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.
iGEM meetup for teams and supervisors The best synbio projects, including iGEM teams, have one thing in common: cutting edge science in the light of carefully considered societal needs.
Promising biobased alternatives to controversial polar aprotic solvents There are a number of promising biobased alternatives to controversial polar aprotic solvents, as revealed in a report from Wageningen Food & Biobased Research commissioned by RIVM .
Alertness about the Zika virus still needed for pregnant women Since May 2015, there has been a Zika virus outbreak in South and Central America, including the Caribbean. The Zika virus can cause birth defects, including microcephaly (small head size).
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.
EFSA agrees with RIVM that potential effect of BPA on the immune system requires further attention RIVM expressed concerns on the effects of bisphenol a (BPA) on the immune system in a report issued in March 2016.
RIVM recommends more stringent EU standards BPA More stringent European standards for safe exposure of workers and consumers to bisphenol A (BPA) were proposed in 2014 and 2015.
Eating less salt can prevent tens of thousands of heart attacks and strokes Lowering the amount of salt in processed foods or choosing low-salt alternatives can lead to substantial health benefits when it comes to cardiovascular disease.
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.
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.