It depends on the product. Generally speaking, if the sugar is there for chemistry or to balance sharpness then yes. If it’s there to make the product sweet then, no.
Products that are typically permitted to have a small amount of sugar include fermented foods, tomato based sauces and soups, savoury bakes and crackers.
Please get in touch and one of our team will be happy to help with individual questions regarding the sugar in your product.