Goldfein, Kara R; Slavin, Joanne L. (2015) Comprehensive Reviews in Food Science and Food Safety, 14: 644–656. doi: 10.1111/1541-4337
OBJECTIVE: To review the functions of sugars, carbohydrates, added sugars and sweeteners in food, outline labeling challenges, demonstrate that methods used to replace added sugars may not reduce calories or improve nutrient status and discuss labeling as a strategy to improve public health and alleviate obesity.
DESIGN: Narrative review
SETTING: N/A
PARTICIPANTS: N/A
MAIN OUTCOME MEASURES: role and properties of carbohydrates, functional properties of sugar, challenges of labeling ‘added sugars’, issues of replacing added sugars, effectiveness of labeling.
RESULTS: The authors identify the functional role of sugars as sweeteners, flavour, colour, bulk/texture, fermentation and preservation; and matching these characteristics exactly is not possible. The challenges of labelling added sugars are also discussed, and the authors conclude that labelling “added sugars” will have its challenges in the food industry and question whether it will benefit the consumer.
CONCLUSIONS: The authors note that there are clear challenges in effectively labeling ‘added sugars’, both from the perspective of the food industry and achieving clarity for consumers. They recommend a balanced approach when considering the benefits to eating behaviours of added sugars alongside the food science challenge of sugar’s functional properties.
Note to Readers: Any opinions expressed in the recent research abstracts are those of the authors of the original scientific papers and may not reflect the views of Sugar Nutrition UK