Reformulation

On the day that this edition was due to go to print, the Dutch National Institute for Public Health and the Environment (RIVM) published a press release about the latest situation relating to the levels of salt, sugar and saturated fat in various food product groups. In view of the theme of this edition, I just have to mention it here, because the concept of ‘reformulation’ is a common thread in this edition’s articles.

The Dutch government is striving to ‘make it easier for consumers to make healthy food choices by improving the formulation of food products’. The reason for the research by RIVM is the ‘Agreement for Improvement of Food Composition’ which was signed by the Minister of Health, Welfare and Sport and the industry associations representing the food manufacturing sector, retail, foodservice and catering in early 2014. The Agreement extends up to 2020.

The findings: ‘The salt content in bread has fallen by 21% since 2011. The salt content in cheese has also decreased by approximately 11% compared with 2011. In meat cold cuts, the salt content in 2014 is comparable with that in 2011 and 2013. According to the agreement, the meat cold cuts sector has until June 2015 to reduce the level of salt and saturated fat. Processed vegetables and pulses, such as peas or beans in cans or jars, also have a lower salt content’ (see the synopsis of the RIVM report on sodium, saturated fat and sugar content of foods (‘Monitor Productsamenstelling voor zout, verzadigd vet en suiker: RIVM Herformuleringsmonitor 2014’)

The averages calculated by RIVM are general figures. Individual companies have already made much more progress on reformulating their products. Take meat company Snijders Vleeswaren in Born, for example. They have managed to significantly reduce the salt and sodium content by replacing regular salt with mineral salt. The food industry is by no means standing still. The search is continually ongoing for new and alternative ingredients and raw materials, and pioneering work is being done with a wide variety of plant-based proteins.

Science and the food industry are increasingly working together in their quest for innovation. Or let me reformulate it more appealingly: collaboration results in delicious, sustainable and above all healthier products. Mmm...tasty!

Judith Witte
 
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