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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add sugar primarily as a sweetener to enhance flavor in a wide range …
What it is
Sugar is a common term for sucrose, a sweet-tasting carbohydrate found naturally in many plants. It is primarily extracted and refined from sugarcane or sugar beets. The refining process involves crushing, extracting juice, purifying, and crystallizing the sucrose.
Why it's used
Manufacturers add sugar primarily as a sweetener to enhance flavor in a wide range of foods and beverages, including barbeque sauces, baked goods, and candies. It also acts as a preservative in jams and jellies, contributes to texture and browning in baked goods, and can balance other flavors like acidity.
Health notes
Sugar is generally recognized as safe (GRAS) by the FDA. The Dietary Guidelines for Americans (2025-2030) recommend no amount of added sugars, and at most 10 grams of added sugars per meal, due to concerns about excessive intake contributing to health issues. The World Health Organization (WHO) advises limiting intake of free sugars to less than 10% of total energy intake. JECFA has evaluated sugar as a food ingredient but does not set an Acceptable Daily Intake (ADI) as it is a macronutrient.
Allergen info
Sugar is not a major allergen and is not derived from any of the 9 FDA major allergens.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.