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The Dutch government wants readymade food items to contain less salt, sugar and fat. But how can producers manage that without making their products tasteless or too expensive? Technologists from Wageningen Food & Biobased Research are helping to answer that question.
By 2020 it should be easy for the Dutch to avoid eating too much salt, saturated fat and calories. To this end, the food industry and the government have signed a National Agreement to Improve Product Composition. But Secretary of State Paul Blokhuis is not satisfied about the progress being made. He would like to see the industry stepping up efforts to reach the targets set, as he made clear in a parliamentary memo at the end of 2017.
The improvements that need to be made to readymade foods such as snacks, sauces, cookies, cheese and bread often generate tricky technical puzzles, says Miriam Quataert of Wageningen Food & Biobased Research. She is expertise leader in the Product Physics & Application group and leads a lot of research into how to make food products healthier by changing their composition - product reformulation in the jargon.