Sugar Reduction in Processed Foods: Industry Initiatives, Policy Interventions, and Future Directions

Peir Shinn Hew, Wen Jie Ng, Kah Yaw Ee

Open source

DOI: 10.1007/s13668-026-00808-7
Published: 2026-10-17
Container: Current Nutrition Reports
Publisher: Springer Science and Business Media LLC
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1007/s13668-026-00808-7,
  title = {Sugar Reduction in Processed Foods: Industry Initiatives, Policy Interventions, and Future Directions},
  author = {Peir Shinn Hew and Wen Jie Ng and Kah Yaw Ee},
  year = {2026},
  journal = {Current Nutrition Reports},
  doi = {10.1007/s13668-026-00808-7},
  url = {https://doi.org/10.1007/s13668-026-00808-7}
}

RIS

TY  - JOUR
TI  - Sugar Reduction in Processed Foods: Industry Initiatives, Policy Interventions, and Future Directions
AU  - Peir Shinn Hew
AU  - Wen Jie Ng
AU  - Kah Yaw Ee
PY  - 2026
JO  - Current Nutrition Reports
DO  - 10.1007/s13668-026-00808-7
UR  - https://doi.org/10.1007/s13668-026-00808-7
ER  -

APA

Hew, P. S., Ng, W. J., & Ee, K. Y. (2026). Sugar Reduction in Processed Foods: Industry Initiatives, Policy Interventions, and Future Directions. Current Nutrition Reports. https://doi.org/10.1007/s13668-026-00808-7

Source records

crossref · retrieved 2026-11-10T15:52:20.910Z