| FDA Added Sugars Definition | Sugars added during processing or preparation, including sugars from syrups, honey, and concentrated fruit juices (U.S. Food & Drug Administration) |
| % Daily Value for Added Sugars | Based on 50 grams per day for a 2,000-calorie diet (FDA Nutrition Facts labeling rules) |
| Approximate number of sugar aliases | 60+ names in common use (Frequently cited in nutrition education literature) |
| Ingredient list order | Listed by weight, heaviest first (FDA labeling regulations) |
Why So Many Names for Sugar?
Food manufacturers use a wide variety of sweetening ingredients — each with a distinct chemical structure, source, or processing method. Because U.S. regulations require ingredients to be listed individually by their specific name, one product can legally contain six different sugar-derived ingredients while the word "sugar" appears only once or not at all. Understanding these aliases is a practical skill for anyone trying to monitor their added-sugar intake.
The FDA's Nutrition Facts panel now requires a dedicated "Added Sugars" line, which is a helpful starting point. But the ingredient list tells the fuller story. See our guide to reading a Nutrition Facts panel for a complete walkthrough of that panel's sections.
| FDA Added Sugars Definition | Sugars added during processing or preparation, including sugars from syrups, honey, and concentrated fruit juices (U.S. Food & Drug Administration) |
| % Daily Value for Added Sugars | Based on 50 grams per day for a 2,000-calorie diet (FDA Nutrition Facts labeling rules) |
| Approximate number of sugar aliases | 60+ names in common use (Frequently cited in nutrition education literature) |
| Ingredient list order | Listed by weight, heaviest first (FDA labeling regulations) |
The Most Common Sugar Aliases
The following categories cover the names you are most likely to encounter on ingredient labels in U.S. grocery stores.
Syrups
- High-fructose corn syrup (HFCS) — A liquid sweetener derived from corn starch; widely used in beverages and processed foods.
- Corn syrup — Similar origin to HFCS but with a different fructose-to-glucose ratio.
- Brown rice syrup — Made by fermenting cooked rice; consists mainly of glucose.
- Malt syrup / barley malt syrup — Derived from sprouted barley; has a distinctive molasses-like flavor.
- Maple syrup — Concentrated sap from maple trees; still an added sugar despite its natural origin.
- Agave nectar / agave syrup — Very high in fructose; often marketed as a lower-glycemic alternative, though research on this claim is mixed.
Crystalline and Granulated Forms
- Sucrose — Table sugar; a molecule of glucose bonded to fructose.
- Dextrose — Another name for glucose; frequently used in baked goods and sports products.
- Fructose — The sugar found naturally in fruit; added in isolated, crystalline form to many packaged foods.
- Maltose — A two-glucose sugar common in grain-based products and beer.
- Turbinado, demerara, muscovado — Minimally refined cane sugars; still classified as added sugars.
- Coconut sugar — Derived from coconut palm sap; contains small amounts of minerals but is nutritionally similar to table sugar.
Juice Concentrates and Other Liquid Sweeteners
- Fruit juice concentrate — Juice with most of its water removed; functions as an added sugar even when labeled "fruit-based."
- Honey — A natural product, but when added to processed foods it counts as added sugar.
- Molasses — A byproduct of cane sugar refining; contains trace minerals but is primarily sugar.
- Treacle — A British term for molasses-based syrups; occasionally appears on imported goods.
Added sugars
Sugars and syrups introduced to a food during processing or preparation, distinct from naturally occurring sugars in whole fruits, vegetables, or dairy. The FDA requires these to be listed separately on Nutrition Facts panels.
Fructose
A simple sugar found naturally in fruit and honey. In its isolated, crystalline form it is widely used as an added sweetener in packaged foods.
High-fructose corn syrup (HFCS)
A liquid sweetener derived from corn starch in which some glucose has been converted to fructose. It is one of the most commonly used added sweeteners in U.S. processed foods and beverages.
Fruit juice concentrate
Juice from which most water has been removed, resulting in a dense, sweet liquid used as a sweetener. Despite its fruit origin, it is classified as an added sugar by the FDA.
Sucrose
The chemical name for common table sugar — a disaccharide made of one glucose molecule bonded to one fructose molecule.
Dextrose
Another name for glucose, the body's primary energy sugar. Often used in baked goods, sports drinks, and processed foods as a quick-dissolving sweetener.
How to Use This Information at the Store
Spotting added sugar on a label is more straightforward when you know what to look for. A few practical strategies:
- Check the Added Sugars line first. The Nutrition Facts panel's Added Sugars row (in grams and as a % Daily Value) gives you an at-a-glance total, regardless of how many individual sweeteners are listed below.
- Scan the ingredient list for position. Ingredients are listed in descending order by weight. If any sugar alias appears in the first three ingredients, that food is likely high in added sugar.
- Count the aliases. Multiple sweeteners spread across a list add up — manufacturers sometimes use several forms to prevent any single one from appearing near the top.
- Don't conflate "natural" with "low sugar." Honey, maple syrup, coconut sugar, and fruit juice concentrate are all counted as added sugars by the FDA, regardless of their origin.
This article is for general informational and educational purposes only and does not constitute medical or dietary advice. Consult a registered dietitian or qualified healthcare professional for personalized guidance on your nutrition needs.