TITLE

Sugar on food labels: No way to tell natural from added

PUB. DATE
November 1994
SOURCE
Environmental Nutrition;Nov94, Vol. 17 Issue 11, p7
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
Responds to a query on how to tell the difference between natural sugar and added sugar on a food label. Food labeling regulations requiring all sources of sugar to be lumped under the category `sugars'; Ingredient list of food.
ACCESSION #
9412062580

 

Related Articles

  • New labels to help ID added sugars. Filipic, Martha // High Plains Journal;6/9/2014, Vol. 132 Issue 23, p14B 

    The article provides an answer to a question of how to tell whether natural sugar or added sugar in present in a product by reading Nutrition Facts labels.

  • Fruit juice sugar ban 'needs clear labels.'.  // Grocer;10/2/2010, Vol. 233 Issue 7975, p34 

    The article reports on fruit juice producers' positive reaction to the European Commission's proposal to ban the addition of sugar to 100 percent fruit juice and their call for clear labeling rules to avoid consumer confusion.

  • I hate to say: 'I told you so.' But I told you so.  // Food Manufacture;Feb2014, Vol. 89 Issue 2, p3 

    The article discusses issues surrounding the sugar consumption, including the public criticism of Nottingham University Professor Ian McDonald for his defense of sugar consumption and the implementation of front-of-pack nutrition labeling.

  • Euro news.  // Food & Drink Technology;May2005, Vol. 4 Issue 8, p13 

    Reports on developments related to the food industry in Europe as of May 2005. European Union's sugar subsidies; Labeling claims about nutrition.

  • GI GOOD.  // Australian Table;Oct2002, Vol. 4 Issue 3, p24 

    Focuses on the glycaemic index (GI) symbol to be featured in labels of food products in Australia. Role of the University of Sydney and the Juvenile Diabetes Research Foundation in the GI initiative; Effect of GI on blood glucose level.

  • Patrón de consumo e ingestas recomendadas de azúcar. Quiles i Izquierdo, Joan // Nutricion Hospitalaria;jul2013 suplemento 4, Vol. 28, p32 

    Sugars are sweet-flavored carbohydrates that provide energy to the body. The adult brain uses about 140 g of glucose per day, amount which can represent up to 50 of the total number of carbohydrates consumed. In our country the sugar in food consumption pattern remains constant, while the...

  • GMA: Time is right for Nutrition Facts changes.  // Supermarket News Expert Blog;2/27/2014, p1 

    The article reports that the Grocery Manufacturers Association (GMA) is calling for an update to the Nutrition Facts Panel following a proposal by the U.S. Food and Drugs Administration (FDA) to include information on added sugars, vitamin D, potassium and serving sizes on food labels.

  • Food Labels, Decoded. MOUNT, RACHEL // O, The Oprah Magazine;Nov2011, Vol. 12 Issue 11, p124 

    The article focuses on several guidelines to judge nutritional value of food for ingredients provided on products including fat, sugars and sodium.

  • Reading labels: part two: Breakfast cereals.  // Alive: Canada's Natural Health & Wellness Magazine;Oct2003, Issue 252, p130 

    Part II. Recommends breakfast cereals containing natural, organic products without refined or processed additives. Sugar content of commercial breakfast cereals; Impression of health food created by the vitamins and minerals listed on supermarket cereals.

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics