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Policy brief: Mejorar el acceso a alimentos saludables : propuestas para transformar los ambientes alimentarios en Chile
(Universidad de Chile. Vicerrectoría de Investigación y Desarrollo, 2022)
Identificación de desarrollo, innovación, tecnologías de producción y consumo de alimentos saludables en Chile
(Universidad de Chile, 2021)
El presente trabajo entrega información que identifica, bajo una metodología de trabajo, las características de producción y consumo de alimentos saludables en Chile, obteniendo una estimación del comportamiento de la industria y el mercado para...
The present work provides information that identifies, under a work methodology, the characteristics of production and consumption of healthy foods in Chile, obtaining an estimate of the behavior of the industry and the market for this type of food. Its objective is to identify the supply, production and technological strategy of the food industry and national entrepreneurs for the preparation of healthy foods, in addition to identifying the consumption trend of this type of food in Chile. For this, surveys and bibliographic research were carried out and applied, to later analyze and correlate the results acquired and found in order to study the perception of both the industry regarding the production of healthy foods, and the Chilean consumer regarding the consumption of this type of food. Two types of surveys were carried out, one on healthy food production applied to 25 companies, and another on healthy eating applied to 151 consumers. As a result of the surveys around the industry, it was observed that there is a concern about the type of ingredients used in the formulation of their products, to obtain healthy foods and with the least possible presence of warning stamps of the Health Regulations. The companies pointed out that in food production they design and produce innovative foods with healthy ingredients and as far as possible free of stamps. In addition, the type of technologies used by companies in their food production are mostly traditional and conventional, such as dehydration and pasteurization. On the other hand, according to the result of the survey applied to consumers, it was observed that 54% of them have the intention of modifying their eating habits and choosing healthier options. 41% of the respondents indicated a greater interest in products free of warning stamps and 24% considered the importance of the type of ingredients that the food contains. A trend of healthy food production and innovation is observed by the surveyed food industries, either through the creation or reformulation of processed food products, to obtain food free of warning stamps, free of allergens and / or plant based. This is related to and complemented by the increased interest of the surveyed consumers in eating healthier and making purchases in a more conscious way...
The present work provides information that identifies, under a work methodology, the characteristics of production and consumption of healthy foods in Chile, obtaining an estimate of the behavior of the industry and the market for this type of food. Its objective is to identify the supply, production and technological strategy of the food industry and national entrepreneurs for the preparation of healthy foods, in addition to identifying the consumption trend of this type of food in Chile. For this, surveys and bibliographic research were carried out and applied, to later analyze and correlate the results acquired and found in order to study the perception of both the industry regarding the production of healthy foods, and the Chilean consumer regarding the consumption of this type of food. Two types of surveys were carried out, one on healthy food production applied to 25 companies, and another on healthy eating applied to 151 consumers. As a result of the surveys around the industry, it was observed that there is a concern about the type of ingredients used in the formulation of their products, to obtain healthy foods and with the least possible presence of warning stamps of the Health Regulations. The companies pointed out that in food production they design and produce innovative foods with healthy ingredients and as far as possible free of stamps. In addition, the type of technologies used by companies in their food production are mostly traditional and conventional, such as dehydration and pasteurization. On the other hand, according to the result of the survey applied to consumers, it was observed that 54% of them have the intention of modifying their eating habits and choosing healthier options. 41% of the respondents indicated a greater interest in products free of warning stamps and 24% considered the importance of the type of ingredients that the food contains. A trend of healthy food production and innovation is observed by the surveyed food industries, either through the creation or reformulation of processed food products, to obtain food free of warning stamps, free of allergens and / or plant based. This is related to and complemented by the increased interest of the surveyed consumers in eating healthier and making purchases in a more conscious way...
Empleo de moléculas aromáticas asociados a la percepción del sabor dulce, salado y graso, en la búsqueda de alimentos más saludables
(Universidad de Chile, 2022)
La obesidad es un problema a nivel mundial donde Chile no queda atrás presentando un 74% de su población obesidad o sobre peso (OCDE, 2020), la obesidad no solo significa un problema de salud, sino también un gasto para el país. Diferentes...
Obesity is a problem worldwide, where Chile is not far behind presenting 74% of its population with obesity or overweight, obesity not only means a health problem, but also an expense for the country. Different strategies have been used to combat it, ranging from programs that promote healthy living and healthy eating, to laws such as 20606 or “Ley de Etiquetado de Alimentos”, where limits are established with progressive implementation of the content of kcal, sodium, total sugars and fats, for food. This law led industry to seek new strategies in the formulation of their food. The aim of this work was to analyze the technological and non-technological strategies used to fight obesity and associated metabolic diseases, focusing on the possibilities offered by the use and addition of odorants to emulate the sugary, salty and fatty perception of a food with the purpose of reduce the consumption of sugar, salt and fats. A bibliographic search was carried out to evaluate whether adding these compounds to food can generate an increase in the attribute of sweetness, saltiness and/or fat. The information collected suggests that it is possible to generate flavor enhancement induced by specific odors, which represents a potentially important strategy for the reduction of sugar and salt in foods. In the case of fats, the existing research to date does not allow us to state that only the addition of odorants could reduce the concentration of fats, due to the interactions that exist between fats within the food matrix...
Obesity is a problem worldwide, where Chile is not far behind presenting 74% of its population with obesity or overweight, obesity not only means a health problem, but also an expense for the country. Different strategies have been used to combat it, ranging from programs that promote healthy living and healthy eating, to laws such as 20606 or “Ley de Etiquetado de Alimentos”, where limits are established with progressive implementation of the content of kcal, sodium, total sugars and fats, for food. This law led industry to seek new strategies in the formulation of their food. The aim of this work was to analyze the technological and non-technological strategies used to fight obesity and associated metabolic diseases, focusing on the possibilities offered by the use and addition of odorants to emulate the sugary, salty and fatty perception of a food with the purpose of reduce the consumption of sugar, salt and fats. A bibliographic search was carried out to evaluate whether adding these compounds to food can generate an increase in the attribute of sweetness, saltiness and/or fat. The information collected suggests that it is possible to generate flavor enhancement induced by specific odors, which represents a potentially important strategy for the reduction of sugar and salt in foods. In the case of fats, the existing research to date does not allow us to state that only the addition of odorants could reduce the concentration of fats, due to the interactions that exist between fats within the food matrix...
Tabla de composición química de alimentos chilenos
(1990)
El disponer de una publicación ampliada y actualizada sobre la composición química y valor nutritivo de los alimentos chilenos; representa una fuente de información fundamental para los usuarios, entre los que se cuenta un amplio grupo de...
Revisión y propuesta de actualización del Reglamento Sanitario de Alimentos (DTO 977/96)
(Universidad de Chile, 2022)
capacidad fiscalizadora de la SEREMI de salud, se sugiere un cambio en la regulación de los sellos “libres de gluten” con el propósito de descongestionar el sistema de inspección del Ministerio de Salud. Las fórmulas para lactantes son alimentos considerados...
The prevalence of food allergies have experienced sensitivity in recent years. It is estimated that 2.5% of the population suffers from some type of food allergy, of which 90% corresponds to allergies caused by 8 internationally recognized foods, which are milk, eggs, peanuts, wheat, crustaceans, fish, nuts and soy. In the present study, the different legislations related to food are reviewed, such as the Codex Alimentarius, Regulations of the European Union, Code of Federal Norms of the United States (CFR), Sanitary Regulations of Japan, Regulations of Australia and New Zealand (FSANZ) and the Chilean Sanitary Regulation (DTO 977/96) based on food labeling criteria with a focus on mentions and mandatory declarations, list of ingredients and precautionary labeling. Also, the legislations regarding formulas for infants with special nutrition are reviewed and compared, considering that allergy to cow's milk protein, APVL, has a high prevalence in infants. Food labeling is essential to inform consumers of the presence of allergens in food. The words “contains…” and “may contain…” are defined differently in different regulations. An update of the sections of the Sanitary Regulation (DTO977/96) related to these mentions is proposed in order to save the food safety of all consumers. Due to the poor supervisory capacity of the SEREMI of health, a change in the regulation of "gluten-free" seals is suggested with the purpose of decongesting the inspection system of the Ministry of Health. Infant formulas are foods considered “for special mechanisms” in all the aforementioned regulations and standards, since infants are a high-risk group that requires special treatment in legislative terms. However, formulas for infants with special nutritional needs, specifically allergic infants, are not very well regulated in most laws and regulations. Consequently, a modification in the Sanitary Food Regulations (DTO 977/96) is recommended to give greater legal protection to this vulnerable group...
The prevalence of food allergies have experienced sensitivity in recent years. It is estimated that 2.5% of the population suffers from some type of food allergy, of which 90% corresponds to allergies caused by 8 internationally recognized foods, which are milk, eggs, peanuts, wheat, crustaceans, fish, nuts and soy. In the present study, the different legislations related to food are reviewed, such as the Codex Alimentarius, Regulations of the European Union, Code of Federal Norms of the United States (CFR), Sanitary Regulations of Japan, Regulations of Australia and New Zealand (FSANZ) and the Chilean Sanitary Regulation (DTO 977/96) based on food labeling criteria with a focus on mentions and mandatory declarations, list of ingredients and precautionary labeling. Also, the legislations regarding formulas for infants with special nutrition are reviewed and compared, considering that allergy to cow's milk protein, APVL, has a high prevalence in infants. Food labeling is essential to inform consumers of the presence of allergens in food. The words “contains…” and “may contain…” are defined differently in different regulations. An update of the sections of the Sanitary Regulation (DTO977/96) related to these mentions is proposed in order to save the food safety of all consumers. Due to the poor supervisory capacity of the SEREMI of health, a change in the regulation of "gluten-free" seals is suggested with the purpose of decongesting the inspection system of the Ministry of Health. Infant formulas are foods considered “for special mechanisms” in all the aforementioned regulations and standards, since infants are a high-risk group that requires special treatment in legislative terms. However, formulas for infants with special nutritional needs, specifically allergic infants, are not very well regulated in most laws and regulations. Consequently, a modification in the Sanitary Food Regulations (DTO 977/96) is recommended to give greater legal protection to this vulnerable group...
Visión retrospectiva de la importancia de la reglamentación de alimentos y drogas.
(Sociedad Chilena de Tecnología de Alimentos, 1990)
A través de la historia, los gobiernos han realizado una función importante en la protección de los alimentos, controlando las adulteraciones, contaminaciones, alteraciones y rotulaciones inadecuadas. desde tiempos remotos hasta la fecha, las leyes...
Recetario: técnicas culinarias - nutrición y dietética
(2022)
Las 43 recetas presentadas, son preparaciones culinarias para distintos ítem de un menú y representan una alternativa sabrosa y saludable para personas en distintas condiciones o situaciones de vida, las que se identifican en la sección "apto para...
Plan de implementación y gestión de alérgenos en una empresa de helados, basado en los requisitos de la norma ISO22000:2005
(Universidad de Chile, 2012)
La inocuidad de los alimentos es una cuestión fundamental de salud pública para todos los países y uno de los asuntos de mayor prioridad para los consumidores, productores y gobiernos. La inocuidad de los alimentos está asociada a todos los peligros...
Food safety is a major public health subject for all countries and one of the highest priority issues for consumers, producers and governments. The safety of food is associated with all hazards, whether chronic or acute due to the presence of microbial pathogens, biotoxins and / or physical or chemical contaminants that may affect the health of consumers. The residues of food allergens can also be considered as chemical risks or dangerous allergens. An allergy caused by food ingestion is an important health problem whose incidence has increased in industrialized countries in recent years. The company is responsible to guarantee that in their processes, the pollution hazards crossed between allergens are under control, coming up the inadvertent introduction with an allergen in a product. Accordingly, the present work has by objective the implementation of the management of allergenic substances in an ice cream manufacturing company in order to guarantee the product processing in which its presence is controlled. For such effects, an initial diagnosis of the plant took place in order to determine the degree of fulfillment with the requirements of the standard ISO22000: 2005 - Management Systems Food Safety - Requirements for any organization in the chain food, considering raw materials and the productive sectors of the company. From the nonconformities encountered, a proposal was made based on the literature to implement a plan of management and control of allergens for each stage of the process. The developed actions were implemented based on studies such as HACCP and prerequisite programs. A validation of selected control measures and a verification program were carried out, in order to confirm simultaneously that the implemented system was effective while establishing a process of continuous improvement. All activities were performed according to standard requirements of ISO22000: 2005...
Food safety is a major public health subject for all countries and one of the highest priority issues for consumers, producers and governments. The safety of food is associated with all hazards, whether chronic or acute due to the presence of microbial pathogens, biotoxins and / or physical or chemical contaminants that may affect the health of consumers. The residues of food allergens can also be considered as chemical risks or dangerous allergens. An allergy caused by food ingestion is an important health problem whose incidence has increased in industrialized countries in recent years. The company is responsible to guarantee that in their processes, the pollution hazards crossed between allergens are under control, coming up the inadvertent introduction with an allergen in a product. Accordingly, the present work has by objective the implementation of the management of allergenic substances in an ice cream manufacturing company in order to guarantee the product processing in which its presence is controlled. For such effects, an initial diagnosis of the plant took place in order to determine the degree of fulfillment with the requirements of the standard ISO22000: 2005 - Management Systems Food Safety - Requirements for any organization in the chain food, considering raw materials and the productive sectors of the company. From the nonconformities encountered, a proposal was made based on the literature to implement a plan of management and control of allergens for each stage of the process. The developed actions were implemented based on studies such as HACCP and prerequisite programs. A validation of selected control measures and a verification program were carried out, in order to confirm simultaneously that the implemented system was effective while establishing a process of continuous improvement. All activities were performed according to standard requirements of ISO22000: 2005...