And Cane Sugar

Cane sugar is a type of sugar made from sugarcane plants. The sugarcane stalks are crushed to extract their juice, which is then boiled, evaporated, and crystallized to produce raw sugar. This raw sugar is further refined to remove impurities, resulting in the white granulated sugar commonly used.

Manufacturers add cane sugar primarily as a sweetener to improve the taste of foods and beverages. It also contributes to texture, acts as a preservative in jams and jellies, and helps with browning in baked goods. It is commonly found in a wide range of products, including soft drinks, baked goods, candies, cereals, and processed foods.

Cane sugar is generally recognized as safe (GRAS) by the FDA. It provides calories and is considered an 'added sugar' when used in processed foods. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars, advising at most 10 grams of added sugars per meal. The World Health Organization (WHO) suggests limiting intake of free sugars to less than 10% of total energy intake. JECFA has evaluated sucrose (the chemical name for sugar) and considers it a basic food ingredient rather than a food additive requiring an Acceptable Daily Intake (ADI). Excessive intake of added sugars, including cane sugar, is associated with health concerns such as increased risk of dental cavities, weight gain, and related metabolic issues.