Cake: Cane Sugar

Cane sugar is a type of sugar, chemically known as sucrose, that is extracted from sugarcane plants. It is produced by crushing sugarcane stalks to extract their juice, which is then purified, concentrated, and crystallized. The resulting raw sugar is further refined to remove impurities, yielding the white granulated sugar commonly found.

Cane sugar is primarily used as a sweetener in a wide variety of food products, including baked goods, beverages, candies, and desserts. Beyond its sweetening properties, it also contributes to food texture, helps with browning reactions during cooking, and acts as a preservative in some applications.

Cane sugar is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in foods. As a source of carbohydrates, it provides calories. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars and advise consuming no more than 10 grams of added sugars per meal. Excessive intake of added sugars, including cane sugar, is associated with various health concerns. JECFA and EFSA have evaluated sugars as fundamental dietary components rather than as food additives requiring an Acceptable Daily Intake (ADI).