The purpose of this study is to give an overview about iron fortification from the view of technique and health. Example of a technical aspect is different iron compounds which are used for fortification like ferrous sulfate, ferrous fumarate and elemental iron. In the aspect of health the big question is if iron fortification can improve the health in reducing the prevalence of anemia. The study focuses on flour fortification with iron in Egypt and Iran and involves a literature study with scientific articles. Also information from WHO (World Health Organization), FAO (Food and Agriculture Organization) and FFI (Flour Fortification Initiative) are used.Fortification means an intentionally increasing of the content of micronutrient in Foods with the aim to improve the food quality and deliver a nutritional benefit to the consumer.

The process of food production has changed dramatically over the past one hundred years. Industrialization has led to large units of production, manufacturing, distribution, marketing and retail business. The final food product, in this system, is quite often fairly anonymous and the consumer will most likely know very little concerning the origin of the product. In recent years, the market for locally produced food has grown. There is an increasing interest in and demand for locally produced food items.

 The current estimations in regards to the increase in environmental threats underline the importance of influencing individual behavior towards a more sustainable lifestyle. At the same time current trends show an increasing interest into ecologically produced Foods around the world and that the consumption has seen a major rise in the 20th century. It is therefore of great importance that companies show their interest and commitment in order to offer and influence the consumer into choosing the environmentally sustainable alternative. Also, in order to properly reach out to the consumers, it is of outmost importance to map out their attitude towards these types of products. It is equally important, in order to fully realize the potential of successful positioning, to show an understanding for the underlying decision processes that dictates purchase.

Organic food is produced in a way that strives towards maintaining and improving natural resources. The welfare of both producers and consumers is central, also taking both animals and the environment into account. The Swedish government finds this important and in 2006 they made a resolution that the consumption of organic food should be stimulated. The goal was that 25 % of the municipalities? consumption of food should be organic in 2010.The municipality of Ludvika reached the government's target in 2011 and is currently increasing their proportion of organic food by one new product every year.  Ludvika is a member of The National Association of Swedish Eco-municipalities and the town of Ludvika is also a Fairtrade city.

One of the main objectives of all food production is to produce Foods that can safely beconsumed without fear of being sick. Despite this hundreds of people are affected in Sweden offood poisoning almost every day. Most cases are caused by a small group of so-called pathogenicmicroorganisms. The most frequently affected are the small children, the elderly, persons withreduced resistance and pregnant. The reasons behind the food poisoning are often ignorance andlack of food hygiene.

Syfte Vi har för avsikt att öka förståelsen för hur valet av återhämtningstillskott styrs av konsumentens beteende och analysera i vilken grad olika faktorer påverkar detta val. Vår förhoppning är att denna insikt skall kunna bidra till att minska det informationsbehov som företag i denna bransch ställs inför där de idag kan ha bristfällig information. Metod För att besvara de frågeställningar som uppkommit under problemdiskussionen har vi använt oss av både primär och sekundär data. Vi har utgått från den sekundärdata vi insamlat för att få en teoretisk bas att stå på. Den primärdata vi insamlat baserar på kvalitativa djupintervjuer och samtal med sakkunniga.

The aim of this study was to investigate how the process of implementing a quality management system for food safety was handled in four different food producing companies in Sweden. The aim was also to analyze what difficulties the companies face and the possibilities that arise when certified. Furthermore, the reason for implementation was discussed as well as the main expectations on the certificate. Implementing a quality management system is a good way of ensuring the quality and hygiene of the food production and it also increases the traceability of food products through the whole food chain. A food safety standard provides a method of preventing problems and crisis and it can also help to handle requirements from authorities, the market and others.

At the end of 2008, Arla concluded agreements with several supermarkets in southern Sweden. The agreement with the supermarkets excluded Ska?nemejerier from the stores. This meant that Ska?nemejerier lost approximately 7% of sales volume.

Problem formulation: Recent results from the European Food Information Council?s consumer research on nutrition information and food labelling revealed that most consumers have little understanding of the nutrition information found on food products, feel that there is little authority regulating these matters and wish for a more trusted source of information and regulation and lastly it was found that consumers accept their limitations and have little motivation to even read or learn about nutrition information. Thus what are the reactions of the various legal authorities to this problem? How are food retailers and producers responding to the needs of the consumer? How are consumers then reacting to these two players in the industry and the changes they are making?Purpose: The purpose of this research is to gain new perspective and a better understanding of relationship between consumers, companies and legal instruments in relation to nutrition and health claim labelling of food products. Method: The nature of this multi-disciplinary research has led to the study of all three areas, business administration (containing consumer behaviour) and business law, which are contained in this paper.

Detta examensarbete utförs på en av tillverkningslinjerna på Kraft Foods AB vid tillverkningen av produkten Noblesse. Huvuduppgiften är att i samråd med operatörer och produktionstekniker ta fram ett verktyg för att kunna stärka kompetensen vid tillverkningen. Detta verktyg ska skapas i form av användarvänliga instruktioner samt en utbildningsplan för de arbetsmoment som utförs på Noblesselinjen. För att öka kvaliteten i produktionen och göra den mer effektiv ska arbetsmoment vid linjen standardiseras. Arbetet initieras med en fallstudie där det dagliga arbetet runt linjen följs.

Acrylamide (AM) is a commonly used monomer in the manufacture of polyacrylamide. In addition, AM has been found in heated Foods that are rich in starch. The main dietary sources in Sweden tend to be crisps, French fries, fried potatoes, crisp bread, cookies and coffee. Un-fortunately, dietary intake of AM has in several studies been shown to cause cancer in ro-dents. Consequently, the compound is currently regarded as a potential carcinogen in hu-mans.

The competition in the milk industry has increased during the last couple of years. This is a result of the trade barrier that dissolved when Sweden entered the European Union. The membership signifies an increased internationalization for the dairies, which has also increased the existence of low price chains in the Swedish food market. The increased share of private brands has strengthened the competitive situation for the manufacturer- owned brands. Three of Sweden?s seven largest dairies have now decided to launch a low price milk to cope with the competitive situation.

This thesis presents the results from a osteological analysis and a GIS-study aimed to examinedifferences in the located animal bones in different areas of the excavation site of Ajvde.The osteological material came from five excavated square meters on the site and was comparedwith osteological results from other researchers from different areas to create overview and try tosee differences between the areas.The GIS-study took data from all animal bone material excavated on the site, a total of about 2300kilos, and presented them in maps of spatial distribution for each layer (pictures 4, 5, 6 & appendixpicture 1) to see if there were any clusters of activity and changes between the layers. The dating ofthe culture layer and the burial field (pictures 7 & 8) were presented in maps to see if they could becorrelated with what was seen with the animal bones. Pictures of different shorelines were alsopresented (picture 9) to compare with the results that were seen in the changes of animal bones fromdifferent layers.The results of the GIS-study have shown that the activity on the site have moved over time alongthe hight differences of the land. The earlier layers show activity only on the higher elevation butlater moves down, and in the upper layers activity have been all over the excavated area. Clusters ofanimal bones were seen in the so called ?black areas? of the sites (shown in picture 2) but also otherareas contained a lot of animal bones.The results of the osteological analysis have shown that there are differences in what species arefound in different areas.

Abstract Cavities used to be a very common problem but over time humans have learned to take care of their teeth. However, there are still many who have problems. This problem is due to microorganisms and in particular the various streptococci and lactobacilli producing acids which loosens up the enamel on teeth. These bacteria can be found at various places in the mouth and saliva. Besides being a discomfort it can be a major problems and the damaged tooth needs to be removed or make a dental filling. The aim of the study was to see how intake of probiotic tablets containing Lactobacillus reuteri PTA ATCC 5289 and Lactobacillus reuteri DSM 17938 affects the levels of oral Streptococcus mutans and lactobacilli over a three-week period.

Bakgrund: Ansvarstagande inom miljö och sociala frågor är ett ämne som på senare tid har blivit mer och mer uppmärksammat. I samband med att Brundtlandrapporten publicerades 1987 fick hållbarhetsredovisningen sitt stora uppsving, vilket kom att ge en ökad medvetenhet kring ämnet. Även trycket från omgivningen ökade mot företagen och deras ansvar i att redovisa miljömässiga och sociala frågor.Problem: De problem som finns i samband med hållbarhetsredovisningar är att det dels är frivilligt att redovisa, dels att de riktlinjer som ges ut av GRI inte är tvingande utan snarare flexibla, vilket i sin tur innebär svårigheter vid jämförelser av presenterad data. Det faktum att det enbart är hälften av alla hållbarhetsredovisande företag som granskar sin rapport externt är också ett problem. Det är av intresse att få veta varför företag väljer att upprätta hållbarhetsredovisningar, och vilka påverkande faktorer som finns, särskilt då upprättandet är en frivillig handling.Syfte: Att visa varför svenska bolag hållbarhetsredovisar med hjälp av legitimitetsteori, institutionell teori eller intressentteori.