Sugar reduction continues to be a key topic in food and drink in general, and for dairy in particular. For example, the UK government,s Sugar Reduction programme, run by Public Health England, has been published with guidelines for the industry. It is aiming for a 20 per cent reduction across nine key categories by 2020, in areas of particular interest to children, including ice cream, yogurt and fromage frais, and puddings. Tim Rycroft, corporate affairs director at the Food & Drink Federation, voiced his concern, noting, ‘We have said consist-ently that a 20 per cent sugar reduction by 2020 across all foods covered won,t be technically possible or acceptable to UK consumers. We believe the success of this work will hinge on the level of sustained engagement coming from the entire food industry.’
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