I think the U.S. labeling laws break it down this way: If it's less than 1/2 g., it can be counted as zero. Between a full 1/2 g. and slightly less than 1 g., it will be stated as < 1 g. And so on.
Also, a lot of the recipes I've seen for 'making milk' by mixing cream and water usually also call for the addition of a little bit artificial sweetener, to replace the real sugar that is in the milk.
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