‘Big sugar variations’ in similar products

THE SUGAR content of similar cakes and biscuits sold in supermarkets varies significantly, researchers have revealed, as they called on manufacturers to shake up recipes.

Cakes categorised as Victoria sponges contain anything from 23.4 to 59.2 grams of sugar per 100 grams, according to a study published in journal BMJ Open.

Per slice, the difference between Victoria sponge products can be as much as six teaspoons of sugar. The amount of energy in similar products also varies widely, the study found, with chocolate swiss rolls containing between 366 calories and 500 calories per 100g.

The findings show it is possible for manufacturers to produce similar cakes with far less sugar and calories, the researchers said.

The Government has called on manufacturers and retailers to cut sugar in products by 20 per cent by 2020, in a bid to tackle soaring rates of childhood obesity.

However, a report by Public Health England (PHE) revealed there had only been a two per cent reduction by August 2017, with many companies failing to reformulate products.

This is below the five per cent target for the first year of the programme.

Kawther Hashem, co-author of the study and a nutritionist, said: “If some manufacturers can produce chocolate cake bars with 22 per cent fewer calories per 100g, so can others.”

Professor Graham MacGregor, of Action on Sugar and co-author, said: “Large amounts of cakes and biscuits are consumed in the UK so a reduction in the amount of sugar and calorie content could play an important role in helping prevent obesity and tooth decay.”