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Planning

Within the framework of earlier activities aimed at improving product composition businesses have already concluded several agreements that have already achieved results. These were adopted by the Agreement Relating To Improvements In Product Composition (bread, Gouda cheese, meat products, preserved vegetables).

Over the next few years businesses will come up with new agreements; these will be announced in advance every year via the annual plan. A start will be made initially with those product groups that contribute significantly to the consumption of salt, saturated fat and calories.

Contribution to the consumption of salt per product group

Contribution to the consumption of saturated fatty acids per product group Contribution to the consumption of mono- and disaccharides

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