Prof Sarah Berry

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966 appearances 5 recordings 1 series first heard Jun 2026 last heard 4d ago

Prof Sarah Berry’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 5 in all, peaking in Sep 2026 with 2.

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ZOE Science & Nutrition · The science behind food that isn’t food, why you love it and why you should not fear it all | Prof Tim Spector & Prof Sarah Berry · 10 Sep 2026 podcast

And then you can have these artificially sweetened

full of all sorts of chemicals, low fat, high sugar.

fruit yogurts but that look like they're healthy, the kind of yogurts that I might have fed my children ten years ago, despite all of my knowledge thinking that they were healthy.

And then I would say another food group

to be cautious of is cereals, breakfast cereals.

So you can have some breakfast cereals that are actually quite healthy for you.

So for example, Kellogg's All-Brand cereal, despite being a packaged cereal,

actually would be no risk or low risk according to our classification, but then you can have many of these other breakfast cereals that have these claims that they're high in fibre, good for energy, 'cause they have a certain amount of zinc or whatever.

but often actually very high in sugar and might have lots of other additives that I would not want to be feeding my children.

I think it's really challenging because the government introduced a sugar tax a number of years ago in order to reduce the intake of added sugars in our diet, which we knew was becoming an increasing problem, particularly in children.

The tax is at the level of the manufacturer rather than us as consumer.

And so what many manufacturers have done is reduce the sugar

in the food so it falls below the taxation level, but they still need to keep that food sweet.

So that's why we are seeing more and more sweeteners added to food to enable them not to take on that.

So our fabulous science team at Zoe have just finished validating the score.

So looking at how our score is associated with various health outcomes.

We've just finished that manuscript.

We're about to submit it to a peer reviewed journal, so it will be out soon.

It's also really important to to mention, Jonathan, that we're going to continue to evolve the score.

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