The Dutch government is encouraging manufacturers to improve the nutritional composition of their food products. The aim is to ensure that, by 2030, products will contain less added sugar and salt and more healthy fats and fibre. Since 2020, the National Approach to Product Improvement (NAPV) has been in place to streamline these efforts. RIVM will carry out two further surveys between now and 2030.

Slightly less salt and sugar

The first survey shows that the salt and sugar content of a quarter of the identified product groups was slightly lower in 2025 than in 2020. For fibre, which was only measured in bread, the biggest difference can be seen in the brown bread product group, which contained slightly more fibre than in 2020. For saturated fats, the changes in quantities vary depending on the type of product. In some products, such as meat and cakes, the quantities were lower than in 2020, while other products, including puddings and mousses, contained slightly more.  

About the NAPV

The NAPV, an initiative under the National Prevention Agreement, is the follow-up to the National Agreement to Improve Product Composition (2014-2020). Based on the Prevention Agreement, various organisations are working to improve dietary habits and reduce the number of people who are overweight or (severely) obese. This also helps to prevent conditions related to obesity, such as cardiovascular disease and diabetes. Product improvement through the NAPV is part of the new Comprehensive Prevention Strategy as well. Since 2025, food manufacturers and suppliers have entered into agreements on product improvements across several food categories.

This study was commissioned by the Ministry of Health, Welfare and Sport.