PETALING JAYA: With the government intensifying its “War on Sugar”, consumer associations are calling for eateries to label the sugar and calorific content of their food and drinks.
Federation of Malaysian Consumers Associations chief executive officer Saravanan Thambirajah said labelling food content, particularly sugar content in drinks, would be a proactive step in empowering consumers to make informed health decisions.
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“Clear information on sugar content allows consumers to choose healthier options. The transparency also encourages food and beverage operators to be mindful of the ingredients they use, gradually reducing sugar levels across the board,” he said.
Saravanan acknowledged that making the labels mandatory could burden smaller businesses due to the increased cost.
However, he said incentives like tax breaks and public recognition for businesses that do so may encourage adoption.
“This way, we can find a balance between giving consumers information and challenges faced by small businesses.
“As more places begin doing this, sugar labelling could also become the standard practice,” he said, urging cafes in government facilities to lead the way.
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“Since places like the Parliament cafe are already including calorie charts, expanding the practice across more government facilities can set a powerful example.
“When the public sector takes the lead, it often encourages the private sector to follow,” said Saravanan.
On the Domestic Trade and Cost of Living Ministry’s campaign to reduce sugar consumption, he said it should avoid the pitfalls of past initiatives like the Tak Nak Merokok (no-smoking) campaign.
“It should not be seen as a one-off effort but rather as part of a long-term strategy to shift consumer behaviour and reduce overall sugar consumption,” he added.
Beyond labelling and pricing strategies, Saravanan said public education campaigns must be intensified to raise awareness on the impact of excessive sugar consumption.
“Schools and workplaces should be targeted with specific programmes that educate and promote healthier eating habits,” he said.
Consumers’ Association of Penang president Mohideen Abdul Kader also echoed concerns that coffee shops or hawker stalls may not perform labelling due to the cost.
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However, he said food and beverage manufacturers can print and include the sugar content on their products in a way that can be easily seen by consumers.
For drinks prepared by eateries, Mohideen said sugar should not be included but instead purchased as an add-on.
On the proposed new sugar tax, he said it can provide both fiscal and health benefits.
“Just like taxes on alcohol and tobacco, making unhealthy drinks more expensive would be a positive step.
“Poorer households are also more responsive to price increases and more likely to limit their sugar consumption, thus reducing healthcare expenditures and improving their wellbeing in the long run,” he said.
On the same note, Dr Siti Raihanah Shafie, a senior lecturer at Universiti Putra Malaysia’s Department of Nutrition, said labelling calorie content allows consumers to make healthier choices when dining out.
“Displaying calorie information on menus can serve as a powerful tool to create a food environment that helps individuals make informed food choices.
“Additionally, this practice can motivate the food service industry to reformulate their menus to offer healthier options.
“As for cooked food prepared at stalls and restaurants, the same principle should apply. It’s equally important for these food premises to provide clear information on sugar and calorie content, given that many people frequently consume meals from such outlets,” she said.
Siti Raihanah said the government should also come up with clear and comprehensive guidelines for food premises to enable both large restaurants and smaller vendors to create a more transparent and healthier food environment.
“With such guidance, eateries could confidently and consistently label sugar and calorie content, ensuring that consumers have access to accurate information.
“This collaboration would not only strengthen the efforts of the food industry in promoting healthier choices, but also foster a more health-conscious society,” she said.
However, Dr Alexander Tan Tong Boon, an endocrinology and diabetes specialist, said it is not feasible to label the content of food that is not manufactured in a factory as the proportion of ingredients and portion sizes may differ.
He said in modern times, people also tend to eat for “pleasure” rather than nutrition.
“Also, labelling is just one side of the story. Malaysians must be bothered to look at the labels and must also be taught how to interpret labels.
“Even if they have been taught to read labels, a Malaysian who wants to eat nasi lemak, will still eat nasi lemak.
“Fast-food companies have been labelling their food for many years, but this has not made a difference in people’s food choices.
“I don’t think that food labelling by eateries will make a difference to the prevalence of diabetes in Malaysia,” said Dr Tan.
