Sugar reduction: achieving the 20%
A technical report outlining progress to date, industry guidelines, 2015 sugar baseline levels in 9 food categories and the next steps.
The Sugar Reduction: achieving the 20% report sets out guidelines for all sectors of the food industry on how to achieve a 20% sugar reduction across the top 9 categories of food that contribute most to intakes of children up to the age of 18 years.
The guidelines for each food category detailed in this report include:
- overall levels of sugar per 100g of products needed to achieve the 5% and 20% reductions
- average and maximum calorie or portion size guidelines for products likely to be consumed by an individual at one time
The Fermented (yogurt) drinks report is a supplementary report covering the yogurts and fromage frais category of the sugar reduction programme and provides supplementary guidelines to Sugar Reduction: achieving the 20%.
This report presents reduction and reformulation guidelines for all sectors of the food and drinks industry on how to achieve a 20% sugar reduction across the fermented (yogurt) drinks category.
Last updated 29 January 2019 + show all updates
Added Fermented (yogurt) drinks: supplementary report.