Red: Sugar

Sugar is a common sweet-tasting carbohydrate primarily extracted from sugarcane or sugar beets. It is produced by crushing the plants to extract their juice, which is then purified, concentrated, and crystallized.

Manufacturers add sugar to foods and beverages as a sweetener, to enhance flavor, and to provide texture. It also acts as a preservative in many products. Sugar is commonly found in drinks, baked goods, candies, and many processed foods.

Sugar is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA). Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated sugars. While sugar provides energy, excessive intake is linked to health concerns such as dental cavities and weight gain. 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.