Sugar Awareness Week: why reducing sugar still matters for children
By Tess Warnes, allmanhall’s Registered Dietitian
As we mark Sugar Awareness Week, it’s the perfect opportunity to take a deep dive into one of the most talked-about nutritional issues of our time: excess sugar consumption. Latest figures show 9 in 10 children are exceeding their recommended daily sugar limits, increasing the risk of lifelong health issues, such as obesity, type 2 diabetes and tooth decay.
The government took steps in 2018 to address the health emergency with the introduction of the sugar tax, but has it had a positive effect on the UK’s health, and what else can be done.
Why focus on sugar?
Children over 11 should consume no more than 30 grams (7 cubes) of sugar each day, with recommendations for children aged 7–10 of no more than 24g of sugar a day and for those aged 4-6 of no more than 19g a day.
Sugar consumption has risen steadily over the past few decades, driven largely by the availability of highly processed and sweetened foods and drinks. Free sugars (the kind added to foods or present in honey, syrups, and fruit juice) offer little to no nutritional value and can be consumed in large quantities without contributing to satiety. This makes them especially problematic in today’s food environment.
The UK has one of the highest obesity rates among developed countries, with one in ten children obese in their first year of school. Not only does this lead to an increase in a range of lifestyle-related diseases, but the associated costs put a serious strain on the country’s National Health Service. According to Gov UK (2017), an estimated £6.1bn was spent on overweight and obesity-related treatments by the NHS in 2014- 15.
While sugar is often discussed in the context of weight gain, it also has significant implications for oral health and chronic disease.
Soft drinks are the leading source of sugar among 4–10-year-olds, contributing to tooth decay. In England, nearly 90% of all tooth extractions in young children are due to decay and they are the number one reason for hospital admissions among young children, resulting in around 60,000 missed school days a year.
Excessive sugar intake has also been linked to an increased risk of type 2 diabetes.
In 2017, Public Health England (PHE) published updated results of their National Diet And Nutrition Survey, which highlighted that UK children were consuming up to three times more sugar than the recommended daily limit. For children aged 4–10, soft drinks, biscuits, and cereals were the main culprits. Among teenagers (11–18), sugar-sweetened soft drinks alone accounted for around 30% of daily sugar intake.
Research by Collins et al (2015) in partnership with public health campaigners The Children’s Food Campaign and Food Active suggested that a 20p per litre sugary drinks duty would show the following impact over 20 years:
- A reduction in the cases of type 2 diabetes by over 6,300 (London)
- Prevention of over 1,100 cases of cancer (London)
- Reduction in strokes and cases of coronary heart disease by over 4,300 (London)
- A saving to the NHS and public health budgets of £39m
The Soft Drinks Industry Levy (SDIL), often referred to as the ‘sugar tax’, was introduced by George Osborne in April 2018 as part of the government’s anti-obesity policy.
What is the Soft Drinks Industry Levy?
The Soft Drinks Industry Levy (SDIL) targets sugar-sweetened beverages with over 5g sugar per 100ml, with two tax bands:
- 5–8g/100ml = 18p per litre
- Over 8g/100ml = 24p per litre
Importantly, milk-based drinks (containing at least 75ml of milk per 100ml of finished product) and 100% fruit juices were exempt, despite sometimes containing comparable levels of sugar.
The levy aimed to:
- Encourage reformulation to reduce sugar content
- Raise revenue for school sport and healthy lifestyle programmes
- Shift public purchasing habits towards lower-sugar options
And it worked – to an extent. In the first year since its introduction, Public Health England said that there was a 28.8% reduction in the total sugar content per 100ml between 2015 and 2018 for the drinks to which the levy would apply.
Within two years of the announcement, brands like Lucozade Ribena Suntory and AG Barr (makers of Irn-Bru) reformulated most of their
products to fall below the tax threshold. However, brands like Coca-Cola Classic and Red Bull chose to retain original recipes, betting on brand loyalty outweighing the price hike.
Reformulation vs replacement: the sweetener debate
With reformulation came an increase in the use of artificial sweeteners, such as aspartame, acesulfame-K, and sucralose. Though extensively tested and deemed safe by regulatory authorities like the European Food Safety Authority (EFSA), these additives remain controversial.
Some studies suggest that artificial sweeteners can increase our desire for sweet foods, with artificial sweeteners being considerably sweeter than sugar. On the other hand, evidence shows that replacing sweeteners with sugar will reduce overall energy consumption.
A review of 16 randomised controlled trials of switching sugar for low-calorie sweeteners saw a reduced average daily calorie intake by 10%
along with a statistically significant weight loss of 0.2kg per week. Another study suggested that low-calorie sweeteners significantly reduced body weight and BMI.
However, the WHO published a guideline in 2023 which recommends that sweeteners are not used for weight management or to reduce risk of diseases as the long term evidence suggests they don’t help with this. Artificially sweetened beverages, though sugar-free, can also be acidic, contributing to tooth enamel erosion. Water and milk remain the healthiest drink choices, particularly between meals.
Have we reduced sugar since 2018 or just shifted it?
The levy took out 47,000 tonnes of sugar from soft drinks in its first four years as it encouraged drinks manufacturers to reduce sugar levels to avoid the tax.
According to Government statistics in July 2025:
- There was an increase of 13.5% in the volume of drinks sold covered by the SDIL.
- A decrease of 39.8% of total sugar sold from these drinks. This was due to the increase in sales of lower sugar drinks and decrease in sales of higher-sugar drinks.
- A reduction of 47.4% in the sales weighted average (SWA) of sugar content (g per 100ml) of drinks, and a reduction of 42.2% in SWA of calories per portion.
By 2023, a study by the University of Cambridge found that the sugar tax had a measurable effect on obesity rates, particularly amongst Year 6 girls whose schools were in deprived areas.
The positive impact was not only seen in obesity rates. Research by the British Dental Association in 2023 found that incident rates of hospital admissions for carious tooth extractions fell in children by 12% since the April 2018. This equates to an estimated 5,500 less children needing decayed teeth pulled out annually under general anaesthetic since it began. The largest reductions were in children under nine.
Though soft drink sugar levels have dropped, some evidence suggests that consumers are replacing lost sugar with other products, and cakes, chocolate, and biscuits continue to drive excessively high sugar intake amongst children. For example, a cake, a chocolate bar, and
one or two biscuits consumed over the course of a day can contain 1326 calories and 92.5 grams of sugar. This amount is three times the recommended daily sugar limit for children aged 11 and over.
Public health advocates like Action on Sugar are calling on the government to expand the Soft Drinks Industry Levy to cover foods that are driving excess sugar intake in children and ban cakes and biscuits in schools.
The hidden sugars: how labelling confuses consumers
Another major issue is food labelling. Many consumers are unaware of how much sugar is hidden in products.
For example:
- A yoghurt may contain naturally occurring lactose, but also added sugar or syrup
- Smoothies and fruit juices often lack added sugar, but still contribute free sugars
And terms like dextrose, glucose syrup, agave nectar, and fruit juice concentrate – all added sugars – may be scattered through ingredient lists, making it hard for shoppers to make informed choices.
Current UK regulations do not require labels to distinguish between added/free sugars and naturally occurring sugars. This lack of clarity continues to be a barrier to sugar reduction.
Reducing sugar is about more than obesity
A small amount of sugar as part of a healthy diet is not harmful but many children in the UK still consuming too much sugar in their diets which, in excess, contributes to weight gain, dental decay, and may increase the risk of diabetes.
It is important to look at diet holistically and sugar consumption is just one aspect of a diet. Some foods that contain sugar come with added nutrients or micronutrients which may form an important part of the diet. For example, a yoghurt will deliver protein and calcium. Similarly, a fruit and vegetable smoothie will provide fibre and potassium.
Sugary foods such as carbonated soft drinks, cakes and chocolate, however, tend to provide little in the way of useful nutrition and do not contribute to a balanced diet. These foods should therefore not be considered everyday foods but enjoyed as occasional treats.
What can you do?
- Audit the sugar content of your menus, especially from drinks, snacks, and condiments – Rubies in the Rubble ketchup, for example, contains half the refined sugar of other leading brands
- Check labels carefully – look for hidden sugars and compare products
- Promote healthy swaps – offer students fruit-infused water instead of fizzy drinks, or plain yoghurt with fresh fruit instead of flavoured options
- Use allmanhall’s Hero Recipes for inspiration – they meet School Food Standards and minimise sugar content without compromising taste
Here’s a great recipe with less sugar and more taste!
Apple oat crumble (veg)
Primary School: 15 portions | Secondary School: 12 portions
Prep time: 10 mins | Cook time: 55 mins | Total time: 65 mins
Ingredients:
For the apple base:
- 1.5kg cooking apples, peeled, cored, and chopped
- 1 tbsp lemon juice
- 50ml water
- 40g soft light brown sugar (optional – adjust based on apple sweetness)
- 1 tsp ground cinnamon
For the crumble topping:
- 150g wholemeal flour
- 120g rolled oats
- 80g plant-based spread
- 60g light brown sugar
- 1 tsp baking powder
- 30g sunflower seeds
Method:
- Heat the oven to 180°C (160°C fan). Lightly grease and line a 30 x 20cm baking tray or shallow ovenproof dish.
- Add the apples, lemon juice, water, and cinnamon to a large pan. Cover and cook gently for 10–12 minutes until soft but not pureed. Stir in the sugar if using. Spread the mixture evenly across the base of the prepared dish.
- In a bowl, rub the spread into the flour until it resembles breadcrumbs. Stir in the oats, sugar, baking powder, and sunflower seeds.
- Sprinkle the crumble evenly over the apples and bake for 25–30 minutes until golden brown and crisp on top.
- Serve warm with plant-based custard or yoghurt
Dietitian’s note – Tess Warnes:
“This dessert delivers plenty of natural fruit sugars, fibre, and slow-release energy. Using oats and wholemeal flour makes it more filling and supports digestive health – a great way to offer a healthier take on a traditional favourite.”
How allmanhall can help this Sugar Awareness Week
Reducing sugar doesn’t need to mean reducing appeal or flavour. At allmanhall, our expert Nutrition and Dietetics consultancy supports schools to develop menus that are both nutritionally balanced and enjoyable for your students.
We offer bespoke menu planning aligned with the, alongside that minimise sugar without sacrificing taste or student satisfaction.
- Bespoke menu planning aligned with the School Food Standards
- Hero Recipes that minimise sugar without compromising on taste or appeal
- Allergen and labelling guidance to help schools navigate ingredient lists and procurement confidently
- Training and upskilling for catering teams to embed healthier menu development long-term
- Support in sourcing lower-sugar branded alternatives, like Rubies in the Rubble condiments.
Our team understands the practical realities of school catering. From adapting dishes to retain pupil appeal, to navigating tight budgets and high volumes, we help schools implement impactful and sustainable sugar reduction strategies.
By combining data-driven procurement with dietetic expertise, allmanhall enables schools to take proactive, evidence-led steps toward improving pupil health and wellbeing.
Final thought
The UK’s soft drinks levy has shown that policy works – when paired with industry collaboration and public education. But the fight against excess sugar must go further. As individuals and organisations, we all have a role to play.
This Sugar Awareness Week, let’s recommit to reducing sugar in our children’s diets and creating a healthier environment for future generations.
For support with nutrition, labelling, and healthy menu planning, allmanhall’s Nutrition & Dietetics consultancy is here to help.