Maple

Maple syrup is a natural sweetener made from the sap of maple trees, primarily sugar, red, or black maple trees. The sap is collected in late winter and early spring by tapping the trees, and then boiled to evaporate most of the water, concentrating the sugars and creating the characteristic flavor and color.

Maple syrup is used as a sweetener and flavoring agent in a wide variety of foods. It is commonly found in breakfast items like pancakes, waffles, and cereals, as well as in baked goods, sauces, and marinades.

Maple syrup is primarily composed of sugars, providing carbohydrates for energy. The U.S. Food and Drug Administration (FDA) recognizes maple syrup as Generally Recognized As Safe (GRAS) for its intended use as a food ingredient. While it contains some minerals and antioxidants, these are present in small amounts. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated maple syrup, but no specific numeric limits are typically set for natural sweeteners like this. Evidence does not suggest adverse health effects from typical consumption as part of a balanced diet.