Corporate report

Sugar reduction: achieving the 20%

A technical report outlining progress to date, industry guidelines, 2015 sugar baseline levels in 9 food categories and the next steps.

• From: Public Health England
• Published: 30 March 2017
• Last updated: 29 January 2019 — See all updates

Documents

Sugar Reduction: achieving the 20%

Ref: PHE publications gateway number: 2016677

PDF, 2.86 MB, 110 pages

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Fermented (yogurt) drinks: supplementary report to Sugar Reduction: achieving the 20%

Ref: PHE publication gateway reference: GW-109

PDF, 420 KB, 13 pages

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Details

The Sugar Reduction: achieving the 20% report sets out guidelines for all sectors of the food industry on how to achieve a 20% sugar reduction across the top 9 categories of food that contribute most to intakes of children up to the age of 18 years.

The guidelines for each food category detailed in this report include:

• overall levels of sugar per 100g of products needed to achieve the 5% and 20% reductions
• average and maximum calorie or portion size guidelines for products likely to be consumed by an individual at one time

The Fermented (yogurt) drinks report is a supplementary report covering the yogurts and fromage frais category of the sugar reduction programme and provides supplementary guidelines to Sugar Reduction: achieving the 20%.

This report presents reduction and reformulation guidelines for all sectors of the food and drinks industry on how to achieve a 20% sugar reduction across the fermented (yogurt) drinks category.

Published 30 March 2017
Last updated 29 January 2019 + show all updates

1. 29 January 2019

   Added Fermented (yogurt) drinks: supplementary report.

2. 30 March 2017

   First published.