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Source
Not animal-derived
Allergen
No
Role in food
Sugar is widely used as a sweetener in a vast array of food products, …
What it is
Sugar, commonly known as sucrose, is a carbohydrate found naturally in many plants. It is primarily produced commercially from sugar cane or sugar beets through a process of extraction, purification, and crystallization.
Why it's used
Sugar is widely used as a sweetener in a vast array of food products, providing a sweet taste. Beyond its sweetening properties, it also contributes to texture, browning, and acts as a preservative in certain foods like jams and jellies. It is a key ingredient in baked goods, desserts, beverages, and many processed foods.
Health notes
Sugar (sucrose) is considered Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA). It provides calories and energy. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. JECFA has evaluated sucrose and did not set a numeric acceptable daily intake (ADI) as it is a macronutrient; EFSA has also evaluated sugars.
Allergen info
Sugar is not considered one of the 9 major food allergens identified by the FDA, nor does it contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.