A. Meynier, A. Chanson-Rollé, E. Riou
Clelia Bianchi joined our team as a scientific project manager since October. See her profile by clicking on the link below.
EFSA has released, on March 27th, a series of updated guidance documents addressing the preparation and submission of a range of applications, including for health claims, for novel foods, foods for medical purposes, etc. Available in the volume 19, issue3 of the EFSA Journal, dated March 2021.
The concept of highly processed foods, which would benefit from being better defined, can play a salutary role as a spur to manufacturers to improve their products, consumers to be more attentive to their diet and scientists to better understand the relationship between food and health. It is not desirable for anyone that it should be simply reduced to a systematic criticism of industrial food...
It is one of the first achievements of the “Farm to Fork” Strategy, that had been launched by the European Commission in May 2020.
EFSA has opened for Public Consultation its draft Scientific Opinion on the Tolerable Upper Intake level for dietary sugars.
Message from the Director
From its establishment in 2007, VAB-nutrition brings to you the skills and expertise of experienced scientists who are committed to explore all the opportunities for optimizing the nutrition- and health-related assets of your products and making them attractive and understandable to your consumers.
In an environment where consumers’ requirements and regulations increase, it is essential to understand how the science of nutrition is a powerful lever to a winning strategy: far from being a barrier to your projects, it is the strongest way to generate real innovations and secure your developments and your communication.
So exploit this resource and call in for our experience to explore new horizons and create value!
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