4 results about "Free sugar" patented technology

Free sugars are defined by the World Health Organization and the UN Food and Agriculture Organization in multiple reports as "all monosaccharides and disaccharides added to foods by the manufacturer, cook, or consumer, plus sugars naturally present in honey, syrups, and fruit juices". The term is used to distinguish between the sugars that are naturally present in fully unrefined carbohydrates such as brown rice, wholewheat pasta, fruit, etc. and those sugars (or carbohydrates) that have been, to some extent, refined (normally by humans but sometimes by animals, such as the sugars in honey). They are referred to as "sugars" since they cover multiple chemical forms, including sucrose, glucose, fructose, dextrose, etc.