Reducedsugar

Reduced sugar refers to foods or beverages that contain less sugar than a comparable reference product. The term is used in product labeling to indicate a lower sugar content while preserving other attributes such as taste and texture. A common standard is that the reduced-sugar product contains at least 25% less sugar than the reference version, though exact requirements vary by jurisdiction and product category.

Labeling and regulation: In many countries, reduced-sugar claims must identify the reference product and quantify the percentage reduction. The claim is intended to be truthful and not misleading. Companies may use total sugar or added sugar when calculating reductions, depending on local rules. Some markets differentiate between "reduced sugar" and "no added sugar."

Methods and formulation: Reduced sugar products may replace or partially replace sugar with sugar substitutes such as high-intensity sweeteners or sugar alcohols, or strengthen sweetness with aroma or texture adjustments. Reformulation can affect calories, carbohydrate content, and mouthfeel.

Health considerations: Reducing dietary sugar can lower calorie intake and affect glycemic response. However, reduced sugar products may compensate with fats or refined carbohydrates, attenuating potential health benefits. Portions and overall diet still matter.

See also: sugar-free, low-sugar, no added sugar, sugar alcohol.