The umbrella project ‘Reformulated food ingredients’ was started in 2009. 
Wageningen UR Food & Biobased Research works on this four-year long project together with the National Institute for Public Health (RIVM) and TNO. A year has now gone by.
Various studies are being carried out in this project. Results of some of these are expected shortly. Such as a study conducted in 2009 to find out if consumers would compensate for less salty bread with other, more salty products.
Another study is directed at the switch to less salty food ingredients. In 2010, researchers replaced products in the Restaurant of the Future with re-formulated products with less salt. The aim is to find out if the selection behaviour of the regular lunch crowd would alter with the introduction of products with little salt. For example, would they switch to products that still have the same quantity of salt? The study also sets out to find out if the lunch crowd would have a reduced salt intake. Research is also done to see if the reformulated products will affect the number of restaurant customers. – October 2010
More information.
Who to contact for more information: Anke Janssen, senior research scientist, Wageningen UR Food & Biobased Research