Raspberry: Sugar

Sugar, chemically known as sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted and refined from sugar cane or sugar beets through a process of crushing, juicing, purifying, and crystallizing.

Sugar is widely used as a sweetener in foods and beverages, providing a sweet taste. Beyond its sweetening properties, it also functions as a preservative, adds bulk and texture, and contributes to browning in baked goods. It is a staple ingredient in candies, desserts, soft drinks, and many processed foods.

Sugar is generally recognized as safe (GRAS) by the FDA. It provides energy to the body, but excessive intake can contribute to dental cavities and weight gain. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sugars and set an acceptable daily intake. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars but advise limiting intake to at most 10 grams per meal, while the World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake.