The Estonian Food Industry Association reported on food reformulation examples from local companies. Successful examples include:
- Felix ketchup reduced its salt content by 30% and calorie content by 40%. In 2010, Felix also reduced the salt content of its pea soup from 1.8% to 1.2%. The recipe of Felix mayonnaise was renewed in 2012. It now contains 3% fat.
- Leibur bakery products reduced salt to 1.0-1.1%.
- Between 2009 and 2016, Farmi reformulated its blueberry yoghurt. The sugar content decreased by 23%, thus eliminating 19-20 tons of sugar in 8 years.
- Valio committed to reduce the sugar content of all fresh products by 15% by the end of 2017. In addition, in 2017, Valio will reduce the content of sugar in Alma yoghurts by 31% (average), in Alma curd cream by 20% (average) and in kefir by 16% (average).
