The actions being taken by Europe’s food manufacturers to reformulate food and drink products in order to improve their nutritional composition were highlighted at a recent multi-stakeholder debate hosted by the CIAA (Confederation of the food and drink industries of the EU).

Independent researchers, industry representatives and policymakers joined forces to discuss both the successes and challenges of removing or replacing ingredients in a wide range of food products.

“Collaboration is vital to successful reformulation, and this event has proved invaluable in bringing stakeholders together to address the key issues,” says Sylvie Chartron, vice-chair of the CIAA Diet Task Force, “Going forward, the industry is committed to continuing its efforts on reformulation, where relevant and appropriate, and to responding to consumer demand by offering new choices to meet healthier lifestyle goals.”