Abstract

1. Consuming too much sugar can lead to excessive energy intake and in turn increase the risk of overweight and obesity.  Frequent consumption of too much sugar can also lead to dental decay. Obesity increases the risk for a number of chronic diseases, such as hypertension, heart diseases and diabetes mellitus.

2. The Centre for Food Safety (CFS) and the Consumer Council (CC) thus have conducted a joint study to examine the nutrient content (including sugar and energy) of non-indigenous tea-based beverages commonly available in Hong Kong, in order to assist the public to make informed and suitable choices; and encourage the trade to provide beverages with less sugar content through recipe reformulation.

The Study

3. The study covered 8 types (127 samples) of non-prepackaged tea-based beverages collected from beverages stalls and restaurants during May to July 2018.  Samples of “regular” version and pearl tapioca in pearl tapioca milk tea (“no added sugar” version) were tested for sugar content and energy level, while samples of “no added sugar” version were tested for sugar content. All tests were conducted by the Food Research Laboratory. In addition, 11 samples (3 types) of prepackaged tea-based beverages were obtained from supermarkets and convenient stores, and their sugar contents and energy levels as declared on nutrition labelling were examined.

Sugar content

4. The mean, minimum and maximum total sugar contents per 100 g of the 8 types of “regular” version of tea-based beverages samples are summarised in the table below.  Mean sugar content of “Passion fruit black tea” ranked the highest whereas that of “Cheese milk foam/milk foam green tea” ranked the lowest. 

5. Sugar content varied widely for certain beverages, with the highest sugar content per 100g was 1.7-4.6 folds of the lowest. The sugar content of the same type of prepackaged tea-based beverages ranged from 0 to 6 g per 100g. This reflects that there is room for the trade to reduce the sugar content in these beverages.

6. The mean total sugar content per 100g of the 8 types of non-prepackaged samples of “no added sugar” version and their respective “regular” version are summarised in the table below. Sugar content per 100g of “no added sugar” version was reduced by 45% comparing with those of respective “regular” version on average.

Contribution to WHO's recommendation on daily intake of free sugar

7. The mean total sugar contributions of 8 types of  non-prepackaged samples of tea-based beverages to WHO's recommendation on daily intake of free sugar (<50 g free sugar) are summarised in the table below. Overall speaking, one portion of “regular” version contributed 29g of sugar on average, which is nearly 60% of WHO’s recommendation on daily intake of free sugar; while one portion of “no added sugar” version contributed 15g of sugar on average, which is 30% of WHO’s recommendation on daily intake of free sugar.

Energy level

8. The mean, minimum and maximum energy level per 100g of the 8 types of non-prepackaged samples of “regular” version are summarised in the table below. Energy level of “pearl tapioca milk tea” was ranked the highest whereas those of “jasmine green tea” and “honey green tea” were ranked the lowest. One portion of “regular” version contributed 14% of daily energy requirement (for a total energy intake of 2000 kcal/day) on average.

9. Topping in these tea-based beverages such as pearl tapioca is a source of sugar and energy if added.

10. As declared on nutrition labelling, the mean sugar content of 11 prepackaged tea-based beverages samples was 15g per portion on average, which contributed 30% of WHO's recommended daily intake of free sugar; while the mean energy level was 80 kcal per potion on average.

Advice to Consumers

• Take note of the sugar content and energy values of tea-based beverages. Make reference to the result of this study and the Nutrition Information Inquiry System (NIIS) from the CFS. Maintain a balanced diet and limit the consumption of drinks with high amount of added sugars.
• Ask for “no added sugar” or “less sugar” drinks if possible.
• Take note of the portion size of beverages. Consider the smallest portion size to avoid taking in great amount of sugar and energy. Parents should be aware of the portion of these beverages consumed by children during snack time, to prevent affecting their appetite during main meals. Parents should also note that tea-based beverages contain caffeine.
• Beware that certain topping such as pearl tapioca could contribute sugar content and energy value of the beverages.
• Read the nutrition label when buying prepackaged beverages, take note of the sugar content and energy values, as well as any claims made on the products.

Advice to the Trade

• Make reference to the CFS’ “Trade Guidelines for Reducing Sugars and Fats in Foods”. If possible, choose raw ingredients with lower sugar contents such as using green tea powder with no sugar, so as to let consumers choose the sugar content, as well as choose raw ingredients with lower fat content such as giving a choice to use skimmed milk over non-dairy creamer.
• Apart from providing the medium and large portion size, provide beverages in a smaller portion such as 250mL.
• Adhere to the Good Manufacturing Practice (GMP) to produce foods with lower sugar contents and conduct quality control to ensure a stable quality of products. For example, establish standard procedures for the preparation of beverages, and use standard measurement spoon to add the required quantity of sugar or other ingredients containing sugar.
• Display nutrition information (particularly energy/calorie and sugar) of beverages on menus, price list and other printed materials.

More Information

11. The related article is published in the CHOICE MAGAZINE (Issue 508) released on 14 February 2019 (Chinese only).

February 2019
Risk Assessment Section
Centre for Food Safety
Food and Environmental Hygiene Department