Guidelines on reducing sugar in food

Reduction programme could see 200,000 tonnes of sugar removed from the UK market per year by 2020. | Public Health England

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Public Health England (PHE) has published guidelines setting out the approaches the food industry can take to reduce the amount of sugar children consume through the everyday foods that contribute the most to intakes.

The guidelines include the recommended sugar limits for the following nine food groups:

  • breakfast cereals
  • yogurts
  • biscuits
  • cakes
  • morning goods like croissants
  • puddings
  • ice creams, lollies and sorbets
  • confectionery (chocolate and sweet)
  • sweet spreads, which is sub-categorised into:
    • chocolate spread
    • peanut butter
    • dessert toppings and sauces
    • fruit spreads

One of the main commitments in the Government’s Childhood obesity: a plan for action was to reduce the amount of sugar contained in food. The challenge is to reduce sugar by 5% by August 2017 and overall by 20% by 2020.

Full report: Sugar reduction: Achieving the 20%

Also published is Sugar reduction and wider reformulation: stakeholder engagement , a summary of the stakeholder engagement that informed sugar reduction guidelines for industry and analysis to determine the 2015 baseline.

Related: Salt reduction: targets for 2017

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