ObjectiveTo assess how the baby food market in the UK has changed between 2013 and 2019.SettingUnited Kingdom.DesignA cross-sectional survey of all infant food products available to buy in the UK online and in-store collected in 2019. Nutritional content and product descriptions were recorded and compared with an existing 2013 database.Main outcome measuresChange in the proportion of products marketed to infants aged 4 months, proportion classified as sweet versus savoury, spoonable versus dry (snacks) average sugar content.ResultsFewer products were described as suitable for infants aged 4 months in 2019 (201, 23%) compared with 2013 (178, 43%; p<0.001), while the proportion for children in the 6–7-month age range increased (2013: 135, 33%; 2019: 369, 43%; p=0.001). The proportion of sweet and savoury products was unchanged; sweet spoonable products showed a small but significant decrease in sugar content (6%) between 2013 and 2019, but savoury spoonable products showed a 16% increase. Sweet snacks remained very sweet (~20 g/100 g median sugar at both time points). In the 2019 dataset, concentrated juice was added to 29% (n=253) of products and 18% (n=80) ‘savoury’ products comprised more than 50% sweet vegetables or fruit. The number and proportion of snacks increased markedly in 2019 (185, 21%) compared with 2013 (42, 10%; p=0.001) while the proportion of wet spoonable foods decreased (2013: 326, 79%; 2019: 611, 71%; p=0.001).ConclusionsFewer foods are now marketed to infants aged 4 months, but there has been no overall reduction in the sweetness of products and the increase in snack foods and the sweetness of savoury foods is a concern.

Ready to eat breakfast cereals (REBCs) and yoghurts provide important nutrients to children’s diets, but concerns about their high sugar content exist. Food reformulation could contribute to sugar reduction, but policies across countries are not uniform. We aimed to compare the sugar content and nutritional quality of child-orientated REBCs and yoghurts in Latin American countries with the UK. In a cross-sectional study, nutritional information, marketing strategies, and claims were collected from the food labels and packaging of products available in Guatemala, Mexico, Ecuador and the UK. Nutritional quality was assessed using the UK Ofcom Nutrient Profiling System. In total, 262 products were analysed (59% REBCs/41% yoghurts). REBCs in the UK had a lower sugar content (mean ± SD) (24.6 ± 6.4) than products in Ecuador (34.6 ± 10.8; p < 0.001), Mexico (32.6 ± 7.6; p = 0.001) and Guatemala (31.5 ± 8.3; p = 0.001). Across countries, there were no differences in the sugar content of yoghurts. A large proportion (83%) of REBCs and 33% of yoghurts were classified as “less healthy”. In conclusion, the sugar content of REBCs in Latin America is higher than those of the UK, which could be attributed to the UK voluntary sugar reduction programme. Sugar reformulation policies are required in Guatemala, Mexico and Ecuador.

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Objectives Snacking is nor part of UK complementary feeding recommendations, but 60% of UK infants aged 7–10 months consume home-made and/or commercial baby snacks. We aimed to explore trends in the availability of commercial baby snacks in the UK food market over time. Methods We surveyed all infant food products available to buy in the UK, online and in-store, n 2019 and used our own 2010–2011 data for comparison. Product type [wet purees or dry (snacks)] were recorded at both time points. In 2019 for snack products we recorded main types, feeding claims on product packaging and sugar content. Results The total number of products available in 2010–11 and 2019 was 482 and 865 respectively. The proportion of snacks had doubled between 2010–11 (42, 10%; P = 0.001) and 2019 (185, 21%), while the proportion of wet, pureed foods decreased (2010–11 326, 79%; 2019 611, 71%; P = 0.001) and in 2019 were mainly supplied in pouches (453, 74%). The commonest snack types in 2019 were corn based flavoured with fruit or vegetables (40%; of which 12% fruit flavoured), dried fruit (15%), fruit or vegetables mixed with cereals (22% of which 88% were fruit based), biscuits (18%), and rice cakes flavoured with fruit or vegetables (8%). In 2019 front of package feeding claims were observed on 43% of snacks, referring to them as ‘finger foods’ (25%), ‘encourages self-feeding’ (10%), ‘perfect for teething’ (4%) or a mixture of these (3%). Sugar content [N, g/100 g median (Q1, Q3)] was higher than the 5 g/100 g recommended threshhold for all dried fruit [19, 61(38, 64], fruit or vegetable with cereals [42, 26(18, 29)], biscuits [34, 19(15, 22)] and rice cakes [34, 19(15, 22)]. Corn snacks [75, 4(2, 6)] mainly met the sugar content threshold. Conclusions Sweet commercial baby snacks are a prominent feature of the UK food environment. Regulations on feeding claims and sugar content are urgently needed. Funding Sources No funding sources to declare.

Dietary fibre intake is below recommendations in children and some staple foods, rich in inulin, may help to increase its consumption. Inulin a prebiotic dietary fibre (1) is mainly found in plant-based foods. Food reformulation has led to an increase on inulin content in various food products recently, yet there is little research on the level of inulin consumption from food sources in the diet especially in children. Aim: To explore the food sources and intake of inulin in school-aged children.Children were recruited between the Summer and Fall of 2019 in purposely designed child interactive science activities. Diet intake was recorded using one 24-hour recall, and with the aid of food images parents helped their child to remember the foods eaten. For the assessment of inulin a list of foods was created using food composition data reporting on inulin-type fructan content (2)(3) . The amount of inulin from reported homemade and takeaway food was calculated using the mean ingredients of three recipes. Nutritics software was used to check for standard portions.A total of 154 school-aged children, median age 7 years old, IQR (12-5) female/male ratio (61/39%) were recruited from the least deprived areas (65.3%) of Scotland. Median inulin consumption was 1.3 g/day, IQR (7.1-0). Grain and cereal products contributed over half the inulin intake (58.4%). Within this group, bread accounted for over a third of inulin (36.5%), followed by breakfast cereals and biscuits with only 13.3% and 5.1%, respectively. The second highest contributing food group was takeaway and homemade dishes which accounted for 21.7% of inulin consumption, including vegetable dishes with 9%. The vegetable, potatoes, beans and fruits food group contributed the least amount of inulin with 11.9% and 8%, respectively.In this population of school-aged children, the main food sources of inulin come from grain and cereal products and mixed meals from which carrots and onions are the likely contributing ingredients to inulin consumption. These data will help inform future intervention studies of increased dietary fibre consumption in children.