano de 2015, na categoria dos temperos para arroz, considerando-se a quantidade de sódio no produto conforme exposto à venda, sem diluição;
i) alcançar teor máximo de sódio 23775mg/100g até o ano de 2013 e de 21775mg/100g até o ano de 2015, na categoria dos demais temperos, considerando-se a quantidade de sódio no produto conforme exposto à venda, sem diluição;
j) para todas as categorias ora pactuadas, ao final de 2015, analisar os resultados e discutir o estabelecimento de nova programação de redução gradual do teor de sódio, considerando principalmente a não descaracterização dos produtos e a redução do consumo de sódio pela população
k) estabelecer metas bianuais para a redução gradual de sódio nas categorias de alimentos previstas neste Termo até 2020, tendo em vista critérios como a viabilidade tecnológica, a manutenção das características dos produtos e a sua aceitação pelo consumidor;
l) monitorar e avaliar continuamente o processo de redução do teor de sódio e os impactos sobre a saúde da população brasileira;
m) avaliar a inclusão de novas categorias de alimentos com base em evidências científicas relevantes que justifiquem o impacto do consumo desta na ingestão de sódio na população em geral e ou em grupos específicos; e
n) metas concluídas para temperos completos até 2015, em função de que diminuição maior de sódio descaracterizará a categoria mencionada.
","Breakfast cereals (Reformulation sodium)|Butter and other fats and oils (Reformulation sodium)|Sauces, dips and dressings (Reformulation sodium)|Voluntary reformulation","","http://189.28.128.100/dab/docs/portaldab/documentos/promocao/III_termo_alimentos_proces_2012.pdf","Redução de Sódio, Açúcar e Gordura Trans https://aps.saude.gov.br/ape/promocaosaude/reducaoLista de categorias e metas de redução de sódio pactuadas http://189.28.128.100/dab/docs/portaldab/documentos/promocao/lista_categorias_metas_reducao_sodio.pdf","","" "25387","PHL","Philippines","","Guidelines on Voluntary Declaration of the FOP (Energy or Caloric Content) on the Labels of Processed Food Products","Voluntary codes or measures relevant to nutrition","","English","","2012","","","Food and Drug Administration","","2012","","","","","Health|Food and agriculture","Department of Health, Food and Drug Administration","","","","","","","","","","","","","","","","","","","","","2. Presentation of Information inside the Cylindrical Format. The following are the only information that shall appear inside each of the cylindrical shape:
a. The statement """"Energy or Calories"""" in the cylindrical shape.
b. The amount of energy inside the cylindrical shape stated as follows:
i. Amount per serving of the food
ii. Percentage of the calorie value based on RENI for energy
","Food labelling|Front of pack labelling|Front-of-pack labelling|Voluntary (FOP)|Energy value (FOP)|Proportion of daily intake|Declaration of %GDA or %RI","","","","WHO 2nd Global Nutrition Policy Review 2016-2017","https://extranet.who.int/nutrition/gina/sites/default/filesstore/PHL%202012%20Guidelines%20on%20Voluntary%20Declaration%20of%20the%20FOP.pdf" "97898","CHL","Chile","","Acuerdo de Producción Limpia Sector Industria del Pan","Voluntary codes or measures relevant to nutrition","","Spanish","","2015","","","","3","2015","","","","","Health|Trade|Industry","","","","","","","","","","National NGOs","","","","Private sector","","","","","","","","Objetivo General Contribuir al desarrollo sustentable, mediante el mejoramiento de la gestión productiva, ambiental y sanitaria del Sector Panaderos, con el fin de introducir de manera permanente en sus actividades buenas prácticas en la gestión ambiental integral y de calidad de servicio, para de esta manera generar ventajas de mayor competitividad y reconocimiento por parte del mercado.
Kinderen
8. lid 1.
Reclame voor voedingsmiddelen gericht op kinderen tot en met 12 jaar is niet toegestaan. Dit betekent dat a. Er geen reclame voor voedingsmiddelen wordt geuit in/op mediadragers welke zich volgens het algemeen in de markt geaccepteerde bereiksonderzoek specifiek richten op kinderen tot en met 12 jaar. b. Op/in mediadragers die zich niet specifiek richten op kinderen tot en met 12 jaar reclame voor voedingsmiddelen alleen kan worden geuit wanneer zich volgens het algemeen in de markt geaccepteerde bereiksonderzoek het publiek waarvoor de reclame is bestemd voor minder dan 25% bestaat uit kinderen tot en met 12 jaar.
lid 2. Uitgezonderd van lid 1. worden:
a. Reclame voor voedingsmiddelen die tot stand gekomen is in samenwerking met de overheid en/of een andere erkende autoriteit op het terrein van voeding, gezondheid en/of beweging gericht op kinderen tot en met 12 jaar
Toelichting
Met een erkende autoriteit worden enerzijds nationale erkende autoriteiten bedoeld zoals bijvoorbeeld de rijksoverheid zelf (bijv. VWS, EZ, SZW), het Voedingscentrum, het Nationaal Instituut voor Sport en Bewegen, NOCNSF, erkende patiëntenorganisaties zoals o.a. de Nederlandse Hartstichting, de Diabetes Vereniging Nederland en/ of de Nederlandse Obesitas Vereniging en beroepsverenigingen in zorg en beweging zoals o.a. de Nederlandse Vereniging voor Diëtisten en het Nederlands Huisartsengenootschap, en anderzijds internationale en Europese autoriteiten zoals o.a. de Wereld Gezondheidsorganisatie en de Europese Commissie.
b. Verpakkingen en point-of-sale materiaal.
c. Reclame voor voedingsmiddelen gericht op kinderen van 7 tot en met 12 jaar die voldoet aan de voedingskundige criteria zoals opgenomen in de tabel met bijbehorende portiegrootte lijst die geraadpleegd kunnen worden via de digitale versie van deze code op www.reclamecode.nl/nrc . De artikelen 9 tot en met 11 van deze code zijn van toepassing op deze uitzondering. Op verzoek van de Stichting Reclame Code legt een adverteerder het volledige etiket over van het product waarop een klacht betrekking heeft.
9. Een reclame voor een voedingsmiddel dat geassocieerd wordt met een bepaald specifiek voor Kinderen bestemd televisie en/of radioprogramma mag niet getoond worden in reclameblokken tijdens en direct aansluitend op de uitzending van dat programma.
10. In reclame specifiek gericht op Kinderen, zal een kinderidool niet actief een voedingsmiddel en/of daaraan gerelateerde premiums en diensten aanprijzen.
11. In een reclame-uiting specifiek gericht op Kinderen mag bij de aanprijzing van een voedingsmiddel niet de indruk worden gewekt dat de consumptie van het aangeprezen voedingsmiddel hen meer status of populariteit onder leeftijdgenoten biedt dan de consumptie van een ander voedingsmiddel.
Enkele specifieke vormen van reclame-uitingen op scholen
12. Het is verboden op verblijven en opvang (peuterspeelzalen, kinderdagverblijven, naschoolse opvang) voor Kinderen en op scholen voor primair onderwijs reclame te maken voor een voedingsmiddel. Hiervan wordt uitgezonderd een voorlichtende reclamecampagne die plaats vindt met instemming van de overheid en/of een andere erkende autoriteit op het terrein van voeding, gezondheid en/of beweging.
Toelichting
Ter verduidelijking: sampling wordt als het maken van reclame beschouwd.
13. Op scholen voor voortgezet onderwijs worden geen promotionele acties gehouden die uitsluitend tot doel hebben de leerlingen op dat moment aan te zetten tot overmatig gebruik van het aangeprezen voedingsmiddel.
14. Op scholen voor voortgezet onderwijs worden uitsluitend reguliere verpakkingseenheden van een voedingsmiddel aangeprezen en te koop aangeboden, en niet de maximum, king size, etc. varianten.
15. Ten aanzien van sponsoring is de laatste versie van het convenant Scholen voor primair en voortgezet onderwijs en sponsoring van toepassing.
Toelichting:
Het Convenant is te vinden op https://www.rijksoverheid.nl/documenten/convenanten/2009/02/24/convenant-scholen-voor-primair-en-voortgezet-onderwijsen-sponsoring
Inwerkingtreding en evaluatie
Deze Code is in werking getreden op 2 juni 2005, gewijzigd per 1 februari 2010 en opnieuw gewijzigd per 1 januari 2015. Ten aanzien van lopende reclame-uitingen met betrekking tot artikel 8 zal een overgangstermijn gelden van maximaal 6 maanden en/ of totdat bestaande mediajaarcontracten zijn verlopen. De code zal na 2 jaar worden geëvalueerd en waar nodig worden bijgesteld.
","Regulating marketing of unhealthy foods and beverages to children|Radio|Settings where children gather such as schools, childcare and other educational establishments|Shops (marketing)|TV|Using celebrities|Energy (marketing)|Fat (marketing)|Nutrient profile model (marketing)|Portion size (marketing)|Positive nutrients (marketing)|Salt/sodium (marketing)|Saturated fat (marketing)|Trans fat (marketing)|Covers children up to 13 years of age|Voluntary marketing restrictions|Monitoring mechanism established|Sanctions exist","","https://www.reclamecode.nl/nrc/","","","https://extranet.who.int/nutrition/gina/sites/default/filesstore/NLD%202015%20Criteria%20for%20Marketing%20of%20foods%20to%20children.pdf|https://extranet.who.int/nutrition/gina/sites/default/filesstore/NLD%202015%20Criteria%20for%20Marketing%20of%20foods%20to%20children.pdf" "39374","AUS","Australia","","Food Environment","Voluntary codes or measures relevant to nutrition","","English","","2016","","","Australian Capital Territory (ACT) Government agency","","2016","","","","","","Australian Capital Territory (ACT) Government agency","","","","","","","","","","","","","","","","","","","","","Food Environment
The Towards Zero Growth Healthy Weight Action Plan outlines four actions to improve food environments within the ACT (see below). In the early stages of the Healthy Weight Initiative, efforts have been focussed on working with stakeholders to develop and implement voluntary approaches to support these actions and improve our food environment. Over time, if the voluntary approaches do not show signs of improving the health and wellbeing of the ACT population, the ACT Government may consider other approaches.
1. Restrict the advertising of unhealthy foods within the government's regulatory control.
Australian experience suggests state or territory-based regulation of television advertising is problematic, however the ACT Government will examine its regulatory control across advertising mediums. There is a particular need to address marketing directed at children in close proximity to schools, playgrounds and child care centres.
2. Improve the availability of free drinking water in public places and food outlets.
Easy access to free drinking water can reduce consumption of sugar-sweetened beverages and have a direct impact on obesity and overweight. The ACT Government is already increasing the number of public water fountains and will work with local businesses to further increase the availability of free water.
3. Enact a mandatory code for supermarkets to require at least one checkout aisle be identified as free of energy dense, nutrient poor (EDNP) foods.
Reducing the visibility of energy dense nutrient poor foods in checkout aisles reduces the likelihood of impulse buying at the point of sale. The same factors mean that greater visibility of healthy foods in checkout areas will encourage more purchases of these foods. The ACT will seek to work with retailers at the local level and will advocate nationally for broader implementation.
4. Regulate the sale of sugar-sweetened drinks.
Given their high levels of sugar and 'empty kilojoules', combined with high rates of consumption, sugar-sweetened beverages are a major factor in obesity rates. Exploring options for regulation will include consultation with industry stakeholders and through national forums and campaigns.
","Overweight in children 0-5 yrs|Overweight and obesity in school age children and adolescents|Overweight and obesity in adults|Sugar intake|Regulating marketing of unhealthy foods and beverages to children|Creation of healthy food environment|Sugar reduction|Settings where children gather such as schools, childcare and other educational establishments|TV|Voluntary marketing restrictions","","https://extranet.who.int/ncdccs/Data/AUS_B19_Food%20marketing%201.pdf","","WHO NCD Country Capacity Survey 2019","" "54402","GRC","Greece",""," Πρωτόκολλο Συνεργασίας μεταξύ ΕΦΕΤ και Ομοσπονδίας Αρτοποιών Ελλάδας για μείωση αλατιού στο ψωμί [Collaboration between EFET and Bakers for reducing salt in bread]","Voluntary codes or measures relevant to nutrition","","Greek","","2016","","","The Unified Food Control Agency (EFET)","3","2016","","","","","Food and agriculture","The Unified Food Control Agency (EFET); Ministry of Rural Development and Food","","","","","","","","","National NGOs","","","","","Federation of Greek Bakers","","","","","","","Στο πλαίσιο της εκστρατείας για τη μείωση πρόσληψης αλατιού στην Ελλάδα, ο Ενιαίος Φορέας Ελέγχου Τροφίμων ανακοινώνει ότι υπέγραψε πρωτόκολλο συνεργασίας με την Ομοσπονδία Αρτοποιών Ελλάδας (Ο.Α.Ε.) για μείωση αλατιού στο ψωμί.
Το κείμενο του Πρωτοκόλλου Συνεργασίας, που συνυπογράφουν ο Πρόεδρος του ΔΣ του ΕΦΕΤ κύριος Ιωάννης Τσιάλτας και ο Πρόεδρος της Ομοσπονδίας Αρτοποιών Ελλάδας κύριος Μιχάλης Μούσιος, αφορά στη μείωση αλατιού σε όλα τα είδη ψωμιού που πωλούνται από αρτοποιεία μέλη της Ομοσπονδίας Αρτοποιών Ελλάδας, με στόχο η περιεκτικότητα αλατιού στο τελικό προϊόν (ψωμί) να μην ξεπερνάει το 1,2%.
","Dietary practice|Sodium/salt intake|Reformulation of foods and beverages|Salt/sodium|Reformulation of foods and beverages|Mandatory reformulation|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)","","https://www.efet.gr/files/pdf/anakoinoseis/346024.PDF","https://www.efet.gr/index.php/el/component/k2/item/2956-anakoinoseis-147?highlight=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","","" "43090","IRL","Ireland","","ASAI Code of Standards for Advertising, Promotional andDirect Marketing in Ireland (7th Edition)","Voluntary codes or measures relevant to nutrition","","English","1","2016","","","Advertising Standards Authority for Ireland","","2015","","","","","","","","","","","","","","","National NGOs"," Advertising Standards Authority for Ireland","","","Private sector","","","","","","","","Section 8: Food and Non-Alcoholic Beverages
…
Children
8.16 In addition to all other rules in this Section, marketing communications for food and beverages addressed to children:
(a) Should not denigrate a healthy lifestyle or encourage an unhealthy lifestyle or unhealthy eating or drinking habits; marketing communications representing mealtime should clearly and adequately depict the role of the product, where appropriate, within the framework of a balanced diet; snack foods should be clearly represented as such, and not as substitutes for meals.
(b) Should not mislead children as to the potential benefits from consumption of the product, either physically, socially or psychologically.
8.17 Marketing communications should not disparage good dietary practice or the selection of options that accepted dietary opinion recommends should form part of the average diet.
8.18 Marketing communications should not condone or encourage poor nutritional habits or an unhealthy lifestyle in children.
Promotional offers
8.19 Marketing communications featuring a promotional offer should be prepared with a due sense of responsibility.
8.20 Marketing communications for food products that are targeted through their content directly at pre-school or primary school children should not include a promotional offer, subject to the exceptions listed below:
(i) Marketing communications for fresh fruit and/or fresh vegetables;
(ii) Marketing communications carried in media subject to the BAI Children’s Commercial Communications Code for products characterised by that code as being permitted to be advertised to children;
(iii)Point of sale displays, packages, wrappers, labels, tickets, timetables and menus.
See Guidance Note on Food and Non-Alcoholic Beverages on www.asai.ie
","Regulating marketing of unhealthy foods and beverages to children|Advergames|Advertising (in streets and stores)|Apps|Internet|Promotions|Radio|Social media|Sponsorship|TV|Use of licensed and brand equity characters|Using celebrities|All foods and beverages covered|Covers children up to 18 years of age|Voluntary marketing restrictions","","https://www.asai.ie/wp-content/uploads/ASAI-CODE_2015_DEC15_Revision.pdf","ASAI Guidance Note on Food and Non-Alcoholic Beverages https://www.asai.ie/wp-content/uploads/ASAI-Guidance-Note-on-Food-and-Non-Alcoholic-Beverages-9.12.15.pdf","","" "43871","TUR","Türkiye","","Sağlıklı Beslenme ve Hareketli Hayat Platformu: Gida ve içecek sektoru içn protokol uygulama ve tuz azaltama rehaberi [Healthy Nutrition and Active Life Platform: Protocol implementation and salt reduction guide for the food and beverage industry]","Voluntary codes or measures relevant to nutrition","","Turkish","","2018","","2023","Ministry of Health","2","2019","","","","","Health","Ministry of Health","","","","","","","","","National NGOs","","","","","","","","","","","","4.2 Gönüllü Tuz/Sodyum Azaltma Hedeflerinin
Amacı Nedir?
• Türkiye Aşırı Tuz Tüketiminin Azaltılması Programı kapsamında hedeflenen reformülasyon çalışmalarının yapılması
• Türkiye Aşırı Tuz Tüketiminin Azaltılması Programı ve Türkiye Beslenme Rehberi kapsamında yer alan kişi başı günlük tuz tüketimi önerilerine ulaşılması
• Tüketici için daha az sodyum/tuz içeren gıda ve içecek seçimlerinin sağlanması
• Ambalajlı gıda ve içeceklerde belirlenen gönüllü sodyum/tuz azaltma hedeflerine ulaşılması için gıda sektörü ile işbirliğinin güçlendirilmesi
• Gıda ve içecek endüstrisinin ürünlerinde tuz azaltma çalışması yapmalarının teşvik edilmesi, desteklenmesi
• Ambalajlı gıda ve içeceklerde tuz tüketimini azaltmak üzere reformülasyon çalışmalarının yürütülmesi
• Tuz azaltma ile ilgili çalışmaların ve reformülasyon yapılan tüm ürünlerin Bakanlık internet sitesinde sunulmasının sağlanması.
","Dietary practice|Sodium/salt intake|Reformulation of foods and beverages high in fat, sugars, salt|Reformulation of foods and beverages|Salt/sodium|Reformulation of foods and beverages|Measures to limit sodium content|Bread, bread products and crisp breads (Reformulation sodium)|Breakfast cereals (Reformulation sodium)|Butter and other fats and oils (Reformulation sodium)|Cakes, sweet biscuits and pastries; other sweet bakery wares; and dry-mixes for making such (Reformulation sodium)|Cheese (Reformulation sodium)|Fresh or dried pasta, noodles, rice and grains (Reformulation sodium)|Processed fruit, vegetables and legumes (Reformulation sodium)|Processed meat, poultry, game, fish and similar (Reformulation sodium)|Ready-made and convenience foods and composite dishes (Reformulation sodium)|Sauces, dips and dressings (Reformulation sodium)|Savoury snacks (Reformulation sodium)|Yoghurt, sour milk, cream and other similar foods (Reformulation sodium)|Voluntary reformulation","","https://www.tgdf.org.tr/wp-content/uploads/2020/02/Tuz-Azaltma-Rehberi.pdf","https://hsgm.saglik.gov.tr/depo/isbirligi_platformu/prokoller/Saglikli_Beslenme_ve_Hareketli_Hayat_Programi_Isbirligi_Platformu_Asiri_Tuz_Tuketiminin_Azaltilmasi.pdf","","" "130086","NOR","Norway","","Retningslinjer for markedsføring av mat og drikke rettet mot barn og unge [Guidelines for the marketing of food and drink aimed at children]","Voluntary codes or measures relevant to nutrition","","Norwegian","","2009","","","Matbransjens Faglige Utvalg","","2009","Not adopted","","","","","","","","","","","","","","National NGOs","","","","Private sector","Matbransjens Faglige Utvalg","","","","","","","Formål
Artikel 2
Het voedselkeuzelogo ‘het Vinkje’ en de bijbehorende productcriteria worden goedgekeurd. Het is de stichting toegestaan afwijkende productcriteria te hanteren die in voedingskundig opzicht strenger zijn dan de desbetreffende goedgekeurde voedingskundige criteria.
-------
The Dutch version of the Choices logo (‘Vinkje’) is now confirmed as the single food choice logo for The Netherlands. (...) The authorisation is the first of its kind in the European Union, supported by the member states and the European Commission.
The Choices Programme is a global, front-of-pack initiative designed to help consumers to easily select healthy food options and to help industry to improve their products. It was introduced in The Netherlands in 2006 as a response to the World Health Organisation’s call for food industry to take an active role in helping to tackle the growing problem of obesity and diet-related diseases around the world.
The Choices Programme encourages food industry, retail and catering to healthy product reformulation and labelling. Companies are invited to participate by evaluating the existing or reformulated nutritional content of their products against a set of qualifying criteria. These criteria - based on international dietary guidelines- are established and periodically reviewed by an independent International Scientific Committee. They take into account a product’s level of saturated and trans fatty acids, added sugar, salt and dietary fibre to determine its eligibility to carry the front-of-pack Choices logo. This positive nutrition logo helps consumers to quickly identify the healthy product options developed by companies doing their best to encourage healthy eating habits.
Text excerpts retrieved from http://www.choicesprogramme.org/about-us
-------
WCRF International analysis of how this policy action can promote healthier diets and reduce obesity
This policy action is included in the World Cancer Research Fund (WCRF) International NOURISHING policy repository as an example of Nutrition label standards and regulations on the use of claims and implied claims on foods: Clearly visible """"interpretative"""" labels. Choices is a voluntary, industry-initiated scheme which identifies healthier options. Products must meet nutritional criteria set by an independent committee.
NOURISHING is a Food Policy Framework for Healthy Diets available at: http://www.wcrf.org/policy_public_affairs/nourishing_framework/
","Promotion of healthy diet and prevention of obesity and diet-related NCDs (general)|Food labelling|Front of pack labelling|Sugar reduction|Fat reduction (total, saturated, trans)|Salt reduction","","http://www.choicesprogramme.org/news/press-release-dutch-choices-logo-receives-national-and-eu-approval","","ACKNOWLEDGMENT: Information obtained from the World Cancer Research Fund (WCRF) International and from the Choices Programme website.","https://extranet.who.int/nutrition/gina/sites/default/filesstore/NLD%202013%20Besluit%20van%20de%20Minister%20van%20Volksgezondheid%2C%20Welzijn%20en%20Sport%20houdende%20goedkeuring%20van%20het%20Vinkje%20als%20voedselkeuzelogo.pdf" "8373","DNK","Denmark","","Kodeks for fødevarereklamer til børn [Code of responsible food marketing communication to children]","Voluntary codes or measures relevant to nutrition","","Danish","1","2008","","","Forum for Fødevarereklamer","8","2008","","","","","","","","","","","","","","","","","","","Private sector","Forum for Fødevarereklamer, der repræsenterer et samarbejde mellem DIFødevarer, Dansk Erhverv, Bryggeriforeningen, De SamvirkendeKøbmænd, TV 2|DANMARK A/S, Danske Dagblades Forening,Dansk Annoncørforening, Foreningen af Danske Internetmedier,Danske Reklame- og Relationsbureauers Brancheforening samt Dansk Magasinpresses Udgiverforening.","","","","","","","§1 Generelle regler
Reklamer og sponsorering skal, som al anden markedsføring, være i overensstemmelse med dansk lovgivning, herunder fødevareloven, markedsføringsloven og radio- & TV-loven, og i øvrigt respektere alment accepterede reklameetiske normsæt.
§2 Reklamering og sponsorering af fødevarer over for børn
Der må ikke reklameres eller sponsoreres for fødevarer med højt indhold af sukker, fedt eller salt i medier eller dele af medier, hvor målgruppen er børn under 13 år.
§3 Definition af fødevarer
I dette kodeks forstås ”fødevarer” i overensstemmelse med definitionerne i artikel 2 i Europa-Parlamentets og Rådets forordning (EF) nr. 178/2002 af 28. januar 2002.
§4 Definition af reklame og sponsorering
”Reklame” og ”sponsorering” skal forstås som enhver meddelelse i en hvilken som helst form, der udsendes enten mod vederlag eller anden modydelse for at fremme afsætning af specifikke produkter.
§5 Definition af medier henvendt til børn
Medier eller dele af medier henvendt til børn kan eksempelvis være:
• Børneprogrammer i TV og radio eller programmer, der appellerer specielt til børn.
• Websider på internettet, der er rettet direkte mod børn, eksempelvis lege- eller spillesider, chatrooms, eller sider med børneprodukter, såsom legetøj eller computerspil rettet mod børn, uanset om der er tale om en tredjemands eller en virksomheds egen hjemmeside.
• SMS-tjenester, indholdstakserede tjenester eller anden mobil markedsføring rettet direkte mod børn.
• Trykte medier, såsom tidsskrifter, seriehæfter mv., eller sider i trykte medier, der er rettet direkte mod børn.
§6 Vurdering
Ved vurderingen af, om et medie eller en del af et medie henvender sig til børn, skal der anlægges en helhedsvurdering, hvori bl.a. følgende forhold bør inddrages:
• Indhold, sprogbrug og visuelle virkemidler
• Om der medvirker børn under 13 år
• Sendetidspunkt
• Forventede brugere
• Faktiske brugere
Annoncøren skal foretage vurderingen af, om en reklame eller sponsorering omfatter fødevarer med højt indhold af sukker eller fedt.
Medieforetagendet skal foretage vurderingen af, om mediet eller dele af mediet er henvendt til børn under 13 år.
Vurderingen foretages på baggrund af de retningslinjer fra vejledningen, som Forum for fødevarereklamer har udarbejdet i tilknytning til kodeks.
§7
Ovenstående bestemmelser gælder al reklame i medier henvendt til børn under 13 år i Danmark.
§8
Dette kodeks træder i kraft den 1. januar 2008.
","Fat intake|Sodium/salt intake|Sugar intake|Regulating marketing of unhealthy foods and beverages to children|Advergames|Apps|Internet|Radio|Social media|Sponsorship|TV|Fat (marketing)|Nutrient profile model (marketing)|Predefined list of foods and beverages (marketing)|Salt/sodium (marketing)|Sugars (marketing)|Covers children up to 13 years of age|Voluntary marketing restrictions","","https://www.danskindustri.dk/brancher/di-foedevarer/fokusomrader/Foedevarereklamer/","","","https://extranet.who.int/nutrition/gina/sites/default/filesstore/DNK%202008%20KODEKS%20TIL%20B%C3%98RN%20F%C3%98DEVAREREKLAMER%20FOR%20INCL.%20VEJLEDNING.pdf" "74259","FRA","France","","Les chartes d’engagements volontaires de progrès nutritionnel","Voluntary codes or measures relevant to nutrition","","French","","2007","","","Ministère des Solidarités et de la Santé","6","2013","","","","","Health","Ministère des Solidarités et de la Santé","","","","","","","","","","","","","","","","","","","","","La charte d’engagement volontaires de progrès nutritionnel est la validation par les pouvoirs publics d’engagements volontaires pris par une entreprise du champ alimentaire portant principalement sur l’amélioration de la qualité nutritionnelle de produits alimentaires qu’elle met sur le marché.
...
Les engagements doivent nécessairement porter sur l’amélioration de la qualité nutritionnelle afin de contribuer à l’atteinte des objectifs du Programme national nutrition santé : diminution du sel, des sucres, des graisses, des acides gras saturés, augmentation des fibres ou des glucides complexes. L’amélioration de la teneur en acides gras oméga 3 est aussi prise en compte.
","Saturated fat intake|Total fat intake|Sodium/salt intake|Fibre|Sugar intake|Promotion of healthy diet and prevention of obesity and diet-related NCDs (general)|Fats|Salt/sodium|Sugars|Measures to increase dietary fibre content|Measures to limit saturated fatty acid content|Measures to limit sodium content|Measures to limit sugars content|Measures to limit total fat content|Food category not specified (Dietary fibres)|Food category not specified (Reformulation saturated fat)|Food category not specified (Reformulation sodium)|Food category not specified (Reformulation sugars)|Food category not specified (Reformulation total fat)|Voluntary reformulation","","https://solidarites-sante.gouv.fr/prevention-en-sante/preserver-sa-sante/le-programme-national-nutrition-sante/article/les-chartes-d-engagements-volontaires-de-progres-nutritionnel","","","https://extranet.who.int/nutrition/gina/sites/default/filesstore/FRA%202013%20Les%20chartes%20d%E2%80%99engagements%20volontaires%20de%20progr%C3%A8s%20nutritionnel.pdf"