Every third consumer in Europe cuts sugar because of health reasons. Sugar reduction and replacement are important tactics to fight the growing challenges of overweight, diabetes and other related NCD’s. However, the food industry’s current approaches need to be re-examined as they are neither effective nor sustainable.
Often sugars are replaced by starches (e.g. maltodextrin) which are not classified as sugars but are high glycaemic and have the same calories. Such label cosmetics are not sufficient to support the consumer in making a conscious choice. We must think beyond the label and the blunt call for “sugar reduction”. The solution is based on the glycaemic profile of foods, not just their labelled sugar content.
Vice President Regulatory Affairs & Nutrition Communication