Scientists from the University of Leeds have examined product and nutrient information from 893 yogurts available in UK supermarkets and compared all products to a 2016 baseline survey. Their study, published today in in the journal Nutrients, found there was an overall 13% decrease in total sugar content.
Those with the most reduction in sugar were children's, drinks and fruit yogurts. The number of different children's and organic products has also decreased since 2016 - 23% and 27% respectively.
The available products classed as 'low sugar'– containing less than five grams of sugar per 100 grams – increased from 9% in 2016 to 15% in 2019.
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