Why is sugar labeled differently on food labels?

December 23, 2025 •

4 min read

According to the Food and Drug Administration (FDA), the new Nutrition Facts label now distinguishes between "Total Sugars" and "Added Sugars," a change designed to help consumers make more informed dietary choices. This shift was necessary because sugar has many forms and appears under a variety of different names on ingredient lists, making it difficult for the average person to track consumption.

Quick Summary

Sugar appears under many names on ingredient lists due to its different chemical forms, sources, and functional properties in processed foods. The revised Nutrition Facts label separates total sugars from added sugars for clarity, but consumers must also learn to identify aliases like syrups and ingredients ending in “-ose.”

Key Points

Functional Purpose: Manufacturers use different sugar types (like dextrose vs. fructose) for unique properties such as sweetness intensity, texture, and preservation, leading to varied names.
Natural vs. Added: The new Nutrition Facts label separates “Total Sugars” from “Added Sugars” to differentiate between natural and processed sweeteners.
Sugar Aliases: Watch for words ending in “-ose” (e.g., dextrose, maltose) or common syrup names (e.g., high-fructose corn syrup, agave nectar) in the ingredients list.
Ingredient Order Matters: Since ingredients are listed by weight, seeing any sugar alias early in the list indicates a high sugar content.
No Nutritional Advantage: 'Natural' sweeteners like honey or agave nectar are still added sugars and offer no significant health benefits over table sugar.
Check for Hidden Sources: Sugar is often added to unexpected products like sauces, dressings, and cereals, so always check the ingredient list.

The Chemical and Functional Reasons Behind Different Sugar Names

Food manufacturers use a wide array of sweeteners for various purposes beyond simply adding sweetness. The different names for sugar reflect these distinct chemical compositions, sources, and functional roles. For instance, dextrose, glucose, and fructose are monosaccharides, the simplest form of sugar, while sucrose (table sugar) and lactose (milk sugar) are disaccharides, made of two sugar molecules. Each offers a unique texture, sweetness intensity, and preservation quality that formulators leverage to create specific product characteristics.

Form and Function in Food Production

Different types of sugars perform various functions in food manufacturing. A simple sweetener, like granulated sugar, provides bulk, while syrups, such as high-fructose corn syrup, can add moisture and texture. For example, in baked goods, sugar contributes to browning, tenderness, and moisture retention. In jams and preserves, it acts as a preservative, while in beverages, it enhances mouthfeel and flavor. The specific requirements of a food product dictate which form of sugar is most suitable, leading to the use of different sugar types with different names on the label.

The Rise of "Natural-Sounding" Sweeteners

In response to consumer demand for "healthier" or "natural" options, manufacturers began using sweeteners that sound less like chemical compounds. This includes ingredients like agave nectar, honey, maple syrup, and fruit juice concentrate. While these are often perceived as more wholesome, they are still forms of added sugar from a nutritional standpoint and affect the body similarly to table sugar. The FDA's push for the new labeling rules was partly to address this confusion and provide a clearer picture of a product's added sugar content, regardless of its source.

Unmasking Hidden Sugar on Ingredient Lists

To become a more informed consumer, one must learn to identify the common aliases for sugar on the ingredients list. Ingredients are listed in descending order by weight, so the closer to the beginning of the list you see these names, the more sugar is in the product. The key is to look for common patterns and word clues.

Common Sugar Aliases to Spot

Words ending in "-ose": This suffix is a strong indicator of sugar. Look for dextrose, fructose, glucose, maltose, and sucrose.
Syrups: Many sugars come in a liquid, syrup form. Be vigilant for corn syrup, high-fructose corn syrup, brown rice syrup, and maple syrup.
Natural-sounding sweeteners: Don't be fooled by labels that imply health benefits. Items like agave nectar, coconut sugar, date sugar, and evaporated cane juice are still added sugars.
Other granular and liquid forms: This includes brown sugar, cane sugar, honey, and molasses.

The New Label: Understanding Added vs. Total Sugars

The most recent changes to the Nutrition Facts label have provided a crucial new tool for consumers. The label now features an "Includes Added Sugars" line indented under "Total Sugars." This helps clarify the difference between sugars naturally present in the food and those that have been added.

For example, a serving of plain yogurt might have 8 grams of "Total Sugars" due to naturally occurring lactose, with 0 grams of "Added Sugars." In contrast, a flavored yogurt might have 15 grams of "Total Sugars," with the label showing "Includes 7g Added Sugars." This indicates that 8 grams are natural and 7 grams were added during processing.

Comparison Table: Added vs. Naturally Occurring Sugars


Feature	Added Sugars	Naturally Occurring Sugars
Source	Syrups, honey, table sugar, and other sweeteners added during processing or preparation.	Inherent to foods like whole fruits, vegetables, and milk.
Nutrient Density	Often provide "empty calories" with little to no additional nutrients, fiber, or vitamins.	Typically packaged with vitamins, minerals, fiber, and other beneficial nutrients.
Labeling	Explicitly listed under "Includes Added Sugars" on the new Nutrition Facts panel.	Included in the "Total Sugars" count but are not listed as "Added Sugars".
Health Impact	Overconsumption is linked to increased risk of obesity, type 2 diabetes, and cardiovascular disease.	Associated with a balanced diet when consumed from whole food sources.

Conclusion: Becoming a Label Detective

Navigating food labels can be confusing, but understanding why sugar is labeled differently is the first step towards making healthier choices. By recognizing the many aliases for sugar on the ingredients list and utilizing the new "Added Sugars" line on the Nutrition Facts panel, you can more accurately assess a product's sugar content. The next time you shop, empower yourself by becoming a food label detective, scrutinizing ingredient lists and totals. This simple habit will give you greater control over your health and diet, helping you manage your sugar intake and avoid hidden sweeteners. For more detailed guidance, consult the official FDA guidelines on reading food labels.

Frequently Asked Questions

Total Sugars includes all sugars present in a food, both those that occur naturally (like in fruit and milk) and any added sugars. Added Sugars are sweeteners added during processing, such as table sugar, syrups, and honey.

Manufacturers use specific chemical names like dextrose and maltose because they are different types of sugar with distinct properties. Using the exact name is required by regulations and describes the true nature of the ingredient.

From a metabolic standpoint, they are largely the same as regular sugar. While they may contain trace nutrients, they are still considered added sugars by the FDA and contribute calories in a similar way.

Look for keywords on the ingredients list. Common sugar aliases include words ending in “-ose” (fructose, glucose), various syrups (corn syrup, malt syrup), and natural-sounding sweeteners (agave, honey).

High-fructose corn syrup (HFCS) is a liquid sweetener made from corn starch. It is widely used because it is an inexpensive ingredient that provides sweetness and moisture to processed foods, such as soda and baked goods.

The change was implemented to help consumers identify how much sugar has been added to their food products. The Dietary Guidelines for Americans recommends limiting calories from added sugars, and the new label promotes transparency.

Yes, ingredients are listed in descending order by weight. If you see sugar or its aliases near the beginning of the ingredients list, it means the product contains a significant amount of that sweetener.