Most restaurants smuggle obscene amounts of butter and sugar into dishes to make them more delicious so you'll come back. It's not unreasonable to assume that every subcomponent of a recipe might have sugar added individually.

In packaged foods, there is a whole science of masking the sugar and fat content to make it more addictive without triggering your inbuilt satiety mechanisms [1]. This is what today's engagement optimisers did for money in the 50/60s.

You could argue that these "innovations" were precisely to subvert the intuition that visual appearance of food (and other natural sensors) can be relied on to assess their nutritional properties.

[1] https://en.m.wikipedia.org/wiki/Bliss_point_(food)#:~:text=T...