Different presentations of sugars for food use
Carbohydrates and food : technological aspects

Every year, France produces around 5 million tonnes of sugar, from beet in mainland France and sugar cane in the overseas territories . On average, 60% of this production is used on the domestic market, the rest being exported to third countries. Overall, most sugar is consumed in indirect form (food industry and catering), followed by alcohol and bioethanol production, and table sugar in direct form, the last users being the chemical and pharmaceutical industries. The breakdown of marketed sugar shows that white beet sugar accounts for over 90% of unrefined sugar consumption, followed in equal parts by brown cane sugar and refined white cane sugar....