All about sugar

When we think of sugar, we think of sugar crystals, either in the white or brown form.  Table sugar is called sucrose, which is 50% glucose and 50% fructose. Sugar is really a general term for simple carbohydrates that are sweet, they can be processed into crystals or syrups from a variety of plants, namely sugar cane, sugar beets and corn starch, and exist in many foods we eat, such as fruit, vegetables and dairy products.

You may have also heard of high fructose corn syrup (HFCS) which has been increasingly used in the food and drink industry since the early 1980s. HFCS is 45% glucose and 55% fructose. It is sweeter, cheaper to use than sugar; hence the food technology industry loves it. However, the process of creating HFCS involves genetically modified corn and is not a naturally occurring substance in corn, going through many conversions to get to the end result. Hence it is a highly processed product.

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