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MeetingMeeting documentPolyvinyl alcohol (PVA) - 61st Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2003 2003
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MeetingMeeting documentMagnesium Stearate - 80th Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2015 2015
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No results found.This Chemical and Technical Assessment summarizes data and information on Magnesium stearate submitted to JECFA by the sponsor in December 2014. Magnesium stearate is used as anticaking agent, lubricant and release agent, emulsifier, binder, thickener and antifoaming agent. Typical applications in food industry include food supplement tablets, capsules and powders, compressed and granulated mints and candy, chewing gum, herbs and spices and, bakery ingredients. The use levels in these categories range from 0.05-3% w/w. Magnesium stearate is an off-white to white, fine, light powder that is greasy to the touch and practically insoluble in water and in anhydrous ethanol. The commercial form of food additive magnesium stearate is mainly composed of variable proportions of magnesium stearate and magnesium palmitate and minor proportions of other magnesium salts of fatty acids, obtained from edible fats and oils of animal or vegetable origin. Magnesium salts of fatty acids had been previous ly included in the INS number 470 (Salts of fatty acids). An Acceptable Daily Intake for its use in food has not been allocated by the 29th meeting of JECFA since there was no food uses reported to JECFA at that time. Their deletion from the Codex International Numbering System had been proposed at the 42nd Session of the CCFA in 2010. The International Alliance of Dietary/Food Supplement Associations (IADSA) offered technological justification for not deleting this additive and the CCFA assigne d therefore the INS number 470(iii) at the 43rd Session in 2011. -
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Book (series)FlagshipThe State of Food Security and Nutrition in the World 2021
Transforming food systems for food security, improved nutrition and affordable healthy diets for all
2021In recent years, several major drivers have put the world off track to ending world hunger and malnutrition in all its forms by 2030. The challenges have grown with the COVID-19 pandemic and related containment measures. This report presents the first global assessment of food insecurity and malnutrition for 2020 and offers some indication of what hunger might look like by 2030 in a scenario further complicated by the enduring effects of the COVID-19 pandemic. It also includes new estimates of the cost and affordability of healthy diets, which provide an important link between the food security and nutrition indicators and the analysis of their trends. Altogether, the report highlights the need for a deeper reflection on how to better address the global food security and nutrition situation.To understand how hunger and malnutrition have reached these critical levels, this report draws on the analyses of the past four editions, which have produced a vast, evidence-based body of knowledge of the major drivers behind the recent changes in food security and nutrition. These drivers, which are increasing in frequency and intensity, include conflicts, climate variability and extremes, and economic slowdowns and downturns – all exacerbated by the underlying causes of poverty and very high and persistent levels of inequality. In addition, millions of people around the world suffer from food insecurity and different forms of malnutrition because they cannot afford the cost of healthy diets. From a synthesized understanding of this knowledge, updates and additional analyses are generated to create a holistic view of the combined effects of these drivers, both on each other and on food systems, and how they negatively affect food security and nutrition around the world.In turn, the evidence informs an in-depth look at how to move from silo solutions to integrated food systems solutions. In this regard, the report proposes transformative pathways that specifically address the challenges posed by the major drivers, also highlighting the types of policy and investment portfolios required to transform food systems for food security, improved nutrition, and affordable healthy diets for all. The report observes that, while the pandemic has caused major setbacks, there is much to be learned from the vulnerabilities and inequalities it has laid bare. If taken to heart, these new insights and wisdom can help get the world back on track towards the goal of ending hunger, food insecurity, and malnutrition in all its forms. -
Book (series)FlagshipThe State of World Fisheries and Aquaculture 2020
Sustainability in action
2020The 2020 edition of The State of World Fisheries and Aquaculture has a particular focus on sustainability. This reflects a number of specific considerations. First, 2020 marks the twenty-fifth anniversary of the Code of Conduct for Responsible Fisheries (the Code). Second, several Sustainable Development Goal indicators mature in 2020. Third, FAO hosted the International Symposium on Fisheries Sustainability in late 2019, and fourth, 2020 sees the finalization of specific FAO guidelines on sustainable aquaculture growth, and on social sustainability along value chains. While Part 1 retains the format of previous editions, the structure of the rest of the publication has been revised. Part 2 opens with a special section marking the twenty fifth anniversary of the Code. It also focuses on issues coming to the fore, in particular, those related to Sustainable Development Goal 14 and its indicators for which FAO is the “custodian” agency. In addition, Part 2 covers various aspects of fisheries and aquaculture sustainability. The topics discussed range widely, from data and information systems to ocean pollution, product legality, user rights and climate change adaptation. Part 3 now forms the final part of the publication, covering projections and emerging issues such as new technologies and aquaculture biosecurity. It concludes by outlining steps towards a new vision for capture fisheries. The State of World Fisheries and Aquaculture aims to provide objective, reliable and up-to-date information to a wide audience – policymakers, managers, scientists, stakeholders and indeed everyone interested in the fisheries and aquaculture sector. -
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.