Reducing sugar in manufactured foods  

The amount of free sugars consumed in Europe exceeds levels recommended by the World Health Organization (WHO). A significant proportion of free sugars in the diet comes from manufactured foods, such as baked goods, breakfast cereals and sugary drinks. Excess sugar intake increases the risk of weight gain and diet-related noncommunicable diseases (NCDs) and is one of the major challenges in Europe in relation to the promotion of healthy diets. Yet the high free sugars content of certain manufactured products and the significant variation in composition, within product categories and between countries, indicate that there is significant scope to reduce the amount of sugar added to manufactured foods.

This policy brief presents the results of a novel food supply chain analysis that identifies insights for governments to consider when designing sugar reduction strategies. It explores the incentives and disincentives to using sugar in manufactured foods throughout the “sugar supply chain” – the actors and activities that take sugar from farm to fork.

To read more about this on the WHO Europe website go to: http://www.euro.who.int/en/health-topics/disease-prevention/nutrition/publications/2017/incentives-and-disincentives-for-reducing-sugar-in-manufactured-foods-2017?utm_source=WHO%2FEurope+mailing+list&utm_campaign=a50ef59d07-