IGD summarises SACN’s statement on free sugars in processed fruit and vegetables and considers what it could mean for the NPM.
The context behind SACN's statement
In June 2026, the Department of Health and Social Care (DHSC) requested the Scientific Advisory Committee on Nutrition (SACN) to provide its position statement on how the UK definition of free sugars applies to processed fruit and vegetables. This is because there has been ambiguity regarding how to calculate free sugars consistently, particularly for processed fruits and vegetables. Consistency of this calculation is important as it forms part of nutrient profiling model (NPM) 2018, which could underpin future HFSS policy in England and the other devolved nations.
The report, titled Free sugars in processed fruit and vegetables: SACN statement, was published on 10th November 2026. This article provides a summary of the statement and its relevance to the nutrient profiling model (NPM).
Defining 'free sugars'
The UK currently defines free sugars as "All added sugar in whatever form, including honey, syrups and nectars whether added to products during manufacture or by the consumer during cooking or at the table. This includes ingredients such as malt extract and glucose syrup.
All the sugars naturally present in fruit and vegetable juices, concentrates, smoothies, purées, pastes, powders and extruded fruit and vegetable products.
All sugars in drinks except for [naturally occurring] sugars in milk and other dairy-based drinks."
While several countries utilise free sugars in their dietary guidelines, only one organisation outside of the UK currently uses free sugars as part of their nutrition legislation and NPM: The Pan American Health Organization (PAHO). PAHO uses the WHO's definition with adapted wording and provides definitive estimates for different product categories (page 25 of SACN's statement report).
The table below provides a comparison of the UK's current definition compared to the World Health Organisation (WHO) and the European Food Safety Authority (EFSA). SACN's position statement builds on this, which is discussed later in the article.
Table 1: comparison of free sugars definitions by UK, WHO and EFSA by levels of fruit and vegetables processing (SACN, 2026)
Sugars naturally present in: | Current UK free sugars definition | WHO free sugars definition | EFSA free sugars definition |
Juice | Included | Included | Included |
Juice concentrates | Included | Included | Included |
Smoothies | Included | Not mentioned | Not mentioned |
Purées | Included | Not mentioned | Not mentioned |
Pastes | Included | Not mentioned | Not mentioned |
Powders | Included | Not mentioned | Not mentioned |
Extruded products | Included | Not mentioned | Not mentioned |
Blended or pulped | Included | Not mentioned | Not mentioned |
Sieved | Not mentioned | Not mentioned | Not mentioned |
Mashed or crushed | Not mentioned | Not mentioned | Not mentioned |
Pressed | Excluded | Not mentioned | Not mentioned |
Stewed | Excluded | Not mentioned | Not mentioned |
Canned | Excluded | Not mentioned | Not mentioned |
Frozen | Excluded | Not mentioned | Not mentioned |
Dried | Excluded | Not mentioned | Not mentioned |
Chopped | Not mentioned | Not mentioned | Not mentioned |
Sliced | Not mentioned | Not mentioned | Not mentioned |
Diced | Not mentioned | Not mentioned | Not mentioned |
Grated | Not mentioned | Not mentioned | Not mentioned |
While this definition appears conclusive, there have been several points raised regarding the practical challenges associated with the consistent calculation of free sugars. For example, no guidance is provided on chopping, stewing or sieving. For more information on these challenges read our Free sugars expert roundtable summary.
In the statement report, the challenges were acknowledged by SACN "While it has been recognised for many years that processing releases ‘intrinsic sugars’ from fruit and vegetables, there is a lack of evidence on the extent to which different processing methods affect the cellular structure of different fruit and vegetables. There is also a lack of evidence on the percentage of sugars released... most product labelling does not include information on the free sugars content. Instead, they typically include information on total or added sugars. This can make implementing policies that focus on free sugars challenging."
SACN further states that they had to make assumptions about determining the free sugar content of products, based on pragmatic decisions.
SACN provides four guidelines that underpin the free sugars definition for processed fruits and vegetables:
Products subject to processes that break down the cellular structure should be considered as containing free sugars
The definition should apply equally to all scenarios, for example home cooking and manufactured products
The definition should apply to both fruit and vegetables (while recognising that vegetables naturally contain lower levels of sugar)
Considering a percentage of the total sugars in some or all processed fruit or vegetables as free sugars would be arbitrary.
Point 4 is particularly important: in other words, the total sugar content should be used as a proxy, and the amount of free sugars within a processed fruit or vegetable product is either zero or equal to all the sugar contained within a product.
How different processes affect free sugars
SACN describes making "pragmatic conclusions" to define different processing methods of fruit and vegetables, while considering the current available evidence.
This pragmatism results in processing methods being split into two groups. Clarification is provided by SACN for these groups which is "The processes listed in groups 1 and 2 are not intended to be exhaustive. The groupings proposed by SACN are therefore a clarification of the existing definition rather than a substantive change".
Group 1 processes - processes resulting in free sugars. This is because it was determined that the cellular structure of the food is no longer intact.
Group 1 processes resulting in free sugars include, but are not limited to:
Liquidising, blending, pulping, sieving (to create, for example, juices, smoothies, pastes and purées) and instances of stewing where the fruit or vegetable is no longer intact (such as apples and tomatoes)
Processes that produce concentrates, extruded products, powders, freeze dried and fully dehydrated products
Other processes that result in the cellular structure no longer being intact, releasing free sugars - this includes mashing, pressing and crushing
Group 2 processes - processes not resulting in free sugars. This is because it was concluded that these processes had no or minimal effect on the cellular structure.
Group 2 processes not resulting in free sugars include, but are not limited to:
simple processes where the cellular structure remains largely intact, such as chopping, slicing, dicing and grating
drying, when the cellular structure remains largely intact (for example, dried apricots or raisins)
SACN provides further information on some processes:
Chopping, slicing, dicing and grating
"Simple processes such as chopping, slicing, dicing and grating fruits and vegetables result in minimal disruption to the cellular structure. So, the sugars in the fruit and vegetables should not be considered free sugars.
If fruit or vegetables are very finely chopped, it may result in them becoming a purée or paste. Where this is the case, all of the sugars in the fruit or vegetable should be considered free sugars."
Stewing
"Stewed fruit or vegetables that remain intact should be considered as containing no or minimal free sugars, so intact chopped, sliced or diced vegetables in a casserole or stew would not be considered as containing free sugars stewed fruit or vegetables that break down, and where the fruit or vegetable is no longer intact, are considered as containing free sugars".
Canning, freezing and other cooking methods
"For canning, freezing and specific cooking methods (such as making a soup), the type of processing and the state of the final product should be considered. The free sugars content of canned or frozen fruit will be determined by whether the fruit within the can or frozen product is chopped or puréed."
Powders, freeze dried and dehydrated products
"Powders, freeze dried products and fully dehydrated products are considered as containing free sugars as the cellular structure is unlikely to have remained intact."
How this relates to NPM
IGD welcomes greater clarification from SACN on previously undescribed processing methods including: sieved, mashed, crushed, pressed, chopped, sliced, diced, grated, stewed, canned, frozen and dehydration.
As detailed by SACN, the independent scientific advisory committee can only provide practical advice, and the final policy implementation decisions remain with DHSC. DHSC has not confirmed when it will publish the findings of the consultation, but this could be in the coming weeks. How much of SACN's position statement DHSC decides to incorporate into policy is unclear, but SACN has provided an indication of the direction of travel.
IGD will continue to closely monitor the progress of NPM development in England and the devolved nations, providing explainers shortly after government publications. All IGD Social Impact Health content is free to access via our hub.