Sauce Packets: 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, purification, and crystallization. The resulting white crystalline substance is a disaccharide made of glucose and fructose.

Sugar is widely used as a sweetener in a vast array of processed foods, beverages, and baked goods. Beyond its sweetening properties, it also contributes to texture, volume, and browning in baked products, and acts as a preservative in jams and jellies. It is a fundamental ingredient in desserts, candies, sauces, and many prepared meals.

Sugar (sucrose) is Generally Recognized As Safe (GRAS) by the FDA. While sugar provides energy, the 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal, as excessive intake of added sugars is associated with an increased risk of certain health conditions. JECFA has evaluated sugar. There is broad scientific consensus that diets high in added sugars can contribute to health concerns.