Product reformulation
Following the adoption in 2008 of the EU Salt Reduction Framework by the European Commission High Level Group on Nutrition and Physical Activity, 2011 saw the establishment of the EU Framework for National Initiatives on Selected Nutrients: fat, saturated fat, trans fat, added sugars and calorie content. The development of the framework began in 2012, first with Annex I, focused on reducing saturated fat; and in 2015, the 2011 framework was completed with Annex II on added sugars.
The NAOS Strategy launched by AECOSAN, which is part of the High Level Group, includes in its priority lines of action the promotion of product reformulation with the reduction of these selected nutrients in order to gradually improve the offer of available reformulated products and achieve a reasonable level of salt, fat and added sugar intake, compatible with an improvement in the health of the population.
To that end, voluntary product reformulation agreements are established with different sectors involved in food (manufacturing, distribution, catering, etc.) to change the composition of some foods and drinks on the Spanish market.
AECOSAN carries out specific studies on salt, fat and sugar content, particularly for the foods and drinks that are most widely consumed by the population, and subsequently establishes reduction and reformulation objectives with different options (comparison between food and drinks from a single group, “best in class”, smaller portion sizes, etc.). Subsequent to this, follow-up is carried out for the actions performed, via new, equivalent studies enabling the changes to be checked and compared to the agreements and the objectives established.