Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add sugar to foods for its sweet taste and to improve texture, bulk, …
What it is
Sugar, typically sucrose, is a common carbohydrate found in many plants. It is primarily extracted and refined from sugar cane or sugar beets. This process yields the white crystalline granules commonly used in food.
Why it's used
Manufacturers add sugar to foods for its sweet taste and to improve texture, bulk, and mouthfeel. It also acts as a preservative in jams and jellies and helps with browning in baked goods. Sugar is a key ingredient in desserts, beverages, candies, and many processed foods.
Health notes
The FDA considers sugar (sucrose) to be Generally Recognized As Safe (GRAS) for its intended uses. While sugar provides energy, high intake of added sugars can contribute to dental cavities and may be associated with an increased risk of chronic diseases like type 2 diabetes and heart disease. 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 sugars and established an acceptable daily intake "not specified" (meaning no numeric limit is needed based on current data).
Allergen info
Sugar is not derived from any of the nine major food allergens identified by the FDA. It is not a major allergen.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.