Calorie information on baked goods may be inaccurate given sugar losses during baking

July 31, 2018 - A recent study by Liang et al. from the University of British Columbia, found that the sugars content of baked cakes may differ from the actual amount of sugar listed as an ingredient.

Update on estimated added sugars consumption in Canada

June 08, 2018 - On May 30, 2018, Statistics Canada released loss-adjusted food availability data for 2017 (CANSIM). This loss-adjusted availability data shows a long-term declining trend in estimated average added sugars consumption in Canada, with a 24% per capita reduction over the past 20 years.

Dietary intake and food sources of added sugars among Americans. New research findings from NHANES 2009-2012.

March 13, 2018 - A recent study by Bailey et al., published in the journal Nutrients, reports levels and food sources of added sugars intake among US children, adolescents, and adults based on analysis of NHANES data from 2009-2012.

Does Reformulation and Product Innovation Result in a Healthier Food Supply?

January 29, 2018 - Findings from a 2017 U.S. Department of Agriculture Economic Research Service report, “An assessment of product turnover in the US Food Industry and Effects on Nutrient Content”, “support the contention that policies focusing on reducing a single nutrient (such as sodium) may not lead to overall healthier products because companies may compensate for deterioration in taste by increasing levels of unhealthy nutrients (such as fat)”.