Maple

Maple syrup is a natural sweetener derived from the sap of maple trees, primarily the sugar maple, red maple, and black maple. The sap is collected in early spring and then boiled to evaporate most of the water, concentrating the sugars and developing its characteristic flavour and colour.

Maple syrup is widely used as a topping for pancakes, waffles, and porridge. It also serves as a natural sweetener and flavouring agent in baked goods, desserts, and confectionery. Manufacturers may use it to impart a distinct sweet and slightly woody flavour profile.

Maple syrup 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. It is primarily composed of sugars, providing energy. Like other sugars, excessive consumption can contribute to increased calorie intake. The NHS Eatwell Guide advises limiting free sugars, which include those in syrups. There are no widespread controversies regarding its safety at typical consumption levels.