New criteria for salt, sugar and saturated fat in food

In 2022, the National Approach to Product Improvement (NAPV) will start. The objective is to accelerate improvements in the composition of processed foods. It concerns products to which salt or sugar has been added or in which the amount of saturated fat can be reduced. The RIVM set three limit values for each substance (low, medium and high). The objective of the Ministry of Health, Welfare and Sport is that in 2030 half of the products in each product group should belong to the best category and no more than ten per cent should be in the worst category as regards the amount of salt, sugar or saturated fat.

Previous agreements with the food industry regarding the composition of processed foods have led to a reduction in the amount of sugar in soft drinks, among other things. The Ministry of Health, Welfare and Sport wants to accelerate these improvements and expand them with the NAPV. It appears from a recently published report, for example, that the amount of salt consumed by adults is still too high.

Three limit values

New to this approach is that criteria have been drawn up for more foodstuffs. And that three limit values per nutrient have been determined for each product group. Manufacturers can therefore improve their products step by step. This applies to products whose composition can still be improved considerably, but also to products in which improvements have already been made. The limit values have been determined on the basis of the current quantities of salt, sugar and saturated fat.

Extending improvements in the future

The criteria have now been drawn up with data from products that are on sale in supermarkets. The aim is to extend product improvement to all processed foods in, for example, restaurants. Another intention within the NAPV is to make portions smaller and improve the composition of ready-to-eat meals. In the near future, the RIVM, together with the Voedingscentrum and others, will investigate what the possibilities are.

National Prevention Agreement
The NAPV is part of the National Prevention Agreement. This agreement states that it must become easier for people to choose healthy food. The reason for this is that half of the Dutch population suffers from obesity. In addition to improving foodstuffs, it is and remains important for people to make conscious healthy choices themselves. The major food groups and the food choice logo, can help in this respect. The RIVM drew up the new criteria together with the Nutrition Centre and HAS University of Applied Sciences on the instructions of the Ministry of Health, Welfare and Sport. Over the next few years RIVM will monitor the changes in the composition of foodstuffs and see whether the goals are being achieved.

Download the report 'New criteria for product improvement' (Dutch only)
Rivm.nl

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