FAQ: How do I label Added Sugars on products classified as Added Sugar?

By in ,
FAQ: How do I label Added Sugars on products classified as Added Sugar?

Added Sugars is a required label nutrient in the 2016 food labeling regulations and, as such, manufacturers have questions about compliance. This blog talks about what to do when your entire product is an “Added Sugar” as defined by the FDA.

Question: How do I label Added Sugars and Total Sugars if the single-ingredient product I’m selling (maple syrup) is considered by the FDA to be an added sugar? 

Answer: With the passage of the 2018 Farm Bill, FDA’s final ruling on single-ingredient products and Added Sugars declaration reads:

The food labeling requirements under section 403(q) of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 343(q)) shall not require that the nutrition facts label of any single-ingredient sugar, honey, agave, or syrup, including maple syrup, that is packaged and offered for sale as a single-ingredient food bear the declaration “Includes X g Added Sugars.”

The FDA’s final guidance on this matter, published in June 2019, clarified that for single-ingredient sugars, syrups, and honey, the Added Sugars line, listed below the Total Sugars, will show only the %DV and not the “Added Sugars” text. Furthermore, a dagger symbol must be placed after the %DV on the Added Sugars line which refers consumers to a footnote located just below the % Daily Value Statement at the bottom of the Nutrition Facts label. The statement, which relates the amount of Total Sugar and the %DV of Added Sugars, should be expressed as follows: “One serving adds Xg of sugar to your diet and represents X% of the Daily Value for Added Sugars.

Single ingredient added sugar nutrition facts labeling honey, maple syrup

Please note that this is for the labeling of single-ingredient sugar products only. Nutrition Facts for all other products must still display the Added Sugars line and declaration, or comply with insignificant statement provisions.

The FDA defines Added Sugars as:
Sugars that are either added during the processing of foods or packaged as such and includes sugars (free, mono- and disaccharides), sugars from syrups, and sugars concentrated from fruit or vegetable juices that are in excess of what would be expected from the same volume of 100% fruit or vegetable juice of the same type.

These include:

  • Honey
  • Molasses
  • Corn Sweetener
  • Sugar (raw sugar, brown sugar, cane sugar, beet sugar, dextrose, fructose, glucose, invert sugar, lactose, maltose, malt sugar, trehalose, turbinado, sucrose, galactose)
  • Syrup (high fructose corn syrup, malt syrup, crystalline fructose, maple syrup)
  • Fruit Juice Concentrates (in some cases**)

**The following conditions exempt fruit or vegetable juice concentrates as Added Sugars:

  • If from 100 percent juices sold to consumers (retail)
  • If used towards the total juice percentage label declaration (§101.30)
  • If used for Brix standardization under §102.33(g)(2)
  • If used to formulate the fruit component of jellies, jams, or preserves (§§150.140 and 150.160) or as the fruit component of fruit spreads

The final guidance can be found here. 

Please note: In Genesis R&D, “Total Sugars” and “Added Sugars” are separate data fields. Be sure that both fields are populated for your ingredient so that the correct information is reported on your label.

Learn more: Check out our webinar: The Buzz on FDA’s Definition of Added Sugar or download our eBook, Cutting Through Labeling Confusion, to learn about these changes and more!

Authors Note: This post was originally published on February 23, 2018, and has been updated to reflect the most current FDA Nutrition Facts Labeling guidelines.