There is a growing mandate from health authorities to reduce consumption of sugars (i.e., mono- and di-saccharides). For example, the current Dietary Guidelines for Americans call for significant reduction in calories from “added sugars.” Excluding lactose (which could eventually be included), current frozen desserts can contribute up to 22 grams of added sugars per serving, representing approximately 80% of total calories. The numbers will surge as serving sizes are increased to reflect the amounts typically consumed by Americans.
This has prompted the Food and Drug Administration to include in a proposed modification of nutrition labeling regulations a requirement for the declaration of the level of “added sugars” in the Nutrition Facts panel. That will likely motivate interest in compositional modifications that minimize the amount of added sugars so declared.