Types of added sugars in packaged foods

ADDED SUGAR I N P A C K A G E D F O O D Added sugar The term "added sugar" refers to sugars that are included in food processing, foods that are packaged as sweeteners, sugars from syrups and honey, and sugars from concentrated fruit or vegetable juices. Total sugars = Natural sugar + Added sugar Examples include: Brown sugar Cane juice Corn syrup, dextrose Fructose Fruit nectars Glucose High-fructose corn syrup Honey Lactose Malt syrup Maltose Maple syrup Molasses Raw sugar Sucrose W H Y S U G A R I S A D D E D T O P R O C E S S E D F O O D S ? Enhance Flavor It can balance out bitter or acidic flavors, making the product more palatable. Increase Shelf Life Sugar acts as a preservative by reducing the water activity in the food. It helps inhibit the growth of microorganisms, which can spoil the food. Improve Texture Sugar can contribute to the texture of foods, giving them a soft, moist, or chewy feel. Enhance Appearance Sugar can add color to foods during the Maillard reaction, which contributes to the golden-brown appearance of baked goods and other processed foods. Mask Undesirable Flavors Sugar can help mask strong or undesirable flavors, due to the use of certain ingredients or processing methods making the product more enjoyable to consumers. Psychological Impact Sugar can trigger a pleasurable response in the brain due to its effects on dopamine release. This can create a sense of comfort and satisfaction. P A C K A G E D F O O D S W I T H H I G H A D D E D S U G A R S W E E T S A N D D E S S E R T S 10-30gm/serving S U G A R Y B E V E R A G E S 8-15gm/100ml B R E A K F A S T C E R E A L S 4-16gm/100ml C A N N E D A N D P A C K A G E D F R U I T S A U C E S A N D C O N D I M E N T S P A C K A G E D B A K E D G O O D S 12-19gm/half cup 4-10gm/tablespoon 30-40gm/100gm