Why does pure maple syrup say it has added sugar? The surprising truth about FDA labeling

December 17, 2025 •

5 min read

Despite containing no added sweeteners during production, pure maple syrup is still counted toward the daily limit for "added sugars" under FDA guidelines. This confusing regulatory choice stems from a broader goal of helping consumers track total intake of all concentrated sweeteners, not an indication that something was manually added to the product.

Quick Summary

Pure maple syrup doesn't contain added sweeteners, but FDA rules count its concentrated sugars toward dietary daily limits for 'added sugars,' creating label confusion for consumers.

Key Points

FDA Regulatory Definition: The "added sugar" classification is an FDA regulatory rule, not an indication of additional sweeteners being added to pure maple syrup during production.
Dietary Guidance: The label is intended to help consumers track their daily intake of all concentrated sweeteners, including pure maple syrup, against recommended dietary limits.
Percentage-based Labeling: Instead of listing grams, pure maple syrup labels show the percent Daily Value (%DV) for added sugars, often with a clarifying footnote.
Pure vs. Imitation: True pure maple syrup is just boiled tree sap, while cheap pancake syrups are artificially flavored and contain high-fructose corn syrup.
Contains Nutrients: Unlike refined table sugar, pure maple syrup contains some minerals and antioxidants, though it is still a high-sugar product.
Context Matters: When pure maple syrup is used as an ingredient in a multi-ingredient food, its sugars will be listed in the "Includes Xg Added Sugars" line on that product's label.

For many years, the bottle of 100% pure maple syrup on your shelf was a simple testament to nature's work. The only ingredient was the sap of a maple tree, boiled down to a rich, delicious syrup. However, a quick glance at the updated Nutrition Facts label can cause confusion, as it now indicates the syrup's high sugar content contributes significantly to the "Daily Value" for added sugars. So, why does pure maple syrup say it has added sugar? The answer lies not in a change to the product itself, but in a revised regulatory definition and a compromise forged with the food industry.

The FDA's Definition of "Added Sugars"

The U.S. Food and Drug Administration (FDA) implemented new labeling requirements in 2016 to increase transparency about sugar content. The updated Nutrition Facts panel includes a specific line for "Added Sugars" to help consumers manage their intake. The definition of an "added sugar" goes beyond just the granulated sugar a cook might add to a recipe. It broadly includes any sugars added during processing, sugars from syrups and honey, and sugars from concentrated fruit or vegetable juices.

The intent behind this broad definition is to align with dietary guidelines that recommend limiting calories from concentrated sweeteners. The 2015-2020 Dietary Guidelines for Americans advises keeping added sugar intake below 10% of total daily calories. From a nutritional perspective, your body processes the sugar in maple syrup similarly to refined sugar, so the FDA sought to treat all concentrated sugars equally on the label to reflect their impact on a daily diet.

How Labeling Compromises Caused Confusion

The initial FDA proposal would have required producers of single-ingredient sugars, like honey and maple syrup, to list the total amount of sugar as "added sugars" in grams. This sparked significant pushback from producers, who argued that it would mislead consumers into thinking external sweeteners had been added to their pure products. A bottle of pure maple syrup, by definition, contains nothing but concentrated maple sap. Labeling all its sugar as added seemed inaccurate and unfair.

In response to this, the FDA issued guidance in 2019 that provided a compromise. For single-ingredient products like pure maple syrup and honey, manufacturers are not required to declare the gram amount of added sugars. Instead, they must include the percent Daily Value (%DV) for added sugars, often accompanied by a symbol, like a dagger (†), that directs consumers to a footnote. This footnote clarifies that the product's sugars are inherent to the syrup but must still be counted toward the recommended daily limit for added sugars.

Pure Maple Syrup vs. Imitation Syrup: The Key Difference

The regulatory confusion highlights a critical distinction in the syrup aisle. Many products labeled "pancake syrup" or "table syrup" are not maple syrup at all. These are highly processed creations featuring:

High-fructose corn syrup: A primary sweetener with no nutritional value.
Artificial flavorings: To mimic the taste of maple.
Caramel coloring: To simulate the amber color.
Preservatives: To extend shelf life.

In contrast, pure maple syrup is simply boiled and concentrated tree sap. It contains no additives, preservatives, or artificial ingredients. The FDA's rules treat it as a source of added sugar to the diet, but it contains no added sweeteners in the way imitation syrups do. This is a crucial detail for consumers who value natural, minimally processed foods.

Beyond the Label: The Nutritional Profile of Pure Maple Syrup

While the "added sugar" classification is based on regulatory definitions, pure maple syrup is not just empty calories like refined table sugar. It is a source of several nutrients that are naturally present in maple sap.

Notable Nutritional Components

Antioxidants: Pure maple syrup contains antioxidants that may help protect against cell damage.
Minerals: It's a particularly good source of manganese and riboflavin, and also contains smaller amounts of calcium, potassium, and zinc.
Lower Glycemic Index: Compared to refined sugar, maple syrup has a slightly lower glycemic index, meaning it causes a less dramatic spike in blood sugar levels.

Despite these benefits, pure maple syrup is still a concentrated source of sugar and calories. Nutritionists and dietitians emphasize that it should be consumed in moderation, just like any other sweetener.

Understanding the Grades

To further reduce consumer confusion, the grading system for maple syrup was standardized across the U.S. and Canada. The old system used letters like A and B, which led many to believe that "Grade B" was an inferior product. Today, all pure maple syrup is Grade A, followed by a color and flavor description. This helps customers understand that darker syrups with richer flavors are not lower quality, but simply the result of sap harvested later in the season.

Here are the updated Grade A classifications:

Golden Color / Delicate Taste: Lightest color, mildest flavor.
Amber Color / Rich Taste: Deeper color and richer, more full-bodied flavor.
Dark Color / Robust Taste: Stronger maple flavor and darker color, ideal for baking.
Very Dark Color / Strong Taste: Darkest color and most intense flavor, great for glazes and sauces.

Comparison Table: Pure Maple Syrup vs. Imitation Syrup


Feature	Pure Maple Syrup	Pancake/Imitation Syrup
Ingredients	100% Maple Sap	High-fructose corn syrup, artificial flavors, caramel coloring
"Added Sugar" Labeling	Considered an added sugar by FDA rule; %DV required with a footnote option	Contains literal added sugars, listed as 'Includes Xg Added Sugars'
Nutrients	Contains minerals (Manganese, Riboflavin) and antioxidants	Primarily empty calories; no significant nutrients
Processing	Minimal (boiling to concentrate sap)	Highly processed and manufactured
Flavor	Natural, complex maple flavor with variations by grade	Artificial, uniform, often generic flavor

Conclusion: Navigating a Confusing Label

The question of why pure maple syrup says it has added sugar is a perfect example of the complexities of modern food labeling. The FDA's regulation, while technically correct for tracking dietary intake, is a source of legitimate consumer confusion. No external sugars are added to pure maple syrup during its production. The product is simply a concentration of naturally occurring tree sugars. The label is a tool to help consumers manage their total sugar consumption from all sources, not an indictment of the product's purity. By understanding the regulatory context and the fundamental difference between pure and imitation products, consumers can make more informed choices. Ultimately, pure maple syrup remains a delicious, natural sweetener, but one that should still be enjoyed in moderation.

For additional detail on the FDA's guidance regarding single-ingredient sugar labeling, you can review the information on the IFIC article on sugars labeling.

Frequently Asked Questions

No, pure maple syrup does not have any sugars or sweeteners added by manufacturers. The product is simply 100% concentrated maple tree sap. The confusion comes from the FDA's labeling rules, which categorize all sugar in a concentrated syrup as "added sugar" from a dietary perspective.

The FDA's definition of "added sugars" includes sugars from all syrups, including maple syrup. This is to help consumers account for all concentrated sweeteners in their diet and manage their total sugar intake, as recommended by federal dietary guidelines.

Pure maple syrup is a natural product made from boiled maple sap, while pancake syrup is an imitation made from corn syrup, artificial flavors, and coloring. The imitation version contains literal added sugars and no nutrients from maple sap.

Pure maple syrup contains beneficial antioxidants and minerals like manganese and riboflavin, unlike refined sugar. However, it is still a high-sugar product that should be consumed in moderation, and these nutrients are not enough to make it a 'health food'.

Instead of a gram amount, pure maple syrup labels show the percent Daily Value (%DV) for added sugars. You should refer to this percentage to understand how one serving contributes to your daily total sugar limit, and look for the optional dagger symbol and footnote for more context.

Yes, maple syrup producers, along with honey producers, pushed back against the initial plan to declare the gram amount of added sugars, fearing consumers would be misled into believing extra ingredients were used. This led to the compromise that now allows for the %DV and clarifying footnotes instead.

The old Grade A/B system was changed to color and flavor descriptions in 2015 to be more transparent. All pure maple syrup is now Grade A, followed by descriptors like 'Golden Color/Delicate Taste' or 'Dark Color/Robust Taste,' indicating flavor intensity, not quality.