Dutch success on salt reduction over shadowed by sugar and fat fails

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.