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.
Breakthrough on cumulative risk assessment exposure to pesticides in food The European Commission, Member States and EFSA have taken a major step forward in their work on assessing the cumulative risks from exposure to pesticides in food.