2024-03-19 20:18:16
Less sugar than before, even if there is still (almost) everywhere. The share of sweetening ingredients, such as white sugar or sweeteners, in products sold in France has rather declined over the last decade, notes a study by the National Agency for Food and Environmental Safety and labor (Anses) made public on Tuesday March 19. However, this does not mean that the sugar content of foods has generally decreased or that sugar does not continue to appear in sometimes unexpected processed products.
From 2008 to 2020, ANSES studied the composition of more than 50,000 processed foods, both sweet and savory, to assess the frequency with which they contain sweetening ingredients (sucrose, sweeteners such as aspartame, syrups, fruit juices, honey). , etc.).
The agency concludes that in 2020 the majority of foods (77%) still contained at least one sweetening ingredient, even if there was a decline in their use in previous years. So, if “sugar syrups or synthetic sweeteners are much less used”, “compositions have been revised to favor very common ingredients, such as white sugar (…) or which are perceived as more “natural”, such as fruit juices. »
Do fewer sweetening products mean less sugar in general for consumers? The study only examined the nature and frequency of ingredients included and not the quantities used – “rarely indicated on packaging” –it is not possible to draw conclusions regarding public health.
Read also: Article reserved for our subscribers Fatty and sugary foods change the brain… to push us to eat more of them
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Only non-alcoholic drinks have seen their sugar content really decline, specifies another Anses study. “This result can be explained by the implementation of measures aimed at reducing sugar levels in drinks”including the introduction in 2012 of a tax on drinks containing added sugars or sweeteners.
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Update March 20 at 10 a.m.: modification of the wording of the first question.
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