Reformulating foods to meet current scientific knowledge about salt, sugar and fats

Conclusions: Some European legislation addresses food reformulation by setting maximum levels for certain food components or by defining health targets. Currently, there are ongoing initiatives in the EU, led by industries and governments and based on the most recent research, that include programs and strategies to reduce or replace salt, fat and sugar content to make foods more nutritionally balanced.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research