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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add sugar primarily for its sweet taste, which enhances the flavor of many …
What it is
Sugar, also known as sucrose, is a common carbohydrate found naturally in many plants. It is typically extracted from sugarcane or sugar beets and then refined into the white, crystalline granules commonly used in food. This refining process separates the sugar from other plant materials.
Why it's used
Manufacturers add sugar primarily for its sweet taste, which enhances the flavor of many foods and beverages. It also contributes to the texture, browning, and moisture retention in baked goods. In high concentrations, sugar can act as a preservative, extending the shelf life of jams and jellies.
Health notes
The U.S. Food and Drug Administration (FDA) considers sugar (sucrose) to be Generally Recognized As Safe (GRAS) for its intended uses. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises that intake of free sugars should be under 10% of total energy intake. JECFA has evaluated sugars. Excessive consumption of added sugars is associated with various health concerns.
Allergen info
Sugar is not considered a major food allergen by the FDA. It is not derived from milk, egg, fish, shellfish, tree nuts, peanuts, wheat, soy, or sesame.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.