INTRODUCTION:

The group of yogurts and fermented milks is one of the food categories that has high amounts of added sugar. Excessive sugar consumption is associated with the prevalence of chronic diseases such as obesity and diabetes.

OBJECTIVES:

The present study aims to evaluate the sugar content present in solid yogurts with aroma of six brands operating in the Portuguese market (three distribution brands and three supplier brands with more sales of aroma solid yogurts).

METHODOLOGY:

Data were collected through the nutrition declaration of yogurts available in e-commerce, as well as in the respective supermarkets in person.

RESULTS:

33 yoghurts were evaluated (own brands n=16 and supplier brands n=17). On average, the sugar content of own-brand yoghurts (10.31g) was slightly lower than that of supplier-brand products (10.88g). Of the six product brands studied, only one brand had different sugar content according to the yogurt's aroma. Only 16 yoghurts complied with the General Directorate of Health recommendations

≤10g (48.5%) while 17 yoghurts had a sugar content >10g (51.5%).

CONCLUSIONS:

Although there is a concern about reducing the levels of added sugar in yogurts, it is still insufficient. The effort and collaboration on the part of the food industry in the reformulation of these products is essential.

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