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.

terst content