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 Sugar
is an important source of carbohydrate, the body's primary energy
source. Sugar occurs naturally in fruit and vegetables but is
also added to a range of other foods during the production process,
where it helps add flavour, texture, colour and mouth-feel to
products.
The sugar content of breakfast
cereals varies widely, with some containing none or very little
added sugar. On average, breakfast cereals provide only a small
proportion (5%) of the average adult daily intake of added sugars
in the diet. This compares with 37% from drinks, 32% from sugar,
preserves and confectionary and 14% from other cereal products
such as bread, biscuits and cakes.
Breakfast cereals also provide
a large proportion of carbohydrate from starch, which the FSA
recommends should make up about one third of the food we eat;
contain a number of essential vitamins and minerals; and are generally
low in fat.
Breakfast cereal
manufacturers are continually looking at ways to reduce the sugar
content of cereals, particularly where higher levels of sugar
currently exist, but it is important to do that without compromising
on taste. Several brands have introduced low-added sugar ranges
alongside standard brands and many of these have been available
for a number of years.
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