Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add sugar mainly to provide sweetness to foods and beverages. It also helps …
What it is
Sugar is a common name for sweet-tasting carbohydrates, most often referring to sucrose. It is naturally found in plants and 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 crystallize the sugar.
Why it's used
Manufacturers add sugar mainly to provide sweetness to foods and beverages. It also helps to preserve foods, like in jams, and contributes to their texture, bulk, and browning during cooking. Sugar is a key ingredient in many products, including candies, baked goods, soft drinks, and cereals.
Health notes
In the United States, the Food and Drug Administration (FDA) considers sugar (sucrose) to be Generally Recognized As Safe (GRAS). Excessive intake of added sugars can lead to increased calorie consumption and may contribute to dental cavities. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sucrose and did not set a numeric acceptable daily intake (ADI), considering it a basic food substance. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal.
Allergen info
Sugar is not a major allergen and is not derived from any of the nine major food allergens identified by the FDA. It is also naturally gluten-free.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.