For most of the world’s population, carbohydrates including sugar are an important source of energy, as well as an important ingredient in many pre-prepared foods.
The majority of dietary carbohydrates come from plant foods. Examples of sources of sugars include:
There are other carbohydrates in plant foods which we do not digest, and these are major constituents dietary fibre.
In addition to improving the taste of food, sucrose has unique properties that aid in food production. It makes specific contributions to the way foods look, taste and last on the shelf.
During the process of food production, sugar may be used as:
View information about the ways in which sugar is metabolised and utilised by the body, and how to use GI and GL to estimate the impact of different foods on blood sugar level
View and download articles, reports and fact sheets containing current findings about the role of sugar in our diets.
Explore the most common questions asked about sugar, and read up on some of the prevailing misconceptions.