Influence of changing patterns of sucrose consumption on industrial users. Response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U. K. dietary guidelines that relate to sucrose consumption.

摘要

Sugar is intrinsically linked with the modern food system. Large sectionsudof the U. K. food industry are dependent on its use and functional qualities.udSupplies of sucrose entering the food chain have declined 25% between theud1950's and 1980's and currently stand around 37 kg/person/year. Furthermore,udU. K. dietary guidelines over the past 14 years have consistently suggestedudcaution over how much sugar is eaten, especially in manufactured foods.udDietary guidelines such as the NACNE report (1983) recommend average sugarudconsumption should be no more than 20 kg/person/year. Currently, two-thirdsudof sugar supplies are bought for use in food and drink manufacture. Continuedudpressures on sugar consumption and negative consumer attitudes to sugar mayudbe reflected in lost sales of sugar-containing foods. The available informationudon U. K. sugar consumption is critically assessed. Although the main sources ofudsugar supply are identified, individual sugar consumption is shown to vary byudconsiderable amounts. The place of sucrose is examined in relation to otherudsweeteners and why and where sugars and sweeteners are used in food systems.udThe promotion of "no added sugar" and "sugar free" products is examined sinceudthe publication of the NACNE report to the end of 1987. To further test theudimpact of changing patterns of sugar consumption on food and drinkudmanufacturers a national survey of manufacturers who use sugar was carriedudout in early 1988. This was an attitudinal postal questionnaire and responsesudto the issue of sugar, diet and health were analysed. Respondents bought anudestimated 650,000 tonnes of sugar in 1986, around 45% of the total industrialudmarket. While the survey aggregate were fully supportive of sucrose,udrespondents reported that the majority of consumers were worried about sugarudbeing bad for health and were actively cutting down on individual intakes.udThere were significant differences to the issue of sugar, diet and healthuddependent on company size, whether a company manufactured for a retailer'sudown label and if products had already been marketed at a "healthy eating"udsegment. However, in general, while manufacturers considered consumerudattitudes to sugar to be important they had to be put in the context of otherudfactors. So far the impact of changing patterns of sugar consumption is notudreflected in the total average industrial purchases of sugar, althoughudsubstantial "sugar-free" and "sugar-reduced" product niches have beenudestablished.