NAPV launches platform to accelerate product improve­ment

Maud Theelen, network manager of the National Approach to Product Improvement (NAPV), has announced the launch of a new product improvement platform. This platform is designed to help companies in the food industry accelerate and broaden their efforts in product improvement. The focus is on reducing salt, sugar, and saturated fat, while increasing fibre content. The launch marks a significant step towards achieving the NAPV's goals for 2030.

National Approach to Product Improvement

The NAPV encourages food producers to improve their products based on criteria set for each product group. The aim is that by 2030, 50% of the products in each category will meet the most favourable criteria, with no more than 10% falling into the least favourable category. Since the launch of the NAPV, various initiatives have been introduced, including agreements with supermarkets to improve the composition of dairy products and plant-based alternatives. Efforts are also underway to reduce salt content in ready meals.

Collaboration in the industry

The new platform plays a key role in strengthening collaboration within the sector. Companies can access practical tools and step-by-step guides to support their product improvement efforts. Organisations such as the FNLI, CBL, and Veneca are actively involved. This collaboration aims to create a level playing field for all participants, ensuring consumers gradually adapt to products with an improved composition.

Productverbetering.nl