Public don't realise that UK average sugar consumption has been falling, says FDF

Contrary to popular belief, average sugar consumption in the UK has fallen substantially in the past 30 years, according to the Food and Drink Federation (FDF).

In a paper outlining its response to the Food Standards Agency's (FSA's) draft programme on reducing saturated fat and energy intake, the FDF said the substantial decrease in average sugar consumption belied the popular conception that it had increased and that foods now contained more sugar.

It continued: "We do not understand the critique of sugar. All expert reviews have concluded that there is inadequate evidence to attribute any risk of disease to sugar consumption, with the exception of dental decay."

Setting numerical targets for sugar or fat reductions in foods, as the FSA had done with salt, was "inappropriate" and reducing calories came at an unacceptable price to some consumers, the FDF added. For example, water activity increased when fat was reduced, so more preservatives were needed to stave off bugs, and some consumers might object to this.

The FDF claimed that replacing fat and sugar with bulk and high-intensity sweeteners, soluble fibres and emulsifiers contradicted demands for more 'store cupboard ingredients', while reducing fat in pastry and bakery applications required significant research.

As for chocolate, the need for a solid material at room temperature that also melted in the mouth meant that only specific fats high in saturates, such as cocoa butter, could be used. EU regulations also made it "virtually impossible to change the composition of UK chocolates in any respect", said the FDF.