Product formulation & innovation

The European food and drink industry is constantly responding to consumer demands by providing a wide range of nutritious, safe and enjoyable food products which differ in energy and nutrient content in the context of a balanced diet.

FoodDrinkEurope members have made a commitment to the EU Platform for Action on Diet, Physical Activity and Health to optimise the nutritional content when preparing existing products or creating innovating ones, whenever relevant and possible. The result is a greater choice of new, fortified and reviewed products in a greater variety of serving sizes that make it easier for European citizens to make healthy dietary choices.

What we’re doing

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Food quality observatory

ANIA-France

New convention for a balanced diet in Belgium

FEVIA-Belgium

Unilever Sustainable Nutrition Programme

Unilever

Dietary habits and nutrient intakes in infants and toddlers

Danone

Food composition

FIAB-Spain

Green Giant improved sodium content of its canned vegetables in Europe

General Mills

Margarines

IMACE

Bread making

COFALEC-France

Study on reformulation in the Czech market

PK ČR-Czech republic

Salt reduction in Greece

SEVT-Greece

Vegan desserts

Mademoiselle Desserts-UK

Reducing the salt content of sausage seasonings

SFDF-Scotland

Dehydrated products

PK ČR-Czech republic

Portuguese public-private agreement on product reformulation

FIPA-Portugal

Salt reformulation in the food segment

Mars

Agreement on reformulation

FNLI-The Netherlands

Deli meats

ASSICA-Italy

Product reformulation and innovation key priority of the ice cream sector

Euroglaces

Scottish biscuits

SFDF-Scotland

Prize for the best innovative food products

PK ČR-Czech republic

Performance with Purpose

Pepsico

Better products

Unilever

Greek food industry initiatives on product reformulation

SEVT-Greece

Reducing trans fats

BLL-Germany