In 2019 SEVT presented the results of a research that was conducted among its company members. The aim was to monitor the progress made by the Greek food industry on product reformulation during the past years. The results of the 1st research (for the period 2010-2018), show that companies are acting positively and proactively, in order to:
- reduce salt, sugar, and saturated fat;
- reduce and control portion sizes;
- develop new products with improved nutritional profiles.