STEEP RISE IN SUGAR LEVELS OF CHOCOLATE BARS

20 August 2019

Action on Sugar has published the results from a study comparing the amount of sugar in the chocolate confectionary sold in the UK between 1992 and 2017.

The average sugar content per 100g has increased by 23% for the comparable chocolate products, which is a hugely concerning statistic. This is despite recommendations from SACN to decrease the amount of sugar intake across the UK population in order to reduce the risk of obesity and type 2 diabetes. In 2016, Public Health England asked manufacturers to reduce sugar in categories such as sweets and chocolate confectionary.

One of the ways to achieve the desired reduction in sugar is reformulation. The results suggest that it is possible to have chocolate confectionary with less sugar content, as lower sugar versions of the same products existed in 1992. There are also large variations of sugar content within the same category of chocolate.

Have a read of the study here.

 

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