What can the food and drink industry do to help achieve the 5% free sugars goal?

Abstract

General rightsThis document is made available in accordance with publisher policies. Please cite only the published version using the reference above. Full terms of use are available: http://www.bristol.ac.uk/pure/about/ebr-terms 1 What can the food and drink industry do to help achieve the 5% free sugars goal? AcknowledgementsThis work was funded by an unconditional grant from Sugar Nutrition UK. We followed guidelines for scientific integrity that ensured the funders had no role in the workshop or preparation of documents and no sight of the article until after submission. DisclosuresSigrid Gibson has received research grants and consulting fees from Sugar Nutrition UK, the International Sweeteners Association and food and beverage companies. Margaret Ashwell has received consulting fees from the Global Stevia Institute and food and beverage companies. Jenny Arthur is director of nutrition and innovation at Leatherhead Food Research which provides expertise and support to the global food and beverage sector. Lindsey Bagley has received consulting fees for product development from food and ingredient manufacturers. Alison Lennox (Stephen) has been on scientific advisory groups for Nestle and the British Nutrition Foundation. Peter Rogers has received grant support from Sugar Nutrition UK for research on the effects of sugar on human appetite, payments for consultancy services from Coca Cola Great Britain, and speaker's fees from the International Sweeteners Association. Sara Stanner is Science Director at the British Nutrition Foundation which receives some income through membership and donations from the food industry. Ethical approval was not required because this was not a research study. Abstract AimsTo contribute evidence and make recommendations to assist in achieving free sugars reduction, with due consideration to the broader picture of weight management and dietary quality. MethodsAn expert workshop in July 2016 addressed options outlined in the Public Health England report "Sugar Reduction: The evidence for action" that related directly to the food industry. Panel members contributed expertise in food technology, public heath nutrition, marketing, communications, psychology and behaviour. Recommendations were directed towards reformulation, reduced portion sizes, labelling and consumer education. These were evaluated based on their feasibility, likely consumer acceptability, efficacy and cost. ResultsThe panel agreed that the 5% target for energy from free sugars is unlikely to be achievable by the UK population in the near future, but a gradual reduction from average current level of intake is feasible. Progress requires collaborations between government, food industry, non-government organisations, health professionals, educators and consumers. Reformulation should start with the main contributors of free sugars in the diet, prioritizing those products high in free sugars and relatively low in micronutrients. There is most potential for replacing free sugars in beverages using high potency sweetene...

Challenges and opportunities in the use of low‐energy sugar replacers

“…A paper summarising the outcome of an expert panel workshop concluded that the strategies with greatest potential to help consumers reduce their free sugars intake (taking into account feasibility, cost, effectiveness and likely consumer acceptability) are wider use of intense sweeteners and a gradual reduction in portion sizes of food and drinks high in sugars but relatively low in micronutrients (Gibson et al 2017).…”

“…In their recent paper, Gibson and colleagues propose a combination of polyols for sweetness and dietary fibre for bulk (Gibson et al . ).…”

“…restrictions by category). The intense sweeteners now commonly used in Europe are acesulfame-K, aspartame, neotame, saccharin, steviol glycosides and sucralose (Gibson et al 2017). The use of intense sweeteners is permitted only in certain product categories and the maximum doses allowed are specified under European Union (EU) Regulation 1333/2008.…”

“…In addition, efforts to develop new technologies are underway, for example combination of dietary fibres and water to generate gel particles. In their recent paper, Gibson and colleagues propose a combination of polyols for sweetness and dietary fibre for bulk (Gibson et al 2017).…”

Health is wealth

“…A review on this dietary topic concluded that reducing the current intake level is feasible, although not to 5% in the near future. 9 The multiple strategies required include use of alternative sweeteners, smaller portion size and clearer guidance. Pharmacists have a role in promoting less obesogenic diets, as do slimming organisations: Healthy Living Pharmacies (HLPs) in Durham achieved impressive results through an integrated approach.…”