Food manufacturers have recognised that declining levels of physical activity, shifting trends in preferred leisure pursuits, overall energy intake from a wide variety of sources, changing dietary habits and changing cultural norms all call for a greater range of products, including low-sugar and sugar-free products, and they have responded accordingly.

Our members are investing heavily in developing a range of low-sugar and sugar-free options to cater for changing consumer preferences and lifestyles. In fact, they are now spending more making consumers aware of these options than the full-sugar originals.

These changes do not occur overnight as the preservative qualities, the mouth feel, texture and, most importantly, taste, all have to be researched, tested and piloted for every recipe change before products can continue to be provided to the consumer.

At times, these changes are made without signalling them to consumers because experience has shown that some people reject changes to well-known brands and sales suffer as a result.

NZ Beverage Council infographic: A Look Inside NZ Fridges  (pdf)

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