Britvic Boosts Subway’s Low and No Sugar Drinks Initiative at UK Hospital Stores


25 Apr 2017 --- As part of an initiative to cut down on the amount of sugary drinks sold at hospital-based franchises, Subway has announced its 12 NHS stores in the UK have met the relevant criteria relating to food and drink sold on NHS premises for 2016/17.

Simultaneously the brand has exceeded the forthcoming CQUIN (The Commissioning for Quality and Innovation) target announcement, by only serving no sugar and reduced sugar beverages in these stores. 

This roll-out exceeds the deadline for voluntary implementation detailed in the 2017/2018 CQUIN targets, as set-out by NHS England.

According to the sandwich makers, reaching the targets ahead of time was possible after Subway switched over to a new beverage partner as well as creating a comprehensive program for its franchises to focus on low and no sugar drinks options. 

By partnering with Britvic and PepsiCo beverage, Subway stores removed high sugar drinks, in favor of no sugar and reduced sugar dispensed or bottled options only. 

This is part of an inaugural trial that will help determine the shift in customer behavior and sales impact as a result of the no sugar and reduced sugar roll-out.

Now only no sugar and reduced sugar dispensed drinks and bottled variants or water is stocked in fridges. On top of that there are no bundle offers available for cookies or crisps and the ‘help yourself impulse buy’ cookies and crisps removed from the till area as well as healthier crisp options including lower fat, Baked, Sunbites and popcorn varieties. And apples are on sale as as an alternative snack option alongside.

“This action builds upon the strong healthier-for-you food-on-the-go credentials the brand already has in place. It further demonstrates our commitment to providing a better food environment in hospitals to patients, staff and visitors,” says  Peter Dowding, Country Director for the UK and Ireland.

Meanwhile, all Subway stores in the UK feature calorie labeling on menu panels, nutritional posters displayed in-store highlighting calories, fat, saturates, sugars and salt, low fat logo next to low fat subs, the Heart Research UK ‘heart’ logo, which supports a customer’s choice of a Low Fat Sub, and messaging that all Subs can be made into a salad. 

According to the company, these help to prompt customers to make healthier decisions in choosing those items not high in fat, saturates, sugar and salt.

To contact our editorial team please email us at

Related Articles

Food Ingredients News

SVC Ltd invests in data management solutions provider SpecPage

12 Nov 2018 --- SpecPage, which enhances digital solutions for the recipe-based manufacturing industry, is to partner with SVC Ltd., part of Credit Suisse, for risk capital for small and medium-sized enterprises (SMEs). SVC Ltd. currently promotes Switzerland as a center for business while also allowing unique Swiss businesses to leverage their “high qualitative standards in niche industries across the world.”

Food Ingredients News

Diageo sells 19 spirit brands to Sazerac for US$550m

12 Nov 2018 --- UK-based drinks giant Diageo is selling a portfolio of 19 brands to privately owned US firm Sazerac for US$550 million. Diageo believes the sale will allow the business to have a “greater focus” on its premium brands in the US, including Johnnie Walker.

Food Ingredients News

Low caffeine Chinese tea plant suggested as a healthier alternative

12 Nov 2018 --- A newly discovered wild tea plant native to China appears to have little to no caffeine and all the benefits of regular tea, according to a study published in ACS’s Journal of Agricultural and Food Chemistry.

Food Ingredients News

DSM Food Specialties chief: “Cargill sweeteners deal takes our application knowledge to a new level”

12 Nov 2018 --- DSM’s sweeteners joint venture with Cargill (Avansya), which was announced last Thursday, is “a match made in heaven,” that combines DSM’s fermentation knowledge, with Cargill’s application know-how within this dynamic sector to offer reliability, consistency and affordability in supply. The upscaling of production for fermentation-based Reb-M & Reb D products will take stevia uptake to a new level, whereby the volume of these products will overtake that of the more traditional plant-sourced high-intensity sweeteners. This is according to DSM Food Specialties President, Patrick Niels, who is confident on the venture, despite the apparent paradox of creating an ingredient that has mainly been positioned as coming from a leaf through a fermentation process, from raw materials such as dextrose.

Food Ingredients News

Clean label dairy? Sugar and fat reduction in desserts, protein remains a key trend

12 Nov 2018 --- As health-minded consumers become ever-more sugar aware with their food and beverage choices, delivering indulgence without the guilt in dairy dessert products has become an increasing challenge. Consumers also want more from their products including fat reduction, but they still want the same great taste that they know and love. As with any product reformulation that involves cutting out sugar, the main challenge is to obtain a similar sweetness and body to that provided by sugar, while reducing its use.

More Articles