Instead of hiding it, food manufacturers are masking it. We have listed 50 of the most common sugar aliases in alphabetical order. Some look obvious while others do not.
Beet sugar, Brown sugar, Buttered syrup, Cane juice crystals, Cane sugar, Caramel, Corn syrup, Corn syrup solids, Confectioner’s sugar, Carob syrup, Castor sugar, Date sugar, Demerara sugar, Deionised fruit juice, Dextran, Dextrose, Diastatic malt, Diatase, Fructose, Fruit juice concentrate, Galactose, Glucose, Glucose solids, Golden sugar, Golden syrup, Grape sugar, High Fruchtose Corn Syrup, Honey, Icing sugar, Invert sugar, Lactose, Maltodextrin, Maltose, Malt syrup, Maple syrup, Molasses, Muscovado sugar, Panocha, Raw sugar, Refiner’s syrup, Rice syrup, Sorghum syrup, Sucrose, Sugar, Treacle, Turbinado sugar, Yellow sugar.
The above list is based upon this list from the Organic Authority and improved based upon the recommendation from John Fry. You probably didn’t notice, however the edits mean that the revised list ‘only’ consist of 46 items. We skipped Barley Malt as although malt extracts such as Barley Malt Syrup are high in sugar, it remains a grain. We further skipped Ethyl Maltol as it is a flavor. Sorbitol is a polyol while diastase is an enzyme/protein. We did leave caramel however which is used as either a food colouring or a confection. We further skipped fruit juice as it is not a concentrated sugar however we did add deionised fruit juice, which just as the word deionised suggests, is fruit juice stripped from all its ingredients such as acids, colours and flavors, leaving only a concentrated from of its the naturally occurring sugars.
Some are bad and some are not so bad, however, please don’t let food manufactures fool you. Check out this hilarious food labelling video from John Oliver to see how crazy things can get.