Importance of sugars in food labelling

Hi. 
Our product is ready to eat food such as rice and chicken curry. We are revising the labelling. Referring to Codex, we need to state total sugars.
May I know, do we need to declare which sugars such as fructose, maltose, glucose, lactose and sucrose in our product? Or is these specific sugars only apply to beverage?

This is dependent upon the country you are exporting or selling your food.  Different countries have different requirements.  Best to look up the regulatory labeling requirements for the countries you sell to, or in.

Agree with Ryan M.  - depends on country regulations: for Canadian ingredient list it's not required (yet), though some customers're asking for that. But for US labels - definitely (e.g. for ice cream going to US, I put on ingredient list "Sugars (sugar, corn syrup solids)")

Hi 

I agree that the definition of "sugar" ist dependent on the country and the application (list of ingredients; nutrient table). In most countries the definition is "mono- and disaccharides" and not a list of sugars and it is not important whether these sugars are part of a complex mixture or a single sugar.

For the list of ingredients the correct naming of the ingredient is to be used. In some countries the term sugar (in German Zucker) can be used instead of saccharose/sucrose dependent on the agreed consumer understanding.

Rgds

moskito