RIVM calls for increased involvement of scientific community in solving plastic crisis Industry and policymakers are not availing themselves enough of the available scientific knowledge when it comes to smarter ways of dealing with plastics.
Levels of salt, saturated fat, and sugar in most foods has remained the same or decreased The levels of salt, saturated fat, and sugar in most processed foods has remained the same or decreased since 2018.
Lower salt contents in some foods, but similar saturated fat contents Some foods contain less salt in 2014 compared with 2011. According to research by RIVM the salt content of bread was 21 percent lower in 2011.