Contains Less Than 2%: Sugar

Sugar, specifically sucrose, is a carbohydrate found naturally in many plants. It is most commonly extracted and refined from sugarcane or sugar beets. The production process involves crushing or slicing the plant material, extracting the juice, purifying it, and then crystallizing the sugar.

Sugar is primarily used as a sweetener in a wide variety of foods and beverages. Beyond its sweet taste, it also contributes to texture, aids in browning during cooking, and can act as a preservative in high concentrations. It is a common ingredient in baked goods, candies, soft drinks, and many processed foods.

The FDA generally recognizes sugar as safe (GRAS) for its intended use in foods. Excessive intake of added sugars is a concern for public health, as it can contribute to a higher calorie intake without providing essential nutrients. 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 did not set a numeric limit (ADI not specified) as they are natural components of the diet; EFSA has also evaluated sugars.