The Dutch food industry has done little to reduce sugar in a range of products in recent years and has seen mixed results in cutting back on salt and saturated fat, according to a national watchdog’s report.

The report by the Dutch National Institute for Public Health and the Environment (RIVM), which studied a range of products dating back to 2011, said “the sugar content in all studied food groups remained unchanged”, despite a 2014 agreement aimed at promoting healthier eating choices.

According to the research report by RIVM, which was commissioned by the Dutch health, welfare and sports ministry, added:  “Certain types of sauces, soups, canned vegetables, pulses and crisps had a lower salt content”, but reductions since 2011 vary from 12% to 26%, RIVM said.

“In addition, in a few food groups such as certain types of cold cuts, the saturated fat content was reduced,” the report said.

Reductions “were mainly found in food groups” covered by the 2014 agreement that was signed by the government and representatives of the food, retail and hospitality sector, RIVM said.