❞ كتاب European Commission Directorate General for Health and Food Safety Study on food intended for Sportspeople ❝

❞ كتاب European Commission Directorate General for Health and Food Safety Study on food intended for Sportspeople ❝

European Commission
Directorate General for Health and Food Safety
Study on food intended for
Sportspeople
Final Report
Framework Contract for evaluation
and evaluation related services - Lot 3: Food Chain

Submitted by:
FCEC
Contact for this assignment:
Dr Dylan Bradley

S
S1. EXECUTIVE SUMMARY..............................................................................................III
1 INTRODUCTION ..................................................................................................... 1
1.1 Context.......................................................................................................... 1
1.2 Methodology................................................................................................... 1
1.2.1 Structuring............................................................................................1
1.2.2 Observing.............................................................................................2
1.2.3 Analysis................................................................................................3
1.2.4 Reporting..............................................................................................3
2 KEY DEFINITIONS FOR THIS STUDY ......................................................................... 4
2.1 Definition of sportsfood .................................................................................... 4
2.2 Formal definitions for this study ........................................................................ 4
3 THEME 1: THE CURRENT MARKET FOR FISP .............................................................. 6
3.1 FISP on the market.......................................................................................... 6
3.1.1 A1 Products on the market...................................................................6
3.1.2 A2 Ingredients....................................................................................18
3.1.3 A3 Price .............................................................................................23
3.2 Operators and market.....................................................................................25
3.2.1 A6 Market structure ...........................................................................25
3.2.2 A9 Economic opportunities ...............................................................33
3.2.3 A10 Innovation ..................................................................................34
3.2.4 A8 Trade ............................................................................................37
3.3 Consumers, distribution and marketing .............................................................48
3.3.1 A12 Identification of consumers........................................................48
3.3.2 A7 Distribution channels ...................................................................55
3.3.3 A11 Marketing techniques.................................................................59
3.3.4 A5 Claims ..........................................................................................63
3.3.5 A4 Foods not intended for sportspeople ............................................71
3.4 Legislation.....................................................................................................76
3.4.1 A13 National rules.............................................................................76
3.4.2 A14 Third country rules.....................................................................83
4 THEME 2: EVOLUTION OF THE MARKET AFTER 2016..................................................86
4.1 General evolution and internal market ..............................................................86
4.1.1 B1 General evolution .........................................................................86
4.1.2 B2 National legislation and internal market ......................................90
4.2 Operators and market impacts .........................................................................94
4.2.1 B4 Impacts on competitiveness and operator costs ...........................94
4.2.2 B6 SME consequences.......................................................................97
4.2.3 B5 Impacts on innovation ..................................................................98
4.2.4 B3 Impacts on trade .........................................................................101
4.3 Consumer impacts........................................................................................103
4.3.1 B8 Impacts on consumer choice and behaviour...............................103
4.3.2 B9 Impacts on consumer protection.................................................106
4.3.3 B7 Impacts on price .........................................................................108
4.4 Regulatory environment and competent authorities ..........................................110
4.4.1 B10 Impacts on the regulatory environment....................................110
4.4.2 B11 Impacts on Competent Authorities (CAs)................................116
5 BIBLIOGRAPHY .....................................
-
من الدايت و اللياقة البدنية - مكتبة كتب اللياقة البدنية والصحة العامة.

نُبذة عن الكتاب:
European Commission Directorate General for Health and Food Safety Study on food intended for Sportspeople

European Commission
Directorate General for Health and Food Safety
Study on food intended for
Sportspeople
Final Report
Framework Contract for evaluation
and evaluation related services - Lot 3: Food Chain

Submitted by:
FCEC
Contact for this assignment:
Dr Dylan Bradley

S
S1. EXECUTIVE SUMMARY..............................................................................................III
1 INTRODUCTION ..................................................................................................... 1
1.1 Context.......................................................................................................... 1
1.2 Methodology................................................................................................... 1
1.2.1 Structuring............................................................................................1
1.2.2 Observing.............................................................................................2
1.2.3 Analysis................................................................................................3
1.2.4 Reporting..............................................................................................3
2 KEY DEFINITIONS FOR THIS STUDY ......................................................................... 4
2.1 Definition of sportsfood .................................................................................... 4
2.2 Formal definitions for this study ........................................................................ 4
3 THEME 1: THE CURRENT MARKET FOR FISP .............................................................. 6
3.1 FISP on the market.......................................................................................... 6
3.1.1 A1 Products on the market...................................................................6
3.1.2 A2 Ingredients....................................................................................18
3.1.3 A3 Price .............................................................................................23
3.2 Operators and market.....................................................................................25
3.2.1 A6 Market structure ...........................................................................25
3.2.2 A9 Economic opportunities ...............................................................33
3.2.3 A10 Innovation ..................................................................................34
3.2.4 A8 Trade ............................................................................................37
3.3 Consumers, distribution and marketing .............................................................48
3.3.1 A12 Identification of consumers........................................................48
3.3.2 A7 Distribution channels ...................................................................55
3.3.3 A11 Marketing techniques.................................................................59
3.3.4 A5 Claims ..........................................................................................63
3.3.5 A4 Foods not intended for sportspeople ............................................71
3.4 Legislation.....................................................................................................76
3.4.1 A13 National rules.............................................................................76
3.4.2 A14 Third country rules.....................................................................83
4 THEME 2: EVOLUTION OF THE MARKET AFTER 2016..................................................86
4.1 General evolution and internal market ..............................................................86
4.1.1 B1 General evolution .........................................................................86
4.1.2 B2 National legislation and internal market ......................................90
4.2 Operators and market impacts .........................................................................94
4.2.1 B4 Impacts on competitiveness and operator costs ...........................94
4.2.2 B6 SME consequences.......................................................................97
4.2.3 B5 Impacts on innovation ..................................................................98
4.2.4 B3 Impacts on trade .........................................................................101
4.3 Consumer impacts........................................................................................103
4.3.1 B8 Impacts on consumer choice and behaviour...............................103
4.3.2 B9 Impacts on consumer protection.................................................106
4.3.3 B7 Impacts on price .........................................................................108
4.4 Regulatory environment and competent authorities ..........................................110
4.4.1 B10 Impacts on the regulatory environment....................................110
4.4.2 B11 Impacts on Competent Authorities (CAs)................................116
5 BIBLIOGRAPHY ..................................... .
المزيد..

تعليقات القرّاء:

This section contains many distinctive and important books on weight loss and slimming different regimes

Dietary habits are the habitual decisions an individual or culture makes when choosing what foods to eat. The word diet often implies the use of specific intake of nutrition for health or weight-management reasons (with the two often being related). Although humans are omnivores, each culture and each person holds some food preferences or some food taboos. This may be due to personal tastes or ethical reasons. Individual dietary choices may be more or less healthy.

Complete nutrition requires ingestion and absorption of vitamins, minerals, and food energy in the form of carbohydrates, proteins, and fats. Dietary habits and choices play a significant role in the quality of life, health and longevity

European Commission
Directorate General for Health and Food Safety
Study on food intended for
Sportspeople
Final Report
Framework Contract for evaluation
and evaluation related services - Lot 3: Food Chain

Submitted by:
FCEC
Contact for this assignment:
Dr Dylan Bradley

S
S1. EXECUTIVE SUMMARY..............................................................................................III
1 INTRODUCTION ..................................................................................................... 1
1.1 Context.......................................................................................................... 1
1.2 Methodology................................................................................................... 1
1.2.1 Structuring............................................................................................1
1.2.2 Observing.............................................................................................2
1.2.3 Analysis................................................................................................3
1.2.4 Reporting..............................................................................................3
2 KEY DEFINITIONS FOR THIS STUDY ......................................................................... 4
2.1 Definition of sportsfood .................................................................................... 4
2.2 Formal definitions for this study ........................................................................ 4
3 THEME 1: THE CURRENT MARKET FOR FISP .............................................................. 6
3.1 FISP on the market.......................................................................................... 6
3.1.1 A1 Products on the market...................................................................6
3.1.2 A2 Ingredients....................................................................................18
3.1.3 A3 Price .............................................................................................23
3.2 Operators and market.....................................................................................25
3.2.1 A6 Market structure ...........................................................................25
3.2.2 A9 Economic opportunities ...............................................................33
3.2.3 A10 Innovation ..................................................................................34
3.2.4 A8 Trade ............................................................................................37
3.3 Consumers, distribution and marketing .............................................................48
3.3.1 A12 Identification of consumers........................................................48
3.3.2 A7 Distribution channels ...................................................................55
3.3.3 A11 Marketing techniques.................................................................59
3.3.4 A5 Claims ..........................................................................................63
3.3.5 A4 Foods not intended for sportspeople ............................................71
3.4 Legislation.....................................................................................................76
3.4.1 A13 National rules.............................................................................76
3.4.2 A14 Third country rules.....................................................................83
4 THEME 2: EVOLUTION OF THE MARKET AFTER 2016..................................................86
4.1 General evolution and internal market ..............................................................86
4.1.1 B1 General evolution .........................................................................86
4.1.2 B2 National legislation and internal market ......................................90
4.2 Operators and market impacts .........................................................................94
4.2.1 B4 Impacts on competitiveness and operator costs ...........................94
4.2.2 B6 SME consequences.......................................................................97
4.2.3 B5 Impacts on innovation ..................................................................98
4.2.4 B3 Impacts on trade .........................................................................101
4.3 Consumer impacts........................................................................................103
4.3.1 B8 Impacts on consumer choice and behaviour...............................103
4.3.2 B9 Impacts on consumer protection.................................................106
4.3.3 B7 Impacts on price .........................................................................108
4.4 Regulatory environment and competent authorities ..........................................110
4.4.1 B10 Impacts on the regulatory environment....................................110
4.4.2 B11 Impacts on Competent Authorities (CAs)................................116
5 BIBLIOGRAPHY .....................................



حجم الكتاب عند التحميل : 2.2 ميجا بايت .
نوع الكتاب : pdf.
عداد القراءة: عدد قراءة European Commission Directorate General for Health and Food Safety Study on food intended for Sportspeople

اذا اعجبك الكتاب فضلاً اضغط على أعجبني
و يمكنك تحميله من هنا:

تحميل European Commission Directorate General for Health and Food Safety Study on food intended for Sportspeople
شكرًا لمساهمتكم

شكراً لمساهمتكم معنا في الإرتقاء بمستوى المكتبة ، يمكنكم االتبليغ عن اخطاء او سوء اختيار للكتب وتصنيفها ومحتواها ، أو كتاب يُمنع نشره ، او محمي بحقوق طبع ونشر ، فضلاً قم بالتبليغ عن الكتاب المُخالف:

برنامج تشغيل ملفات pdfقبل تحميل الكتاب ..
يجب ان يتوفر لديكم برنامج تشغيل وقراءة ملفات pdf
يمكن تحميلة من هنا 'http://get.adobe.com/reader/'

كتب الطبخ و المطبخ و الديكورالقرآن الكريمكورسات اونلاينزخرفة الأسماءكتب الأدبOnline يوتيوبحكمةSwitzerland United Kingdom United States of Americaكتابة على تورتة مناسبات وأعيادكتابة على تورتة الخطوبةكتب قصص و رواياتمعاني الأسماءشخصيات هامة مشهورةتورتة عيد ميلادكتب السياسة والقانونمعنى اسممعاني الأسماءFacebook Text Artكتب اسلاميةكتب للأطفال مكتبة الطفل زخرفة أسامي و أسماء و حروف..خدماتكتب القانون والعلوم السياسيةاقتباسات ملخصات كتبحروف توبيكات مزخرفة بالعربيبرمجة المواقعالكتب العامةاصنع بنفسكالتنمية البشريةكتابة على تورتة الزفافكتب التاريخالطب النبويكتب الروايات والقصصحكم قصيرةكتابة أسماء عالصوركتب تعلم اللغاتالمساعدة بالعربيقراءة و تحميل الكتبزخرفة توبيكاتالكتابة عالصورتورتة عيد الميلادأسمك عالتورتهكورسات مجانية