Corporate report

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.


Sugar Reduction: Achieving the 20%

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This 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
Published 30 March 2017