One cup of fermented milk contains 3.5 sugar cubes; John Tung Foundation survey finds 80% have more sugar than carbonated drinks

A cup of "fermented milk" after a meal is a favorite of many office workers and children; but a John Tung Foundation survey found that of 20 fermented milk products on the market, 16 contained more added sugar than carbonated drinks! Dietitian Lin Yanting suggests that if people want to achieve the health and digestive benefits claimed for such products, they should prioritize eating enough vegetables and fruit.

The common "fermented milk" on the market is defined under the Republic of China National Standards (CNS3058) as containing at least 90% milk and at least 10 million live bacteria per milliliter; products that fall below 45% and contain only about 1 million live bacteria are called "fermented milk products."

Of the 20 products surveyed by the John Tung Foundation this year, 16 should have been labeled as "fermented milk products" rather than the "fermented milk" shown on the bottle; the other 4 were labeled unclearly and could not be classified. In addition, to improve taste, fermented milk products all add flavorings and sugar, which in turn creates the problem of excessive sugar intake.

Of the 20 products tested this time, 12 exceeded the World Health Organization (WHO) recommendation that daily sugar intake should not exceed 25 g; and the average of 12 g of sugar per 100 c.c. is nearly half of the WHO recommendation.