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Only 3% sugar cut out from food products in three years, PHE finds

The food industry has cut out only 3% of sugar from its supermarket, cafe and restaurant products over the last three years, according to a damning report from Public Health England (PHE).

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