SALUS general objectives, on the one hand, are to follow-up the reformulation of the manufactured foods, to analyse the EU context and to identify and exchange the best practices in terms of the reduction of the levels of fat, saturated and trans fats, salt and sugar in manufactured foods and to validate a model of cost effectiveness for the major reformulations.
In addition to them, SALUS specific objectives aim to collect and analyse the available data and information about the food reformulation, rules (laws) and cultural values of food to compare the different situations in the participating countries and to create a European Clearing House for agri-food SMEs and Consumers on food reformulation and labelling to provide and gather all the relevant information and to enhance the networking among existing centres of expertise and databases.
SALUS will collect, process and analyse comparable data and information, for an effective monitoring of the state of health in the EU. This would enable the EC and the MS to increase information for the public and formulate appropriate strategies, policies and actions to achieve a high level of human health protection.
According to the priorities of the Call for Proposal 2010 - Public Health Programme, SALUS will promote the follow-up of the reformulation of manufactured foods – exchange of good practices with regard to the reduction of the levels of fat, saturated and trans fats, salt and sugar in manufactured foods focusing on the technical and economical aspects of reformulations in SMEs. Besides, in line with the EC, EFSA and Food for Life platform recommendations, SALUS actions will take into account that the individual is ultimately responsible for his lifestyle, and that of his children and that only a well-informed consumer is able to make rational decisions.
The project work plan has been structured on the basis of the project objectives. The project activities planned are:
• Study of the literature on the theme and on the different local contexts
• Good practices identification and exchange
• Organization of the follow-up of the food reformulation among European SMEs by a survey to be carried out in all the participating countries aiming to support the follow-up of the implementation of the EC White Paper and to build a better understanding of SMEs issues and concerns pertaining SALUS issues, at least 1000 SMEs will be identified and involved in the survey
• Development of an operational model to evaluate the cost-effectiveness of reformulated products in response to SMEs needs
• Establishment of a European Clearing House for Agri-Food SMEs and Consumers to support the EU in the fight against NCD
Finally, the project will establish a link with all the coordinators of the existing food reformulation EU initiatives to identify a knowledge-base resource to provide an easy access to the lessons learned.
SALUS expected results, according to its objectives, will be:
1. to reduce the existing knowledge gaps on healthy food issues in selected target groups;
2. to give an analysis of the evidence-based ways to reduce barriers to implement food reformulation and reduction of fat, sugar and salt in manufactured goods;
3. to establish a EU Clearing House for Agri-food SMEs and Consumers to provide and gather all the relevant information and to enhance the networking among existing centres of expertise and databases.
Moreover, SALUS will aim to transfer the good practices identified during the project implementation to Universities, Research centers, Technical staff from Ministries of Health and Representatives from food manufacturers, the Catering industry, Professional Associations and NGOs.