Sugar From Beets

Sugar from beets, also known as beet sugar, is sucrose that is chemically identical to sugar from sugarcane. It is extracted from sugar beets (Beta vulgaris L.) grown primarily in temperate climates. The process involves slicing the beets, extracting the sugar-containing juice with hot water, purifying the juice, and then crystallizing the sugar.

Manufacturers add beet sugar to foods and beverages primarily as a sweetener. It also contributes to the texture, bulk, and browning of baked goods, and can act as a preservative in jams and jellies. It is widely used in candies, desserts, processed foods, and beverages.

Sugar from beets is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). Like all added sugars, it provides calories and can contribute to dental cavities and weight gain if consumed in excessive amounts. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars, advising to limit intake, with a suggested maximum of 10 grams of added sugars per meal. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated sucrose and did not set a numeric acceptable daily intake (ADI not specified), considering it a food ingredient rather than an additive requiring an ADI.