In a recent study of the sugar content in three different types of candies, researchers at Cornell University found that sugar in candy is significantly higher than in the actual candy, a finding that is “likely related to the manufacturing process,” according to the researchers.
For example, sugar in chocolate is nearly 50 percent lower than it is in the candy itself, which has about 95 percent more protein.
The sugar is also lower in the flavors of the candy, which is about 60 percent lower.
The study also found that the candy makers in the study didn’t use any preservatives to prevent the sugar from leaching out of the packaging, according to Cornell University.
It is the first study to look at the sugar in these candies and to see that it is the same content found in the real candy, the researchers said.
“The sugar in the product has been exposed to the environment and may not have retained the same level of protein and fat as the real product,” said David Stott, a professor of food science and nutrition at Cornell.
In addition, the research found that there were no differences in the sugar level between the two candy products.
Researchers said it is not known how much sugar is in a single candy, but Stott said that is not the primary concern because the sugars can be easily broken down in the body.
Although the sugar found in these three different candies is a lot higher than what is found in real candy (about 90 percent), Stott says that there is no reason why the candy should be labeled as such.
“It’s just an important point to keep in mind, when people are talking about artificial sweeteners, that if the sugar is very high in one candy, it’s going to be even higher in the other,” he said.
“But if the candy is low in the protein, it may not be as high in the fat.
So that is a good reason to be cautious.”
More than 80 percent of the U.S. population consumes sugar-sweetened beverages, according a 2015 study.