Sucrose is a molecule made by joining a glucose and a fructose molecule together. It is not the same thing as two separate molecules, though it is broken down rather quickly into its individual components.

Additionally, the key point is that the sucrose would be replaced with just fructose, which if done by weight would mean roughly twice as much fructose in the food. With the position the article has on fructose this seems like an obviously worse position, however I would love to see sources on it.