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When you’re scrutinising food labels, you might find yourself puzzled by the myriad names for sugar—high fructose corn syrup, cane sugar, agave nectar, and more. Understanding why sugar appears under so many different names can help you make more informed choices about what you eat.

The Many Names of Sugar

Sugar isn’t just one substance; it comes in various forms, each with its own name and source. These different sugars can be naturally occurring or added during food processing. Common names for sugar on food labels include:

• High Fructose Corn Syrup (HFCS): A sweetener made from corn starch, processed to convert some glucose into fructose. It’s commonly found in sodas and processed foods.
• Sucrose: Often referred to as table sugar, it’s derived from sugar cane or sugar beets and is commonly labelled simply as "sugar."
• Fructose: A sugar naturally present in fruits, but also used as a sweetener in processed foods.
• Glucose: A simple sugar that provides energy and is often used in syrups and various processed foods.
• Agave Nectar: A sweetener derived from the agave plant, marketed as a natural alternative to other sugars.
• Honey and Maple Syrup: Natural sweeteners with distinctive flavours and nutritional profiles.
• Cane Juice and Cane Syrup: Less processed forms of sugar derived from sugar cane.
• Maltose: A sugar found in malted products, such as beer and malted milk.
• Dextrose: Another name for glucose, commonly used in baking products.
• Barley Malt: A sweetener made from sprouted barley, often found in cereals and baked goods.
• Molasses: A thick, dark syrup byproduct of sugar refining, sometimes used as a sweetener.
• Brown Rice Syrup: A sweetener derived from brown rice, often found in organic and health food products.
• Invert Sugar: A mixture of glucose and fructose created by splitting sucrose, often used to retain moisture in baked goods and candies.

Why So Many Names?

1. Marketing Tactics: Different names can make a product appear healthier or more natural. For instance, "organic cane sugar" might sound better than "refined sugar," or "agave nectar" might be perceived as more healthful than high fructose corn syrup.
2. Functional Purposes: Various sugars have different properties affecting texture, flavour, or shelf life in processed foods. For example, glucose might be used for its ability to prevent crystallisation in syrups, while fructose might be preferred for its intense sweetness, allowing for lower quantities to be used.
3. Ingredient Labelling Requirements: Regulations mandate that all ingredients, including various types of sugar, must be listed by their specific names. This transparency is intended to inform consumers but can also lead to confusion when many different names are used.
4. Avoiding the "Sugar" Label: Manufacturers may use less familiar names for sugar to prevent the ingredient list from appearing to have high sugar content. This practice can make products seem healthier than they are, as consumers might not recognize all the different forms of added sugars.
5. Legal and Regulatory Compliance: Some forms of sugar, like high fructose corn syrup, have garnered negative attention. Manufacturers might choose alternative sugars or rename them to comply with specific regulations or to appeal to more health-conscious consumers.

Conclusion

Understanding the many names for sugar on food labels can help you make better dietary choices and avoid hidden sugars. With tools like the TruthIn app and its filters such as ‘low total sugars’ and ‘low added sugars,’ you can easily navigate food labels and choose products that align with your health goals. This approach not only simplifies the process of managing sugar intake but also supports a healthier lifestyle.

Explore TruthIn today and take control of your nutrition with confidence, knowing that you’re making informed choices for yourself and your family.