Regulatory documents oblige the labeling of food products to include information about the content of all carbohydrates, highlighting the amount of dietary fi ber from the total composition of carbohydrates. However, there are no requirements to provide information on added sugars, the amount of which is standardized. Meanwhile, there are no simple and accessible methods for determining the sugar content in the product. An analysis of scientifi c and technical information has shown that such an indicator may be the glycemic index (GI) of food products. GI depends on the processing technology of raw materials and is determined by it; therefore, it can be an identifi cation criterion for the composition and nutritional value of products during their commodity assessment.
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Goryacheva et al. (2024) studied this question.
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