NEWS IndustryNn |


EW S Industry Update s ry Updates


New report shows further sugar reductio n progress by food industry


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Public Health England (PHE) has published its second-year report on progress made by the food industry to voluntarily reduce sugar in everyday foods revealing some welcome results. The report shows the sugar reduction achieved by retailers and manufacturers (in home sector) and the out of home sector (including restaurants, pubs and cafes) in foods contributing the most sugar to children’s diets, such as cakes, breakfast cereals and sweets. The report shows:


• for retailers and manufacturers, there is an overall 2.9% reduction (sales weighted average sugar per 100g) since 2015


• for the out of home sector, based on more limited data, there is a 4.9% reduction (simple average sugar per 100g)


However, some food categories have shown greater progress. Retailer own brand and manufacturer branded yogurts and fromage frais, and breakfast cereals have reduced sugar by 10.3% and 8.5% respectively.


When looking at simple average sugar levels, data suggests that the out of home sector has made more progress; however direct comparisons should not be made due to the data available. The report also looks at progress made under the Softft Drinks Industry Levy (SDIL). The data shows: • a 28.8% sugar reduction per 100ml in retailer own brand and manufacturer branded products and a 27.2% reduction per 100ml for drinks consumed out of home


• there was a consumer shiftft towards zero or lower sugar products, with sugar purchased from softft drinks decreasing in all socio-economic groups


• 30,133 tonnes of sugar were removed without reducing softft drink sales, resulting in around 37. 5 billion fewer kilocalories sold in sugary drinks each year


Duncan Selbie, chief executive of Public Health England, said: “We are seeing some encouraging progress from the food industry.Our second-year report shows some food categories reducing sugar faster than others but this is realistic at this early stage.


“We are confident that the industry as a whole understands its responsibility to step up and deliver for children and their families.”


A third of children leave primary school overweight or obese, while severe obesity in Year 6 children has now reached an all-time high. To


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To help them play their part in addressing this, businesses have three options ambition: reduce sugar levels (reformulation), produce smaller portions, or enc o purchase lower or no sugar products .


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Diane Hunter takes on AVA Board position The Automatic Vending Association has announced a new operator


Diane is an entrepreneur and philanthropist who has over 25 years’ xperience within the industry. The highlight of her career has been starting her own business ‘A‘Apple Vending 13 years ago, which continues to go from strength to strength with new acquisitions and growth around the country. Apple Vending provides a high level of service in the vending and catering industry as Diane puts a great emphasis on the importance on ailoring solutions to deliver top quality services and products. These are he same views she intends to bring to the AV


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Diane’s years of experience are also where she has gained a wealth of nowledge in the trade and with 10+ years of involvement with the AV iane understands how much the AVA


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nd wants to push this even further with her new, fresh and innovative ideas. AVA Chair GillianWhite, of Crane Merchandising Systems, said: “On behalf of the entire AVA board, I am delighted and privileged to we lcome


Diane to the team representing vending operators.


Her experience, energy and vision for our industry is a great addition, as we drive the association forward in increasingly complex times.


Diane’s appointment brings gender balance to the AVA at future board me


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