Nutrition Claims Research Articles

Fake meat or meat with benefits? How Dutch consumers perceive health and nutritional value of plant-based meat alternatives

Animal agriculture has a large impact on the environment. Hence, there is an increasing demand for meat alternatives – more sustainably produced plant-based products that replace meat as meal component. Demands for meat alternatives also seem to be fuelled by consumers' belief that meat alternatives are healthier than meat products. In an online questionnaire study, we examined whether consumers indeed perceived meat alternatives to be healthier, to what degree consumers adequately estimated the nutritional value of meat (alternatives), and whether a nutrition claim could misguide consumers. In a panel of 120 Dutch consumers, it was found that meat alternatives were generally perceived as being healthier than meat products. According to supermarket data, meat alternatives contained less protein and saturated fat, higher levels of fibre and salt compared to meat. Consumers were found to overestimate the protein content of meat alternatives relative to meat products, especially when meat alternatives carry a ‘high in protein’ claim. The current beliefs about the healthiness and nutritional content of meat and meat alternatives are precarious and a fair, transparent, and understandable environment should be created for the conscious consumer.

Addition of fish oil microcapsules to meat products – Implications for omega-3 enrichment and salt reduction

This study aimed to evaluate the effect of fish oil microcapsules on saltiness perception of burger meats and to develop acceptable ω-3 with reduced salt. The addition of fish oil microcapsules in combination to moderate salt reduction and cooking significantly increased the quantity of ω-3 fatty acids, the acceptability, and the salty taste. These effects had a slight influence on lipid oxidation levels, or instrumental colour parameters (L*, a*, b*). The addition of fish oil microcapsules (4.5–6.5 %) in combination with salt reduction may be recommended to develop acceptable meat products labelled with nutrition claims related to sodium/salt (“reduced salt” or “low salt content”) and omega-3 (“source of omega-3 fatty acids” or “rich in omega-3 fatty acids”).

Exploring Egg Consumption Habits in Surat and Rajkot Cities of Gujarat: A Consumer Behavior Study

The study was conducted to figure out who are the consumers of egg in the concerned area, how much awareness do they have about the enriched egg, what they perceive of an enriched egg in comparison to a conventional egg, to understand the purchasing and consuming behavior of the consumers for an egg and to find out what are the major factors that motivate consumers to purchase enriched egg. The study was conducted in the Surat and Rajkot cities of Gujarat. The objectives of the study were achieved with the help of primary data, which was collected through face-to-face interview using a structured schedule, which was made with the help of pilot survey and review of literatures. Using convenience sampling, 200 households (100 from each city) were surveyed, among which 100 households were enriched egg consumers while the remaining 100 were conventional egg consumers. The majority of the consumers of egg are married male, with education up to graduation, working as a private employee with income in range of ₹35,001 - ₹60,000 but for enriched egg a unanimous consensus on the impact of the socioeconomic factors viz., gender, age, family type and family size, in acceptance of enriched egg, because of the variation in both the geographies can’t be established. The awareness about the enriched egg was less, even among the consumers of enriched egg. The major sources of awareness are friends/relatives, online sources, educational institutions. The date of production, price, size and color highly influence the buying decision whereas health benefit, season and avian disease outbreak highly influence the consumption of egg. The consumers are motivated to purchase enriched egg by the factors in order freshness, health claim, packaging, odorless, golden yellow yolk color and nutritional claim respectively.

Truthful yet misleading: Consumer response to ‘low fat’ food with high sugar content

Marketers use nutrition claims to communicate potentially beneficial nutritional properties of their products. Claims may only be used if a product has a specific nutrient profile. A downside of nutrition claims is that consumers tend to overgeneralize their meaning, perceiving a product as healthier than it is. This becomes particularly problematic when claims emphasize low amounts of one nutrient while the product contains high amounts of other, typically unhealthy, unmentioned nutrients—a phenomenon which has received little attention in extant literature. This research examines how consumers perceive food with ‘low fat’ claims in terms of sugar content, and how consumers respond when front-of-package (FOP) nutrition information reveals the high amounts of sugar for that product. The empirical part comprises three different experiments with consumers from the United States (total N = 760). Data were analyzed using ANCOVA to evaluate interaction effects and regression-based mediation analysis to assess the underlying mechanism. Results indicate biased consumer expectations regarding sugar content for products with ‘low fat’ claims. The presence of FOP nutrition labels reveals such claim-induced expectation gaps with nuanced changes in nutrient evaluation and purchase intention. This research provides important implications for consumer food choice. Marketers would be better off avoiding the use of misleading nutrition claims as a food marketing tool to avoid detrimental effects to their consumers and business performance. For public policy implications, this study demonstrates that reductive FOP nutrition labels are effective in mitigating the harm induced by potentially misleading nutrition claims.

Sociodemographic disparities in purchases of fruit drinks with policy relevant front-of-package nutrition claims.

Our objectives were to describe sociodemographic characteristics associated with the purchase of (1) any fruit drinks and (2) fruit drinks with specific front-of-package (FOP) nutrition claims. Cross-sectional. USA. We merged fruit drink purchasing data from 60 712 household-months from 5233 households with children 0-5 years participating in Nielsen Homescan in 2017 with nutrition claims data. We examined differences in predicted probabilities of purchasing any fruit drinks by race/ethnicity, income and education. We constructed inverse probability (IP) weights based on likelihood of purchasing any fruit drinks. We used IP-weighted multivariable logistic regression models to examine predicted probabilities of purchasing fruit drinks with specific FOP claims. One-third of households with young children purchased any fruit drinks. Non-Hispanic (NH) Black (51·6 %), Hispanic (36·3 %), lower-income (39·3 %) and lower-educated households (40·9 %) were more likely to purchase any fruit drinks than NH White (31·3 %), higher-income (25·8 %) and higher-educated households (30·3 %) (all P < 0·001). In IP-weighted analyses, NH Black households were more likely to purchase fruit drinks with 'Natural' and fruit or fruit flavour claims (6·8 % and 3·7 %) than NH White households (4·5 % and 2·7 %) (both P < 0·01). Lower- and middle-income (15·0 % and 13·8 %) and lower- and middle-educated households (15·4 % and 14·5 %) were more likely to purchase fruit drinks with '100 % Vitamin C' claims than higher-income (10·8 %) and higher-educated households (12·9 %) (all P < 0·025). We found a higher likelihood of fruit drink purchases in lower-income, lower-educated, NH Black and Hispanic households. Experimental studies should determine if nutrition claims may be contributing to disparities in fruit drink consumption.

What Is the Value of a "Mountain Product" Claim? A Ranking Conjoint Experiment on Goat's Milk Yoghurt.

Rural development is complex in marginal and disadvantaged areas, such as mountains, which impose high labour costs and restrict farmers in their choices of crop and livestock. To recognise this problem, the European Union regulates the use of the optional quality term "Mountain product" on the label. Consumers may recognise this label and be more willing to pay for it, resulting in higher revenues for producers using it. This study estimates the willingness to pay (WTP) for a mountain quality label. This WTP is then compared to that of functional and nutrition claims. For this purpose, we used a ranking conjoint experiment, using goat's milk yoghurt-a typical mountain product-as a case study. Using a rank-ordered logit, we show that mountain quality labels generate a significant WTP, higher than that of functional claims. WTP differs by the demographic profile of the consumer. The study provided useful insights about the combination of the mountain quality label with different attributes. However, future studies are needed to adequately understand the potential of mountain certification as a supporting tool for farmers in marginal areas and for rural development.

Meat, dairy and vegetable emulsions: Recent innovations in the development of functional, healthy and more stable foods

Applications of formulations that incorporate emulsified oils offer interesting prospects for producing foods with better characteristics that are in line with the new trends in healthy eating and the new regulations on nutritional claims. This review defines and classifies the types of emulsions according to their drop size, formulation and analyzes the latest research related to the application of emulsions in the food industry. It presents valuable information on the use of micro, nano and macro emulsions for the preparation of meat, dairy and vegetable products as a potential alternative in the transport of bioactive compounds, reformulations with better lipid profiles and substitution ingredients of meat origin by ingredients of plant origin, obtaining foods with acceptable functional and sensory properties. New advances in the emulsion industry open up great possibilities in the delivery of health products, however, there are still limitations in the use of ingredients of plant origin in products formulated in considerable percentages with ingredients of animal origin. There are opportunities to improve the technology of food emulsion, the application at an industrial level is a step that is being taken little by little in congruence with the economic viability of the use of vegetable oils in the reformulation and the demand of current consumers for delivery of products with a clean label. It is suggested to study the economic feasibility of the industrial application of the use of single and double emulsion systems as a substitute ingredient for animal fats.

Game changers for meat and masculinity? Male athletes’ perspectives on mixed and plant-based diets

The dietary choices of male athletes are increasingly a topic of moral and nutritional debate. Though it has long been a consensus that athletes require animal products to advance their athletic goals, this understanding is now challenged in academic and popular sources based on nutritional evidence and concern about the environmental impacts of animal products. In order to better understand how (semi-)professional male athletes perceive plant-based diets and diets containing animal products, thirteen semi-structured interviews were conducted with male athletes competing nationally and internationally, including mixed and plant-based eaters. Interviews were analysed through reflexive thematic analysis, in line with a critical, qualitative research methodology. Justifications for meat, situated knowledge and masculinity were used as theoretical lenses. Our analysis shows how athletes reproduce nutritional claims about the necessity of protein for athletes, but disagree on the suitability of plant-based sources. This nutritional discourse derives from a broad range of sources, including professional nutritionists, friends, online influencers, and media. Second, when explaining their own food practices, food being ‘nice’ and ‘normal’ – common justifications for meat as evidenced in the 4N theory – often supersede necessity. Embedding these views in their everyday lives as athletes shows that food environments and shared eating practices fortify a mixed diet as normal, and plant-based diets as anomalous. It further shows how the view of meat being normal is subject to shifting masculinity norms. Interviewees reject meat eating as normal and masculine for men, while male athletes who show dedication, constraint, and knowledge in a plant-based diet are viewed positively. As role models for diet and masculinity, this has implications for a potential role of athletes in a societal transition towards lower consumption of animal products.

Nutrient composition of fresh produce—Assessing variability between European countries to substantiate nutrition and health claims

Nutrition and health claims can help translate nutrition and health recommendations into easier-to-access messages at the point of sale. National Food Composition Databases (FCDBs) are the main and most widely available source of nutrient information for unpacked foods, such as fruits and vegetables. This paper outlines the variability of the nutrient content in fresh fruits and vegetables from FCDBs, both in the Euregio Meuse-Rhine and in the top eight European producers. All to analyse whether these variations would be translated into practical differences in the nutrition and health claims allowed in these European countries. The results show that vitamins presented the highest variability, particularly vitamin C, and differences were more prominent for vegetables than for fruits. These differences also extended to the use of claims between countries, particularly for folate and vitamin C. Moreover, the lack of item representation at the cultivar level affected the regional representativeness of fresh produce varieties and derived used of nutrition and health claims. Finally, widely available, and cost-efficient nutrient composition sources could economically benefit small and middle-scale producers to sustain nutrition and health claims on their products.

Milk, mylk or drink: Do packaging cues affect consumers’ understanding of plant-based products?

The market growth of plant-based alternatives to animal food products pushes agencies around the world to discuss specific regulations regarding their communication, terminology, and packaging design. We created and tested 18 packages of plant-based milk and plant-based chicken meat varying the “animalness” of terminology, container, image, and claim. An online survey was answered by a sample of 600 US participants. The image (cow or soybean on milk; chicken or wheat on meat) had a significant effect on the expected origin (animal or vegetable) of the products, but terminology (“milk”, “mylk” or “drink”; “chicken”, “strips” or “seitan”), container (plastic jug or carton box; plastic tray or glass jar), sensory claim (“creamy” or “smooth” on milk) and nutritional claim (“no cholesterol” or “low sodium” on chicken) did not. We found significant effects of the type of container on the willingness to try the meat and of terminology on the willingness to try the milk. Finally, terminology and image significantly affected consumers’ expectations for the sensory characteristics of the two products. These findings can help agencies effectively regulate terminology and packaging aspects of plant-based substitutes, as well as inform industries, scientists, and designers.

Nutraceutical Potential and Processing Aspects of Moringa oleifera as a Superfood

Abstract: Plants are used by almost 80% of the world's population for health and healing, and medicinal and aromatic plants account for 25% of all integrated pharmaceuticals. Moringa oleifera is a multi-purpose herbal plant that is utilized as a portion of human food and a therapeutic alternative all over the world. According to studies, it has been discovered as a plant with a wide range of health benefits, including nutritional and medicinal characteristics. It can live on nutrient-depleted soils and is drought-resistant, and it flourishes in wet tropics and scorching dry regions. With a pH of 5.0–9.0 and a minimum annual rainfall need of 250 mm and a maximum annual rainfall demand of over 3000 mm, it can endure a wide variety of rainfall. Moringa is a plant that can aid in the fight against climate change. Moringa’s ability to respond to water stress and its tolerance to it were investigated in this study. Moringa is used in traditional medicine all over the world for a variety of ailments, including skin infections, anemia, anxiety, asthma, blood impurities, bronchitis, chest congestion, cholera, infections, fever, glandular, swelling, headaches, abnormal blood pressure, hysteria, pain in joints, pimples, psoriasis, respiratory disorders, scurvy, semen deficiency, sore throat, sprain, tuberculosis, for intestinal worms, lactation, diabetes, and pregnancy. Moringa oil is prized in the cosmetic business because of its unique properties. Moringa oil is light and easily absorbed by the skin. It's ideal for massage and aromatherapy purposes. Although M. oleifera's nutritional value is lower than that claimed by popular nutritional claims, its abundance in food-insecure areas and wide range of nutrients keep it viable as a nutritious food source for populations in low- and middle-income countries. Malnutrition, which includes undernutrition, micronutrient deficiency, and overnutrition, is more widespread than hunger per se and affects most nations around the world. The diversity and quality of food produced and consumed are crucial in reducing the triple burden of malnutrition. In this climate, fruit, vegetables, and nuts are quickly becoming the focus of the nutrition community. Moringa's diet is higher in polyunsaturated fatty acids (PUFAs) than in saturated fatty acids (SFAs).

How different amino acid scoring patterns recommended by FAO/WHO can affect the nutritional quality and protein claims of lentils

AbstractAs a nutritious pulse and protein source, lentils play an important role in the plant‐based protein market. Pulses' nutritional quality is influenced by their protein content and amino acid composition. Recommended scoring patterns by FAO/WHO can estimate protein quality for dietary assessment, but different guidelines for protein content in food labeling exist in North America. This study determined the in vitro protein digestibility (IVPD) and amino acid score (AAS) for the protein quality assessment of lentils. The impact of different recommended amino acid scoring patterns by FAO/WHO (1991, 2013) on AAS and AAS corrected for in vitro protein digestibility (AAS‐IVPDC) were evaluated. The impact of AAS‐IVPDC for determining protein content claims for lentils using USA standards was also evaluated. Sulfur AA and tryptophan were the most limiting amino acids. From this work, estimates of lentil protein quality vary with different recommended amino acid scoring patterns. IVPD in lentils was 82.6%, while mean AAS‐IVPDC values ranged from 37.5% to 64.0%. Regarding the protein content claims, if considering a similar interpretation to the protein digestibility–corrected amino acid score (PDCAAS) system (i.e., corrected content is ≥ 5.0 g per RACC), all lentil samples were considered a “good source of protein.” However, if considering a similar interpretation to digestible indispensable amino acid score (DIAAS) system (i.e., corrected content is ≥ 5.0 g per RACC and a claim threshold of 75%), no samples met these protein claims due to the arbitrary cut‐off. The criteria set for making protein content claims should be revised.

Dietitians' and nutritionists' knowledge and views on aspects of health claims regulation in the UK: Do we inadvertently shoot the messenger?

Article 12(c) of the Nutrition and Health Claims Regulation (NHCR) prohibits authorised health claims in consumer-facing commercial communications which make reference to the recommendations of individual doctors or health professionals. However, this has been controversial amongst dietitians and nutritionists who work in commercial settings. Given the lack of empirical data, a survey was conducted amongst UK-based nutrition professionals to assess their knowledge of, and attitudes to, Article 12(c). The findings revealed confusion about the scope of the regulation and how it applies to working practices, with a considerable proportion of respondents being unable to recognise examples of commercial communications or health claims, indicating a need for additional training. There was also a broad interpretation of what nutrition professionals could, and could not, say about a hypothetical food product. This paper explores current guidance in Great Britain and debates the proportionality and fairness of Article 12(c), which, at present, does not regulate authorised health claims made by influencers or celebrities in commercial communications to consumers. It could be argued that consumers are better protected by the articulation of health claims by nutrition professionals who are guided by codes of practice rather than by unqualified, unregulated individuals. Hence, it is essential to level the regulatory playing field either by revising the NHCR to amend Article 12(c) or by updating the guidance to apply an interpretation of the Article's intention which enables a broader role for nutrition professionals in commercial communications. Such action would also be consistent with the UK's better regulation agenda to ensure evidence-based, proportionate regulation for industry.

Nutritional Description of Organic and Conventional Food Products in Spain: The BADALI Project.

Organic food and drink is undoubtedly a growing market. Consumers perceive organic food as healthy, and nutrition claims (NCs) and fortification may add to this perception. Whether this is true is still a matter of controversy, particularly for organic food products. We present here the first comprehensive study of large samples of six specific organic food types, analysing the nutritional quality (nutrient composition and "healthiness") as well as the use of NCs and fortification. In parallel, a comparison with conventional food is also carried out. For this purpose, the Food Database of products in the Spanish market, BADALI, was used. Four cereal-based and two dairy-substitute food types were analysed. Our results show that as many as 81% of organic foods are considered "less healthy" by the Pan American Health Organization Nutrient Profile Model (PAHO-NPM). Organic foods present a slightly improved nutrient profile compared to conventional foods. However, many of the differences, though statistically significant, are nutritionally irrelevant. Organic foods use NCs very frequently, more than conventional foods, with very little micronutrient fortification. The main conclusion of this work is that consumers' perception that organic food products are healthy is unfounded from a nutritional point of view.

Quinoa and Chia Modulate AMPK/PPAR-ɣ Signaling in High-Fat Diet–Induced Obesity Rat Model

Obesity is one of the principal reasons behind a wide range of metabolic diseases and dramatic health complications. Recent studies shed the light on chia (Salvia hispanica L., Lamiaceae) and quinoa (Chenopodium quinoa Willd., Amaranthaceae) seeds and identified them as products of utmost health benefits. The present study was designed to explore the molecular mechanisms of the hydroalcoholic extract of those seeds in weight management. Rats were divided randomly into two main groups: control and treated. The control groups received regular chow diet, high-fat diet, and green tea. The treated groups received high-fat diet and chia or quinoa extracts. Results revealed that the seeds showed hepatoprotective effects and anti-inflammatory and antioxidant activities, and modulated leptin, adiponectin, serum lipid, and glycemic profiles. Effects are further consolidated by normal hepatic tissue architecture upon histopathological examination. Moreover, modulation of peroxisome proliferator-activated receptors-γ transcriptional activity via activation of 5′AMP-activated protein kinase and suppression of nuclear expression of sterol regulatory element-binding protein-1c in obese rats as compared to green tea were demonstrated. Characterization of the major secondary bioactive metabolites was done using HPLC/PDA/ESI-MS/MS. Our study advocates evidence-based study on nutrition and health claims on the use of chia and quinoa extracts as nutraceutical supplements for promoting weight wellness and alleviating its related metabolic disorders.

A Cross-Sectional Survey of the Nutritional Quality of Quinoa Food Products Available in the Italian Market.

Quinoa's (Chenopodium quinoa Willd.) status has been recently raised from staple food crop confined to its region of origin to a globally recognized commercial food crop, widely traded in the international market. Claims on food labels may attract consumers who can therefore purchase products with nutrition, allergy/intolerance, or social and ethical claims in an effort to make healthier and more sustainable food choices. The aim of this work was (i) to investigate the nutritional quality of quinoa food products available to the Italian consumer over the e-commerce market, as emerged from nutrition labelling, and (ii) to inquire about the occurrence of nutrition, allergy and intolerance, and social and ethical claims on the packaging. To this aim, a cross-sectional survey of quinoa food products available in the Italian market was conducted. It emerged that several quinoa product categories are available and grains and pasta are the major ones. Nutrition claims are generally displayed in combination with gluten-free and social/ethical claims. Based on the nutrition facts, a higher proportion of products are eligible for nutrition claims. The comparison between the gluten-free labelled and gluten-containing quinoa products showed limited differences in the nutritional quality.

The taste of cuteness: How claims and cute visuals affect consumers’ perception of insect-based foods

Whether for ethical or personal health considerations, people are increasingly searching for avenues to diversify their protein intake sources. Across all main categories of alternative proteins, edible insects face the highest consumer reluctance. The present study delves into insect-based bread (virtue/functional) and chips (vice/hedonic) products to investigate how specific claims combined with cute visual elements can affect young consumers' emotions, perception, and acceptance. Eight packaging versions were compared and rated by Colombian and French respondents – who vary in terms of their perception and preference toward bread and chips products. Results revealed a positively significant effect of the cute visual on reported emotions, expected product liking, tastiness, and purchase intentions – with a different impact on functional and hedonic products. The efficiency of tested arguments (i.e. healthiness/tastiness perception and willingness to purchase) was also found to vary significantly according to their congruency (nutritional claim) or complementarity (palatability claim) with both the product type and visual design (hedonic or functional) on which they appeared. Differences were also observed according to respondents’ gender and country of belonging. For instance, the former claim better enhanced purchase intentions with men; the latter with women. Importantly, the environment claim exceeds the effectiveness of both these claims. We believe that these results – considering key sociocultural aspects of sensory perceptions and preferences for innovative foodstuff – may be of particular importance in the context of sustainable gastronomy, as well as inspiring for policy makers and business working in this field.

Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers’ Choice and Willingness-to-Pay

The global offer of legume-based snacks has sharply increased in recent years. However, to date, few studies have focused on the relationship between product supply and demand concerning the importance of attributes of such innovative foods. In this research, we identified the key internal and external determinants that affect legumes snack (LS) price and choice by Italian industries and consumers, respectively. In parallel, we investigated their preferences and perceptions towards these foods. We used the hedonic price model (HPM) and the discrete choice experiment (DCE) approach for these purposes, respectively. HPM revealed that the monetary value of LS was determined to greater significance by the: (i) size of the package; (ii) presence of rice, presence of lentils; (iii) presence of the nutritional information; and (iv) the discount shops as site of purchase. DCE revealed that the: (i) origin certification, (ii) recyclability of the package, and (iii) use of extra virgin olive oil of LS provided Italian consumers a high utility, for which they were willing to pay an average price premium of EUR 3.85, 3.64, and 1.87, respectively. On the contrary, the sunflower oil induced a decrease in their function utility. As such, this paper contributes to define potent market-segmentation strategies and to deliver effective private and public nutrition interventions for healthy eating.

Nutri-Score Vs. Nutrition Claim: The Effects of Incongruent Front-of-Pack Nutritional Information on Consumer Perceptions of Product Healthiness, Brand Attitude, and Purchase Intention

ABSTRACT To encourage healthier food choices, an increasing number of EU governments introduced the Nutri-Score nutrition label on food package fronts. However, the label score, ranging from A (most healthy in comparison to food group alternatives) to E (least healthy), may conflict with marketing-incentivized nutrition claims that highlight positive nutritional aspects of foods (e.g., “high in fiber”) that are in fact of poor nutritional quality. To investigate how consumers respond to this discrepant front-of-pack nutritional information, we performed a 3 (Nutri-Score: A vs. E vs. absent) × 2 (Nutrition claim: present vs. absent) between-subjects experiment among 246 Dutch consumers, measuring perceived product healthiness, persuasion knowledge (i.e. critical awareness of the claim’s promotional intent), and marketing outcomes (i.e. brand attitude and purchase intention). Without a nutrition claim, breakfast cereal was perceived healthier with Nutri-Score A and less healthy with Nutri-Score E (vs. Nutri-Score absence), affecting marketing outcomes accordingly. However, in the presence of a nutrition claim (“no added sugars”), no Nutri-Score effects occurred. Nutri-Score presence was unable to interrupt the promotional effect of a concurrent nutrition claim on an E-labeled breakfast cereal. However, the more a nutrition claim was perceived as a misleading marketing attempt, the less positive its effects on consumer responses.

Development and Innovation in Cooked Ham Produced in Spain

The production of cooked ham has been gaining popularity in recent years in Spain. In general, the production process carried out by the companies remains traditional, and different production methods are therefore being sought to innovate and improve the quality of the product. This is either through pig crossbreeding, varying additives and ingredients, improving some stages of the production process, or providing nutritional and health claims that are useful to guiding the purchasing decision of consumers. Obviously, this series of changes must be subject to Spanish and European regulations in order to be marketed inside and outside the country.