Green: Sugar

Sugar, specifically sucrose, is a common carbohydrate found naturally in many plants. It is commercially produced by extracting and refining juices from sugarcane or sugar beets. This process involves crushing, purification, evaporation, and crystallization to yield the familiar granular product.

Sugar is primarily used as a sweetener to enhance the taste of foods and beverages. It also functions as a preservative in jams and jellies, contributes to texture and volume in baked goods, and aids in browning during cooking. It is found in a wide range of products, from desserts and candies to sauces and processed foods.

Sugar is generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practices. It provides calories and is a source of energy for the body. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal, as excessive intake can contribute to health issues. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. JECFA has not set an Acceptable Daily Intake (ADI) for sugar, as it is considered a fundamental nutrient rather than a food additive.