Nutritional value and taste
The nutritional value and taste of European honey is an important priority for the European Union. According to European standards, the natural honey available in the market must be nutritious, sound, and include all the necessary information.
Due to the variation of botanical origin honey differs in appearance, sensory perception and composition. The main nutritional components are carbohydrates, mainly fructose and glucose but also about 25 different oligosaccharides. Although honey is a high carbohydrate food, its glycemic index varies within a wide range from 32 to 85, depending on the botanical source. It contains small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols. The review covers the composition, the nutritional contribution of its components, its physiological and nutritional effects.
The aim of the program is enhancing the positive image of European products, between target groups as defined, that have sufficient skills to receive and transmit the program messages. The signature "Enjoy it's from Europe" will be visible on all communication material produced as part of the communication basis of the action.