<s>[INST] The next text is a question of a member of the European parliament:"Changes made by the Spanish government last June to the quality standard for yoghurt intended for the internal market allow pasteurised milk-based desserts to go under the name of """"""""yoghurt"""""""". Following this change, a well-known Spanish dairy company has introduced on the market """"""""yoghurt pasteurised after fermentation"""""""". As a result of this new state legislation, the new product can legally bear the name of """"""""yoghurt"""""""", even though it has neither of the two basic characteristics of the traditional yoghurt that are very familiar to the consumer: being a fresh product and containing living micro-organisms that benefit health by enriching the intestinal flora.  Fresh yoghurt (in existence for over 4 000 years) has always been considered beneficial to health, asconfirmed by numerous scientific studies. A large number of living and active bacteria (traditionally Lactobacillus bulgaricus and Streptococcus termophilus) form the basis of fresh yoghurt and, when consumed, have a positive effect on health. In order for these bacteria to stay alive, they must be kept refrigerated.  Yoghurt pasteurised after fermentation is produced in the same way as conventional yoghurt, but during pasteurisation the heat destroys the living lactic ferments so that the product will keep for longer. Yoghurt manufacturers have stated that, following the destruction of the living lactic bacteria, pasteurised yoghurt does not bring as many benefits to the body as fresh yoghurt, although this process does turn it into a long-life product, allowing it to be distributed outside the cold chain.  I am aware of the fact that Community guidelines tend to enforce clear and transparent consumer information about consumables, covering not only quality and safety, but also nutritional value. On this basis, does the Commission not think that the designation """"""""yoghurt pasteurised after fermentation"""""""" is unclear and amounts to misleading advertising, which leads to confusion among consumers who associate """"""""yoghurt"""""""" with products containing living organisms? What does the Commission intend to do to solve this problem and protect consumers from this kind of confusion?"
Analyze carefully the text and assign it to the most relevant policy area among those listed below. Do not explain your answer and return only a number.
Policy area numbers: 1 = Macroeconomics
2 = Civil Rights, Minority Issues and Civil Liberties
3 = Health
4 = Agriculture and Fisheries
5 = Labour, employment and pensions
6 = Education
7 = Environment
8 = Energy
9 = Immigration
10 = Transportation
12 = Law and Crime
13 = Social welfare
14 = Regional and Urban issues and Planning
15 = Banking, finance and domestic commerce issues
16 = Defence
17 = Space, science, technology, and communications issues
18 = Foreign trade
19 = International affairs and foreign aid
20 = Governance and government
21 = Public Lands, Water Management and Territorial Issues
23 = Culture and media
[/INST]. Answer = [4]. </s>
Changes made by the Spanish government last June to the quality standard for yoghurt intended for the internal market allow pasteurised milk-based desserts to go under the name of """"""""yoghurt"""""""". Following this change, a well-known Spanish dairy company has introduced on the market """"""""yoghurt pasteurised after fermentation"""""""". As a result of this new state legislation, the new product can legally bear the name of """"""""yoghurt"""""""", even though it has neither of the two basic characteristics of the traditional yoghurt that are very familiar to the consumer: being a fresh product and containing living micro-organisms that benefit health by enriching the intestinal flora.  Fresh yoghurt (in existence for over 4 000 years) has always been considered beneficial to health, asconfirmed by numerous scientific studies. A large number of living and active bacteria (traditionally Lactobacillus bulgaricus and Streptococcus termophilus) form the basis of fresh yoghurt and, when consumed, have a positive effect on health. In order for these bacteria to stay alive, they must be kept refrigerated.  Yoghurt pasteurised after fermentation is produced in the same way as conventional yoghurt, but during pasteurisation the heat destroys the living lactic ferments so that the product will keep for longer. Yoghurt manufacturers have stated that, following the destruction of the living lactic bacteria, pasteurised yoghurt does not bring as many benefits to the body as fresh yoghurt, although this process does turn it into a long-life product, allowing it to be distributed outside the cold chain.  I am aware of the fact that Community guidelines tend to enforce clear and transparent consumer information about consumables, covering not only quality and safety, but also nutritional value. On this basis, does the Commission not think that the designation """"""""yoghurt pasteurised after fermentation"""""""" is unclear and amounts to misleading advertising, which leads to confusion among consumers who associate """"""""yoghurt"""""""" with products containing living organisms? What does the Commission intend to do to solve this problem and protect consumers from this kind of confusion?