Pink: Sugar

Sugar, also known as sucrose, is a carbohydrate that occurs naturally in plants like sugarcane and sugar beets. It is typically processed from these sources through extraction and purification to create the white, crystalline sweetener commonly found in kitchens and food manufacturing.

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 some products. Sugar is a key ingredient in baked goods, candies, desserts, and many processed foods.

Sugar is Generally Recognized As Safe (GRAS) by the FDA for use in food. The World Health Organization (WHO) recommends limiting intake of free sugars to reduce the risk of adverse health effects like dental caries and excess weight gain. JECFA has evaluated sugar and established acceptable daily intake levels. While widely consumed, excessive intake of added sugars is linked to various health concerns, and research continues to explore its full impact.