There is a common misperception that sugar consumption has risen over the years. However, the sugar supply in the EU has remained stable for over 40 years and has, on average, amounted to about 33 kg per capita per year between 1970 and 2011, as demonstrated by the agricultural statistics provided by the FAO. These [...]
Sugar is first and foremost used because of its sweetening properties. It has a clean sweet taste with no aftertaste and is the reference against which other sweeteners are compared. Beyond its sweetening properties, sugar provides structure and texture to many traditional foods, such as bakery products and jam. Sugar helps to create crispness and [...]
All sugars and sugars-containing ingredients used to make food appear in the list of ingredients labelled either as ‘sugar’ (that covers all types of sucrose) or under their specific names such as fructose or glucose. Reference to glucose syrup, glucose-fructose syrup, invert sugar, lactose, agave syrup, honey or concentrated fruit juice also indicates that the [...]
There are many different types of sugars. They all provide 4 kcal/17 kJ per gram. The sugars most commonly present in foods include: sucrose, glucose, fructose, maltose and lactose. All of these sugars occur naturally. Sucrose is simply table sugar. Glucose, fructose and sucrose are found in honey, and fruit and vegetables (see table below). [...]
Just like other carbohydrates, such as starch, sugar provides 4 kilocalories (kcal) or 17 kilojoule (kJ) of energy per gram. This is the same as proteins, but it is lower than fat and alcohol: Carbohydrates (sugar, starch, etc.) 4 kcal/g 17 kJ/g Protein 4 kcal/g 17 kJ/g Alcohol 7 kcal/g 29 kJ/g Fat 9 kcal/g [...]
Sugar is a carbohydrate. Carbohydrates are the most important fuel for our brains and provide our bodies with the energy our organs need to function. Sugars are present in nature; plants make sugars through photosynthesis. The sugar (sucrose) you find in your sugar bowl is simply water-extracted from beet or cane by sugar producers. Sucrose [...]
