All mousses might receive the “source”

or “good source” claims for dietary fibre according to the E.U., the U.S., and the current Brazilian legislations and the standards proposed to be implemented in Brazil (Table 3 and Table 7). Only mousses with the addition PARP inhibitor of inulin (I, MF–I, I–WPC, and MF–I–WPC) fulfilled the requisites for a “high” claim for dietary fibre when confronted with all regulatory standards consulted. Mousses MF, WPC, and MF–WPC were unable to achieve the conditions for receiving the “high” claim for this nutrient according to the E.U. legislation and the current Brazilian standards. Considering the serving portion of ½ cup (120 g) and the DRV of 25 g for dietary fibre, TDF of formulations ranged from 7.06 g for mousse MF–WPC to 11.81 g for mousse I (data not shown), achieving more than 20% of the DRV for this nutrient. Therefore, this serving portion allowed that mousses not containing inulin might receive the “high” claim Galunisertib order according to the U.S. standards and those proposed to be updated in Brazil, which showed to be less restrictive, in this case, for products with “borderline TDF amounts”. Regarding the comparative claims “increased” or “enriched”, only

mousse I filled all requisites to receive the “increased” claim for dietary fibre content in comparison to control MF according to the Brazilian and the U.S. legislations (Table 3, Table 6 and Table 7). However, according to the E.U. legislation and the standards proposed to be adopted in Brazil, mousses I, MF–I, and I–WPC, might receive the “enriched” claim (Table 3, Table 6 and Table 7), indicating that these requirements for the comparative claim for

dietary fibre tend to be more flexible or less restrictive for the products studied Anidulafungin (LY303366) than those currently adopted in Brazil and from the U.S. According to the results of this study, depending on the legislation applied, there are more difficulties in attending the requisites for assigning a nutrient claim (for e.g., the comparative claims for energy and protein, and for the new Brazilian proposal for the standard related to the absolute content of trans-FA). It will not be at all surprising if the food industry forces a claim for energy and fat composition through the reduction of the serving portion sizes, leading to a misinformation to the consumers. This kind of situation should be more carefully inspected by the regulatory agencies.