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.
Improving consumer exposure assessment to chemical substances By combining the available international knowledge, the method to assess the extent to which consumers are exposed to chemical substances via everyday products such as paint, cleaning agents and co