A recent study shows an increase of sugar in UK confectionary between 1992 and 2017

A cross-sectional study was carried out to compare the sugar and energy content of chocolate confectionary in the UK between 1992 and 2017.

Details of the sugar content in products in 1992 was obtained from the “A-Z of Shopping; Guide to Good Health. What’s in your shopping basket?” booklet by Octavo while data on the sugar and energy content of products in 2017 were gathered from product packaging.

Main findings include:

  • The average sugar content of chocolate confectionary in 1992 was 46.6±10.3 g/100g and 47.3±12.1 g/100g in 2017
  • In 2017, sugar content ranged from 0.5 to 75.2 g/100g in chocolate confectionary products.
  • The average sugar content of the 23 brands for which data was available for both dates increased 23% between 1992 and 2017; this may be due to consumer demand

The increase in the sugar content of some brands from 1992 to 2017 suggests that the sugar content can be reduced and that reformulation is possible.

Posted: 20/08/2019 10:57:08 by Niall Grieve
Filed under: Confectionary, Consumer, Reformulation, Sugar, Treats


 

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