Sugars

Sugars are carbohydrates that occur naturally in many foods, including fruits, vegetables, and dairy products. In food manufacturing, they are often added as refined crystalline substances, such as sucrose (table sugar), glucose, or fructose, derived from sources like sugar cane, sugar beet, or corn. These refined sugars are processed to remove impurities and provide a consistent sweet taste and texture.

Sugars are primarily added to foods as sweeteners to enhance palatability and provide a desirable sweet flavour. They also contribute to texture, browning (through caramelisation and the Maillard reaction), and act as preservatives in jams and jellies by reducing water activity. Sugars are found in a vast array of products, including confectionery, baked goods, dairy products like yogurts, and beverages.

Sugars are not considered food additives under UK law when used for sweetening purposes; they are a food ingredient. The UK's Scientific Advisory Committee on Nutrition (SACN) recommends that free sugars should not exceed 5% of total dietary energy intake. High intakes of free sugars are associated with increased risk of dental caries and excess calorie consumption, potentially contributing to weight gain. The World Health Organization (WHO) and the International Agency for Research on Cancer (IARC) have evaluated sugars, with IARC classifying unprocessed and processed sucrose as not classifiable as to its carcinogenicity to humans. Evidence regarding a direct causal link between sugar intake and chronic diseases like type 2 diabetes or cardiovascular disease at typical consumption levels is complex and subject to ongoing research.