The Diversity of Fruit‐Based Free Sugar Ingredients on Food Labels

Fruit-based ingredients represent a potential source of free sugars. This study aimed to identify such ingredients declared on labels of packaged foods sold in Brazil, focussing on processed fruit ingredients with a disrupted cellular structure including fruit juices, purees, pulp and powdered fruits, hereafter referred to as fruit-based free sugar (FBFS) ingredients. Dried fruits and chopped fresh fruits, that do not extensively break down the cellular structure, were analysed separately. Data collection was conducted at a major retail chain supermarket in 2020. In total, 5276 packaged foods and beverages, classified into 24 food categories, were analysed to investigate the terms, number and percentage of products declaring FBFS ingredients, dried fruits and chopped fresh fruits, overall and by food group. In total, 15.7% of the packaged food analysed had FBFS ingredients declared in their labels. Combined, dried fruits and chopped fresh fruits were identified in 34.5% of the products analysed. The most common FBFS declared were fruit juice, purée or pulp. This is the first study to investigate and identify FBFS ingredients declared on food labels and may contribute to mapping the nomenclature and use of fruit-based ingredients, aiding discussions on sugar labelling policies. The findings can also assist health practitioners in guiding recommendations on sugar intake and monitor industry trends regarding the use of FBFS as substitutes for other common sugars like sucrose. Furthermore, results suggest that these ingredients should be considered in regulatory frameworks, including a revision of Brazil's nutritional labelling legislation.