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Dietitian Ruth Smith in Cost Sector Catering magazine ‘Reduced-sugar desserts’

Ruth Smith, Registered Dietitian, Anglia Crown

In the fourth column of the year for Cost Sector Catering magazine our Registered Dietitian Ruth Smith discusses reducing sugar consumption.


See the full article below or view online in the September edition here.

Reduced-sugar desserts

Anglia Crown’s company Dietitian, Ruth Smith, discusses reducing sugar consumption

Many people choose to avoid excess or ‘free’ sugars in their diet for health reasons.  Whether this be to manage conditions like diabetes, or for general health and wellbeing, consumer demand is growing.

More than two-thirds of adults in the UK are now overweight or obese. Obesity is a major concern as it can lead to a higher risk of developing type 2 diabetes or heart disease.

Widespread awareness of the health hazards of excess added sugar consumption and the introduction of the “sugar tax” have also increased demand for desserts lower in sugar.  NHS initiatives like CQUIN have now made reduced sugar drinks and snacks common place in hospital retail outlets in a drive to improve public health in hospital settings.

In response to the national drive for sugar reduction, Anglia Crown will be launching a reduced-sugar sponge and a reduced-sugar apple sponge this September as part of our individual frozen range, Crown Advantage.

The desserts provide over 200 calories and 5g protein per serving and approximately one third of the sugar content of our standard sponges.  They are made with whole-wheat flour instead of refined white flour.

Being sold in individual pots, the quick to heat desserts, keep food wastage to a minimum, offering a practical solution for caterers.

We want all patients in hospital to have access to good food which meets their needs. For those opting for a healthier choice we do not want them to miss out on a hot dessert which plays an important role in overall satisfaction.

Our reduced-sugar desserts do not compromise on taste and as a result patients will still get the gratification associated with a sweet treat, safe in the knowledge they have only had a fraction of the standard sugar content.

The reformulation of products is one of the ways manufacturers are trying to do their bit to tackle excess sugar consumption, but we also need to ensure people are being properly educated about food and good nutrition.

The public sector has been leading the way with initiatives being introduced in our schools and hospitals to improve the health of the nation.  I am sure it will continue to look at ways to reduce the over-consumption of sugar, which will help tackle the challenges of obesity, diabetes and tooth decay.


Ruth Smith is a Registered Dietitian and works for award-winning prepared meal manufacturer Anglia Crown. She is also secretary for the Food Services Specialist Group of the British Dietetic Association (BDA).


Posted in: Dietitian - Ruth Smith, Press Coverage

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