A recent survey by Action on Salt & Sugar reveals that only two out of 104 children’s yogurt products in the UK meet the National Health Service’s low-sugar criteria. The NHS defines low sugar as 5 grams or less per 100 grams of food. This definition is key as it sets a clear benchmark for what constitutes a healthy sugar level in food products, particularly those aimed at children.
The survey found sugar levels in children’s yogurt ranging from 4.7 grams to 14.1 grams per 100 grams. While average sugar content has dropped by 11% since 2021, the group argues progress is slow and inconsistent. This inconsistency highlights the need for more uniform efforts across the industry to reduce sugar levels effectively.
Sugar Levels Vary Widely Across Brands
The Action on Salt & Sugar survey highlights significant differences in sugar content among brands. Nestlé yogurts had the highest average sugar content at 10.7 grams per 100 grams, followed by Lidl at 9.4 grams and Aldi at 9.0 grams. Sainsbury’s products had the lowest average at 6.2 grams, with Yeo Valley close behind at 6.8 grams. These variations show the disparity in commitment among brands to reduce sugar content in their products.
The survey identified Nestlé Smarties Vanilla Split Pot yogurt as the highest-sugar product, containing 14.1 grams of sugar per 100 grams — nearly four teaspoons per serving. In contrast, The Collective Great Dairy Natural + Vitamin D and Yoplait Petits Filous No Added Sugar Strawberry & Banana had the lowest sugar levels at 4.7 grams per 100 grams. This stark contrast between the highest and lowest sugar products illustrates the potential for significant improvement in the industry.
Concerns Over Marketing and Packaging
The organization criticizes the use of colorful packaging and marketing tactics aimed at children. Dr. Kawther Hashem, head of Research & Impact at Action on Salt & Sugar, stated, “Parents should not have to choose between providing nutritious foods and avoiding excessive sugar in products specifically marketed for children.
Yogurt can be a valuable source of nutrients such as calcium and vitamin D in children’s diets, but these should not come with unnecessary amounts of free sugars.” The research also accounted for naturally occurring sugars from milk, which are approximately 3.8 grams per 100 grams, emphasizing that the majority of sugars in these products are added, or “free” sugars, which are particularly harmful to health.
Local health groups have previously called for stricter advertising regulations and mandatory reformulation goals. The Recipe for Change campaign found that 79% of UK adults believe government intervention is necessary to address unhealthy food options. This widespread public support for government action reflects a growing concern over the health impacts of high-sugar diets.
Calls for Stronger Government Action
The UK government’s 2016 Sugar Reduction Programme aimed for a 20% sugar reduction by 2020. However, yogurts achieved only a 13.5% reduction between 2015 and 2020. Action on Salt & Sugar argues that voluntary industry actions are insufficient and that stronger measures are needed. The slow progress of the program highlights the limitations of relying on voluntary compliance from food manufacturers.
Kate Howard, Children’s Food Campaign coordinator at Sustain, commented, “Food companies are highly innovative when there is a commercial incentive, and that same energy should be directed toward making healthier food the easy and affordable choice.
The Recipe for Change campaign also highlights public challenges in accessing healthy food. 60% of Britons find eating well difficult, with 47% reporting it has become harder over the past 20 years. The campaign urges UK ministers to strengthen regulations and make healthy food more affordable. Additionally, 84% of consumers expect greater action from food companies on affordability, and 71% believe companies should do more to make healthier food available. This data shows the public’s demand for both industry and government to address these issues more proactively.
