Currently browsing posts about: Sugars

Here’s a good one for my collection:

The Study: TRENDS IN ADDED SUGARS INTAKE AND SOURCES AMONG U.S. CHILDREN, ADOLESCENTS AND TEENS USING NHANES 2001-2018.  Laurie Ricciuto,Victor L. Fulgoni III, P. Courtney Gaine, Maria O. Scott, Loretta DiFrancesco. The Journal of Nutrition, Volume 152, Issue 2, February 2022, Pages 568–578, https://doi.org/10.1093/jn/nxab395 

• Background: Over the past 2 decades, there has been an increased emphasis on added sugars intake in the Dietary Guidelines for Americans (DGA), which has been accompanied by policies and interventions aimed at reducing intake, particularly among children, adolescents, and teens.
  Objectives: The present study provides a comprehensive time-trends analysis of added sugars intakes and contributing sources in the diets of US children, adolescents, and teens …focusing on variations according to sociodemographic factors.
• Methods: Data from 9 consecutive 2-year cycles of the NHANES were combined…Trends were also examined on subsamples stratified by sex, race and ethnicity…income (household poverty income ratio), food assistance, physical activity level, and body weight status.
• Results: From 2001–2018, added sugars intakes decreased significantly…mainly due to significant declines in added sugars from sweetened beverages.
• Conclusions: Declines in added sugars intakes were observed among children, adolescents, and teens…Despite these declines, intakes remain above the DGA recommendation; thus, continued monitoring is warranted.
• Support: The funding for this research was provided by The Sugar Association, Inc. The views expressed in the manuscript are those of the authors and do not necessarily reflect the position or policy of The Sugar Association, Inc. The Sugar Association, Inc. had no restrictions regarding publication.
• Author Disclosures: LR and LD as independent consultants provide nutrition and regulatory consulting to various food manufacturers, commodity groups and health organizations. VLF III as Vice President of Nutrition Impact, LLC conducts NHANES analyses for numerous members of the food, beverage and dietary supplement industry. PCG and MOS are employed by The Sugar Association, Inc.

What a concept!  A government cracking down on illegally labeled Kellogg kids’ cereals, lots of them.

The Associated Press report of the matter, widely reproduced, does not say which cereals or show photos of the ones that were seized.

Mexico has seized 380,000 boxes of Corn Flakes, Special K and other Kellogg’s cereals, claiming the boxes had cartoon drawings on them in violation of recently enacted laws aimed at improving children’s diets.

These laws put warning labels on foods and beverage high in calories, sugar, saturated fat, trans fat, sodium, artificial sweeteners, and caffeine.  These cover practically all ultra-processed foods.

At the same time, restrictions were placed on the advertising of unhealthy products to children, so that products with warning labels cannot be advertised to children or use cartoon characters.

I’m wondering if some of the seized products violated the law by having cartoons on the package, like this one.

Here is what the boxes of sugary cereals are supposed to look like now.

I want to know more about what got seized.

But how terrific that the Mexican government is taking this public health measure seriously.

Felicidades!

Ben & Jerry’s is now owned by Unilever.

Here are its top-ten best-selling flavors:

1. Half Baked: unbaked cookie dough and baked fudge brownies.
2. Cherry Garcia: in the top three since its launch in 1987
3. Chocolate Chip Cookie Dough
4. Chocolate Fudge Brownie: this contains brownies from New York’s Greyston Bakery, which provides jobs and training to low-income people in Yonkers
5. Tonight Dough: Jimmy Fallon’s second flavor; proceeds to SeriousFun Children’s Network
6. Strawberry Cheesecake
7. Phish Food: since 1997
8. Americone Dream: a partnership with Stephen Colbert, whose staff chooses the nonprofit its proceeds go to
9. Chunky Monkey: banana ice cream with fudge chunks and walnuts
10. Brownie Batter Core

Whether or not proceeds go to charity, these are commercial ice creams, and highly caloric, ultra-processed ones at that.

Here, for example, is the ingredient list for a Cherry Garcia.

CREAM, SKIM MILK, LIQUID SUGAR (SUGAR, WATER), WATER, CHERRIES, SUGAR, EGG YOLKS, COCONUT OIL, COCOA (PROCESSED WITH ALKALI), FRUIT AND VEGETABLE CONCENTRATES (COLOR), COCOA POWDER, GUAR GUM, NATURAL FLAVORS, LEMON JUICE CONCENTRATE, CARRAGEENAN, MILK FAT, SOY LECITHIN.

And here’ the Nutrition Facts label for a pint.

The new serving size is 2/3 cup and you get three of those in the container at 340 calories each.  Eat the whole pint and you’ve done half your daily calories along with 78 grams of added sugars (oops).

Half-Baked has even more!

If ever a situation called for moderation, this one is it.

Oreo Thins?  These have 35 calories per cookie instead of the original 50 or so.   The difference is hardly worth fussing about unless you eat a lot of them.

As for wine?  Sorry about this, but alcohol has calories—7 per gram, more than protein or carbohydrate (4 per gram) but less than fat (9 per gram).

Cookies and wine?  Sugars and alcohol?  Not my idea of a great partnership.

Thanks to Jennifer Pomeranz for sending this one.

What with all the pressure to make foods healthier, food manufacturers have been tweaking their products to reduce less healthful ingredients, especially salt and sugar.

Reformulated ultra-processed foods are still ultra-processed.

They raise the question: is a slightly healthier ultra-processed food a good choice?

These articles come from FoodNavigator-Asia.com, which tracks the food industry in that part of the world.

• Reformulating for the region: Coca-Cola, Nissin, Kirin and Hoow Foods weigh in on sugar, salt and fat reduction in APAC: Major brands across the region are continuing to double down on their reformulation efforts across sugar, salt and fat reduction after COVID-19 led to a rapid increase in consumer awareness and demand for healthier products. Read more
• Not so sweet situation: More than half of packaged beverages sold in Singapore contain high levels of sugar: Sixty per cent of packaged non-alcoholic beverages (NABs) sold on the Singapore market contain high amounts of sugar and would be assigned under Grade C or D in the soon-to-be-implemented Nutri-Grade system. Read more
• High pressure: Aussie retailers urged to prioritise sodium reformulation for private label products: Retailers in Australia should prioritise the sodium reformulation of private label products, which could help prevent over 500 deaths annually, according to a modelling study. Read more
• Encouraging reformulation: South Korea tightens food labelling standards for products with reduced sodium and sugar: South Korea has announced new, tighter standards for food firms looking to label their products as being reduced or lower in sodium or sugar, starting with the nation’s most-consumed food product, ramen. Read more

Halloween is about one thing only: candy.

Candy has a place in diets, just not a big one—added sugars are best consumed at no more than 5% to 10% of calories (for many people, that’s 100 to 200 calories).  It doesn’t take much candy to get to those numbers.

Consumer Reports has a helpful report on what 100 calories looks like: 13.6 candy corn kernels (see note at end) and 2.3 Hershey’s miniatures.

The candy industry doesn’t think you eat enough.  Candy, it says, fuels the U.S. economy.

Making chocolate, candy, gum and mints, our industry plays an important role in the U.S. economy. We create good-paying jobs in the manufacturing sector in the U.S., and support thousands of additional American jobs as we sell our products in the marketplace, and source our ingredients, packaging and transportation. Additional jobs, known as induced jobs, are supported through the re-spending of wages throughout the supply chain.

Not only that, but candy is an essential part of health and wellness lifestyles (the candy industry’s at least):

The National Retail Federation predicts that this fall “consumer spending on Halloween-related items is expected to reach an all-time high of $10.14 billion, up from $8.05 billion in 2020.” Of this total, spending on candy is estimated to reach $3 billion, up from $2.14 billion.

Trick or Treat?  Enjoy the Halloween weekend.

A note on candy corn

It would never occur to me that anyone would care, but how’s this for candy-industry research:

While there is some debate about the best way to enjoy this classic Halloween candy, most Americans say they enjoy the whole piece of candy corn at once (52%), while 31% of people start at the narrow white end and 17% of people start with the wider yellow end.

As I mentioned yesterday, the American Beverage Association represents the interests of soft drink companies that use sugars and artificial sweeteners in their products.  Its goal: to make you think both are just fine for your health.

Today, let’s take a look at a related, but different trade association, this one The Sugar Association.  Its goal: to make you not worry about sugars and to think that they are better for you than artificial sweeteners.

Here, for example, is a press release from this Association from this past summer: New Research Shows Large Majority of Consumers Understand Real Sugar Comes from Plants & That it Can Be Part of a Healthy Diet; Data reveals significant shift in perceptions of sugar and artificial sweeteners.

And here is its infographic showing data on public suspicions of artificial sweeteners.

Now, we have a new campaign from The Sugar Association: The Campaign for Sweetener Transparency.

More than 10,000 consumers across the United States have joined the fight for sweeping reform of the government’s labeling regulations covering the use of alternative sweeteners in packaged food by signing an online petition urging the U.S. Food & Drug Administration (FDA) to require food companies to place clear, complete and accurate information on food labels…it’s virtually impossible for shoppers to know what alternative sweeteners are in which packaged foods because the FDA only requires food companies to list the chemical names of sugar substitutes on food ingredient labels. So, consumers only see names like Xylitol, Hydrogenated Starch Hydrolysates, Saccharin, Acesulfame Potassium, Neotame, Isomalt and Lactitol on ingredients lists without even knowing what they are and why they are used.

The Sugar Association wants artificial sweeteners clearly labeled so customers will switch to products that have sugars instead.

• Products containing artificial sweeteners fall in the category of ultra-processed—foods that should be avoided or eaten in small amounts.
• Products containing added sugars also should be avoided or eaten in small amounts.

That’s why this campaign is about market share, not health.

For a basic guide to what to do about sugars, see this resource guide from Hunter’s Food Policy Center.

That’s my question when I see what food companies are trying to do to reduce the content of sugar and salt in their ultra-processed junk food products.

To put it another way, does making an ultra-processed food or beverage slightly better for you convert it to a good choice?

We can argue about this, but companies really are trying hard, as this collection of articles from FoodNavigator.com indicates.

Special Edition: Nutrition and reformulation strategies

Most shoppers say they want to reduce consumption of products that are high in fat, salt and sugar. But many struggle to cut HFSS foods and beverages from their diets and reformulation efforts often face the headwind of perceived quality issues. Meanwhile, the fortified food market in Europe is expected to see a CAGR of 5.2% through to 2025. While reformulation efforts take out the ‘baddies’ is there also an opportunity to add positive nutrients through fortification?

• What reformulation really looks like in 2021: ‘Reformulated products need to be better nutritionally and equally tasty, if not tastier’: With calls to reformulate food and drink products to reduce fat, sugar and salt, we explore: What influences prompt brands to reformulate? What does the process really entail? And can it be done successfully during a global pandemic?.. Read
• ‘No added sugar’: Fibre and stevia predicted to ‘shake up’ sugar reduction:  Fibre and next-generation stevia are expected to play key roles in sugar reduction as a growing number of manufacturers seek out ‘no added sugar’ claims, according to Mintel… Read
• How UK brands are reformulating to avoid the HFSS ad ban:  UK food brands are currently digesting planned government legislation coming next year which will prevent marketing and advertising of HFSS being shown on TV (pre-9pm) and online from 2022 and limit where these products can be placed in bricks and mortar stores… Read
• What does the future hold for reformulation?  With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities. Here Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD, shares an overview of the conversations from a series of roundtable discussions… Read
• Kellogg cuts sugar and salt across Europe and UK: ‘The process is trial and error’:  The Kellogg Company has pledged to remove at least 10% of sugars and 20% of salt from its children’s cereals across European and UK brands… Read
• Does the UK’s proposed junk food ad ban reduce the motivation to reformulate?  The Food and Drink Federation says UK plans to restrict in-store promotions of foods high in fat, salt and sugar will deter companies from developing lower sugar and fat alternatives… Read
• Cereal Partners Worldwide talks breakfast renovation: ‘Innovation can be less, rather than more’:  The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide… Read
• Snack sector looks to lentils, beans and insects as ‘health by stealth’ hits limit:  As the snack sector reaches its technological limits in cutting salt and fat from products, European manufacturers are accelerating reformulating efforts using lentils, beans, other vegetables — and even insects — as a way of meeting consumer demand for healthier snacking options… Read