Prevalence and Types of Non-Nutritive Sweeteners in the NZ Food Supply, 2013 and 2019


The widely recognised association between high sugar intakes and adverse health outcomes has increased consumer demand for products lower in sugar. This may lead to increased use of other sweeteners by the food industry. A new University of Auckland study investigated the prevalence and types of non-nutritive sweeteners over time (2013–2019) in New Zealand’s packaged food and beverages, overall and between categories.

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