Consumers who lunch with products containing an average of 41% less salt accept these products and do not compensate for this lower salt consumption during the rest of the day. Low-sodium foods can therefore help to reduce daily salt intake. This is the result of research carried out by Wageningen UR Food & Biobased Research, TNO and the National Institute of Public Health and Environmental Protection (RIVM), commissioned by the Dutch Ministries of Economic Affairs and Health, Welfare & Sport.

“See this thread? It’s made from maize starch.” Michaëla van Leeuwen, scientist at Applied Plant Research (PPO – part of Wageningen UR), points to a red thread coming from a small 3D printer. The device is one of the eye-catchers in the Bio-Based exhibition which is currently touring the Netherlands.

The tons of salt that are sprayed on the roads every year are harmful to the environment. But there is no good alternative to de-ice roads when temperatures drop below zero degrees Celcius. Not yet, at least.