It’s on every table, and seemingly everybody’s mind. From a spoonful in coffee to baked goods, desserts, and even some condiments,sugar is an important ingredient or addition to many recipes. However, while most customers like to indulge their sweet tooth when they dine out, sugar consumption is on the rise,1 and public health authorities and governments are pressuring people and the industry to consume less.
Controlling Sugar Intake
Finding a balance
Today, the foddservice industry is facing a challenge. Is it possible to meet the new health guidelines, follow government regulations, and deliver enough to keep your customers satisfied?
Equipping yourself to succeed
The High Costs of Excess Sugar
1.9 Billion Overweight
- The number of overweight or obese people around the world has reached epidemic proportions, more than doubling since 1980. In 2014, more than 1.9 billion adults, 18 years and older, were overweight, and 600 million of them were classified as obese.
- Excess energy consumption (calories) from excess free sugars has been identified as one of the contributors to being overweight or obese, particularly in relation to sugar-sweetened beverages.
Rising medical cost
- Annual health care costs of obesity-related illness in the US: $190.2 billion.5
- Annual cost of treating each patient with diabetes in Mexico: > 12,600 pesos (708 USD).6
- By 2025, it is estimated that Asia will see the greatest increase in number of people with diabetes.7
- Obesity in the UK costs the National Health Service £5 billion every year, with additional indirect social costs estimated at 22£ billion8