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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add sugar mainly as a sweetener to improve taste and enhance the texture …
What it is
Sugar, primarily sucrose, is a common carbohydrate found naturally in many plants. It is typically extracted from sugar cane or sugar beets, then purified and crystallized to produce the sugar we use.
Why it's used
Manufacturers add sugar mainly as a sweetener to improve taste and enhance the texture of foods. It also contributes to browning and moisture retention in baked goods like cakes, cookies, and pastries, and is used in beverages and candies.
Health notes
Sugar is Generally Recognized As Safe (GRAS) by the FDA. When consumed in excess, added sugars contribute calories without significant nutrients, and their overconsumption is a public health concern. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal. JECFA and EFSA have both evaluated sugars.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.