Rainbow Sprinkles: Sugar

Sugar, chemically known as sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted and refined from sugarcane or sugar beets through processes that involve crushing, juicing, purification, and crystallization.

Manufacturers add sugar primarily as a sweetener to enhance the taste of foods and beverages. It also contributes to the texture, bulk, and browning of baked goods, and acts as a preservative in products like jams. Sugar is widely used in desserts, candies, processed foods, and drinks.

In the United States, sugar is generally recognized as safe (GRAS) by the FDA. When consumed in typical amounts, sugar provides calories and energy. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. Both JECFA and EFSA have evaluated sugar; JECFA has not set a numeric acceptable daily intake (ADI) for sucrose, considering it a macronutrient. Excessive intake of added sugars is associated with various health concerns, including an increased risk of obesity and related conditions.