PHE releases progress report on cutting sugar levels in food industry

Public Health England (PHE), an executive agency of the Department of Health and Social Care in the UK, has released the first assessment report regarding progress made by the food industry in reducing the amount of sugar consumed by children through everyday products.

The assessment was carried out as part of the UK Government’s sugar reduction programme, which aims to reduce the prevalence of childhood obesity.

The government has directed the food industry, which comprises retailers, manufacturers, restaurants, cafés and pub chains, to reduce sugar levels by 20% across a range of products by 2020 as part of the programme, including a 5% reduction within the first year.

PHE’s latest report suggests that certain segments of the food industry have failed to reach the 5% sugar reduction target for the first year.

The assessment indicated that retailers and manufacturers have been able to achieve a 2% reduction in both average sugar content and calories in products that can be consumed in one go.

Public Health Minister Steve Brine said: “We lead the world in having the most stringent sugar reformulation targets and it is encouraging to see that some progress has been made in the first year.

“However, we do not underestimate the scale of the challenge we face.

“We are monitoring progress closely and have not ruled out taking further action.”

PHE noted that yoghurts, fromage frais, breakfast cereals, sweet spreads and sauces have met or exceeded the initial 5% sugar reduction objective.

Furthermore, progress has been made by the drinks segment, where retailers and manufacturers have achieved a reduction of sugar content by 11% and average calories per portion by 6% in response to the government’s Soft Drinks Industry Levy (SDIL).

PHE chief executive Duncan Selbie said: “We have seen some of the food industry make good progress, and they should be commended for this. We also know that further progress is in the pipeline.

“However, tackling the obesity crisis needs the whole food industry to step up, in particular those businesses that have as yet taken little or no action.”