A 3% reduction in sugar products was recorded in food products sold between 2015 and 2019, according to the latest progress report from Public Health England (PHE).
The voluntary targets were set by Government as part of measures to tackle obesity within the UK. In 2016, the food and hospitality industry were challenged by Government to reduce sugar by 20% in foods that contributed most to children’s sugar consumption.
While the average overall sugar reduction across all food categories stands at 3%, retailer and manufacturer branded breakfast cereals and yoghurts saw the biggest reduction at around 13%.
Sugar levels in chocolate and sweet confectionery are relatively unchanged, while product sales have increased, growing 16% and 7% respectively between 2015 and 2019.
The report also found that progress has been made in reducing sugar in products purchased and consumed in the eating out of home sector, such as cakes and puddings purchased from restaurants or cafes, with calories in these products also declining.
The reduction in sugar branded products between 2015-2019:
Biscuits: -1.6 %
Cereals: -13.3%
Chocolate bars: -0.4%
Ice cream and lollies: -6.4%
Yogurts and fromage frais: -12.9%
Cakes: -4.8%
Morning goods: -5.6%
Sweet spreads and sauces: -5.6%
The report added that the sugar content of pudding products sold in shops rose by 2%, however this was due to mince pies being included in the data for the first time in 2019.
Reaction
Jo Churchill, public health minister, said: “On sugar reduction, particularly in products like breakfast cereals, yogurts and ice cream, we have achieved some much-needed progress. This will make it easier for everyone to make healthier choices, but it’s clear more can be done.
“Covid-19 has highlighted obesity and how important it is to tackle it. Our recent announcement of the obesity strategy includes world-leading measures, such as a TV watershed for advertising food and drinks high in fat, salt and sugar, and consulting on how we can introduce a ban online. If more action is needed to support individuals to lead a healthy life, we will go further to help them.”
Dr Judith Bryans, chief executive of Dairy UK, added: “These results are fantastic and a testament to the dedication of dairy processors to reducing the sugar content of their products and meeting the reduction targets.
“In particular, the progress made in the milk-based drinks category is incredibly impressive. It shows the willingness and ambition of industry to reformulate their products, working together with PHE. We look forward to working with policy makers to build on these strong results and hope that the spirit of collaboration to achieve policy outcomes can continue.”
Dr Alison Tedstone, chief nutritionist at PHE, said: “We’ve continued to see some progress in reducing sugar in a number of everyday food and drink products and this shows that success is possible through reformulation. “Yet, overall progress remains too slow. Faster and more robust action is needed to help us consume less sugar, which will help us become healthier and lower the economic burden of obesity and preventable pressure on the NHS.”
