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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add sugar primarily as a sweetener to enhance flavor in a wide range …
What it is
Sugar, commonly known as sucrose or table sugar, is a disaccharide carbohydrate. It is naturally found in many plants and and is commercially produced by extracting and refining juices from sugarcane or sugar beets.
Why it's used
Manufacturers add sugar primarily as a sweetener to enhance flavor in a wide range of foods and beverages. It also contributes to texture, browning, and acts as a preservative in products like jams and baked goods. It is a key ingredient in desserts, candies, soft drinks, and many processed foods.
Health notes
Sugar is generally recognized as safe (GRAS) by the FDA. It provides calories and energy. 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 keeping intake of free sugars to less than 10% of total energy intake. JECFA and EFSA have evaluated sugars and consider them macronutrients, thus not setting an acceptable daily intake (ADI) in the same way as other food additives. Excessive intake of added sugars is a public health concern due to its association with various health issues.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.