Pink Sugar: Sugar

Sugar, chemically known as sucrose, is a common carbohydrate. It is typically extracted from plants like sugarcane or sugar beets, then processed and refined into its familiar crystalline form.

Manufacturers add sugar primarily for its sweet taste. It also plays a role in food texture, provides bulk, and can act as a preservative in certain products. It is widely used in baked goods, beverages, candies, and many processed foods.

Sugar is generally recognized as safe (GRAS) by the FDA. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars and suggest limiting intake to at most 10 grams per meal. The World Health Organization (WHO) advises that free sugars should make up less than 10% of total energy intake. JECFA has evaluated sugar and found it acceptable for use. While sugar itself is not considered inherently harmful, excessive intake of added sugars is associated with various health concerns.