RIVM calls for increased involvement of scientific community in solving plastic crisis
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.
Method for safe and sustainable recycling of waste
A guide for the safe reuse of diaper and incontinence materials
RIVM has developed a step-by-step plan for the safe reuse of diapers and incontinence material. This plan provides recyclers and licensing authorities with tools to carry out a risk assessment.
Emphasising safety and sustainability in circular design
A stronger focus on safety, health and sustainability is needed in designing circular products. When basic resources are re-used in new products, health risks should be avoided.
Discussion regarding health-based guidance value of PFOA
The European Food Safety Authority (EFSA) has published a provisional health-based guidance value for perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA).
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.