In processed products, sugar is everywhere! In addition to dairy products, drinks and even biscuits, it also finds an important place in prepared dishes, cold meats and even sauces. Despite their omnipresence, the share of sweetening ingredients has fallen since the 2010s, according to a report made public this Tuesday March 19 by the National Food Safety Agency (ANSES).
By studying the composition of nearly 50,000 foods between 2008 and 2020, ANSES was able to assess the frequency with which they contain sweetening ingredients. And if their share has decreased over the last ten years, this does not necessarily equate to generally less sugary foods.
Among the products evaluated, the Agency noted the presence not only of the classic white sugar (sucrose, or “table sugar”), but also of sweeteners such as aspartame. “Sugars are also present in foods under other names, such as invert sugar, glucose and fructose syrups, concentrated juices and fruit syrups, musts, honey…”, specifies the report. According to the most recent data, the agency concludes that in 2020, the majority of products studied (77%) contain at least one sweetening ingredient or sweet taste vector. These ingredients are also present in rather savory product categories. While sucrose is found in more than half of the food products studied (58%).
ANSES specifies that the five markets studied (national brands, distributor brands, entry-level distributor brands, hard discount and specialized distributor) all have more than 75% of their products with at least one sweetening ingredient or sweet taste vector.
Quantities used “rarely indicated”
ANSES, however, notes a decline in the use of sweetening ingredients over the last decade. This is due to the fact that manufacturers are less inclined to use a large number of sweetening ingredients. But the agency warns that this should not be concluded from a general drop in the sugar content of foods. “This trend is partly linked to product reformulations by manufacturers,” explains ANSES. “Compositions have been revised to favor very common ingredients, such as white sugar […] or which are perceived as more natural, such as fruit juices.” In contrast, “sugar syrups or synthetic sweeteners are much less used”, adds ANSES.
The study only examines the nature and frequency of the ingredients included but not the quantities used, “rarely indicated on the packaging”, so it is not possible to draw conclusions in terms of public health. She nevertheless reminds that excess sugar can lead to overweight, obesity and associated diseases, such as type 2 diabetes, cardiovascular diseases and certain cancers. The Agency therefore recommends not consuming more than 100 grams of sugars in total per day (excluding lactose and galactose) and no more than one sugary drink (favoring fruit juices) for adults.
At the same time, ANSES also published a study focusing on non-alcoholic drinks. This time, it concludes that there was a real decline in their sugar content in the 2010s. “This trend, initiated between 2010 and 2013, sharply increases from 2013 onwards,” notes the agency. “This result can be explained by the implementation of measures aimed at reducing sugar levels in drinks”, including the establishment in 2012 of a tax on drinks containing added sugars or sweeteners.