Sugar Reduction in Yogurt Products Sold in the UK between 2016 and 2019

Abstract

The UK government has called for industry reformulation of foods that contribute most to sugar consumption in children’s diets, including yogurts. The aim of this work was to comprehensively survey yogurt products available in UK supermarkets in 2019 to determine whether sugar contents had been reduced since our baseline survey in 2016. Product information was collected for 893 unique yogurt, fromage frais and dairy dessert products, and nutrient contents were analysed in comparison to those previously examined. Examining all products, there was a highly significant (p < 0.0001) reduction in the median total sugar contents in 2019 compared to those in 2016: median (interquartile range): 10.4 g/100 g (6.6, 13.0) versus 11.9 g/100 (8.8, 13.6). However, notable product turnover was evident; while 60% of the 2019 products surveyed could be matched by brand and name to 2016, 40% were new. In scrutinising paired products closely, only 32% (173 of 539) had reduced sugar contents with a smaller mean difference of −0.65 g/100 g (p < 0.0001), suggesting that the overall median had dropped as a result of higher sugar products being discontinued. Categories showing the most improvements were children’s, drinks and fruit yogurts. Although only 15% of the 2019 products contained ≤5 g/100 g sugars, considered a ‘low-sugar’ product for labelling, this was an improvement over the 9% identified in 2016. Our results yield important insights into current market trends and demonstrate that the median sugar content of UK yogurt products has been reduced by 13% in two years. These data independently evidence modest, but encouraging changes in response to public policy initiatives aimed at preventing childhood obesity.

Sugar Content and Nutritional Quality of Child Orientated Ready to Eat Cereals and Yoghurts in the UK and Latin America; Does Food Policy Matter?

“…In a recent UK survey looking at the effect of the sugar reduction programme on yoghurts, a lower sugar content was observed in 61% of children's yoghurts between 2016 and 2019. The average sugar value was 10 g/100g compared with 11.1 g/100g in our study; this small difference could be attributed to the different data collection times and the rapid turnover of products as reported by Moore et al [51] Thus, it is possible that the changing nature of the UK market could have influenced our findings. Still, it is concerning that overall, more than one third of yoghurts were classified as "less healthy".…”

Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception

“…Until now, one of the most popular strategies to reduce sugar content in dairy products has been the use of non-nutritive sweeteners to maintain sweet taste (Moore et al, 2020). Results from the present work suggest that relevant straight sugar reductions, without compensating with extra sweeteners, could be rapidly achieved in products targeted at children.…”

“…the reduction in added sugar concentration that causes a perceivable change in 50% of consumers' (McCain, Kaliappan, & Drake, 2018). Despite advances by the food industry in the field of sugar reduction (Moore, Sutton, & Hancock, 2020), open information regarding implementation of sugar reduction strategies remains scarce.…”

Yogurts Supplemented with Juices from Grapes and Berries

“…It is well established that the excess consumption of free sugars increases the risk of obesity and dental caries and, therefore, the World Health Organization and several government agencies around the world have strongly recommended their reduction in foods [ 36 ]. In the present study CY, AY, and BY contained the usual content of sugars for set type yogurts and met the 5% w / w maximum required for a “low-sugar” claim under EU regulations [ 37 ].…”