date:Aug 24, 2018
chieve in most products. We follow European food law, says Schfer. This states that foods and beverages can be labeled as reduced sugar if they have at least 30 percent less sugar than comparable products, as long as calorie content is not higher than comparable products. For labeling as low sugar the consistency is the determining factor. Solid foods like yogurt can contain no more than 5g sugar per 100g food. For milk beverages, soft drinks and other liquids the upper limit is 2.5g per 100ml.