Netherlands Salt Action Summary

2016

The Ministry of Health, Welfare and Sports released a report on the salt content of foods, comparing levels in 2011 to levels in 2016. They found that the salt content of bread has reduced 19% since 2011 and sauces, soups, canned vegetables and chips were between 12 and 26% lower.

The full report (in Dutch) is available here: http://www.rivm.nl/dsresource?objectid=93600ad6-ec9a-46e2-8421-5eedcd5b32ce&type=pdf&disposition=inline

2014

In 2014, the Netherlands released their Agreement on Product Improvement which aims to improve the nation’s health by reducing salt, sugar and fat in a range of products.  The agreement has been signed by the Federation of the Dutch Food Industry, the Dutch Food Retail Organisation, the Ministry of Health and catering associations, and is monitored by the Ministry of Health, Welfare and Sports.

The agreement states that the salt content of a range of products will be reduced so that it is easier for consumers to achieve a daily salt intake of 6g or less per day. Agreements have already been reached for bread, preserved vegetables, meats and gouda cheese.

To view the full Agreement, please click here.

2012

The results of the Dutch National Food Consumption Survey 2007-2010 found that men consume an average of 9.9g of salt per day whereas women consume 7.5g per day. Furthermore boys consume an alarming 8.3g and girls consume 6.8g. The majority (79%) of this intake comes from processed purchased foods.

To view the full report, please click here.

September 2008

In March 2008, NVVL (Network for Food Experts) and FNLI (Federation of the Dutch Food and Grocery Industry) jointly organised a symposium about sodium reduction in food products. FNLI has established the task force 'Salt in Foods' to stimulate the international food industry to reduce the use of salt in its products.

The task force aims at reducing salt levels across the sector. It will aim to ensure that consumers do not associate 'less salty' with 'less tasty'. The first phase, with an intended salt use reduction of 10-15%, will end late in 2009 or early in 2010. Each sector in the food industry monitors its own products, the FNLI will collect data and produce an overview annually. The repeated RIVM measurement of sodium levels in 24-hour urine samples will assess whether the approach has been successful.