Brown cane sugar

Brown cane sugar is a type of sugar derived from sugarcane. It is produced by crushing sugarcane to extract the juice, which is then boiled to crystallise the sugar. Unlike white sugar, brown cane sugar retains some of its natural molasses content, giving it a characteristic brown colour and a slightly caramel-like flavour.

Manufacturers use brown cane sugar primarily as a sweetener and to impart a richer colour and flavour to foods. Its molasses content can also contribute to moisture and texture in baked goods. It is commonly found in confectionery, baked goods, sauces, and marinades.

Brown cane sugar is chemically similar to white sugar and is a source of calories. The UK's Eatwell Guide advises that free sugars should not exceed 5% of total dietary energy. Brown cane sugar is not considered a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Evidence does not suggest significant health differences between brown and white sugar at typical consumption levels.