GIFSQ Tools · Module 19 — Nutrition, Labeling & Dietary Assessment · Tool 372 of 500
Compare added sugars between two products on a level basis — per 100 g — whatever their serving sizes.
Try sample values — fills the form with the worked example below.
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Product A (g/100 g)
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Product B (g/100 g)
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Lower-sugar product
Equation: Added sugars per 100 g = added sugars per serving ÷ serving (g) × 100. Difference = A − B per 100 g. Higher by (%) = |difference| ÷ lower value × 100.
Method: Added sugars as declared under US FDA 21 CFR 101.9(c)(6)(iii) and Health Canada Food and Drug Regulations B.01.401; the WHO guideline is under 10% of energy from free sugars, and under 5% for additional benefit. Comparison is per 100 g so different serving sizes cannot hide a difference.
Assumptions: both products report added sugars (not total sugars) per serving; serving sizes are the declared ones.
Limitations: added sugars exclude sugars naturally present in fruit and milk — two products with the same total sugars can differ sharply in added sugars.
Rounding: per-100 g values and difference to 1 decimal place; percent higher to 1 decimal place; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Added sugars as declared under US FDA 21 CFR 101.9(c)(6)(iii) and Health Canada Food and Drug Regulations B.01.401; the WHO guideline is under 10% of energy from free sugars, and under 5% for additional benefit. Comparison is per 100 g so different serving sizes cannot hide a difference.
Assumptions: both products report added sugars (not total sugars) per serving; serving sizes are the declared ones.
Limitations: added sugars exclude sugars naturally present in fruit and milk — two products with the same total sugars can differ sharply in added sugars.
Rounding: per-100 g values and difference to 1 decimal place; percent higher to 1 decimal place; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Product A: 12 g added sugars in a 40 g serving (30.0 g/100 g). Product B: 8 g in 40 g (20.0 g/100 g). Difference 10.0 g/100 g — A is 50.0% higher, so B is the lower-sugar product.
Enter values above to see results.
Always compare per 100 g — a small serving can make a sugary product look light. Tool 372 of 500 — GIFSQ
