Sorry if it sucks for their competitive advantage or profit margin or whatever but people are literally going to put this stuff in their bodies to sustain their existence so you have to say what’s in it. If you want to keep your product composition a mystery go make SaaS and put it behind an API.

The same argument could be used against disclosing ingredients altogether.

I'd rather know what I'm eating and not have greedy CEOs pinching their pennies of profit like they're guarding the Krabby Patty formula, because they're scared someone else will learn the generational secret of how to make (checks notes) strawberry jelly. Trust me, the economy will survive if Smuckers tells you how much sugar you're eating.

A company's desire to hide their recipe shouldn't matter over the consumer's desire to know what's in the food they buy and eat.

> it means disclosing their recipe

“Natural flavors.”

I doubt you can’t reverse engineer those fractions from a product and ingredient list anyway.

Well if becomes law, not doing it is even more untenable

It works in the EU.

As another commenter mentioned, EU rules already require this for "prominent" ingredients (e.g. ingredients that appear in the name of the product, like "Strawberry" jam), but not all ingredients in the list, which seems like the appropriate compromise.

The product could still be 60% sugar and contain 0% strawberries. It could be still be 60% sugar and contain 1% strawberries.

Sugar content doesn't tell you anything about berry content. It's not unreasonable for someone to want look at the list of ingredients and know if what they are buying is mostly fruit or mostly HFCS. Or even just mostly sugars that didn't come from the berries.

Typical jelly & jamrecipes call for close to 1:1 fruit to sugar. E.g. ¹Ball mason jars strawberry jam recipe calls for 7 cups sugar to 5 cups strawberries. Martha Stewart calls for 3/4 cup sugar for every cup of juice² in making jelly. The Joy of Cooking (44th printing 1988)notes that "Store-bought jellies, according to law, must have at least 45% fruit and 55% sugar". Etc.

¹https://www.ballmasonjars.com/blog?cid=classic-strawberry-ja...

²https://www.marthastewart.com/1127955/basic-jelly-recipe

³ ISBN 0-02-604570-2, Joy of Cooking, Irma S. Rombauer, Marion Rombauer & Becker, page 832

For the product in question, they aren't using more added sugars than fruit.

As you can read on the label:

    Ingredients: Strawberries, High Fructose Corn syrup, Corn syrup, Sugar, Fruit Pectin, Citric Acid.

    Serving Size              20g

    Total Sugars              12g
       Total Added Sugars      9g

And that's weighted by share of the output. If you're measuring the input, this recipe is going to take a lot more "fruit" than "sugar", because part of making jam is boiling away a bunch of the water that occurs in fruit, whereas all of the added sugar is retained. (Corn syrup, however, seems to be about 2/3 water, which will make that comparison look worse.)