Working group with FIAB
In 2005, when the NAOS Strategy was launched, a general agreement was signed between AESAN (now AECOSAN) and the Spanish Federation of Food and Drink Industries (FIAB) with the objective of improving the composition of foods. Although it did not include specific targets, it led to many sectors of the food industry undertaking actions to reformulate their products.
Later, in 2012, a Working Group was established with FIAB to promote voluntary sectoral agreements in this area. Within the framework of the Working Group, progress has been made in the awareness of the salt, fat and/or sugar reduction initiatives already undertaken in the industry. The Working Group also has information on the reduction initiatives already carried out for particular food groups.