Made Of: Sugar

Sugar, commonly known as sucrose, is a carbohydrate found naturally in plants. It is primarily extracted from sugar cane or sugar beets through a process of crushing, juicing, and refining.

Manufacturers add sugar primarily as a sweetener to enhance the taste of foods and beverages. It also contributes to texture, browning, and acts as a preservative in many products. Sugar is a key ingredient in candies, baked goods, soft drinks, and various processed foods.

The U.S. Food and Drug Administration (FDA) considers sugar (sucrose) to be Generally Recognized As Safe (GRAS). While sugar provides energy, excessive intake of added sugars can contribute to weight gain and dental cavities. 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 limiting free sugars to less than 10% of total energy intake. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated sugars, recognizing them as a macronutrient; JECFA has not set a numeric acceptable daily intake for sugars.