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The newly released WHO guideline for the consumption of sugars has sparked immediate criticism. Basically, the WHO guideline strives for a reduction in the use of “added sugars” as listed in food and drink composition tables. Added sugars means “mono- and disaccharides” added by the manufacturer, cook or consumer, to food or drink during the process of preparation for consumption”.
4 pages
Author: F. Brouns
Published in FRUIT PROCESSING 5/2015
€ 12,90
€ 12,90
€ 12,90
€ 12,90
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