Sugar Cane

Sugar cane is a tall, perennial grass that grows in tropical and subtropical regions. The stalks of the sugar cane plant are crushed to extract a sweet juice. This juice is then processed to produce various forms of sugar, including raw sugar, brown sugar, and refined white sugar.

Sugar cane is primarily used as a natural sweetener in a wide range of food products. Manufacturers add it to provide sweetness, enhance flavor, and contribute to the texture and bulk of foods. It is commonly found in fruit juices, jams, jellies, snacks, and many other processed foods and beverages.

Sugar cane, in its raw or minimally processed forms (like sugar cane juice), is considered a food ingredient. Its primary component, sucrose (sugar), is generally recognized as safe (GRAS) by the FDA. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. JECFA has evaluated sucrose and set an acceptable daily intake. Excessive intake of added sugars from any source, including sugar cane products, is associated with various health concerns.