Ingredients made primarily from sugar and created through non-enzymatic browning are added to some products for coloring and flavoring purposes. After non-enzymatic browning occurs, the sugar is reduced in the ingredient. In such a case, how much sugar must be declared as added sugars on the label?

If only a portion of the sugar contributed by an ingredient that undergoes non-enzymatic
browning is detectable by testing in the finished product, you may declare the amount of
sugar that is detectable by analytical testing in the finished product as added sugars. When
such an ingredient is added to a product that contains other sugars that do not meet the
definition of added sugars, you must make and keep records of the results of their analytical
testing that is used to demonstrate the amount of added sugars contributed by the ingredient
in the finished product after non-enzymatic browning occurs and a narrative explaining why
the data and information are sufficient to demonstrate the amount of added sugars declared in
the finished food, provided the data and information used is specific to the type of food that
is subject to non-enzymatic browning and/or fermentation (21 CFR 101.9(g)(10)(v)(A)).