The UGM TPHP Flavor Technology lecture activity held a guest lecture with a speaker from PT Firmenich Indonesia, Yono Yogoasakti. The guest lecture which took place on Tuesday, May 25, 2021 at 11:00-12:45 WIB was hosted by Dr. Ir. Supriyadi, M.Sc. and Dr. Manikharda, S.T.P., M.Agr. This guest lecture was held through the Webex platform and was attended by 80 participants.
The use of flavor as an effort to reduce sugar consumption is based on four factors, including the global health landscape, sugar tax policy, consumer awareness, and good taste. According to WHO, the recommended amount of sugar consumption per day is no more than 5% of total free sugar calories. If sugar is consumed in excess, it will cause negative health effects, such as obesity and diabetes.
A sugar tax is the application of a tax rate to food and beverage products that contain excess sugar or the like that cause negative health effects. The sugar tax gives the industry three alternative strategies for its products, including taxing the company’s profits, taxing consumers so that product prices will increase, and reducing the sugar composition of products. Areas that have implemented this sugar tax are Oceania countries, such as Samoa, French Polynesia, Hungary, Fiji, and others. Indonesia itself is still in the assessment stage regarding the opportunity to implement sugar tax.
Currently, consumers are experiencing developments in awareness to reduce sugar consumption. Many people are starting to frequently check product packaging labels so that many choose products with less sugar content, thus supporting the reduction of sugar consumption. In Indonesia, products with sugar free or less sugar claims have also been widely sold. Food and beverage industries are also adapting to the public demand for less sugar or sugar-free products.
