Sugar Salt

Sugar is a carbohydrate that occurs naturally in plants such as sugarcane and sugar beet. It is typically extracted and refined into a white crystalline substance used as a sweetener. The refining process removes impurities and molasses, resulting in a pure sucrose product.

Manufacturers add sugar primarily for its sweet taste, but it also contributes to texture, colour through caramelisation, and acts as a preservative in jams and preserves. It is a common ingredient in confectionery, baked goods, dairy products, and beverages.

Sugar is not classified as a food additive in the UK. The UK government's Scientific Advisory Committee on Nutrition (SACN) recommends that free sugars should not exceed 5% of total dietary energy. High intakes of free sugars are associated with an increased risk of dental caries and excess calorie intake, which can contribute to weight gain. The World Health Organization (WHO) and the International Agency for Research on Cancer (IARC) have classified processed free sugars as 'probably carcinogenic to humans' (Group 2A), based on limited evidence in humans and sufficient evidence in experimental animals. However, this classification is based on the potential for processed free sugars to contribute to obesity and associated cancers, rather than direct carcinogenicity.