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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add sugar primarily for its sweet taste. It also helps with food preservation, …
What it is
Sugar is a common carbohydrate that provides sweetness. It is typically extracted from plants like sugarcane or sugar beets and then refined into the white crystalline form known as sucrose, or table sugar.
Why it's used
Manufacturers add sugar primarily for its sweet taste. It also helps with food preservation, adds bulk, and contributes to the browning and texture of baked goods. Sugar is widely used in desserts, beverages, baked goods, and many processed foods.
Health notes
In the United States, the Food and Drug Administration (FDA) considers sugar (sucrose) to be Generally Recognized As Safe (GRAS). While sugar provides energy, consuming too much added sugar can contribute to weight gain and dental cavities. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sugars and did not set a numeric limit for sucrose, considering it a macronutrient.
Allergen info
Sugar is not considered one of the nine major food allergens identified by the FDA. It also does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.