Carbohydrates
3.1. If sucrose, fructose, glucose, glucose syrups or honey are added to products mentioned in paragraphs 1 and 4 of Part I:
the amount of added carbohydrates from these sources shall not exceed 1.8 g/100 kJ (7.5 g/100 kcal),
the amount of added fructose shall not exceed 0.9 g/100 kJ (3.75 g/100 kcal).