Green Ready-to-use Icing: Sugar

Sugar, also known as sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted from sugar cane or sugar beets through a process of crushing, juicing, purifying, and crystallizing.

Sugar is widely used as a sweetener in a vast array of food products, including baked goods, candies, beverages, and processed foods. Beyond its sweet taste, it also contributes to texture, browning, and acts as a preservative in some applications.

The U.S. Food and Drug Administration (FDA) considers sugar (sucrose) to be Generally Recognized As Safe (GRAS). The 2025-2030 Dietary Guidelines for Americans (DGA) 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. JECFA has evaluated sugars and did not set a numeric limit (ADI not specified) as they are macronutrients; EFSA has also evaluated sugars. High intake of added sugars is associated with an increased risk of health issues such as obesity and type 2 diabetes.