Sugar: the evolution of a forbidden fruit

Re:Sugar: the evolution of a forbidden fruit by cpwright on Monday August 11, 2014 @03:50PM (#8164885)

How do you define added. If you have pure apple juice, it has 35g in an 8 fl. oz. serving (using the Martinelli's in my pantry as an example). There is no sugar added, but it clearly has plenty of sugar. What happens if instead of adding the sugar to the apple juice, I were to just reduce the amount of water instead? I'm still not adding any sugar, but the concentrate would clearly have more sugar than not. How is this much different than producing maple syrup, which is pretty much designed to be sugar?

[ Parent | on HN ]

Re:Sugar: the evolution of a forbidden fruit by enraged_camel on Monday August 11, 2014 @04:00PM (#8164928)

In this case, "added" would mean "extra," as in any amount you add on top of what is produced once the apples are converted into juice.

I agree that some stuff already has a high amount of sugar in it naturally, but I think in the grand scheme of things they make up just a small minority of all products. My concern is for more common stuff, like bread. Why does bread have to have high-fructose corn syrup in it again? The answer is that it doesn't.

[ Parent | on HN ]

Re:Sugar: the evolution of a forbidden fruit by cpwright on Monday August 11, 2014 @05:23PM (#8165389)

I think that if you introduced a tax like this, food producers would be more adept at reading the rules and determining what is "added". They could also simple start substituting in artificial sweeteners or the like to maintain some of the taste. There are people who thing that aspartame or other zero-calorie sweeteners are worse than sugar.

[ Parent | on HN ]

Re:Sugar: the evolution of a forbidden fruit by mahyarm on Monday August 11, 2014 @09:37PM (#8166230)

It would mean diet drinks would be cheaper than non-diet drinks. They can still read the label.

[ Parent | on HN ]

Re:Sugar: the evolution of a forbidden fruit by mbarrett on Monday August 11, 2014 @04:59PM (#8165261)

satisfying a taste and product differentiation is the main driver. the body loves sweets, salts and fat and who wants wheat bread when you can have honey wheat bread.

Some blame comes down to the producer and marketing trends, gluten is a good example. Up until recently, gluten free had no regulation with using that on packaging. http://www.fda.gov/food/guidanceregulation/guidancedocuments...

When discussing this with friends, I use the example of sodas being marketed as caffeine-free, rather than caffeine added. They are all caffeine free to start.

[ Parent | on HN ]

Re:Sugar: the evolution of a forbidden fruit by DanBC on Monday August 11, 2014 @04:45PM (#8165193)

You need a small amount of sugar for the yeast.

Does US bread have more than that?

[ Parent | on HN ]

Re:Sugar: the evolution of a forbidden fruit by maxerickson on Monday August 11, 2014 @09:56PM (#8166293)

Yes. Here's a higher end "grocery store shelf" bread maker:

http://www.pepperidgefarm.com/FreshBreadsGateway.aspx

2 to 4 grams of sugar per slice is typical there. That sort of bread is prepared at large regional bakeries.

Decent grocers will also have a fresh bakery, with somewhat more variety to the product, and probably breads with little added sugar.

If you live in a decent size town, there will also be one or more store front bakeries that uses a shorter list of ingredients (I almost said they are more traditional, but I'm sure they are mostly using big mixers and nice ovens and the like).

[ Parent | on HN ]

Re:Sugar: the evolution of a forbidden fruit by adrianN on Monday August 11, 2014 @05:24PM (#8165391)

Yeasts are perfectly capable of splitting starches, you don't need any sugar.

[ Parent | on HN ]