Article – Objective methods of estimation of the content of added sugars in foods, for its declaration in the Mandatory Nutritional Information and Frontal Labeling in Argentina

From the requirement of frontal labeling and declaration of the total and added sugar content in the mandatory nutritional information of packaged foods and non-alcoholic beverages, it becomes necessary to have the appropriate analytical tools to determine the added sugars to them, both for declaration by manufacturers and for use by control agencies. Since the analytical methods, both chemical and instrumental, do not allow discriminating between natural and added sugars, the objective of the work is to offer an adequate methodology for the estimation of the added sugar content, according to the definition of the current Argentine regulation, that allows to obtain safe, reliable results and within the established tolerance range. For its achievement, the use of calculations of material balances based on the content of total sugars and other analytically determined parameters and on composition tables that discriminate the content of sugars for fruits and vegetables is proposed. The proposed methods are applicable to fruit preserves, yogurt and other fermented milk, preserves such as jams, sweets, fruits in syrup and candied, etc., and milk jelly.