Its most rampant with juices, where every juice is actually just apple juice (from concentrate, so mostly water anyway) with a splash of [fruit] juice thrown in (also from concentrate, so also mostly water). Maybe if you are lucky you'll catch an apple shown on the front label behind the huge passion fruit or whatever.
This even extends to clothing, where stuff like "Wool Sweater" is 5% wool 15% cotton and 80% polyester.
It should be a law that the primary ingredient of a product being the leading noun in the name of the product.
I suppose to be fair, whole pressed juices are incredibly expensive. But I think they should be forced to be more upfront about what these "juices" actually are - mostly apple juice powder with a few other fruit powders sprinkled in and then mixed with water to the desired sweetness level.
I looked on the back and after water the second ingredient was “dehydrated cane juice”.
The food system has been gamed forever.
It's the fact that different sugars have different properties. In terms of texture, moisture, etc. And they can be used at different stages of the manufacturing process.
There's nothing wrong with this. Nutrition facts clearly label the total added sugars.
Plus, strawberries are often going to be listed first anyways because traditional jam is approximately a 1:1 ratio of fruit to sugar. So even if it were just one type of sugar, strawberries could still be listed first.
How does one reward the "good guys" when one can't tell the difference between a gamed metric and an honest one?
> Scam American companies
... why would I do that?
> Scam American companies are using
... so fake companies?
> Scam American companies are using to manipulate ingredient lists
... What?
(reads post)
Oh. "Food companies are splitting up ingredients to manipulate you"
(as a tangent: There's zero percent chance this is only "American" companies. Useless addon word.)
From a biological pov, that is wrong on so many levels. It is why labels now have Added Sugars listed separately. Sugars as whole fruit aren't unhealthy in moderation, whereas HFCS is one if the unhealthiest added sugars. There is no way to equate them except in pure chemistry with no relation to biology.
Rage for views.
Given how often HN trends to the frontpage “rage for views” posts that link to GitHub issues where the submitter dislikes the current outcome, this three-word argument against the post is uniquely unpersuasive here. This US foods practice is a worthwhile topic to rage about given the severity of public health impact of the mislabeling alone, and it’s an easily-solved problem when regulators aren’t captured.
"All-natural juice" is exempt, and it's defined by whether the sugar is "added". So if you combine 20 gallons of orange juice and evaporate the water away until it's reached the concentration of sugar you want, that's fine; if you get one gallon of juice and add sugar until you've reached the same concentration, you're subject to the tax. Oranges contain enough sugar that this is viable for orange juice. Limes don't, so limeade is taxed very heavily while orange juice that contains the same amount of sugar is exempt.
Milk products (dairy or imitation) are exempt, and they are legally defined by the first ingredient (for milk) or first two ingredients (for imitation milk). Chocolate milk isn't a sugar-added beverage, because it's a milk product. Eggnog is a milk product too.
This second point seems to explain why it's important for companies to manipulate which ingredients are listed first.
There's really no chance of misleading the consumer, because right above the legally-mandated and legally sensitive ingredients list you'll see the legally mandated and not legally sensitive nutrition facts, which will tell you that eggnog is about 17% sugar by weight or that, to use the example here, Smucker's strawberry jam is 60% sugar. ( https://www.smuckers.com/fruit-spreads/jam/strawberry-jam )
(Submitted title was "scam American companies are using to manipulate ingredient gets listed 1st". Software rewrote it to "Scam American companies are using to manipulate ingredient gets listed first". I've since changed it.)
For example, the very first recipe for strawberry jelly from some horrible spam recipe site:
2 cups (16 ounces) pure strawberry juice (I used 3 1/2 pounds ripe, fresh strawberries to get this amount of juice) 3 1/3 cups (666 grams) granulated sugar
It's literally more sugar than strawberry juice.
> You must mention the quantity (by percentage) of any ingredients that: appear in the name of the product (example: ‘apple pie') [; or] are emphasised on the labelling in words, pictures or graphics (example: ‘with walnuts')[; or] are essential to characterise the food and to distinguish it from other foods[.]
— EU food labeling rules, https://europa.eu/youreurope/business/product-rules-complian...
Jelly inherently, as a direct consequence of its very reason for existing, contains a lot of sugar, duh.
If a typical jelly recipe calls for pounds of fruit and a few cups of sugar wouldn't be normal to expect fruit to be the first ingredient? If a company is using more added sugars than fruit that should be obvious without having to look at the nutrition facts
I'd rather know what I'm eating and not have greedy CEOs pinching their pennies of profit like they're guarding the Krabby Patty formula, because they're scared someone else will learn the generational secret of how to make (checks notes) strawberry jelly. Trust me, the economy will survive if Smuckers tells you how much sugar you're eating.
“Natural flavors.”
I doubt you can’t reverse engineer those fractions from a product and ingredient list anyway.
¹https://www.ballmasonjars.com/blog?cid=classic-strawberry-ja...
²https://www.marthastewart.com/1127955/basic-jelly-recipe
³ ISBN 0-02-604570-2, Joy of Cooking, Irma S. Rombauer, Marion Rombauer & Becker, page 832
As you can read on the label:
Ingredients: Strawberries, High Fructose Corn syrup, Corn syrup, Sugar, Fruit Pectin, Citric Acid.
Serving Size 20g
Total Sugars 12g
Total Added Sugars 9g
And that's weighted by share of the output. If you're measuring the input, this recipe is going to take a lot more "fruit" than "sugar", because part of making jam is boiling away a bunch of the water that occurs in fruit, whereas all of the added sugar is retained. (Corn syrup, however, seems to be about 2/3 water, which will make that comparison look worse.)
Sugar content doesn't tell you anything about berry content. It's not unreasonable for someone to want look at the list of ingredients and know if what they are buying is mostly fruit or mostly HFCS. Or even just mostly sugars that didn't come from the berries.
The strawberries are listed first, before any sugar component. That means they have to be more than 15% of the product.
In fact, the only other ingredients are fruit pectin (the gelling agent) and citric acid (flavor), both of which must be present at very low levels.¹
Strawberries are the entire rest of the ingredients list. And they're also 25% of the sugar content, which is 12g of sugar per serving of which 9g is "added sugar". There's nothing even slightly misleading about this.
¹ Here's a make-your-own-jam page with rules of thumb for pectin in jam: https://missvickie.com/jam-pectin-calculator/ .
The recommendation for strawberry jam is 4 tsp of dry pectin per 4 cups of added sugar. There are 3 tsp in one tablespoon and 16 tablespoons in one cup, for a pectin-to-added-sugar ratio of 1:48. This suggests the jam is under 1% pectin, and the citric acid is even less.
The point of this "article" is that they can break up the sugar ingredients so that it's possible for no single source of sugar to be more than the amount of strawberries, but to still have more sugars than strawberries and yet put strawberries first. I'm not saying that this particular jelly example does that, only that the rules would allow for it.