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.
Interspecies website transferred from RIVM to Utrecht University The Interspecies website which helps researchers to reduce and refine the use of laboratory animals is transferred to the 3Rs database Programme of the 3Rs-Centre Utrecht Life Sciences (ULS) of Utr
RIVM seeks dialogue with Industry for safe and green chemistry RIVM would like to explore possibilities to eliminate obstacles during innovation of green chemistry with industry.