This article in the Guardian provides a good snapshot of the recent findings from a Public Health England showing results from the third year of PHE's sugar reduction programme which introduced a voluntary target for the food industry to remove 20% of sugar by 2020. This article highlights the success of the sugar levy on sweetened beverages (sugar levels have decreased 44% since 2015) but also shows where there is more work to do:
- Sugar levels in breakfast cereals, yoghurts and fromage frais has come down by about 13% since 2015
- Sugar levels in chocolates and sweets are unchanged – but sales have gone up, so the total amount of sugar being bought in those two confectionery groups has risen by 16% and 17% respectively.
- Sugar content in puddings has risen by 2%.
Read the full article here: Only 3% sugar cut out from food products in three years, PHE finds