Sucrose, or table sugar, is naturally occurring and can be extracted from sugar beet or sugar cane.

Sugar is a carbohydrate. Carbohydrates provide our bodies with the energy our organs need to function.

Sucrose found in a fruit and sucrose used to bake a cake are identical: all have the same calorific values.

Like other carbohydrates, sugar delivers 4 kcal per gram – fewer than fat and alcohol.

How is Sugar used?


Sugar is first and foremost used for its sweetening properties.


Sugar contributes to dough rising and the creation of products such as sparkling wine because it is rapidly fermented by yest and other micro-organisms.


Sugar provides the structure in many products, sensations of crispness in products such as biscuits and helps stabilise the structures of meringues and mousses. By reducing the freezing point, sugar also helps prevent the formation of ice crystals in ice cream and keeps the texture smooth.


Sugar improves the shelf life of foods by reducing the amount of available water that supports the growth of e.g. bacteria, mould or yeast. This prevents them from multiplying and causing food spoilage and preserves safety and quality of the food.

Substrate colour

Sugar interacts with food proteins when heating, giving certain foods a “golden colour” (e.g. biscuits and pastries).

How is Sugar used?


There are many myths and questions about sugar.  We have collected the most common ones in our frequently asked questions section.