Free sugar is defined by the World Health Organization and the US Food and Agriculture Organization in multiple reports [1][2] as "all monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and fruit juices". It is used to distinguish between the sugars that are naturally present in fully unrefined carbohydrates such as brown rice, wholewheat pasta, fruit, etc. and those sugars (or carbohydrates) that have been, to some extent, refined (normally by humans but sometimes by animals, such as the free sugars present in honey). They are referred to as "sugars" since they cover multiple chemical forms, including sucrose, glucose, fructose, dextrose, etc.
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