Blue: Sugar

Sugar, also known as sucrose, is a common carbohydrate found naturally in many plants. It is typically extracted from sugar cane or sugar beets, then processed and refined into the white crystalline granules we commonly use.

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

The U.S. Food and Drug Administration (FDA) generally recognizes sugar as safe (GRAS) for its intended use. While sugar provides energy, consuming too much added sugar can contribute to excess calorie intake and dental cavities. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated sugars as a food component, acknowledging their role in diet without setting a specific acceptable daily intake (ADI).