Sugar reduction is never far from the headlines and has become a major focus for food manufacturers, retailers and food service providers. Scrutiny is translating into directives and guidelines from governments and industry bodies across Europe, and pressure from consumers who are increasingly aware of the potential impact of excessive sugar consumption on their health. Guidelines from The World Health Organisation (WHO) strongly recommend that adults and children reduce their intake of free sugars to less than 10 per cent of their total energy intake and to five per cent for additional health benefits.
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