Less Than 1.5% Organic Sugar

Organic sugar is a type of sucrose, a simple carbohydrate, derived from plants like sugarcane or sugar beets. It is produced using methods that meet organic farming standards, meaning no synthetic pesticides or fertilizers are used in its cultivation. The processing also typically avoids certain conventional methods, such as bone char filtration.

Organic sugar is primarily used as a sweetener to enhance the taste of foods and beverages. It also contributes to texture, browning, and acts as a preservative in some products. It is found in a wide variety of packaged foods, including baked goods, cereals, sauces, and drinks.

Organic sugar is generally recognized as safe (GRAS) by the FDA as a food ingredient. Like all sugars, it provides calories and is considered an added sugar when incorporated into processed foods. The 2025-2030 Dietary Guidelines for Americans recommend consuming no amount of added sugars, and at most 10 grams per meal. The World Health Organization advises limiting free sugars to less than 10% of total energy intake. JECFA and EFSA have not set specific ADIs for sugar as it is a basic food commodity rather than a food additive.