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About food reformulation

  • Objectives:

To evaluate the impact of programmes and policies in order to reduce the levels of saturated and trans fats, salt and sugar in foods. The follow-up will be focused on the technical and economic aspects of food reformulation by establishing input, process and output indicators among SMEs. This WP general objective will be to support the analysis of the implementation of the White Paper on a Strategy for Europe on Nutrition, Overweight, and Obesity-related health issues.

  • Period of implementation: M 6 – M 18


  • WP Description:

These WP activities will contribute to build a better understanding of SMEs issues and concerns pertaining to the reduction of level of salt, saturated fats, trans fats or sugars in manufactured food. SMEs stakeholders will be offered an opportunity to present their points of view in writing or at a public meeting held in the participating countries.

An open invitation to the meeting will be sent out to at least 1000 of SMEs representatives in the participating countries.

The contacted SMEs will be asked to provide a written feedback through a questionnaire that will be posted on SALUX’s website. The questionnaire will outline key information gaps identified by the project in the early stages of its work and will pose questions to SMEs and to find out:

- What are they doing to reduce the levels of salt, saturated fats, trans fats or sugars?

- What problems is it facing?

- What are the potential implications of salt, saturated fats, trans fats or sugars reduction?

- What are the current and future of salt, saturated fats, trans fats or sugars alternatives?

- What are the timelines for salt, saturated fats, trans fats or sugars reduction and/or elimination in product lines?


Food manufacturers, retailers and salt, saturated fats, trans fats or sugars producers and processors, as well as other industry representatives will be invited to provide a feedback.

SALUX project will launch a specific consultation with Scientific Experts. It will be collected not only the submissions from the experts coming from participating countries, but it will be opened to EU or extra EU experts too.

  • WP Leader and its role: BOKU

In collaboration with TECNOGRANDA, in charge of SALUX scientific coordination, BOKU will identify the input, process and output indicators to apply to the questionnaires to achieve a quality analysis of SMEs concerns.

BOKU will then elaborate a model of open invitation to SMEs and will prepare a common questionnaire to be posted on SALUX website.

These tools will be presented to project partners to be validated.

Once validated, both the open invitation and questionnaire will be translated in all project languages and BOKU will collect all translated versions and sent to ISES in order to upload them on SALUX website. The questionnaire will be web based.

Moreover, Tecnogranda and Boku will launch a specific consultation to identify and invite Scientific Experts in the field to join the consortium. Tecnogranda and Boku will define: How will they be selected? How many? What is their role? Etc.

BOKU will establish the deadline for the submission of the information collected by partners, that is the data resulting from the processed questionnaires. Once received all this information by the partners (including the information produced by itself) and by consulted scientific experts, BOKU will create a common Report about the Follow-up of the food reformulation (in English).

The report will be presented to partners during the Third SALUX Seminar in Hungary and then disseminated as foreseen by the Dissemination Plan (WP 2).

  • Partners involved and their role: TECNOGRANDA; SFVS; CANRI; UHOH; CCFRA; IBA; TUB.LMBT; AGRO-HALL; Jata – Emona; CBHU; MTT; CODACONS; UIB; ISES

All partners will take part in the Skype conferences to validate the methodology proposed by Boku.

All partners will collaborate with the WP leader providing the translation in their origin language of the open invitation letter and of the questionnaires, following the common models provided.

All partners will then send the open invitation letter to at least 100 targeted SMEs in their area of intervention. Through this letter, they will ask SMEs to fill in the questionnaire on SALUX website. Each partner will have to monitor the participation of invited SMEs in order to guarantee the collection of minimum 67 questionnaires per partner (the total number of collected questionnaires shall not be less than 1.000).

The data resulting by the filled in questionnaires will be processed by partners following BOKU guidelines and will be submitted to the WP leader respecting the fixed deadlines.

The information will be processed in English. Once the common report will be edited (in English), all project partners will translate it in their origin language and will disseminate it among local contacts as foreseen by the Dissemination Plan (WP 2).

All the partners will properly promote the reformulation of food products among SMEs (specific objective 4).

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