Sugar appears in approximately 74% of packaged foods under more than sixty different names—bread, salad dressing, pasta sauce, crackers, yogurt. The food industry adds sugar because it enhances flavor, extends shelf life, and increases consumption.
This companion explores the many names of sugar, where it hides (including “healthy” foods), why it matters (insulin, cumulative exposure, taste calibration), the audit exercise, and what to do with this information. (5 min read)