Sugar Sugar

Sugar, chemically known as sucrose, is a disaccharide made of glucose and fructose. It is primarily obtained from sugar cane or sugar beets. The production process involves extracting the juice from these plants, purifying it, and then crystallizing the sucrose.

Sugar is widely used as a sweetener in a vast array of food products, including baked goods, beverages, candies, and desserts. Beyond its sweetening properties, it also functions as a preservative, helps with browning, and contributes to the texture and bulk of many foods.

In the United States, sugar (sucrose) is generally recognized as safe (GRAS) by the FDA. While providing energy, excessive intake of added sugars is associated with various health concerns, including dental caries and an increased risk of obesity and related conditions. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. JECFA has evaluated sugar and determined that it is not necessary to establish a numeric acceptable daily intake (ADI not specified). EFSA has also evaluated sugars in the diet.