Candy Corn: Sugar

Sugar is a common carbohydrate found naturally in fruits, vegetables, and grains. It is most often extracted from sugarcane or sugar beets, where it is purified and crystallized to create the white or brown granules we commonly use.

Manufacturers add sugar primarily to sweeten foods and drinks, improving their taste. It also plays a role in food texture, helps with browning in baked goods, and can act as a preservative in products like jams. Sugar is a key ingredient in many processed foods, including candies, baked goods, and soft drinks.

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. The World Health Organization (WHO) advises that free sugars should make up less than 10% of total daily energy intake. While sugar is a source of energy, consuming too much added sugar can contribute to dental cavities, weight gain, and an increased risk of related health issues. As a basic macronutrient, sugar is not subject to an Acceptable Daily Intake (ADI) set by bodies like JECFA or EFSA.