Question to the Department of Health and Social Care:

To ask the Secretary of State for Health and Social Care, what assessment he has made of the potential implications for his policies of the Scientific Advisory Committee on Nutrition's report entitled SACN statement on the WHO guideline on non-sugar sweeteners: summary, published on 2 April 2025.

In its statement, the Scientific Advisory Committee on Nutrition (SACN) concluded that the evidence of a risk to health from consuming non-sugar sweeteners (NSS) is inconsistent. It also made a precautionary recommendation that intakes of NSS be minimised. With greater certainty of the impact of sugars on health, the SACN recommended that “swapping sugars for NSS may help reduce sugar intake from foods and drinks (and so reduce energy intake), at least in the short term. The long-term goal is to limit both sugar and NSS intake”.

A number of Government policies encourage businesses to reduce sugar levels in products. As a result of the Soft Drinks Industry Levy, the sugar levels of the drinks included within the levy have reduced by nearly half, or 47% specifically, and through other policies reductions of approximately 15% have been seen in breakfast cereals, with reductions of over 13% and approximately 7% also having been seen in yogurts and ice creams, respectively. Sugar levels in pre-packed milk-based drinks have also reduced by approximately 32%.

For the levy, the sugar that has been removed has largely been replaced with sweeteners, although this is not the case for all of the drinks included in the scope of the levy where sugar levels have been reduced. Sweeteners have not been used in food products to such a great extent, which is generally due to legislative or business-related restrictions, the latter largely arising because of consumer concerns around their usage.

It is ultimately up to businesses to decide if and the extent to which they use sweeteners in their products, where these are permitted for use. It is recognised, however, that there are benefits to not replacing the sugar removed with sweeteners as these maintain a highly sweet taste in a product, rather than allowing palates to adapt to having less sugar in food and drink.