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.
RIVM to research safe design for new nanoparticles RIVM will be working alongside a consortium of 23 international partners on a safe design for ‘new’ nanoparticles.