Less salt in certain foods, sugar contents remain unchanged The salt content in bread was on average 19 percent lower compared to 2011. In addition, certain types of sauces, soups, canned vegetables and pulses, and crisps had a lower salt content.
Innovation required in risk assessment of nanoparticles The currently existing models and techniques provide insufficient certainties in the assessment of the harmfulness of nanoparticles and nanomaterials to people and the environment.
Regulation of nanomaterials needs more than definition alone In a new publication, RIVM indicates scientific challenges in the use of the EU definition for nanomaterial in legislation.