Sugar levels drop in yoghurts

A survey of yoghurt ingredients in the UK show that sugar levels have significantly decreased in the last two years, but concerns about overall nutritional content remain.

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Scientists from the University of Leeds have examined product and nutrient information from 893 yogurts available in UK supermarkets and compared all products to a 2016 baseline survey. Their study, published on 7 January in the journal Nutrients, found there was an overall 13% decrease in total sugar content.¹

The number of different children's and organic products has also decreased since 2016 - 23% and 27%, respectively.

The available products classed as 'low sugar' - containing less than five grams of sugar per 100 grams - increased from 9% in 2016 to 15% in 2019.

While the result is promising for the UK's efforts to tackle obesity and hit sugar reduction targets, the authors also warn that yoghurt is still not a straightforward choice for consumers looking for healthy foods.

Lead author Dr Bernadette Moore, associate professor of obesity in the School of Food Science and Nutrition at Leeds said: 'Simply put, lowering sugar intake is the best way to prevent obesity and protect our teeth - particularly for small children - so these are encouraging findings and a good insight into current market trends.'

Dr Alison Tedstone, chief nutritionist at Public Health England, said: 'The food industry has a responsibility to ensure healthier options are available and that our children aren't flooded by products full of hidden sugars. We hope to see them step up even more to this challenge.'