In February 2018, the Spanish Federation of Food & Drink industries (FIAB), together with the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN) of the Ministry of Health, launched a Plan for reducing around 10% of the median content of added sugars, salt and saturated fats in more than 3500 products by 2020.
Fifty seven product categories belonging to 13 food groups (ready-to-eat meals, dairy products, meat products, savory snacks, pastry, soft drinks, children breakfast cereals, ice creams, vegetables soups, fruit nectars, biscuits, sauces and special packed bread) have been included within the Plan. Specific minimum reduction targets have been set for each category.
The Plan involves many actors in the food supply chain (industry, retailers, restaurants and catering). Data considered for setting the reduction targets have been assessed in 2016 by the AECOSAN, based on both the revision of labels and analytical determinations.
In 2020 at the end of the Plan, the AECOSAN will evaluate the composition of the products by reviewing labels, in order to compare them with the basal values registered in 2016.
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