date:Jan 09, 2020
g percent showed very small increases in sugar content. This suggests that a significant factor in the overall drop in sugar across all surveyed products was higher sugar products being discontinued.
Study co-author Eimar H. Sutton, who conducted this research while an undergraduate researcher at the Leeds School of Food Science and Nutrition, said: This survey is a snapshot of the market at a particular time. The extent of market changes between 2016 and 2019 demonstrates that yogurt products