The food industry has the past five years the level of sugars and saturated fats in food products reduced, and more fiber added.
For example, cereals on average, 5.8 percent less sugars, and 13 percent more fiber than five years ago. Fevia, the federation of the Belgian food industry and Comeos, the federation for commerce, and minister of Health Maggie De Block introduced Monday for a news conference.
The industry and public Health started in 2012 a process to unbalanced dietary patterns to tackle. They had three runs: adjusting the composition of products, the portion size and the marketing and communication to the consumer.
Five years after the date to see the assortment, which the Belgian can select there all different, says the sector. ‘The first evaluation shows a positive trend.’ For example, cereals on average, 5.8 percent less sugars, and 13 percent more fiber than five years ago. The sector also added 24.5 percent more whole grains.
In addition, the percentage of saturated fat in chocolate products and biscuits down with respectively 1.2 percent and 3.2 percent. And for soft drinks, there is an average suikerreductie of 7 per cent, by a further extension of the range with more low-calorie products.
Also in dairy products is, on average, less sugar (-3,8 percent) than in 2012 by recipes of, among others, yogurt, yoghurtdrinks, chocomelken and desserts to match. In addition to these product groups were also taken initiatives for other products such as margarine, (cream), cream, sugar, bakery products, potato products, meat products, snacks and nuts.(Belga)
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