No-added-sugar

E 420, E 421, E 953, E 965, E 966 and E 967 are polyhydric alcohols and they are allowed to quantum satis in certain foods that are energy-reduced or with no added sugar, including certain dessert products, breakfast cereals, edible ices, jams and marmalades, certain confectionery products, line bakery wares and sandwich spreads in chewing gum with no added sugar and in sauces, mustard, products for particular nutritional uses and solid supplements/dietary integrators. 

Low-lactose yogurt—made with /3-D-galactosidase, with lactose hydrolyzed for a sweeter product with no added sugar ... 

If claims relating to specific nutrients are made (for example no added sugar ) then the following additional data must be given ... 

Cacao Nibs Cacao nibs are crushed bits of cacao beans—which are actually not beans at all, but seeds from the Theobroma plant. Most often, these beans are dried or roasted and then extracted to make cocoa butter for chocolate, or ground into powder to make cocoa powder. Cacao nibs are crushed cacao beans that have not been made into chocolate or cocoa powder. You can find them raw or roasted, and they resemble espresso beans in texture and crunch. They contain no added sugar, so they re bittersweet. They add great texture to cookies—I even use them as a topping for ice cream. They can be found at most specialty and health-food stores or online. Make sure you buy the finely ground variety. 

Those with no added sugar or that are energy-reduced... 

With no added sugar The product does not contain any added mono- or disaccharides or any other food used for its sweetening properties. If sugars are naturally present in the food, the following indication should also appear on the label CONTAINS NATURALLY OCCURRING SUGARS. ... 

Plum/prune sauce is produced by thickening through boiling of fresh fruit pulps or fruit slurries. The use of dried plums is also common. Normally, the product has no added sugar, but sweetened products or products with other ingredients added are also produced. The soluble solids have to be at least 60% by weight. 

FRUITS. Because of their high water content, fruits represent a less concentrated source of carbohydrates than cereals. In fresh fruits, the carbohydrate is mainly in the form of monosaccharides—glucose and fructose—and some disaccharide—sucrose. Canned fruits often contain added sucrose or glucose unless specifically labeled as being canned with no added sugar. 

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