Traditional and Ethnic Minority Foods (RA2 Sample Clauses

Traditional and Ethnic Minority Foods (RA2. 3) This sub-network platform will be led by NKUA and UL and sub-divided into two main themes: traditional and Ethnic foods. Traditional Foods The key objective is to provide new data on the nutritional composition of traditional foods for inclusion in national food composition tables with representative raw ingredients and recipes. The term “traditional foods” is a user-defined term that includes raw and originally home-prepared foods that have been consumed locally or regionally in Europe for centuries. A common feature is that many of these foods are nowadays seldom available in supermarkets, rather in local food markets or are produced in households or restaurants. In many countries, some traditional foods are today more or less exclusively produced by the food industry. Presently there is a keen public interest in nutrition and health, with a subsequently high consumer demand for healthy-food products. This interest in healthy eating for the attainment of optimal health has contributed to an increased demand for many traditional products, since traditional products are more often considered healthy.
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Traditional and Ethnic Minority Foods (RA2. 3) This sub-network platform will be led by NKUA and UL and sub-divided into two main themes.
Sample 1

Related to Traditional and Ethnic Minority Foods (RA2

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