Sugar has been part of our diet for many centuries and contributes to making our traditional homemade foods. It is a carbohydrate and carbohydrates provide the body with the energy that our organs and muscles need to function. Besides its sweet taste, sugar contributes to the colour, flavour and texture of food
When it comes to nutrition, an important part of CEFS and its members’ activities is:
Over recent years a debate has arisen over the amount of sugars people should eat and the potential effects sugars may have on health. CEFS recognises and shares the concerns over obesity and non-communicable diseases, but calls for nutritional recommendations to be made based on scientific evidence, as required by EU law, in order to achieve effective results.
It is CEFS’ view that singling out sugars in regulatory measures is misleading and may further add to the confusion. We contend that:
CEFS closely follows the initiatives undertaken in the context of the EU Strategy on Nutrition and those discussed within the Codex Alimentarius (CEFS actively participates as an Observer to the Codex Committee on Nutrition and Foods for Special Dietary Uses). This includes, among others, the issues linked to products reformulation (e.g., EU Framework for National Initiatives on Selected Nutrients), the implementation of Regulation (EC) 1924/2006 on nutrition and health claims made on foods, the recommendations about sugars intake rendered at national, EU, and international levels, as well as measures taken at national and international levels (e.g., national food taxes, WHO/Codex Alimentarius discussions linked to non-communicable diseases).