RIVM: Product reformu­la­tion needs to accelerate

The first nationwide RIVM monitors provide insight into the progress of healthier food. The composition of food products has improved slightly since 2020. At the same time, the results show that further product reformulation is still needed to meet the 2030 targets.

Slight improvements visible

RIVM compared the 2025 food supply with that of 2020. Salt and sugar levels were lower in a quarter of the product categories than they were five years ago.

Fiber was only measured in bread. Whole wheat bread, in particular, contained slightly more fiber than it did in 2020. Saturated fat levels varied by product category. Meat products and cakes contained less saturated fat. Puddings and mousses, on the other hand, contained higher levels.

The National Approach to Product Improvement (NAPV) encourages manufacturers to make their products healthier. According to RIVM, additional progress is needed to achieve the 2030 targets across all product categories and nutrients. Since 2025, food manufacturers and food suppliers have made product reformulation agreements for multiple product categories.

First Disc of Five monitor

Alongside the NAPV monitor, the first Disc of Five monitor was also published. It shows that, in 2025, around 40 percent of the kilograms of supermarket food products sold fell within the Disc of Five.

At PLUS and Jumbo, that share was around 38 percent. Albert Heijn and Aldi reached approximately 40 percent. Lidl came in at around 45 percent.

RIVM emphasizes that this is the first measurement. The methodology will be further developed over the coming years. As a result, the findings are not yet suitable for drawing firm conclusions or identifying trends.

CBL sees positive developments

The Central Bureau for Food Trade (CBL) responded positively to both monitors. According to CBL, the results show that supermarkets' efforts are having an impact. The trade association also calls for participation by A-brand manufacturers, the hospitality sector, and out-of-home providers. It says this will provide a more complete picture of the food environment and help create a level playing field.

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