Added Sugars: Why It is Added to Food and the Challenges of Labeling it

Abstract

Avoiding too much sugar is an accepted dietary guidance throughout the world. The U.S. Nutrition Facts panel includes information on total sugars in foods. A focus on added sugars is linked to the concept of discretionary calories and decreasing consumption of added sugars as a means to assist a consumer to identify foods that are nutrient-dense. On March 14, 2014, the U.S. Food and Drug Administration proposed that including “added sugars” on the nutrition facts panel would be another tool to help consumers. This thesis discusses the functions of sugar in food and shows that the methods used to replace added sugars in foods can result in no reduction in calorie content or improvement in nutrient density. Without clear benefit to the consumer for added sugars labeling, this thesis highlights the complex business obstacles, costs, and consumer confusion resulting from the proposed rule.