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Sugar reduction factsheet published

16 July 2021

The Food Innovation Centre, based at the University of Nottingham, has produced a factsheet on the subject of sugar reduction. 

The publication comes just as a new report – led by Henry Dimbleby as part of his National Food Strategy – calls for a range of measures to reduce sugar and salt in food and drink, including taxing the food and drink sector.

The factsheet offers clear, concise and scientifically reliable information on key topics for small and medium-sized food and drink producers, outlining why sugar should be cut, which sugars should be limited, and how they can be replaced. It also describes how businesses can go about reducing sugar in their products.

Commenting on the document, Richard Worrall, who runs the Food Innovation Centre, said: “Our experts have worked to support a number of food and drink businesses with reformulation to help reduce sugar in their products. It is very timely that our latest factsheet should be published just as the national spotlight is being shone on this very important topic which could have significant implications for the food and drink sector.”


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