Cut down on your sugar!

Manufacturers have been asked to reduce sugar content of food to 5% of daily energy.

The previous guidance was 10% of daily energy, but 5% is in line with the World Health Organisation.
The report from the Scientific Advisory Committee  SACN is available online.

The recommended limits are

25g (5-6 teaspoons) of sugar for women

35 g (7-8 teaspoons) for men.


The report said sugary drinks such as fizzy drinks and squash should be reduced for children and adults.

Food Manufacture Magazine has an interesting audio presentation for this article.

’30% of teenager’s calories are coming from soft drinks’ says Dr Alison Tedstone, Public Health England’s chief nutritionist.

How can manufacturers reformulate products to contain less sugar?

Swap sugar for low sugar alternatives. Also reduce sugar content of drinks – people are adapted to sweet taste. Can do the same as salt reduction.

Consumption of sugary drinks increases childhood obesity. This includes fruit juice – contains the same amount as fizzy drink.

Public Health England is launching campaign to encourage sugar reduction.

Thinking about taxing sugary drinks, restricting advertising, and digital media.

The Nutrition Program can be used to show you the % of sugar in your products based on current RI recommended intakes.

Current recommendations for energy intakes are for 50% to come from carbohydrates in the form of starchy foods and whole grains.

Dr Ann Prentice, chair of SACN, said ‘There is strong evidence to show that if people have less free sugars and more fibre in their diet, they can lower the risk of cardiovascular disease, type 2 diabetes and bowel cancer.’

My Meals

My Meals will analyse the recipes and foods that you ate for a meal.
You can add

  • a portion of your recipe that you have created
  • food so that you can add things like and apple or can of coca cola.

This is the data that we use for Meals for this section of the program, based on the School Meals Trust, COMA and SACN.

We also use the Traffic light system based on data supplied by the Food Standards Agency.

A meal can supply 30% of your daily intake. Remember that we eat throughout the day, so a meal is only a guideline but it can show if the meal is high in fat, sugar and salt and if you could improve any of the nutritional value by changing your recipes.

Here is the resource My Meals to to help you get started.