How is sugar replaced by other ingredients in products labelled with "no added sugar" and how does this affect the energy, fat, carbohydrate, sugar and protein content?

Abstract: Labels such as “no added sugar” is commonly used by food manufacturers and consumers may think that these products are healthier than similar products that contain “added sugar”. To recreate the sweet taste, the mouthfeel and texture in products with “no added sugar”, some other kind of ingredients need to be added. This can contribute to changes in the nutritional composition in the product. The aim of this study was to determine whether a replacement of sugar by other ingredients in the products; quark, muesli and protein bars change the energy, fat, carbohydrate, sugar and protein content. The aim was also to identify the used sweeteners in the selected products labelled with “no added sugars” and investigate the definition of the term “added sugar”. The study showed that the most commonly used sweeteners in products on the market labelled with “no added sugar” were; asesulfame k, aspartame, barley malt syrup, maltodextrin, oligofructose, fruits (dried, juice, concentrate and puree) and maltitol. Quark with “added sugar” contained more energy, fat, carbohydrates and sugars compared to quark with “no added sugar”. Protein bars with “added sugar” contained more energy, carbohydrates and sugars compared to protein bars with “no added sugar”. Protein bars with “no added sugar” contained more protein. Muesli with “added sugar” contained more sugars compared to muesli with “no added sugar”. Muesli with “no added sugar” contained more energy, fat and protein. The study also shows that the definition of “added sugar” differs between agencies and it can be hard for consumers to understand which kind of sweeteners that can replace sugar in products labelled with “no added sugar”.