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For a better understanding of issues
regarding food reformulation in Europe the
WP 6 of SALUX project organized an
online survey among SMEs in 12 European
countries in order to identify current
approaches and consequences of
reformulation activities, and also to outline
relevant problems. The project consortium
collected information from more than 650
European SMEs. Indicative results show
that currently reformulation in Europe is
mainly a voluntary approach and statutory
provisions only play a minor role. Bakery
goods and meat products are most often
reformulated, and salt reduction is the main
target in these reformulation processes.
Problems mainly occur regarding the
sensory aspects of reformulated foods.
However, the overall attitude of European
SMEs to food reformulation can be seen as
rather positive with opinions ranging from
disregard to affirmation.
In another part, The WP 5 activities of the project
were focused on the identification of the definition
of good practice in food reformulation and
exchange of good practices of reformulated food
in partner countries. All information submitted by
partners was analysed and presented in the draft
report. Report includes SWOT analysis as well as
conclusions and recommendations.
The findings in the report were summarized in
three main areas according to the objectives of
WP 5:
• definition of good practice in food reformulation;
• overview of replies of Partners on good practices in manufacture of reformulated food in the last 5 years that have given positive results;
• overview of replies of Partners on good practice campaigns encouraging production and consumption of reformulated food conducted in the last 5 years that have given positive results.
Double win against obesity:
healthy diet + exercise
End and evaluation of works performed by WP5 and WP 6
Launch of SALUX Clearing House on November 2013
2 0 1 3 / 1 0 / 1 1
« Obesity among EU
citizens, including children,
is rising at an alarming
rate. This phenomenon
causes serious health
problems, including
cardiovascular disease and
some cancers, which can
lead to death.
To curb the situation, the
EU has launched a series of
initiatives to inform
consumers about the
nutritional content of their
food, to encourage active
lifestyles and improve the
health of young people. »
Clearing House for Agri-food SMEs and Consumers will be a tool to support the EU in the fight against non-communicable diseases.
It will serve and link all stakeholders and focus on topics related to food reformulation and consumers awareness. It will lead users to relevant information, enhance the networking among existing centers of expertise, web sites, databases and gather relevant information about the project issues.
For more information please contact: [email protected]
Tecnogranda
Next Project meeting and Conference will be hel
2014 in Budapest, Hungary.
�
�
�
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SALUX Project in Budapest, next
Tecnogranda (Italy)
Bologna, 5-6 June 2013
Dr. M. Luisa Bonet (UIB-Spain) Palma de Mallorca, 10 May 2013
Tecnogranda
ITALY
Innovation4Business
Torino, 8-9 May 2013
Research2Business
Bologna, 5-6 June
2013
UIB
Spain
6th Seminar on Healthy
Food and Novel Food
Granada , 3-5 July 2013
Food Reformulation in the
Europe: the SALUX project
Palma de Mallorca, May 10,
2013
UHOH
Germany
20
nutrition: obesity
Germany 11 Sept 2013
Specific objectives and first results of SALUX project have been presented in
different national events held in Italy, Spain and Germany.
member will be, during November, a part of day of information and exchange on
preferences regarding salt, sugar and fat.
The diagram after-specified indicate dates and places where SALUX's activities were
or will be disseminated.
Next Project meeting and Conference will be held on the 20th and
2014 in Budapest, Hungary. The main topics that will be discussed will be:
� presentation of the final results of WP5 on identification and
practices in food reformulation
� presentation of the final results of WP6 on follow up of food reformulation
� presentation of the activity of WP7 on cost modelling of food reformulation
� presentation of the European Clearing House
SALUX Project in Budapest, next project meeting
Dissemination of SALUX’s activities
UHOH
Germany
20th symposium in
nutrition: obesity
Germany 11 Sept 2013
Agro-Hall
FRANCE
Symposium on
sensory preferences
salt, sugar and fat.
Paris 12 Novembre
2013
Specific objectives and first results of SALUX project have been presented in
different national events held in Italy, Spain and Germany. In France, SALUX’s
member will be, during November, a part of day of information and exchange on
dates and places where SALUX's activities were
on the 20th and the 21st January
The main topics that will be discussed will be:
presentation of the final results of WP5 on identification and exchange of good
llow up of food reformulation
odelling of food reformulation
project meeting