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For the last 30 years food safety criteria and parameters of food products have been improved. Maximum safety level has been reached in the European Union. Furthermore, since 2006 in European countries the stage is being set for stabilizing similar processes for getting of certain objectives in the improvement of food and beverages nutrition profiles (specifically of sugar, fats and salt). In this sense, Spain is one of the countries that has advanced the most and culminated in an agreement between the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (Aecosan) and the Spanish Food and Drink Industry Federation (FIAB) for the improvement in the food and beverages composition as a priority objective for 2020. Although since 2010 there have been advances in sugar, saturated fats and salt reduction in certain food and beverages, this situation has been generalized from 2017.Durante los últimos 30 años han mejorado los criterios y los parámetros de la higiene de los productos alimenticios. Se han alcanzado unos niveles de máxima seguridad en la Unión Europea. Además, desde el 2006 en los países europeos también están poniéndose las bases para establecer similares procesos para la consecución de determinados objetivos en la mejora de los parámetros nutricionales de los alimentos y de las bebidas (en concreto del azúcar, la grasa y la sal).En este sentido, España es uno de los países que más avances ha hecho y que han culminado con un acuerdo entre la Agencia Española de Consumo, Seguridad Alimentaria y Nutrición (Aecosan) y la Federación de Industrias de Alimentación y Bebidas (FIAB) para la mejora de la composición de los alimentos y de las bebidas como objetivo prioritario para el año 2020. Aunque desde el año 2010 ya se han producido avances en la reducción de azúcar, grasa saturada y sal en determinados alimentos y bebidas, esta situación se ha generalizado desde el año 2017.

For the last 30 years food safety criteria and parameters of food products have been improved. Maximum safety level has been reached in the European Union. Furthermore, since 2006 in European countries the stage is being set for stabilizing similar processes for getting of certain objectives in the improvement of food and beverages nutrition profiles (specifically of sugar, fats and salt). In this sense, Spain is one of the countries that has advanced the most and culminated in an agreement between the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (Aecosan) and the Spanish Food and Drink Industry Federation (FIAB) for the improvement in the food and beverages composition as a priority objective for 2020. Although since 2010 there have been advances in sugar, saturated fats and salt reduction in certain food and beverages, this situation has been generalized from 2017.