Article – Brazil: Incorporation of the NOVA classification into scientific production on food and nutrition in Latin America: a scientometric review

Introduction. In 2009, a food classification was proposed, called NOVA classification. Latin American countries have stood out in their use in nutritional recommendations and regulatory agenda. Objective. To evaluate how scientific production in food and nutrition in Latin America has incorporated the NOVA classification. Materials and methods. The analysis of scientific production was carried out from annals at the Latin American Congress of Nutrition (SLAN) in 2012, 2015 and 2018. The terms used for the search were: NOVA, ultra-processed, processed, processing and food guide, in Portuguese, English and Spanish. After the search, the exclusion and inclusion criteria were applied and the selected abstracts were described according to previously defined analytical variables. Results. A total of 153 were analyzed, 24 of which were published in 2012, 20 in 2015 and 109 in 2018. Most studies were carried out in Brazil (56,2%), followed by Mexico (12,4%) and involved adolescents (28,8%), adults (21,6%) and food (19,6%) as subject or unit of analysis. Most of the works were classified in the area of Public Health Nutrition (88,9%), were observational (82,3%) and used a quantitative method (76,5%). The sale and/or consumption of food (46,4%) and the food environment (24,2%) were the most common objects of study. Conclusion. The scientific production that considers the NOVA classification in Latin America increased in 2018, with Brazil and Mexico leading the development of studies. Studies that explore the relationship of NOVA classification to food price, culinary skills and public policy analysis are research opportunities. Arch Latinoam Nutr 2022; 72(2): 109-124.

Argentina: Call for Proposals for the promotion of healthy and nutritious food

At a meeting held at the Argentine Foreign Ministry, the call for the Promotion of Healthy and Nutritious Food of the National Agency for the Promotion of Research, Technological Development and Innovation was presented.
The initiative seeks to promote the development of additives, ingredients, foods, new packaging, techniques and production processes that make feasible the availability of foods with nutritional profiles of healthy food. In addition, it promotes the sustainability of food companies and the care of health and the environment. The call has a funding per project of between 45 and 75 million pesos, totaling an investment of 1,800 million pesos.

Spain: Inclusive labeling for the visually impaired developed

The Ministry of Consumer Affairs has created an inclusive labeling for visually impaired people, which will be possible thanks to the reform of the General Law for the Defense of Consumers and Users, as reported by the Ministry.
In principle, it will apply to packaged general consumption products, such as meat, fish, eggs, milk, coffee or canned food, and to potential or clearly dangerous products, such as hygiene products, fertilizers, pesticides, glues, lighters and matches or gas cylinders.

Peru: Project to update technical parameters on sugar, sodium and saturated fat content in processed foods

Publication of the draft Supreme Decree that updates the technical parameters on processed foods regarding sugar, sodium and saturated fat content, and amends the Regulations of Law No. 30021, Law on the Promotion of Healthy Eating for Children and Adolescents, approved by Supreme Decree No. 017-2017-SA, as well as its explanatory memorandum, in the digital headquarters of the Ministry of Health, for a period of ninety (90) calendar days, counted from the day following the publication of this Ministerial Resolution in the Official Gazette El Peruano.

Brazil: ANVISA publishes RDC Resolution No. 725 on flavoring additives

The Brazil’s National Health Surveillance Agency (ANVISA in Portiguese) published a regulation concerning flavorings.

This Resolution does not apply to:

I – substances that impart exclusively sweet, salty or sour taste;

II – substances and foods with odoriferous or aromatic properties consumed without processing, with or without reconstitution; and

III – materials of vegetable or animal origin possessing intrinsic flavoring properties, when they are not used exclusively as a source of flavors.