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These documents explain how OHID is approaching reduction and food and drink reformulation as part of the government’s obesity strategy.
A technical report outlining guidelines for industry, 2017 baseline calorie levels and next steps.
Evidence on children’s calorie consumption and details of the calorie reduction programme, principally for the food industry and public health bodies.
Sets out progress on the calorie reduction programme for the food industry and public health bodies between 2017 and 2021.
Estimates the potential effect of increases in human weight, caused by rising BMI and height, on future calorie requirements
A detailed description of the methodology of the DHSC calorie model.
Food industry encouraged to help people move towards and maintain a healthier weight by reducing excessive calories in everyday foods by up to 20% by 2024.
Progress report on the sugar reduction programme between 2015 and 2018, principally for the food industry and public health bodies.
Find out which types of food are zero-rated and which are standard-rated for VAT purposes.
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