Granulated Sugar

Granulated sugar, also known as sucrose, is a common type of sugar made from sugar cane or sugar beets. It is produced by extracting the juice from these plants, purifying it, and then crystallizing the sucrose.

Manufacturers add granulated sugar primarily as a sweetener to enhance flavor in a wide range of products. It also contributes to texture, browning, and acts as a preservative in many processed foods, including baked goods, beverages, and desserts.

Granulated sugar is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). While it provides energy, consuming too much added sugar is associated with health concerns such as obesity, type 2 diabetes, and heart disease. The Dietary Guidelines for Americans (2025-2030) recommend no amount of added sugars, and at most 10 grams of added sugars per meal; 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 sucrose and did not set a numeric limit (ADI not specified) as it is considered a food, and the European Food Safety Authority (EFSA) has also evaluated sugars as part of the diet.