The amount of added sugars is based on the finished product composition. Therefore, you
need to account for the loss of water during processing to reflect the concentration of the fruit
juice ingredient.
We realize that food formulation is complex and manufactures can use different ingredients
or alternative formulas to achieve the same finished product composition. For example, you
may use 100% fruit juice and dry sugar in a baking application. You also may have an
alternative formulation that uses concentrated fruit juice and liquid syrup to achieve the same
product composition before baking. The water in the liquid syrup can contribute towards the
dilution of the fruit juice.
When water is added to a product containing concentrated fruit juice and other ingredients
during processing, the amount of water that goes towards reconstituting the fruit juice or
towards wetting or reconstituting other ingredients is not known. Furthermore, if the water
added during formulation is divided among the ingredients when determining the amount of
reconstitution or wetting that has occurred, different formulations of the same finished food
could have different calculated added sugar amounts. Therefore, we considered an approach
that we believe would provide a reasonable estimate of the added sugars content of a multiingredient
product that includes concentrated fruit juice as an ingredient. When concentrated
fruit juices are used in the formulation, we believe that it is practical to assume that all the
water in the formulation is used to reconstitute the concentrated juice. Consequently, when
water is lost during processing, we assume that all of the water in the finished product can be
used to reconstitute the juice soluble solids.
