Sugar Brown Sugar

Brown sugar is a type of sugar made from sugar cane or sugar beet. It is either partially refined sugar with some molasses remaining, or it is white sugar that has molasses added back to it. The molasses gives it its characteristic brown color, moist texture, and distinct flavor.

Manufacturers add brown sugar primarily as a sweetener, but it also contributes flavor and moisture to products. It is commonly found in baked goods like cookies and cakes, as well as in sauces, marinades, and some beverages.

Brown sugar is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). As a source of added sugars, its consumption should be considered within overall dietary guidelines. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, suggesting that if added sugars are consumed, they should be limited to less than 10 grams per meal. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated sugars, including sucrose (the main component of brown sugar), but has not set a specific acceptable daily intake (ADI) because they are considered macronutrients. High intake of added sugars, including brown sugar, is associated with increased calorie intake and may contribute to health concerns.