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e have all provided data regarding obesity levels in our country and we have started to cooperate with companies, catering chains, hotels, etc. We have already contributed to the production of foods with smaller sugar, fats and salt content. The outcome of our collaboration was the creation of a very useful program. It will be available online for free use. The user has to input the ingredients of the recipe in the database. They are being processed after which the computer can say if the level of the three most harmful ingredients is within limits. The program can help to reduce it and thus prepare a dish that is beneficial to our health.
GRREPORTER: What will happen to the moussaka in this case?
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