The call follows the recommendation from the World Health Organisation for people to limit the intake of ‘free’ or added sugars to be no more than 10 per cent of a persons total energy intake in order to reduce the risk of health issues such as obesity and tooth decay.
“Some added sugars are easy to identify such as brown sugar and caster sugar but others like agave nectar, high-fructose corn syrup, rapadura, and molasses are not,” said Choice spokesperson, Tom Godfrey.
“We believe that consumers have a right to know what added sugars are in their foods but currently food companies make it very hard for us to work out.”
“On food labels, the nutritional panel doesn’t differentiate between added sugar content and sugars that naturally occur in the product. So the only way for you to find out is by trying to identify these 40+ different names in the ingredients list.
“The fact is consumers should be able to identify which ingredients listed on food products are added sugars. We believe this could be achieved through a recommendation that is currently being reviewed by our food standards body,” says Godfrey.
One of the key recommendations to come out of the government’s 2011 food labelling review was that where sugars are added as separate ingredients in a food, the term ‘added sugars’ be used in the ingredient list as the generic term, followed by a bracketed list with further details. For example: added sugars (fructose, glucose syrup, honey).