Agave syrup

Agave syrup is a sweetener derived from the agave plant, native to Mexico and South America. It is produced by extracting the plant's sap, which is then filtered and heated to break down complex carbohydrates into simpler sugars, primarily fructose and glucose.

Manufacturers use agave syrup as a sweetener due to its mild flavour and liquid form, which makes it easy to incorporate into various food products. It is commonly found in baked goods, sauces, dressings, yoghurts, and beverages as a direct substitute for sugar or honey.

Agave syrup is not considered a food additive and is therefore not listed on the Register of Food Additive Authorisations. It is primarily composed of sugars, mainly fructose. While it is a source of energy, like other sugars, excessive consumption can contribute to health issues. EFSA has evaluated sugars and their impact on health, noting that free sugars should be consumed in moderation. Some research has explored the glycaemic response to agave syrup compared to other sweeteners, with mixed findings.