{"id":397,"date":"2019-01-24T08:28:37","date_gmt":"2019-01-24T08:28:37","guid":{"rendered":"https:\/\/www.unioviedo.es\/poloalimentario\/?p=397"},"modified":"2019-01-24T08:28:40","modified_gmt":"2019-01-24T08:28:40","slug":"en-el-2020-la-industria-reducira-en-un-10-la-sal-el-azucar-y-la-grasa-saturada-de-alimentos-y-bebidas","status":"publish","type":"post","link":"https:\/\/www.unioviedo.es\/poloalimentario\/en-el-2020-la-industria-reducira-en-un-10-la-sal-el-azucar-y-la-grasa-saturada-de-alimentos-y-bebidas\/","title":{"rendered":"En el 2020, la industria reducir\u00e1 en un 10% la sal, el az\u00facar y la grasa saturada de alimentos y bebidas"},"content":{"rendered":"\n<p><strong>Patatas fritas, palomitas, yogures, batidos, refrescos, zumos, boller\u00eda, pan, carnes, pizzas, productos preparados, derivados c\u00e1rnicos, galletas, helados<\/strong>&#8230;\u00a0<strong>Todos estos productos<\/strong>\u00a0y muchos m\u00e1s\u00a0<strong>reducir\u00e1n<\/strong>\u00a0a partir de ahora, en un proceso que se completar\u00e1 en el 2020, en\u00a0<strong>un 10 % de media\u00a0 su contenido en az\u00facar, sal y grasas saturadas<\/strong>. Las grandes compa\u00f1\u00edas del sector se han adherido al acuerdo voluntario firmado con Sanidad por 398 empresas. M\u00e1s informaci\u00f3n <a href=\"https:\/\/www.lavozdeasturias.es\/noticia\/actualidad\/2019\/01\/22\/hamburgesas-rebajadas-sal\/00031548165134991131274.htm\">aqu\u00ed.<\/a><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Patatas fritas, palomitas, yogures, batidos, refrescos, zumos, boller\u00eda, pan, carnes, pizzas, productos preparados, derivados c\u00e1rnicos, galletas, helados&#8230;\u00a0Todos estos productos\u00a0y muchos m\u00e1s\u00a0reducir\u00e1n\u00a0a partir de ahora, en un proceso que se completar\u00e1 en el 2020, en\u00a0un 10 % de media\u00a0 su contenido en az\u00facar, sal y grasas saturadas. Las grandes compa\u00f1\u00edas del sector se han adherido al [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":398,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-397","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"_links":{"self":[{"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/posts\/397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/comments?post=397"}],"version-history":[{"count":1,"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/posts\/397\/revisions"}],"predecessor-version":[{"id":399,"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/posts\/397\/revisions\/399"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/media\/398"}],"wp:attachment":[{"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/media?parent=397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/categories?post=397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unioviedo.es\/poloalimentario\/wp-json\/wp\/v2\/tags?post=397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}