Dutch food manufacturers have successfully cut salt levels from many products but are dragging their feet on reformulation of sugar and saturated fat, according to a government report published rcently. The study, commissioned by the Ministry of Health, Welfare and Sports (RIVM), found that the salt content in bread in 2016 was on average 19% lower than in 2011. Certain savoury sauces, soups, tinned vegetables and pulses and chips had between 12 and 26% less salt for the same period. However, the average saturated fat content in most product types remained “virtually unchanged”, according to the Nutrition Centre (Voedingcentruum). Some reductions were made for a few products while for others the saturated fat content increased, jumping by about 15% in ground beef and bratwurst and by 24% and 21% in shortbread and stroopwafels. Meanwhile, there was no significant decrease in sugar content for any product tested between 2011 and 2016, the report said.