New approach to food product improvement

We can conclude that much effort and commitment has been made to improve the supply of products. At the same time, we have to conclude that the estimated intake of sugar and salt in the Netherlands is still too high, despite years of efforts by many stakeholders, according to State Secretary Blokhuis of the Ministry of Health, Welfare and Sport. He states that it is important that we not only start with new ambitions in the new approach to product improvement, but also continue to work on changing eating patterns in the direction of the so-called 'Schijf van Vijf'.

In the new approach to product improvement, a working group of scientists from the RIVM, the Voedingscentrum and the HAS University of Applied Sciences has developed a methodology to establish criteria (product group classification and limit values) for product improvement. This creates a step-by-step classification (several steps) for the nutrients salt, sugar and saturated fat. By drawing up several limit values for a product group, product improvement is achieved across the board; so not only the products that fall behind, but also the products that belong to the front runners and the middle peaks. The new approach to product improvement will also broaden the scope to include all products in product groups that make a relevant contribution to the intake of, for instance, salt, saturated fat or sugar. 

In addition to the criteria, the new approach sets objectives. The objectives are aimed at shifting the share of products in the steps with high contents of salt, sugar or saturated to steps with lower contents, in the step-by-step classification. Incentives are used to actively encourage companies to take steps to improve their products in order to achieve the targets. At the moment, the new approach for product improvement with soups and sauces is being explored. 

Around the summer, the Secretary will inform you of the status of the new approach. The RIVM will make a reformulation monitor after the Agreement has been concluded, which will also be published around the summer.

Read the letter ‘Afsluiting Akkoord Verbetering Productsamenstelling’(Dutch only)
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