Reducing the amount of sugar in prepackaged foods including beverages and food served in food premises is considered as one of the effective ways to lower dietary sugar intake among the public. Making these changes gradually across different food types can lower the sugar in foods.
Publications and Resources
Food Safety Focus Articles
- Rethinking Sweeteners
- Avoid High Sugar Traps in Snacks
- Reduction of Sugars in Prepackaged Foods and Beverages
- Role of Sweeteners in Reduction of Sugar Intake (Part II)
- Role of Sweeteners in Reduction of Sugar Intake (Part I)
- Steviol Glycosides - Sugar Substitutes from Herb
- Sugar Substitutes – Sweeteners
Risk Assessment Study Reports
- Sodium, Sugar, Fat and Energy Contents in Local Vegetarian Dishes
- Trans Fat and Sugar Contents of Cakes in Local Market
- Sugar and Energy Contents of Common Non-indigenous Tea-Based Beverage in Hong Kong
- Nutrient Content of Hong Kong Style Savoury Dishes
- Sugar Content in Local Sweet Soups
- Sugar Content in Popular Chinese-style Beverages Consumed with Meals
- Sugars Content of Some Non-prepackaged Food in Hong Kong
- Sugars Content of Prepackaged Non-alcoholic Beverages in Hong Kong
- Nutrient Contents of Common Non-prepackaged Beverages in Hong Kong
- Nutrient Values of Fruit and Vegetables
- Nutrient Values of Indigenous Congee, Rice and Noodle Dishes
- Nutrient Values of Chinese Dim Sum
