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.
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.