Manufacturers love sugar

Brown and wholemeal loaves of bread can contain as much sugar as their white equivalents.
Extra sugar is added to some products because it makes them taste better. When fat is removed from a processed meal, for example, sugar is often added to help disguise the blander taste.
Because of this, many foods we think of as wholesome – like yoghurt, granola bars, low-fat snacks and fruit-flavoured water – may actually contain much more sugar than we think
Like salt, these so called 'added sugars' help extend the shelf life of foods like bread, breakfast cereals and tinned fruit and vegetables.
This can result in us eating more sugar than our bodies can handle – because we don't always know when we're eating it.


Working out how much sugar is in your food or drink can be confusing, as it appears in many different guises, such as sucrose, glucose, fructose and honey.
Food manufacturers are not required by law to separate added sugars from naturally occurring sugars on a nutrition label, but you can find out how much total sugar is in a product by looking for the 'carbohydrates (of which sugars)' figure.
More than 15g of total sugars per 100g means it has a high sugar content, 5g of total sugars or less per 100g means it has a low sugar content...