Sugar Reduction Strategies Research Articles

Impact of reduced sucrose content on processed cheese: Sensory, textural, and storage stability analysis

The present study examines the impact of varying sucrose concentrations (12%, 6%, and 0%) on the sensory qualities and storage stability of processed cheese. Our findings reveal that sucrose is crucial for enhancing color depth, modulating flavor, and improving texture. Specifically, higher sucrose levels impart a caramel color, increase sweetness, and maintain a harmonious balance between salty and sour tastes, thereby mitigating the intensification of unwanted flavors (P < 0.05). Furthermore, sucrose acts as a structural element that bolsters viscoelastic properties and prolongs storage stability; increased sucrose content slows flavor degradation and preserves textural consistency over time. While reductions in sucrose do not significantly compromise the texture of fresh samples (P > 0.05), they necessitate adjustments in flavor profiles. This research highlights the essential role of sucrose in processed cheese and sets the stage for further studies on sugar reduction strategies and the potential use of alternative fillers, marking a significant step forward in the development of processed cheese products.

Investigation of vanillin-loaded O/W, W/O, and W/O/W emulsion systems as a proof of concept for sugar reduction strategy: Preparation, characterization, and evaluation

Achieving food sugar reduction based on odor-taste cross-modal interaction requires careful design of food emulsion systems, which are a promising delivery mechanism with controlled flavor release. Hence, we designed the single (O/W, W/O) and W/O/W double emulsions, which distributed the flavor component (vanillin) and sugar substitute (d-allulose) in the oil and aqueous phase, respectively. In this work. we acquired the optimal formulations for three emulsions and characterized the physical properties of each emulsion. Furthermore, we investigated the stability of three emulsions under various environmental stresses and found that high-temperature short-time (HTST) sterilization had no effect on the quality of the three emulsions, but autoclaving, heat treatment, and freeze-thawing all caused structural integrity damage to the emulsions. Additionally, the storage results indicated that 4 °C might be the optimal temperature for all emulsions. According to these results, W/O emulsions possess the best overall stability, which has great potential for applications to meet the current sugar reduction strategy.

A War on Sugar? Effects of Reduced Sugar Content and Package Size in the Soda Category

Increased consumer demand for healthier product options and looming regulation have prompted many consumer goods brands to adjust the amount of sugar content in their product lines, including adding products with reduced sugar content or smaller package sizes. Even as brands adopt such practices, little guidance exists for how they should do so to protect or enhance their brand performance. This research studies whether and when sugar reduction strategies affect sales. The analysis of almost 130,000 product additions by nearly 80 brands over 11 years in the U.S. soda category shows that, on average, products with sugar content reductions perform comparably to similar products without reduced sugar content, while smaller package sizes perform better. Importantly, these effects depend substantially on product labeling, branding, and packaging decisions. By accounting for these contingent effects, this study establishes win–win conditions, in which brands realize higher volume sales while category-level sugar sales decrease. In doing so, the study sheds light on how marketing can bridge brands’ sales objective with society's health focus, doing well and doing good simultaneously.

Interim Evaluation of Germany’s Sugar Reduction Strategy for Soft Drinks: Commitments versus Actual Trends in Sugar Content and Sugar Sales from Soft Drinks

Introduction: A high intake of sugar, in particular from sugar-sweetened soft drinks, increases the risk for obesity, type 2 diabetes mellitus, and dental caries. Germany has pursued a national strategy for sugar reduction in soft drinks based on voluntary commitments by industry since 2015, but its effects are unclear. Methods: We use aggregated annual sales data from Euromonitor International to assess trends in mean sales-weighted sugar content of soft drinks and per capita sugar sales from soft drinks in Germany from 2015 to 2021. We compare these trends to the reduction path set by Germany’s national sugar reduction strategy and to data for the United Kingdom, which adopted a soft drinks tax in 2017 and which we selected as best practice comparison country based on pre-defined criteria. Results: Between 2015 and 2021, the mean sales-weighted sugar content of soft drinks sold in Germany decreased by 2% from 5.3 to 5.2 g/100 mL, falling short of an interim 9% reduction target and a 29% reduction observed in the United Kingdom over the same period. Sugar sales from soft drinks in Germany decreased from 22.4 to 21.6 g/capita/day (−4%) between 2015 and 2021 but remain high from a public health perspective. Conclusions: Reductions observed under Germany’s sugar reduction strategy fall short of stated targets and trends observed internationally under best practice conditions. Additional policy measures may be needed to support sugar reduction in soft drinks in Germany.

Sensory characteristic of sugar reduced yoghurt drink based on check-all-that-apply

Sugar is one of the key factors affecting sensory perception and consumers’ acceptance towards healthy foods and beverages. This study aimed to determine the sensory characteristics of three sugar reduced yoghurt drinks [0S0.02T0.6P, 2S0.02T0.3P, 4S0.01T0.3P where S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0.01%, 0.02%); P, pectin dosage (0.3%, 0.6%)] through Check-All-That-Apply (CATA) analysis, evaluated by 151 consumer panellists. Significant differences (p < 0.05) among samples were found in the frequency of use of all the attributes, except for texture of gummy (p = 0.194). Sugar reduction decreased the frequency of use of the terms sweet aroma, sweet taste, and very sweet and increased in the frequency of use of the terms milk aroma and barely sweet. Sample 0S0.02T0.6P with the highest overall liking score and close to the ideal sweetness, was described as viscous and milk aroma although this sample was measured as the lowest viscosity. It is possible to remove sugar from the yoghurt drink by applying stevia and pectin to improve the sweetness and mouthfeel, to create a sugar free version yoghurt drink towards healthier choice. The results of this study could potentially be applied as one of the sugar reduction strategies in healthier food product innovation.

Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk

AbstractHere we report synergistic and antagonistic mixture interactions between sucrose, vanillin, and cocoa powder as a potential added sugar reduction strategy in chocolate milk. Objectives of this project were to (i) model consumer perception of relevant sensory attributes as a function of sucrose, vanillin, and cocoa powder in chocolate milk, (ii) test for the presence of synergistic, additive, and antagonistic interactions via the isobole method, and (iii) determine consumer acceptance of these samples with both adults and children. In Study 1, adult chocolate milk consumers (n = 136) rated perceived intensities of sweetness, bitterness, chocolate flavor, and color for 22 chocolate milk formulations created according to an experimental design to systematically cover the multidimensional design space. Dose–response contour plots and regression modeling highlighted the large contributions of sucrose‐vanillin and sucrose‐cocoa interactions to ratings of sweetness, bitterness, and chocolate flavor. Indeed, three of the five tested mixture samples showed sweetness synergy and bitterness antagonism. In Study 2, overall acceptability of these five samples was evaluated by adults (n = 142) and children (n = 61) consumers of chocolate milk. Among the three chocolate milks that showed sweetness enhancement and bitterness suppression, one with moderate levels of sucrose (4.67% [w/w]) also received liking scores above neutral (&gt;5 on a 9‐point hedonic scale), suggesting this formulation provides the greatest potential to decrease added sugar content while preserving consumer acceptability.Practical ApplicationsSucrose, vanillin, and cocoa powder act synergistically and antagonistically on perceived sweetness and bitterness in chocolate milk. Ingredient combinations could be optimized for lowering added sugar content while maintaining acceptability by adult and children consumers of chocolate milk.

Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics.

Fermented pastry products are produced by fermenting and baking multi-layered dough. Increasing our knowledge of the impact of the fermentation process during pastry making could offer opportunities for improving the production process or end-product quality, whereas increasing our knowledge on the sugar release and consumption dynamics by yeast could help to design sugar reduction strategies. Therefore, this study investigates the impact of yeast fermentation and different sugar concentrations on pastry dough properties and product quality characteristics. First, yeasted pastry samples were made with 8% yeast and 14% sucrose on a wheat flour dry matter base and compared to non-yeasted samples. Analysis of saccharide concentrations revealed that sucrose was almost entirely degraded by invertase in yeasted samples after mixing. Fructans were also degraded extensively, but more slowly. At least 23.6 ± 2.6% of the released glucose was consumed during fermentation. CO2 production during fermentation contributed more to product height development than water and ethanol evaporation during baking. Yeast metabolites weakened the gluten network, causing a reduction in dough strength and extensibility. However, fermentation time had a more significant impact on dough rheology parameters than the presence of yeast. In balance, yeast fermentation did not significantly affect the calculated sweetness factor of the pastry product with 14% added sucrose. Increasing the sugar content (21%) led to higher osmotic stress, resulting in reduced sugar consumption, reduced CO2 and ethanol production and a lower product volume. A darker colour and a higher sweetness factor were obtained. Reducing the sugar content (7%) had the opposite effect. Eliminating sucrose from the recipe (0%) resulted in a shortened productive fermentation time due to sugar depletion. Dough rheology was affected to a limited extent by changes in sucrose addition, although no sucrose addition or a very high sucrose level (21%) reduced the maximum dough strength. Based on the insights obtained in this study, yeast-based strategies can be developed to improve the production and quality of fermented pastry.

Trends in energy and nutrient content of menu items served by large UK chain restaurants from 2018 to 2020: an observational study

ObjectiveThe objective of this study was to evaluate the change in energy and nutrient content of menu items sold in large UK chain restaurants (eg, fast food, full service) from...

Estimating the potential impact of the Australian government\u2019s reformulation targets on household sugar purchases

BackgroundCountries around the world are putting in place sugar reformulation targets for packaged foods to reduce excess sugar consumption. The Australian government released its voluntary sugar reformulation targets for nine food categories in 2020. We estimated the potential impact of these targets on household sugar purchases and examined differences by income. For comparison, we also modelled the potential impact of the UK sugar reduction targets on per capita sugar purchases as the UK has one of the most comprehensive sugar reduction strategies in the world.MethodsGrocery purchase data from a nationally representative consumer panel (n=7,188) in Australia was linked with a large database (FoodSwitch) with product-specific sugar content information for packaged foods (n=25,261); both datasets were collected in 2018. Potential reductions in per capita sugar purchases were calculated overall and by food category. Differences in sugar reduction across income level were assessed by analysis of variance.ResultsIn 2018, the total sugar acquired from packaged food and beverage purchases consumed at-home was 56.1 g/day per capita. Australia’s voluntary reformulation targets for sugar covered 2,471/25,261 (9.8%) unique products in the FoodSwitch dataset. Under the scenario that all food companies adhered to the voluntary targets, sugar purchases were estimated to be reduced by 0.9 g/day per capita, which represents a 1.5% reduction in sugar purchased from packaged foods. However, if Australia adopted the UK targets, over twice as many products would be covered (n=4,667), and this would result in a more than four times greater reduction in sugar purchases (4.1 g/day per capita). It was also estimated that if all food companies complied with Australia’s voluntary sugar targets, reductions to sugar would be slightly greater in low-income households compared with high-income households by 0.3 g/day (95%CI 0.2 - 0.4 g/day, p<0.001).ConclusionsSugar-reduction policies have the potential to substantially reduce population sugar consumption and may help to reduce health inequalities related to excess sugar consumption. However, the current reformulation targets in Australia are estimated to achieve only a small reduction to sugar intakes, particularly in comparison to the UK’s sugar reduction program.

Exploration of an effective method to determine the relative sweetness of natural alternative sweeteners: Comparison of two‐alternative forced‐choice test and generalized labeled magnitude scale

AbstractThe relative sweetness (RS) of natural alternative sweeteners is influenced by their distinct flavors and temporal profiles but also by the determination method. This study investigated the reported RS of natural alternative sweeteners using two methods—the two‐alternative forced‐choice (2‐AFC) test and generalized labeled magnitude scale (g‐LMS). The 2‐AFC test and g‐LMS were applied to determine the RS of rebaudioside A, luo han guo extract, and xylo‐oligosaccharide to 5% sucrose. The RS values were verified by comparison to those obtained from descriptive analysis (DA). The 2‐AFC test produced RS values more similar to those of the DA, whereas the g‐LMS yielded much higher RS values. The results suggest that the 2‐AFC test, which compares the integrated perception of samples directly to that of a reference, yields a more accurate RS value than the g‐LMS, which asks panelists to rate sweetness separately from other sensations that might influence perception.Practical applicationsReplacing sugar with alternative sweeteners is one sugar reduction strategy widely used in the food industry. It is important to accurately identify RS values because an accurate replacement ratio based on the RS is necessary for successful sugar replacement that does not change the original sensory profile. However, the unique sensory characteristics and temporal profiles of natural alternative sweeteners can make it difficult to determine RS values accurately. This study compared the performances of the 2‐AFC test and g‐LMS, which use different evaluation strategies, to provide researchers with insights on the efficacy of the methods. It is expected that the outcomes of this study will aid in the research and development of sugar replacement strategies in both academia and industry.

Associations Between Sugars Intakes and Urinary Sugars Excretion and Carbon Stable Isotope Ratios in Red Blood Cells as Biomarkers of Sugars Intake in a Predominantly Māori Population

Determining the extent to which added sugars intake contribute to non-communicable disease in various populations is challenging because it is difficult to accurately measure intakes. Biomarkers may provide a reliable and easily measured method of assessing intakes. In a predominantly Māori population we compared various sugars intake estimates derived from a 36 item sugar-specific food frequency questionnaire (FFQ) with biomarkers of sugars intake; urinary sugars excretion in random spot collections (n = 153) and carbon stable isotope ratios (n = 36) in red blood cells (RBCs, δ13CRBC) and in the alanine fraction of the RBCs (δ13Calanine). Estimated 24 h urinary sucrose+fructose excretion was statistically significantly correlated with intakes of total sugars (r = 0.23), sucrose (r = 0.26) and added sugars from sugar-sweetened beverages (SSBs; r = 0.26). δ13Calanine was correlated with added sugars (r = 0.40). In log linear multiple regression models adjusted with HbA1C and eGFR δ13Calanine predicted added sugars intakes (r2 = 0.29) and estimated 24 h urinary sucrose+fructose excretion predicted intakes of total sugars (r2 = 0.14), sucrose (r2 = 0.17), added sugars (r2 = 0.17) and sugars from SSBs (r2 = 0.14). These biomarkers have potential for improving assessment of sugars intake in New Zealand populations enabling monitoring of the effectiveness of sugar reduction strategies designed to reduce risk of NCDs. However, further validation is required to confirm these preliminary findings.

The sensory properties and metabolic impact of natural and synthetic sweeteners.

The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has been attributed in part to the overconsumption of added sugars. Sugar reduction strategies often rely on synthetic and naturally occurring sweetening compounds to achieve their goals, with popular synthetic sweeteners including saccharin, cyclamate, acesulfame potassium, aspartame, sucralose, neotame, alitame, and advantame. Natural sweeteners can be further partitioned into nutritive, including polyols, rare sugars, honey, maple syrup, and agave, and nonnutritive, which include steviol glycosides and rebaudiosides, luo han guo (monk fruit), and thaumatin. We choose the foods we consume largely on their sensory properties, an area in which these sugar substitutes often fall short. Here, we discuss the most popular synthetic and natural sweeteners, with the goal of providing an understanding of differences in the sensory profiles of these sweeteners versus sucrose, that they are designed to replace, essential for the effectiveness of sugar reduction strategies. In addition, we break down the influence of these sweeteners on metabolism, and present results from a large survey of consumers' opinions on these sweeteners. Consumer interest in clean label foods has driven a move toward natural sweeteners; however, neither natural nor synthetic sweeteners are metabolically inert. Identifying sugar replacements that not only closely imitate the sensory profile of sucrose but also exert advantageous effects on body weight and metabolism is critical in successfully the ultimate goals of reducing added sugar in the average consumer's diet. With so many options for sucrose replacement available, consumer opinion and cost, which vary widely with suagr replacements, will also play a vital role in which sweeteners are successful in widespread adoption.

Rethinking sugar reduction in processed foods

Although the need to reduce the sugar content of processed products has been widely acknowledged, progress has been slow. So far, sugar reduction strategies have been targeted at minimizing the sensory changes associated with product reformulation, mainly through the use of non-nutritive sweeteners. However, emerging evidence has shown that we may have been following the wrong path by focusing on reducing sugar while maintaining sweetness. The aim of this review is to critically discuss sugar reduction strategies in the light of recent evidence related to consumers’ hedonic sensitivity to sugar reduction, the potential negative effects of uncoupling sweet taste from energy load, and the limited effectiveness of voluntary agreements for sugar reduction. In addition, the need to adopt a food systems approach that tackles the incentives and creates disincentives to produce and commercialize high-sugar products is stressed.

Breakfast Food Advertisements in Mediterranean Countries: Products' Sugar Content in the Adverts from 2015 to 2019.

Although Spain was considered to be the healthiest country in the world in 2019, some studies reported that Mediterranean diet (MD) adherence, especially for breakfast, is low among children in Mediterranean countries, where child obesity is increasing alarmingly. This study correlated longitudinally the sugar content of breakfast products with advertising strategies. The research design applied quantitative analysis to compile the advertising data from 2015 to 2019 for all media, qualitative analysis of the content, and the use of popular characters to promote the food purchase. Additionally, a nutritional analysis was used to determine the products’ sugar content. The results were analyzed according to the target they were aimed at (adults or children). Results showed that the Spanish food industry promoted unhealthy products for breakfast, especially those targeted to children, with very high sugar content. To improve the childhood obesity rate in Spain, greater involvement from the food industry is needed. The reformulation of breakfast products must be a priority along with additional sugar reduction strategies so as not to lose adherence to MD in younger generations. More nutrition education is necessary among children, especially on balanced breakfast consumption, a basic meal that helps children to concentrate better in class during the morning.

Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception

The objective of the present study was to evaluate children's hedonic sensitivity to sugar reduction in three dairy products: vanilla milk desserts, chocolate-flavoured milk, and vanilla yoghurt. For each product, a regular sample and five samples with different reduction in added-sugar content were formulated. The regular sample contained the sugar content of commercial products available in the marketplace. The reduction in added-sugar content ranged between 10.0 and 41.0%. A total of 126 children (8–13 years old) participated in the study. An A-not A test was used to evaluate children's hedonic sensitivity to sugar reduction. Sugar reductions up to 27% in chocolate flavoured milk and vanilla yoghurt, and up to 19% in vanilla milk desserts, did not cause significant changes in children's hedonic reaction. These results confirm that sugar-reduction strategies can be easily implemented in the dairy industry without significant risk of affecting sample appreciation and market share.

Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example.

Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an individual.

Demonstrating cross-modal enhancement in a real food with a modified ABX test

Given widespread concerns about sugar intake and health, manufacturers are reformulating their products to help address consumer demand. One common strategy is the use of non-nutritive sweeteners; however, these may come with undesirable bitter and/or metallic side tastes or temporal profiles. One alternative sugar reduction strategy involves leveraging perceptual interactions between taste and smell. Prior work suggests that congruent aromas (appropriate for combination with sugar) can enhance sweetness when added to certain foods. However, demonstrating such enhancement psychophysically is not straight forward, as the conceptual strategy used by assessors can influence whether or not enhancement is observed. Here, a non-scaling approach was used to test for such enhancement. Two simple extensions of the ABX test (namely, matching in ABCX and ABCDX tasks) were used to demonstrate the effect of a congruent (vanilla) and incongruent (beef) aroma on sweetness perception in sweetened milk. Our data suggest both flavors were able to cause enhancement in the flavored milk samples, but enhancement effect was greater for the congruent aroma when compared to the incongruent aroma (p < 0.05). Additionally, greater enhancement was found via the modified ABX matching test, as compared to data obtained via a scaling task.

Comparison of two sugar reduction strategies with children: Case study with grape nectars

Excessive sugar consumption has been identified as the main dietary determinants of obesity among children and adolescents. Sugar sweetened beverages are one of the main sources of added sugar in the diet. Therefore, gradual sugar reduction in these products can contribute to decreasing sugar intake and encourage children to slowly develop preference for products with lower sugar concentration. However, specific recommendations on how to implement gradual sugar reduction programs are still lacking. The aim of the present study was to compare two sugar reduction strategies (stepwise vs. gradual) on children’s sensory and hedonic perception of grape nectar. One hundred and seventeen 6–12 years old children participated in a two-part study: a 9-week study and a final liking test at the end of 11 weeks. In the 9-week study, children were divided in two sugar reduction strategies: stepwise and gradual. Children’s sensory and hedonic perception was evaluated using 9-point hedonic scales and check-all-that-apply questions. There were no major differences between the gradual and stepwise reduction groups in children’s sensory and hedonic perception. However, results showed that the gradual reduction strategy led to smaller changes in children’s sensory and hedonic perception than the stepwise strategy. In the final test, children in the stepwise group gave significantly higher liking scores to the samples than those in the gradual sugar reduction strategy. Comparing the overall liking between the first time the children tasted the grape nectars and the final test, a significant difference was observed for the sample with lower sugar content only for the stepwise group, which was higher in the 11th week. Although differences between the sugar reduction strategies were small, the gradual reduction strategy seems to be recommended over the step-wise strategy.

Food texture and sweetener type modify sweetness perception in whey protein‐based model foods

AbstractIn an effort to formulate healthier food products, sugar is often reduced or replaced with artificial or natural non‐nutritive sweeteners. However, the removal of sucrose often changes food texture, and non‐nutritive sweeteners inherently exhibit differences in sweetness quality, onset, and overall intensity. Therefore, the objectives of this study were to evaluate the effects of texture on sweetness dose‐response profiles of whey protein solutions sweetened with sucrose, sucralose, stevia, or monk fruit extracts, and to assess temporal progression of dominant attributes. Whey protein‐based model foods with different textural properties were generated without modifying composition by varying heating time. Dose‐response power functions and iso‐sweet equivalencies were determined using magnitude estimation scaling. Temporal profiles of dominant texture, taste, and flavor attributes were evaluated using temporal dominance of sensations (TDS). A significant texture‐sweetener interaction effect was observed (p &lt; .05), where more viscous or semisolid textures required greater amounts of sweetener for iso‐sweetness. Moreover, the dose‐response slope decreased with increasing thickness for sucralose, stevia, and monk fruit‐sweetened textures. Results of TDS indicated that increased thickness prolonged the dominance of several attributes. This study shows that sugar reduction strategies are not universal; food matrix, sweetener type, and usage level need to be considered when attempting to modify texture or reduce sucrose.Practical applicationsSucrose reduction, use of nonnutritive sweeteners, and texture modification are all ways in which food manufacturers can increase the healthful quality of the food supply. However, these types of modifications can alter the overall sensory properties of a food. Texture‐taste interactions are not currently well understood, and knowledge in this area is important for designing ways to modify texture or reduce sucrose for health and enjoyment. The results of this study provide insight into texture‐taste interactions, indicating that sugar reduction or replacement strategies are not one size fits all and are likely product and sweetener‐specific.

Gradual reduction of free sugars in beverages on sale by implementing the beverage checklist as a public health strategy

Sugar-sweetened beverages (SSBs) are a major source of free sugar intake and contribute to obesity and obesity-related diseases. Therefore, we analyzed the effect of a gradual sugar reduction strategy within the so-called 'beverage checklist' on free sugar content in beverages on sale in Austria. From 2010 until 2017, data on the amount of free sugar of sweetened beverages (sweetened with sugars, fruit juice and artificial sweeteners) with 0.20-0.75l serving sizes in all main supermarkets and from industry was collected. These data were published annually as the beverage checklist, which displays beverages on sale in Austria. The checklist aims to encourage beverage production with a free sugar content of ≤7.4 g/100 ml and no artificial sweeteners. Free sugar content in the total supply decreased significantly [7.53 (2.86) vs. 6.75 (2.79) g/100 ml; 10.4%; P < 0.001] over time and also in those for which follow-up data were available until 2017 (n = 100) [7.55 (2.46) vs. 7.28 (2.44) g/100 ml; 3.5%; P < 0.001]. The percentage of beverages fulfilling the guiding criteria increased by 12.8% (P < 0.001) and of those containing sweeteners decreased by 13.3% (after 2012; P = 0.034). This public health strategy, conducted by a small non-profit organization, showed a reduction in the mean free sugar content by working with the industry to voluntarily reformulate beverages. More beverages with less added sugar were brought to the market, which implies healthier choices. The challenge now is to further engage the industry and also policy makers to achieve a greater reduction in the future.