Professional Documents
Culture Documents
1 http://www.who.int/dietphysicalactivity/childhood/tools/en/
2 http://www.who.int/nutrition/publications/guidelines/sugars_intake/en/
3
http://www.mckinsey.com/insights/economic_studies/how_the_world_could_better
_fight_obesity
4 https://www.gov.uk/government/publications/sacn-carbohydrates-and-healthreport
5 https://www.gov.uk/government/publications/sugar-reduction-from-evidenceinto-action
Reformulation
Reformulation is the most cost-effective policy intervention 8 over which there is
consensus. We recommend setting targets for incremental reformulation on added
(free) sugars. To meet the goal of no more than 5% energy intake from free sugars
in 5 years will avert over 77 thousand deaths in the UK, over 6 million cases of
dental caries and save over 14 Billion to the NHS9. We advocate encouraging
choice within the recommendations on sugar in all categories10 of food and drink
typically consumed by children, babies and toddlers.
Currently low (free) sugar choices are not readily available outside of soft drinks.
Yet they provide, especially for infants and younger children an opportunity for
early palates to develop in line with recommendations. A high growth sector 11 with
global export potential could further substantiate a case for significant incentives
to all who develop and carry such stock. These could include development grants,
procurement for government events and schools/nurseries, and free advertising.
Further, it is helpful to acknowledge and credit brands with their successes in
reformulation; as this will encourage more development along healthier lines.
Availability of Reformulated Products
6 http://www.agewatch.net/assets/documents/healthy-wealthy-2
7
http://www.publications.parliament.uk/pa/cm201516/cmselect/cmhealth/465/465
.pdf
8
http://www.mckinsey.com/insights/economic_studies/how_the_world_could_better
_fight_obesity
9 https://www.gov.uk/government/publications/sugar-reduction-from-evidenceinto-action
10 Soft drinks, biscuits, buns, cakes, pastries and puddings, breakfast cereals,
confectionary and fruit juice as well as savoury foods are the major sources of sugar in
childrens diets.
11 http://www.marketresearchworld.net/content/view/750/77/
With sugar there is a difference to salt and fat in that there are no essential dietary
sugars. However, as sugar performs functions beyond flavor, reformulation is more
challenging. There are nonetheless effectively reformulated products in all the food
and drink categories where sugar is ordinarily consumed, including confectionary.
Education promoting positive healthy choices has limited value in areas where those
choices are not available to make. We therefore propose that steps be taken to
encourage the availability of these options, such as government procurement.
Portion Control
Reduce Portion sizes of high sugar foods, targeting the same categories that are
major contributors to sugar intakes. There are concerns that the trend towards
larger portion sizes of sugary products12 has led to portion distortion and
overconsumption13. As McKinsey and others have identified portion control is one of
the more effective means of tackling obesity. A starting point here would be to bring
the promotion of sugar rich foods (such as Buy One Get One Free) down to the level
of our European counterparts, to help manage levels of consumption.
Eating Out
People in the UK spend around 31billion p.a. on takeaways and fast food. 14 It is our
recommendation that low (free) sugars options (e.g., fruit salad) are incentivized on
food menus by making such items exempt from VAT.
School Food Standards
Evaluating the School Food Standards is an important area in sugar reduction and
childhood obesity strategy. Areas that we think should be reviewed are (1) current
advice to offer pudding, cakes and biscuits after lunch every day, (2) extending the
standards to all schools and nurseries, including academies and free schools; and
(3) considering policies on lunchboxes, and birthdays.
Advertising
We call for an end to broadcast advertising before the 9pm watershed for food and
drink products that are high in sugar, referencing the new targets. This should be
extended further into non-broadcast advertising, especially online.
12 Church S. 2008. Trends in portion sizes in the UK - A preliminary review of
published information. Report for the Food Standards Agency.
http://multimedia.food.gov.uk/multimedia/pdfs/reviewportions.pdf
1313 Benson C. 2009. Increasing portion size in Britain. Society, Biology and Human
Affairs, 74(2) p4-20. www.biosocsoc.org/sbha
14 http://www.bha.org.uk/wordpress/wpcontent/uploads/2013/08/BHAHealthReportAdobePrint.pdf
Please put a cross [X] next to the policy recommendation in the relevant place
Proposal
Mandatory
for all
Voluntary
for all
Mandatory
out of home
caterers
Mandatory
Retailers 280m2
(3000 sq ft)
Mandatory in
government
procurement
To set
incremental
formulation
targets (as in
salt)
To set targets
in provision of
options low in
free sugars (5%
or less by
calories)
Targets to
reduce the
display of
unhealthy
foods in
checkouts and
end of aisle
displays
Targets to
provide price
promotions of
healthier
options
End broadcast
advertising to
9pm
Extend to
online and
other
advertising to
children
FYI
[About Rend Platings: Rend is a Cambridge mother and advocate for sugar
labelling. She founded Sugar Smart the international certification scheme she is
campaigning the food industry to join. The scheme has been on the News at Ten
certifies food and drink low in free sugars15 and has received support from the
University of Cambridge and Cabinet Office as part of the prestigious Social
15 5% or less by calorie of monosaccharides, disaccharides or sugars naturally
present in honey, juice or syrups
Incubator East program; as well as support from Enterprise Europe as part of the
Innovate 2 Succeed coaching program. The BBC are following her progress.]