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Source
Not animal-derived
Allergen
No
Role in food
Sugar is widely used in foods as a sweetener, providing a pleasant taste. It …
What it is
Sugar, also known as sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted and refined from sugarcane or sugar beets. The refining process involves crushing the plants to extract juice, which is then purified, evaporated, and crystallized.
Why it's used
Sugar is widely used in foods as a sweetener, providing a pleasant taste. It also acts as a preservative in jams and jellies, helps with browning in baked goods, and adds bulk and texture to many products. It is a key ingredient in desserts, beverages, baked goods, and many processed foods.
Health notes
Sugar is generally recognized as safe (GRAS) by the FDA. It provides energy to the body. However, consuming too much added sugar can contribute to dental cavities and excess calorie intake, which may lead to weight gain. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. JECFA has evaluated sugar and determined it is not necessary to set a numeric acceptable daily intake (ADI not specified).
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.