If added sugar is a separate item on the nutritional panel, then the definition of added sugar needs to be lock in to ensure that unscrupulous food manufacturers don’t modify raw ingredients to reduce the perceived amount of added sugar on the labeling.
This could be done by using a percentage of sugar in a raw ingredient (say any ingredient where the raw material sugar content is above say 10%) or scientifically based percentage where the ingredient added would impact on the sweetness (in taste) of the product.
This would ensure that finely ground dried fruits for example, don’t substitute say corn syrup as the sweetening agent.
