Wed | Apr 8, 2020

Food official welcomes move

Published:Thursday | March 15, 2018 | 12:00 AMJodi-Ann Gilpin/Gleaner Writer
Professor Fitzroy Henry

LASCO's announcement that there will be a 50 per cent cut in the sugar content for its flagship brands signals for Professor Fitzroy Henry, chairman of the National Food Industry Task Force, that Jamaica is moving in the right direction.

In an interview yesterday following the announcement, Henry told The Gleaner that he was encouraged by the steps being taken by individuals and companies to promote healthier lifestyles.

"To have some lead pedigree companies now taking steps to improve the quality of their products is something that the task force and the general public welcome ," he said.

"I'm encouraged by how the public has been reacting to the advertisements and the actions they are taking as it relates to their personal health and [that of] their families. Whether or not the companies come on board voluntarily, I have no doubt that in a few years, they will have to come on board involuntarily," he continued.

James Rawle, managing director of LASCO Manufacturing, said the variants have 50 per cent less sugar than the original products, translating to 11 grams of sugar per serving.

"LASCO's Food Drink and now the LASCO low-sugar Food Drink variant provide our consumers with alternatives well suited to their individual health needs," he said.

"Both the original and low-sugar options are packed with nutrition and uncompromised flavour. The taste profile of both the original and the low-sugar version are imperceptible," Rawle added.

Catherine Goodall, beverages marketing manager at LASCO, said the new variant was in line with LASCO's commitment to its customers and its mission to always be the best.

"LASCO is always thinking of ways to provide a wide range of products, empowering consumers with choices," stated Goodall. "We have been working on this reduction for some time because we also needed to ensure it still has the same great taste we know and love. After all, nutrition never tasted so good."