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7th October 2020 – The latest Public Health England (PHE) progress report on sugar reduction has been published today, with findings showing huge strides in sugar reduction made by the dairy industry for yogurts and milk-based drinks.

The PHE Sugar Reduction Progress Report between 2015 and 2019 has shown huge progress in retailer and manufacturer-branded yogurts, fromage frais, and milk-based drinks.

Yogurts and fromage frais have recorded the second largest decrease in sugar per 100g and the largest decrease in calories[1] of all the food categories included in the sugar reduction programme. There was also a -22.1% reduction in sugar[2] for pre-packed milk-based drinks and -13.4% for pre-packed fermented yogurt drinks.

The results for the sugar reduction programme in retailer and manufacturer branded food showed:

·  Yogurts and fromage frais achieved the second largest sugar reduction, with a -12.9% reduction since 2015;

·  The largest decrease in calories (for products to be consumed on a single occasion) was recorded for yogurts and fromage frais, achieving a -7.8% reduction.

For retailer and manufacturer branded milk-based drinks, results showed:

·  There has been a -22.1% reduction in sugar2 for pre-packed milk-based drinks and -13.4% for pre-packed fermented (yogurt) drinks;

·  There has been an -11.2% reduction in calories per single serve for pre-packed milk-based drinks and -4.1% reduction for pre-packed fermented (yogurt) drinks.

Dr Judith Bryans, Chief Executive of Dairy UK commented: “These results are fantastic and a testament to the dedication of dairy processors to reducing the sugar content of their products and meeting the reduction targets.

“In particular, the progress made in the milk-based drinks category is incredibly impressive. It shows the willingness and ambition of industry to reformulate their products, working together with PHE. We look forward to working with policy makers to build on these strong results and hope that the spirit of collaboration to achieve policy outcomes can continue.”