Abstract
The widely recognized association between high sugar intakes and adverse health outcomes has increased consumer demand for products lower in sugar. This may lead to increased use of other sweeteners by the food industry. The current study investigated the prevalence and types of non-nutritive sweeteners over time (2013–2019) in New Zealand’s packaged food and beverages, overall and between categories. A New Zealand database of packaged foods and beverages was used to investigate the presence of Food Standards Australia New Zealand Code-approved non-nutritive sweeteners (n = 12). Products available in 2013 (n = 12,153) and 2019 (n = 14,645) were compared. Between 2013 and 2019, the prevalence of non-nutritive sweeteners in products increased from 3% to 5%. The most common non-nutritive sweeteners in both years were acesulphame-potassium, sucralose, aspartame, and stevia, which were predominantly found in special foods (breakfast beverages and nutritional supplements), non-alcoholic beverages, dairy products, and confectionery. The prevalence of non-nutritive sweeteners is increasing over time in New Zealand’s packaged foods and beverages and is likely a consequence of consumer demand for lower-sugar products. Ongoing monitoring of the prevalence and type of NNS is important to detect further increases.
Highlights
Poor diet is a major contributor to non-communicable disease (NCD) risk globally [1]and in New Zealand (NZ) [2]
Definition [8]) and added sugar intake show that only 42% and 12% of the population meet the WorldHealth Organization (WHO) recommendations of 10% and 5% of total energy, respectively [11]
Between 2013 and 2019, the use of nutritive sweeteners (NNS) in NZ’s packaged foods and beverages increased from 3% to 5%
Summary
Poor diet is a major contributor to non-communicable disease (NCD) risk globally [1]and in New Zealand (NZ) [2]. Poor diet is a major contributor to non-communicable disease (NCD) risk globally [1]. Despite government nutrition guideline recommendations to choose and prepare foods and beverages with little or no added sugar [7], sugar intake in NZ exceeds World. Estimates of free (includes added sugar plus sugar naturally occurring in honey, syrups and fruit juices and concentrates, WHO definition [8]) and added sugar (sugar added to food during processing, US FDA definition [9,10]) intake show that only 42% and 12% of the population meet the WHO recommendations of 10% and 5% of total energy, respectively [11]. Non-alcoholic beverages and sugar and sweets contribute most of the free sugar in the NZ diet [12]
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