Public Health England (PHE) has published its second-year report on progress made by the food industry to voluntarily reduce sugar in everyday foods.
The report shows the sugar reduction achieved by retailers and manufacturers (in home sector) and the out of home sector (including restaurants, pubs and cafes) in foods contributing the most sugar to children’s diets, such as cakes, breakfast cereals and sweets.
The report shows for retailers and manufacturers, there has been an overall reduction of just 2.9% (sales weighted average sugar per 100g) since 2015. For the out of home sector, there was a 4.9% reduction.
This is despite PHE challenging the food industry to reduce sugar by 20% from the food categories contributing the most to children’s diets by 2020.
However, some food categories have shown greater progress. Retailer own brand and manufacturer branded yogurts and fromage frais, and breakfast cereals have reduced sugar by 10.3% and 8.5% respectively.
The report also looks at progress made under the Soft Drinks Industry Levy (SDIL), otherwise known as the sugar tax. The data shows a 28.8% sugar reduction per 100ml in retailer own brand and manufacturer branded products and a 27.2% reduction per 100ml for drinks consumed out of home.
There was also a consumer shift towards zero or lower sugar products, with sugar purchased from soft drinks decreasing in all socio-economic groups.
Duncan Selbie, Chief Executive of Public Health England, said: “We are seeing some encouraging progress from the food industry. Our second year report shows some food categories reducing sugar faster than others but this is realistic at this early stage.
“We are confident that the industry as a whole understands their responsibility to step up and deliver for children and their families.”
PHE highlighted that a third of children are leaving primary school overweight or obese, while severe obesity in Year 6 children has now reached an all-time high.
To help them play their part in addressing, PHE said businesses have 3 options to meet the 20% ambition: reduce sugar levels (reformulation), produce smaller portions, or encourage consumers to purchase lower or no sugar products.
NAM Implications:
- Merely an introductory stage…
- Best for all to anticipate 50%+ as the public appetite adjusts…
- …with no going back…
