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MeetingMeeting document82nd Joint FAO/WHO Expert Committee on Food Additives (JECFA) meeting – Food additives. Summary and conclusions, 2016
Issued 21 June 2016
2016Also available in:
No results found.A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Geneva, Switzerland from 7 to 16 June 2016. The purpose of the meeting was to evaluate certain food additives (including flavouring agents). -
MeetingMeeting document68th Joint FAO/WHO Expert Committee on Food Additives (JECFA) meeting - Food additives. Summary and conclusions, 2007 2007
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No results found.A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Geneva, Switzerland, from 19 to 28 June 2007. The purpose of the meeting was to evaluate certain food additives, flavouring agents and contaminants. The present meeting was the sixty-eighth in a series of similar meetings. The tasks before the Committee were (a) to elaborate principles governing the evaluation of compounds on the food additives; (b) to evaluate certain food additives, including flavouring agent s, and food contaminants; and (c) to review and prepare specifications for selected food additives and flavouring agents. -
MeetingMeeting document73rd Joint FAO/WHO Expert Committee on Food Additives (JECFA) meeting - Food additives and contaminants. Summary and conclusions, 2010 2010
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No results found.A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Geneva, Switzerland, from 8 to 17 June 2010. The purpose of the meeting was to evaluate certain food additives and contaminants. The present meeting was the seventy-third in a series of similar meetings. The tasks before the Committee were (a) to elaborate principles governing the evaluation of food additives and contaminants, (b) to evaluate certain food additives and contaminants and (c) to review and prepare specifications for selected food additives.
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Book (stand-alone)Technical bookTackling Climate Change through Livestock
A global assessment of emissions and mitigation opportunities
2013As renewed international efforts are needed to curb greenhouse gas emissions, the livestock sector can contribute its part. An important emitter of greenhouse gas, it also has the potential to significantly reduce its emissions. This report provides a unique global assessment of the magnitude, the sources and pathways of emissions from different livestock production systems and supply chains. Relying on life cycle assessment, statistical analysis and scenario building, it also prov ides estimates of the sector’s mitigation potential and identifies concrete options to reduce emissions. The report is a useful resource for stakeholders from livestock producers to policy-makers, researchers and civil society representatives, which also intends to inform the public debate on the role of livestock supply chains in climate change and possible solutions. -
Book (stand-alone)Technical bookThe future of food and agriculture - Trends and challenges 2017
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No results found.What will be needed to realize the vision of a world free from hunger and malnutrition? After shedding light on the nature of the challenges that agriculture and food systems are facing now and throughout the 21st century, the study provides insights into what is at stake and what needs to be done. “Business as usual” is not an option. Major transformations in agricultural systems, rural economies, and natural resources management are necessary. The present study was undertaken for the quadrennial review of FAO’s strategic framework and for the preparation of the Organization Medium-Term plan 2018-2021. -
Book (stand-alone)Corporate general interestUltra-processed foods, diet quality and human health 2019
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No results found.The significance of industrial processing for the nature of food and the state of human health - and in particular the techniques and ingredients developed by modern food science and technology - is generally underestimated. This is evident in both national and international policies and strategies designed to improve populations' nutrition and health. Until recently it has also been neglected in epidemiological and experimental studies concerning diet, nutrition and health. This report seeks to assess the impact of ultra-processed food on diet quality and health, based on NOVA, a food classification system developed by researchers at the University of Sao Paulo, Brazil.