New statistics reveal significant sugar reduction as a result of the Soft Drinks Industry Levy

3 July 2025

The latest statistics reveal:  

• An increase of 13.5% in the volume of drinks sold covered by the SDIL. 

• A decrease of 39.8% of total sugar sold from these drinks. This was due to the increase in sales of lower-sugar drinks and decrease in sales of higher-sugar drinks. 

• A reduction of 47.4% in the sales weighted average (SWA) of sugar content (g per 100ml) of drinks, and a reduction of 42.2% in SWA of calories per portion.  
• A reduction in the SWA sugar content of drinks purchased across all the social grades ranging from 51.8% in higher and intermediate, administrative and professional occupations, to 45% in state benefits casual and lowest grade workers.  

The results also noted that within the same period there was an increase in the volume of sales of yogurt drinks (24.3%), milk-based drinks (53.2%), and flavoured milk substitute drinks (18.7%). The sugar sold from yogurt drinks and milk-based drinks increased by 12.5% and 30.3% respectively, although decreased by 4.7% in flavoured milk substitute drinks.  

A full breakdown of sugar content, SWA and sales can be viewed in the table below.

Category	Volume Sales	Total Sugar Sold	SA sugar content	SWA sugar content (g per 100ml)	SA calorie content	SWA calories per portion
Drinks Subject to the SDIL	+13.5%	-39.8%	-46.7%	-47.4%	-41.2%	-42.2%
Pre-packed mono juices	-5.2%	-6.9%	-2.3%	Not applicable	+3.2%	+1.2%
Pre-packed blended juices	-6.8%	-7.8%	-0.2%	+1.6%	-20.6%	-19.5%
Pre-packed fermented (yogurt) drinks	+24.3%	+12.5%	-42.6%	-15.2%	-4.7%	-0.6%
Pre-packed milk-based drinks	+53.2%	+30.3%	-29.8%	-32.4%	-15.5%	-25.8%
Pre-packed flavoured milk substitute drinks	+18.7%	-4.7%	-42.7%	-28%	+18%	+5.8%

 

Speaking on the findings, Dr Kawther Hashem, Head of Research and Impact at Action on Sugar based at Queen Mary University of London quoted: 

“These new figures provide undeniable evidence that the Soft Drinks Industry Levy has worked exactly as intended, shifting both industry and consumer behaviour.  

Despite rising volumes of drinks sold, the amount of total sugar from has fallen dramatically, proving that reformulation is possible and effective. Sales of lower-sugar drinks have risen while those of higher-sugar drinks have fallen – marking a clear public health nutrition success.  

The government must now build on this progress by introducing mandatory reformulation targets for food enforced by a levy, especially for products high in fat, salt and sugar. Voluntary measures are too slow to bring the dramatic impact we have seen through the levy – it’s time to level the playing field and put health first.”