Alternatively, sugar cane can be refined until there is minimal polyphenol or reducing sugar content and the polyphenol content added to the sugar, for example, by a respraying process. Alternatively, the sugar can be prepared from beet sugar. In this embodiment, the beet sugar is processed to ensure suitable reducing sugar levels and suitable polyphenol content added (as polyphenols are not endogenous to beet sugar). The sugar particles of the present invention can be prepared to food grade quality by methods known to skilled person including using equipment that has covers to prevent external contamination of the sugar particles, for example by bird droppings, the use of magnets to remove iron shavings and other metals and other methods used to prepare food grade sugar. Sugar particles of the present invention may optionally include additives or extracts such as added flavours, for example maple syrup flavour, colours or additives/extracts to produce additional health, taste, colour or nutritional benefits. Methods for including these additives are known to those skilled in the art. Sugar particles of the invention may optionally be cocrystallised or agglomerated. Methods for performing these processed are known to those skilled in the art. References International patent application no. PCT/AU201 7/050782 titled “SugarComposition”. Singaporean patent application no. SG 10201 8071 2 1Q , titled “Sugarcomposition”. Singaporean patent application no SG 10201 800837 U, titled “Amorphoussugar”. A copy of each of these is incorporated into this specification by reference. Joint FAO/WHO Report. Carbohydrates in Human Nutrition. FAO Food and Nutrition. Paper 66. Rome: FAO, 1998. Wolever TMS et al. (2003) Determination of the glycemic index values of foods: an interlaboratory study. European Journal of Clinical Nutrition, 57:475-482. Kim, Dae-Ok, et al, Antioxidant capacity of phenolic phytochemicals from various cultivars of plums Food Chemistry (2003) 8 1, 321 -26.