Is Invert sugar syrup bad for you?
Also listed as: invert syrup, inverted sugar
Short answer
It is added sugar: table sugar split into glucose and fructose. It counts towards your sugar intake just like sugar does.
What it is
A syrup made by splitting sucrose into glucose and fructose, which keeps foods moist and sweet.
Where you’ll see it
Biscuits, cakes, ice cream, sweets, energy bars and some ‘no refined sugar’ products.
+ The good side
- Keeps baked goods soft
− The other side
- Same calories and blood-sugar effect as sugar
- Its name can hide sugar from shoppers scanning for the word ‘sugar’
Who should pay attention
People with diabetes or cutting sugar.
💡 What to do: Add up all sugar names in the ingredients (sugar, invert syrup, glucose syrup, jaggery, honey).
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Glucose syrup (liquid glucose)
Added sugar made from starch. It raises blood sugar quickly and counts as sugar, even if the word ‘sugar’ doesn’t appear.
‘No added sugar’
It means no sugar was added during manufacturing, not that the product is low in sugar. Fruit, milk and dried-fruit sugars can still make it very sweet.
General food information, not medical advice. Exact limits and labelling rules vary by country. If you have a medical condition or allergy, follow your doctor’s or dietitian’s advice.