PETALING JAYA: Malaysia’s sugar tax on pre-packaged, ready-to-drink beverages should be extended to powdered drinks and three-in-one mixes, says health advocate Datuk Dr Rajen Manicka.
This would be another step towards reducing sugar consumption among the people, he said.
“The sugar tax mainly covers ready-to-drink products. The government should also look at powdered drinks, including three-in-one coffee, tea and cocoa,” he said.
“People take these drinks at home and in the office every day. Many may not realise how much sugar they are consuming.”
Malaysia introduced a “Sugar-Sweetened Beverages” excise duty (or sugar tax) in July 2019 at 40 sen per litre. It has since been increased twice, with the current rate at 90 sen per litre.
Dr Rajen said the government had done a good job controlling sugar in pre-packaged drinks.
“You can see more low-sugar and no-sugar choices in shops now. But drinks made fresh at coffee shops, mamak stalls or cafes are a different matter. This is where we still have a big gap.”
As he put it: “You may not eat cake every day, but you may take coffee, teh tarik or a sweet drink every day. That adds up.”
Dr Rajen said reducing added sugar, especially in beverages, was a practical starting point for Malaysians.
“Sugar comes from what we add to food and drinks, while carbohydrates are also broken down into glucose in the body. For most people, the easiest way to start is to cut down on added sugar in drinks.”
He said healthier choices should be affordable and readily available, particularly for lower- income households.
“We cannot put everything on the individual. Food operators, manufacturers and policymakers must also play their part.”
Dr Rajen urged people to gradually reduce their preference for overly sweet food and drinks.
“If you are used to taking two or three teaspoons of sugar, cut down step by step. Small changes, repeated every day, can make a real difference.”
Malaysian Muslim Restaurant Owners Association (Presma) president Datuk Mohamed Mosin Abdul Razak acknowledged that mamak restaurants had a role in helping customers make healthier choices without losing the identity of traditional drinks.
“We do not want to eliminate the traditional mamak experience. Our aim is to modernise it in line with changing consumer preferences and greater health awareness.”
Mohamed Mosin said Presma encouraged operators to reduce sugar gradually in popular drinks such as teh tarik and coffee, while making less-sweet and sugar-free options available for customers.
