Honey Spread: Sugar

Sugar, commonly known as sucrose, is a sweet-tasting carbohydrate. It is primarily extracted from sugarcane or sugar beets. The process involves crushing the plants, extracting their juice, purifying it, and then evaporating the water to allow sugar crystals to form.

Manufacturers add sugar primarily as a sweetener and to enhance flavor in a wide range of foods. It also acts as a preservative in jams and jellies, contributes to texture in baked goods, and helps with browning. It is commonly found in beverages, candies, desserts, baked goods, and many processed foods.

In the United States, the Food and Drug Administration (FDA) considers sugar (sucrose) to be Generally Recognized As Safe (GRAS). Sugar provides calories and energy. However, the Dietary Guidelines for Americans 2025-2030 recommend no amount of added sugars, and at most 10 grams of added sugars per meal, due to concerns that excessive intake can contribute to weight gain and increase the risk of dental cavities and certain chronic diseases. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. JECFA has evaluated sugars.