Grape Jelly: Sugar

Sugar, typically sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted from sugar cane or sugar beets, then purified and crystallized to produce the sugar we commonly use.

Manufacturers add sugar to foods mainly as a sweetener to improve taste. It also acts as a preservative in products like jams, adds bulk and texture to baked goods, and helps with browning. It is commonly found in beverages, candies, baked goods, and many processed foods.

Sugar is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA). While it provides energy, consuming too much can contribute to dental cavities and excess calorie intake. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sugars, and the European Food Safety Authority (EFSA) has also assessed them. 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 that intake of free sugars should be under 10% of total energy intake.