One of the main issues raised by the European Commission in “Farm to Fork” Strategy, which is a priority for the Greek Food Industry, is Food Reformulation. In an effort to contribute to the transition towards more balanced diets and healthy eating habits, SEVT repeated the research that was initiated in 2018, which reflects the actions undertaken since 2010 by the food industries around reformulation, as well as for the development of new healthier products (2nd research for period 2010-2020).
The results highlight once again the continuous effort of the companies to optimize their products, as much as possible, without compromising on their taste. The tendency for the development of new dietary proposals, with healthier characteristics, appears to be more intense. This is a response to the new consumer trends and the increased demand for healthier options.
