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.
Promising biobased alternatives to substances of very high concern There are many possible biobased alternatives to substances of very high concern (SVHC). Some are even ready to be deployed right away.