Agave

Agave is a plant from which a sweet syrup, often called agave nectar, is derived. The sap is extracted from the core of the agave plant, filtered, and then heated to concentrate it into a syrup.

Agave syrup is primarily used as a sweetener in a wide range of food products. It is often found in beverages, baked goods, cereals, and sauces, providing a sweet taste.

Agave syrup is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for its intended use as a sweetener. Like other sugars, agave syrup provides calories and contributes to the total sugar content of foods, and it is primarily composed of fructose. Dietary guidelines, such as those from the 2025-2030 Dietary Guidelines for Americans, recommend limiting the intake of all added sugars. As a natural food ingredient, agave syrup is not typically evaluated by bodies like JECFA or EFSA as a food additive with a specific acceptable daily intake (ADI). Some marketing has promoted agave syrup as a 'healthy' sweetener, but it is still a concentrated source of sugars, and its high fructose content is similar to other sweeteners like high-fructose corn syrup.