Mark Jones discusses the arguments for a tax on ultra processed foods

In an article for Food Manufacture, Mark Jones, partner and food and drink expert at Gordons examines why a tax on ultra processed foods (UPF) can help tackle the risks these foods pose.

The growing impact of UPFs

There is increasing attention on the consequences of elevated levels of UPFs in our diets. In the UK, around two thirds of calories consumed by teenagers and 2–5-year-olds come from UPFs.

One of the most growing obesity levels, with 64 per cent of adults and 22 per cent of children either overweight or obese, and these numbers are set to rise.

Complementing rising obesity levels, this, there is growing wider evidence around the risk of diminished life expectancy. Data studies analysing decades of information have shown regular consumers of UPF such as processed meats have a 13 per cent higher chance of premature death.

The negative health consequences of UPF also mean they represent significant economic costs.

With the obesity costing the NHS around £6.5bn annually, there’s research which estimates that by 2050, obesity is set to cost the UK three per cent of its GDP.

Lessons from past anti-obesity legislation

In his article, Mark examines the impact of other food and drink legislation which aims to tackle obesity and the negative health consequences.

Examples include the Soft Drink Levy introduced in 2018, labelling, and the introduction of regulations restricting the placement, promotion and advertising of foods with high fat salt and sugar (the HFSS Regs).

Mark examines one of the key challenges around a UPF tax, which centres around definitions and classifications.

In addition, he explores how a UPF tax is likely to encourage reformation of products, citing how the Soft Drinks Levy has resulted in the removal of 45,000 tonnes of sugar.

Finally, Mark highlights that UPF taxes have already been introduced in other countries, and given the high health and economic burden presented up UPFs, it is likely the UK will follow suit.

 You can read Mark’s article in Food Manufacture here.

Find out more about Gordons’ expertise in food and drink here.