Red Band Ingredients: 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 to produce the white crystalline form commonly used in food.

Manufacturers add sugar primarily as a sweetener and flavor enhancer in a wide range of products. It also contributes to texture, bulk, and browning in baked goods, and acts as a preservative in jams and jellies. It is commonly found in candies, baked goods, beverages, and many processed foods.

Sugar is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA). The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. Excessive intake of added sugars is associated with an increased risk of weight gain, type 2 diabetes, and dental cavities. JECFA has evaluated sugars as a macronutrient in the diet, but does not set an acceptable daily intake (ADI) for sucrose as a food additive.