How sugar and ultra-processed foods target our children

In recent decades, children’s health has changed dramatically. Conditions once considered “adult diseases” — obesity, type 2 diabetes, non-alcoholic fatty liver disease, and hormonal imbalances — are now increasingly common in younger age groups.

Across the world, the numbers tell a clear story.

Childhood obesity now affects nearly one in five children in the UK and the US.

Type 2 diabetes, once almost unknown in children, is now being diagnosed in teenagers. These trends reveal a deep imbalance in our food system — one that shapes habits from the earliest years of life.

A system that works against health

Supermarkets dedicate most of their shelves to ultra-processed foods — brightly coloured boxes of cereals, biscuits, crisps, sugary yoghurts, drinks, and sweets.

In the United Kingdom, these products now provide over half of the total calories consumed, and nearly two-thirds of daily energy intake among teenagers. By the age of seven, children already obtain almost 60% of their calories from ultra-processed foods.

The pattern is similar in other countries. In the United States, more than 60% of the calories consumed by children and adolescents come from ultra-processed products. In France, adults still fare slightly better, with around 30% of daily energy coming from these foods — yet the trend is rising steadily, especially among younger generations.

These foods are cheap, convenient, and everywhere — from schools and vending machines to petrol stations and birthday parties. They are also heavily marketed, often using colourful packaging, cartoon characters, and emotional messaging designed to capture children’s attention. What used to be an occasional treat has quietly become a daily habit.

When sugar became a tradition

Think of childhood celebrations — Halloween, Christmas, Easter and birthday parties. Entire supermarket aisles are now devoted to seasonal sweets, snacks, and chocolate, often sold at higher prices simply because they are marketed for the occasion.

At most birthday parties, the table looks similar: bowls of sweets, fizzy drinks, crisps, and cupcakes. It feels harmless — even expected. But somewhere along the way, sugar stopped being a treat and became the centrepiece of every joyful moment.

This repetition creates a powerful association between sugar and positive emotions: excitement, reward, and belonging. Over time, these emotional patterns can shape how children relate to food as adults, influencing choices, cravings, and self-regulation.

Rethinking the way we celebrate

Changing this narrative doesn’t mean removing joy from the table. It means redefining what celebration looks like. We can design moments that are fun, colourful, and nourishing — without the sugar crash that follows.

Birthdays, Halloween, and Easter are perfect examples. Each has its own charm — costumes, candles, family gatherings — yet food marketing has turned them into occasions centred almost entirely on sweets. Supermarket shelves fill with themed products weeks in advance: chocolate eggs wrapped in foil, neon-coloured sweets, “party-size” crisps and fizzy drinks. The packaging changes, but the formula stays the same — sugar, salt, and additives, all sold as symbols of joy.

It doesn’t have to be this way. With a bit of imagination, celebrations can keep their magic while becoming opportunities to reconnect children with real food.

Bring colour to the table. Offer fresh fruit platters, smoothie bowls, or skewers with berries, melon, and grapes. Children are naturally drawn to colour and texture — just not only from sweets.

Make homemade treats. Bake oat-based muffins sweetened with banana or dates, or prepare energy balls with oats, seeds, and nut butter. For something special, dip fruit pieces in dark chocolate and freeze them for a simple, delicious dessert.

At Easter, make your own chocolate eggs using dark chocolate!

Rethink drinks. Replace fizzy drinks with sparkling water flavoured naturally with slices of orange, lemon, mint, or cucumber. It feels festive but remains tasty. For birthdays, serve colourful “mocktails” made with blended fruit and coconut water.

Turn food into an activity. Create a small “build your own snack” station — children can decorate fruit cups, assemble mini pancakes, or top yoghurt bowls with nuts and berries. At Easter, organise a “treasure hunt” for homemade dark chocolate bites or granola clusters instead of only sugar-filled eggs. The focus shifts from consumption to creativity.

Keep balance, not restriction. The goal isn’t to ban sugar entirely but to restore awareness. When children experience that real food can also be fun and satisfying, they begin to make conscious choices naturally.

The bigger picture

The issue goes beyond food. It reflects how modern life — with its pace, marketing, and convenience — has redefined childhood traditions. Ultra-processed foods dominate because they fit the rhythm of busy families, but they come with long-term costs to health, concentration, and mood.

Education and awareness are the first steps. Teaching children where food comes from, involving them in cooking, and making real food accessible at home can help reverse this trend. As adults, we have the power to reshape habits.

Final thought

Sugar was never meant to be the main guest at the party. It became one because we stopped questioning it.

Redefining these traditions doesn’t mean losing their magic. It means giving them back their meaning — connection, creativity, and care.

Fuel your body with nature's goodness!

And awaken your 5 senses.

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Hi, I’m Emilie!

I’m a conscious Marketer & future Naturopathic Nutritionist, helping women and children rediscover the power of real food — to boost energy, balance hormones, and protect the planet.

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❌ Repost to help more people avoid ultra processed foods.

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