Cane Sugar

Cane sugar is a common type of sugar, chemically known as sucrose, that is derived from the sugarcane plant. It is produced by crushing sugarcane stalks to extract the juice, which is then clarified, evaporated to concentrate the sugar, and crystallized.

Cane sugar is primarily used as a sweetener in a vast array of foods and beverages, including baked goods, cereals, candies, and soft drinks. Beyond its sweetening properties, it also contributes to food texture, helps with browning during cooking, and acts as a preservative in some products.

The U.S. Food and Drug Administration (FDA) considers cane sugar to be Generally Recognized As Safe (GRAS). It provides calories and is a source of energy. Excessive intake of added sugars, including cane sugar, is associated with an increased risk of dental cavities, obesity, type 2 diabetes, and heart disease. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal, while the World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sugars and determined that an acceptable daily intake is not specified.