Mark Jones discusses changes to sugar tax in The Guardian

Mark Jones, partner and food and drink expert at Gordons, has been quoted by The Guardian on the changes to the Soft Drinks Industry Levy (SDIL)

SDIL, or sugar tax, will now be extended from pre-packaged drinks such as those sold in cans and cartons, to include milk-based drinks.

Milk-based drinks are currently exempt from the levy due to their calcium content, which children and young people are encouraged to include in their diets. The change will take effect from 1 January 2028.

Mark commented, “The changes to the Soft Drinks Industry Levy, more commonly known as the ‘sugar tax’, come at a time when 28 per cent of all children are overweight and 41 per cent of 10–11 year-olds are overweight, which doesn’t bode well for the future and the potential costs that will fall on the NHS from diet related diseases.

“Milk-based drinks are currently exempt from the levy, which is odd given they are more likely to be consumed by children.

“Expert reviews identify stronger measures on sugar as one of the most effective levers for improving diets nationwide and reducing calorie intake.

“The National Food Strategy by Henry Dimbleby was clear that an expanded sugar tax should form part of a holistic approach to reducing diet-related illness.

“Recommendations from the innovation agency Nesta also reinforce that expanded taxation to encourage manufacturers to cut sugar is essential for long-term improvements in public health.

“With a full food strategy due in 2026, it is important that the Government’s final plans keep evidence-based sugar-reduction measures at their core, and the proposed amendment to the levy does that.

“The downside to these types of policies is that you are picking your poison. The sugar tax led to lots of re-formulation to avoid the tax with artificial sweeteners being used as a substitute.

“We don’t know if artificial flavour enhancers/sweeteners have any downsides yet but given the, yet unproven, concerns around UPF, we may be trading one bad thing for another.”

You can read Mark’s comments in The Guardian here.

Find out more about Gordons’ expertise in food and drink here.