Food businesses target sugar alternatives to improve public health
The BRC and the FDF promote sugar reduction efforts
Retailers and manufacturers are calling on suppliers from across the food and drink industry to help identify sugar alternatives in a bid to improve public health by reducing the amount of sugars in food and drink products.
The British Retail Consortium (BRC) and the Food and Drink Federation (FDF) are inviting ingredient manufacturers, product specialists and researchers to submit details of sugar alternative ingredients and products that may help companies reformulate. The organisations are looking for ingredients that will help sugar reduction, whilst enabling companies to maintain product quality, taste, product safety and shelf life.
Andrea Martinez-Inchausti, Deputy Director Food Policy at the BRC said: “Improving the composition of products is a top priority for retailers. A lot of work is currently underway to reduce sugar. We are putting a call out for any information on technical solutions and alternatives to sugar, to help retailers deliver tasty but more wholesome products”.
Supporting the fight against obesity
The BRC and the FDF will use the information to create a list for manufacturers and retailers in order to further support sugar reduction efforts across the food and drink industry. Those suppliers who produce suitable sugar alternative ingredients are encouraged to complete an application form.
The initiative follows the publication of Public Health England’s guidelines on sugar reduction and supports the Government ambition laid out in the Childhood Obesity Plan to reduce sugar by 20 per cent.
Kate Halliwell, Nutrition and Health Manager at the FDF explained: “FDF and our members are committed to playing our part in the fight against obesity. The food and drink industry has been on a positive journey for a number of years and this joint initiative with the BRC is the latest stage in the journey. We are confident this initiative will go a long way in supporting retailers and manufacturers in their sugar reduction efforts, leading to significant improvements in public health.”