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Using the Nutri-Score to visualise food reformulation in Germany: the case of breakfast cereals

GND
1149268956
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Nutritional Behaviour, Germany
Gréa, Corinna;
GND
1253587604
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Nutritional Behaviour, Germany
Dittmann, Anna;
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Nutritional Behaviour, Germany
Wolff, David;
GND
1321788800
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Physiology and Biochemistry of Nutrition, Germany
Haidar, Hanna;
GND
131370596
Affiliation
Max Rubner-Institut (MRI), Bundesforschungsinstitut für Ernährung und Lebensmittel, Leitungsbereich
Roser, Silvia;
GND
1131824237
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Physiology and Biochemistry of Nutrition, Germany
Merz, Benedikt;
GND
1089421966
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Nutritional Behaviour, Germany
genannt Bonsmann, Stefan Storcksdieck

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Published in:
BMC public health
Vol. 25, (2025), H. 1 articlenr.:36p. 1-12
Volume:
25, (2025)
No.:
1
Date Issued:
04.01.2025
DOI:
10.1186/s12889-024-21102-7
Language:
English
Type of Resource:
Text
Publisher:
Springer Science and Business Media LLC
DDC subject of DNB:
540 Chemistry & allied sciences
URL:
https://bmcpublichealth.biomedcentral.com/articles/10.1186/s12889-024-21102-7
Link to Raw Object:
https://bmcpublichealth.biomedcentral.com/counter/pdf/10.1186/s12889-024-21102-7.pdf
Institution:
Max Rubner-Institut, Department of Nutritional Behaviour
Physical Location:
W3451
Institution:
Max Rubner-Institut, Department of Physiology and Biochemistry of Nutrition
Institution:
Max Rubner-Institut, Leitungsbereich

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