Study on reformulation in the Czech market


Reducing the exposure of the population to trans fats

A study on reformulation “The composition and labelling of products of long-lasting, fine bakery products and sticks in the confectionery category in the Czech market from the perspective of the follow-up reformulation of these products” was published. This study serves as a basis for ongoing reformulation initiatives, which would reduce the exposure of the population to transfats in the Czech Republic.

In addition, two more publications have been developed: “Silicon and its role in the nutrition” and “Support of palm oil from sustainable resources“.