I agree that some stuff already has a high amount of sugar in it naturally, but I think in the grand scheme of things they make up just a small minority of all products. My concern is for more common stuff, like bread. Why does bread have to have high-fructose corn syrup in it again? The answer is that it doesn't.
Some blame comes down to the producer and marketing trends, gluten is a good example. Up until recently, gluten free had no regulation with using that on packaging. http://www.fda.gov/food/guidanceregulation/guidancedocuments...
When discussing this with friends, I use the example of sodas being marketed as caffeine-free, rather than caffeine added. They are all caffeine free to start.
Does US bread have more than that?
http://www.pepperidgefarm.com/FreshBreadsGateway.aspx
2 to 4 grams of sugar per slice is typical there. That sort of bread is prepared at large regional bakeries.
Decent grocers will also have a fresh bakery, with somewhat more variety to the product, and probably breads with little added sugar.
If you live in a decent size town, there will also be one or more store front bakeries that uses a shorter list of ingredients (I almost said they are more traditional, but I'm sure they are mostly using big mixers and nice ovens and the like).