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Source
Not animal-derived
Allergen
No
Role in food
Sugar is widely used in foods as a sweetener to enhance flavor and palatability. …
What it is
Sugar, often referred to as sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted from sugar cane or sugar beets through a process of crushing, purification, and crystallization. This results in the white, granular substance commonly used in cooking and food manufacturing.
Why it's used
Sugar is widely used in foods as a sweetener to enhance flavor and palatability. Beyond its sweetening properties, it also functions as a preservative in jams and jellies, contributes to the texture and browning of baked goods, and provides bulk in many processed foods. It is a staple ingredient in desserts, beverages, candies, and numerous savory dishes.
Health notes
In the United States, sugar is generally recognized as safe (GRAS) by the FDA when used under good manufacturing practices. However, consuming too much added sugar is associated with an increased risk of health conditions such as obesity, type 2 diabetes, and dental cavities. The Dietary Guidelines for Americans (2025-2030) recommend that no amount of added sugars is beneficial, and suggest consuming at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises limiting the intake of free sugars to less than 10% of total energy intake. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sugars.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.