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Jan 19, 2026 - Foods
Food labeling: Inverted sugar syrup may no longer be labeled as "sugar"
The food authorities have provided clarity: Invert sugar syrup and invert liquid sugar may no longer be listed as "sugar" in the ingredient lists of foods.
The background is the question of whether these types of sugar fall under the food category "sucrose of any type" according to the Food Information Regulation (FIR, Regulation (EU) No 1169/2011). The latest statement from the relevant authorities now confirms that this is not the case.
Invert sugar syrup and invert liquid sugar are produced by the hydrolysis of sucrose into glucose and fructose. Due to this composition, according to the Sugar Types Regulation, they do not fall into the category of sucrose, which is defined as "sugar" in Annex VII Part B No 11 of the FIR. Thus, food manufacturers must continue to list these products with their specific names, such as "invert sugar syrup", in the ingredient list.
In contrast, other types of sugar, such as white sugar or glucose syrup, may be declared as "sugar" or "glucose syrup" under the current regulations. The general term "sugar" is not permissible for invert sugar syrup and invert liquid sugar, as these products are a mixture of glucose and fructose.
BAV Institute points out that it regularly conducts labeling checks according to the FIR. Food manufacturers receive quick and reliable support on product safety and correct labeling questions.
The complete statement (No. 2024/14) can be viewed on the website of the Federal Office of Consumer Protection and Food Safety.
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