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Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study

Bread is one of the most common staple foods, despite the increasing consumption of the so-called “bread substitutes”. The aim of the present work is to survey the nutritional quality intended as a nutrition declaration of 339 pre-packed bread products and 1020 bread substitutes sold in the major re...

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Principais autores: Donato Angelino, Alice Rosi, Emilia Ruggiero, Daniele Nucci, Gaetana Paolella, Veronica Pignone, Nicoletta Pellegrini, Daniela Martini, on behalf of the SINU Young Working Group
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2020-12-01
Serier:Foods
Fag:
bread
bread substitutes
food labeling
nutritional quality
gluten free
nutrition and health claims
Online adgang:https://www.mdpi.com/2304-8158/9/12/1905
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