Cane And Brown Sugar

Cane sugar is sucrose extracted and refined from sugar cane plants. Brown sugar is typically refined white sugar to which molasses has been added back, giving it its characteristic color and flavor, or it can be a less refined form of sugar cane extract. Both are types of sugar.

These sugars are widely used as sweeteners to enhance the taste of foods and beverages. They also contribute to browning in baked goods, help retain moisture, and can act as a preservative in some products. They are found in a vast array of processed foods, including baked goods, sauces, candies, and cured meats.

Cane and brown sugars are generally recognized as safe (GRAS) by the FDA. JECFA has evaluated sugars and set an acceptable daily intake. However, a high intake of added sugars, including cane and brown sugar, is associated with various health concerns. The 2025-2030 Dietary Guidelines for Americans 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 account for less than 10% of total energy intake.