presence of low reducing sugar content, particularly low glucose content, as described elsewhere. Referring to a first proportion and a second proportion of polyphenols does not imply that these proportions have a different source; in fact, in preferred embodiments the polyphenols in the first proportion and the second proportion are those originally in the massecuite (from which the sugar is prepared). The amount of polyphenols is efficacious for achieving a low Gl (as defined below) in a sugar particle with low reducing sugar content described elsewhere. In some embodiments of the present invention of the third, alternate third and further alternate third aspects of the invention or their embodiments, the sugar has about 60% to 100% of the polyphenols outside sugar crystals and about 0% to 40% of the polyphenols within the sucrose crystals (ie up to 40% entrained). Alternatively, about 70% to 100% of the polyphenols are on the outside of the sugar particles and about 0% to 30% of the polyphenols are within the sucrose crystals, about 70% to 95% of the polyphenols are on the outside of the sugar particles and about 5% to 30% of the polyphenols are the sucrose crystals are within the sucrose crystals. Preparation of these crystalline sugars can be conducted in accordance with the process described in international patent application no PCT/AU201 7/050782 and Singaporean patent application nos SG 10201 8071 2 1Q & PCT/SG201 9/05041 6 . However, for sugar compositions comprising ash, the ash level of the composition also needs to be tested. Without being bound by theory, it is thought that the polyphenols slow the metabolism and/or absorption of the sucrose through the intestinal wall resulting in reduced bioavailability. In addition, this allows undigested sugar and polyphenols to pass through the stomach and along the small intestine and enter the colon to feed the gastro- intestinal microbiome. The development of a sugar that: remains largely sucrose, retains a sweet palatable taste with polyphenols, and has reduced sugar bioavailability is highly surprising. It is even more surprising that a sugar has been developed that, when consumed, benefits the gastro-intestinal microbiome (in particular, the colon microbiome). The development of a new version of traditional sugar that has a prebiotic effect and is low Gl is a significant advance likely to be of significant benefit to human and animal health.