date:Jul 30, 2018
A new study by Action on Sugar at Queen Mary University of London has investigated and documented the wide variation of sugar and calorie content within the same category of cakes and biscuits sold in the UK. The shock findings, published by the journal BMJ Open, highlight 97 percent of cakes and 74 percent of biscuits received a red (high) label for sugar (22.5 g/100g).
Despite this, the study showed that reformulation can still be achieved.
Furthermore, new data from the recently published r