Voluntary Food Reformulation Initiatives Failed to Reduce the Salt Content of Artisanal Breads in Greece
A mandatory salt limit, aligned with the WHO global benchmark, is urgently needed to support national reformulation strategies. This work can contribute to European and international discussions on food reformulation.
Authors
- Zoe Mousia (ORCID: https://orcid.org/0009-0000-6281-3750)
- Antonis Zampelas (ORCID: https://orcid.org/0000-0002-4242-3365)
- Georgios Marakis (ORCID: https://orcid.org/0000-0003-3468-5100)
- Sotiria Kotopoulou (ORCID: https://orcid.org/0000-0002-5234-0635)
- Stavroula Skoulika
- Georgios Petropoulos (ORCID: https://orcid.org/0000-0003-4382-5064)
- Emmanuella Magriplis (ORCID: https://orcid.org/0000-0001-6517-6857)
Institutions
- Agricultural University of Athens (GR)
- University of Nicosia (CY)
- Hellenic Civil Aviation Authority (GR)
Publication Details
- Journal
- Nutrients
- Published
- 2025-10-27
- DOI
- https://doi.org/10.3390/nu17213374
- Citations
- 1
- Primary Topic
- Sodium Intake and Health
- Type
- article
- Field-Weighted Citation Impact
- 1.12
Funders
- European Commission
- National and Kapodistrian University of Athens
- Agricultural University of Athens