Let’s Talk About Sugar—and What Makes It “Added”

Hey you! I'm so happy you're here with us again. I'm Gabriel, a food scientist at Prodeen, and this is another chapter in my journey using Prodeen’s AI tools to push my product development work to new heights.

Today, we’re diving into two hot topics in the food industry:

• How do I know if my product needs front-of-pack nutrition warnings in Brazil?

• When do sugars from ingredients like malt or enzymes count as “added sugars”?
  
  

And of course, to keep things real, I’ll walk you through a hands-on example from one of our latest launches.

Introducing MIMO Stroopwafel

That’s right—we’ve brought this Dutch delight to South America! Mimo is the authentic Dutch biscuit reimagined for the Brazilian soul. It’s made of two thin, freshly baked waffle layers, held together by a generous layer of soft, sweet caramel. It’s not just a snack—it’s an experience. A small pause. A well-deserved treat.

But now… let’s get technical.

Topic 1: Front-of-Pack Labeling (FOP) – Do I Need Those Warnings?

I started by evaluating the nutritional facts of my product, and here’s what I got:

• Added Sugar: 28g per 100g / Saturated Fat: 10g per 100g / Sodium: 67mg per 100g
  
  

According to Brazilian regulations, the cutoffs are:

• >15g/100g of added sugar → requires “ALTO EM AÇÚCAR ADICIONADO”
  
  
• >6g/100g of saturated fat → requires “ALTO EM GORDURA SATURADA”
  
  
• >600mg/100g of sodium → requires “ALTO EM SÓDIO”
  
  

And guess what? I’m required to show the first two alerts in my product pack.

How did I find out so fast? I simply sent my formula and nutritional data to Prodeen, and in minutes I had a full, regulatory-compliant report referencing ANVISA’s official documents. The report explained everything—including thresholds, label design rules, and restrictions on claims like “low in fat” if a warning is required.

 ✅ Clear. ✅ Fast. ✅ Accurate.

That’s hours of regulatory work saved with just one prompt.

Topic 2: What If I Add “Sweetness” from Other Sources?

Now, with such a high added sugar content, I began thinking ahead. Maybe not for Mimo, but for future projects—is there a way to make something taste sweet without triggering an “added sugar” label?

So I asked: What if I use enzymes to convert starch into sugar? Or malt extract? Or a fruit juice concentrate?

I asked Prodeen, and the response was amazing. Everything matched perfectly with ANVISA's official guidance. Here's what I learned:

1. a) Enzymatically Derived Sugars (e.g., Amylase Hydrolysis)

• ✅ Not classified as added sugars if the enzyme is used for non-sweetening purposes (like texture or viscosity control).
  
  
• ❌ If it’s added to make the product sweeter—then yes, it counts.
  
  
• 📄 Proof is required that your intent was functional, not flavor-enhancing.
  
  

✅ Prodeen’s answer: Correct and well-documented.

1. b) Malt-Based Sugars

• ❌ Yes, they are added sugars, especially if you’re using malt extract or concentrated malt syrup.
  
  
• ✅ You’re only safe if the malt is in whole, unprocessed grain form, and hasn’t been processed to boost sugar content.
  
  

✅ Prodeen’s answer: Confirmed.

1. c) Fruit Juice Sugars

• ✅ Use 100% pure, non-concentrated juice → not classified as added sugar.
  
  
• ❌ Use concentrated juice or fruit pulp extract → it is added sugar.
  
  
• For stroopwafel filling: non-concentrated purées = safe, concentrates = not so much.
  
  

✅ Prodeen’s answer: Spot-on.

Final Thoughts: Why This Matters

These aren’t just regulatory checkboxes. These are decisions that shape your product, affect your marketing, and influence your consumer trust.

With Prodeen, I was able to explore all of this—not just faster, but with confidence.

So whether you're working on your next formulation, checking labeling requirements, or testing ingredient swaps—don’t guess. Prompt Prodeen and move forward, faster.

See you next time with more product adventures!