Yoghurts and fromage frais lead the way by exceeding the initial 5% sugar reduction ambition

Percentage change in sugar per 100g

Sugar per 100g

-6

-5

-4

-3

-2

-1

0

1

Yoghurts and fromage frais -6%

Breakfast cereals -5%

Sweet spreads and sauces -5%

Ice cream, lollies and sorbets -2%

Sweet confectionery -1%

Biscuits 0%

Chocolate confectionery 0%

Puddings +1%