Egypt drafts added-sugar cuts as food and beverage makers seek phased rollout

Government prepares a new sugar framework

Egypt is drafting legislation to reduce added sugar across manufactured food and beverages, linking the measure to a national strategy against obesity, diabetes and cardiovascular disease. Al-Masry Al-Youm reported that the initiative followed a meeting involving the ministers responsible for health, investment and industry, with participation from the World Health Organization.

The proposed framework is expected to combine public education, early detection and healthier consumer behavior with a gradual reduction in sugar content. Companies would receive time to adjust their recipes and operations. Official data cited by Al-Masry Al-Youm indicate that non-communicable diseases account for about 86% of all deaths in Egypt, making diet-related risk factors a central concern for policymakers.

Manufacturers support gradual reformulation

Emad Ramses, a member of the Food Industries Chamber at the Federation of Egyptian Industries and head of a natural juice company, told Al-Masry Al-Youm that the private sector supports the government's direction. He said implementation should be gradual and coordinated with business organizations to protect public health without harming manufacturers or consumers.

Egyptian producers have the technical capacity to redesign products and expand lower-sugar food and beverage lines, according to Ramses. The affected categories extend beyond juice to beverages, confectionery, biscuits and jam. Reformulation must preserve product quality and competitiveness, an important consideration for companies serving both the domestic market and export destinations with different specifications.

Export practices already show how requirements vary by market. Ramses said Sweden, Germany and Italy import Egyptian natural juices with no added sugar, while some Arab markets allow added-sugar levels of between 2% and 3%. He argued that part of the Egyptian consumer base could accept similar levels, although the broader market will need time to adapt to a less sweet taste.

Stevia could alter sugar demand and trade

Ramses identified stevia as one of the most significant natural substitutes. He said the output from one feddan of stevia is equivalent to that of about 250 feddans of sugar beet. The crop also requires less water, and its leaves can be harvested five times a year for as long as seven years. Wider cultivation could therefore reduce Egypt's sugar import bill and ease pressure on land used for sugar cane.

Stevia leaves can be about 250 times sweeter than conventional sugar and contain no calories, according to Ramses. That makes the ingredient suitable for juice, other beverages, confectionery, biscuits and jam aimed at consumers with diabetes, obesity or high blood pressure. Fruit sugar is another possible substitute, but Ramses warned that it would raise production costs substantially, likely restricting such products mainly to higher-income consumers.

The timetable will determine how quickly the policy affects demand for refined sugar, sweeteners and reformulation inputs. Ramses called for coordination among industrial and commercial chambers, the Federation of Egyptian Industries and the National Food Safety Authority, supported by consumer-awareness campaigns before implementation. He estimated that the Egyptian market would need between 3 and 5 years to adjust fully if the rules are phased in with cooperation between government and business.