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On average half of the dietary energy we consume comes from carbohydrates - a complex group of compounds made of carbon, hydrogen and oxygen.
Whenever we eat something, not only are we eating a delicious snack or meal, we’re also ingesting the molecular compounds and elements that make up those foods.
For most of the world's population, carbohydrates including sugars are a source of energy that is ingested via a wide range of predominantly plant-based food types.
Table sugar or sucrose is a naturally occurring ingredient which is used by home bakers and food and beverage manufacturers for a multitude of reasons.
Sugars have a number of important properties that contribute uniquely to a food’s appearance, texture and shelf life.
Packaged foods in Australian and New Zealand provide nutrition information on labels, including ingredients lists, nutrition information panels and content claims.
A table of definitions for the most commonly used terms when discussing sugars and carbohydrates.
The low-down on sugar
according to the science
Facts on sugars, nutrition
and health issues
Natural v added sugars
- what's the difference?
Keep up to date with the latest news and publications from Sugar Nutrition Resource Centre.
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