Seasoning - Sugar

Sugar is a common term for sweet-tasting carbohydrates. The most common type, sucrose, is extracted from sugar cane or sugar beets and then refined into the white crystals we often see.

Sugar is primarily used to add sweetness to foods and beverages. It also helps preserve foods like jams, adds texture to baked goods, and contributes to browning during cooking. It's found in many products, from desserts and soft drinks to savory sauces.

Sugar is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It provides energy to the body. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, suggesting at most 10 grams per meal. The World Health Organization (WHO) advises that intake of free sugars should be less than 10% of total energy intake. JECFA has not set an acceptable daily intake (ADI) for sucrose, as it is considered a macronutrient rather than a food additive.