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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: salus@tecnogranda.it

Tecnogranda

Next Project meeting and Conference will be hel

2014 in Budapest, Hungary.

�

�

�

�

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