Raw Cane Sugar

Raw cane sugar is a type of sugar made from sugarcane juice. It is less refined than white sugar, meaning it retains some of the molasses and natural color from the sugarcane plant. This minimal processing gives it a slightly coarser texture and a light golden-brown color.

Raw cane sugar is primarily used as a sweetener in a wide range of food products. Its distinct flavor, often described as slightly caramel-like, makes it popular in baked goods, beverages, and as a topping for cereals and desserts. It functions to add sweetness and can also contribute to texture and browning in foods.

Raw cane sugar is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). Like all sugars, it contributes to the 'added sugars' content of foods. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sugars, including sucrose (the main component of raw cane sugar), and has not set a numeric acceptable daily intake, as it is considered a food ingredient rather than a food additive requiring an ADI.