Jelly Beans: Sugar

Sugar, specifically sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted from sugarcane or sugar beets, then purified and crystallized to produce the white granules we commonly recognize.

Sugar is widely used in food manufacturing as a sweetener, providing a pleasant taste. It also contributes to the texture, bulk, and browning of baked goods. In high concentrations, sugar can act as a preservative, extending the shelf life of certain foods. It is found in a vast array of products, including candies, baked goods, beverages, and processed foods.

Sugar is Generally Recognized As Safe (GRAS) by the FDA. It provides calories and energy to 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. The World Health Organization (WHO) advises that free sugars should make up less than 10% of total daily energy intake. While sugar is a natural part of the diet, consuming too much added sugar can contribute to health concerns. JECFA and EFSA have evaluated sugars as part of the diet.