Optionally, the reducing sugar content of the sugar composition of the third and fourth aspects of the invention is about 0.001 % to 1.5%, 0.001 % to 1.2%, 0.001 % to 1% , 0 to 0.6%, 0.001 % to 0.5%, 0 to 0.3%, 0.001 % to 0.2%, 0 to 0.15%, 0.001 % to 0.15%, 0.01 to 0.1 % w/w of the sugar. Optionally, the reducing sugars are glucose and fructose. Optionally, the glucose to fructose ratio is 0.8 to 1.2. Optionally, the reducing sugar is not more than 50% glucose. In preferred, embodiments the quantity of fructose is not more than 0.5% w/w or 0.3% w/w of the sugar. Optionally, the sugar composition of the third, alternate third, further alternate third and fourth aspects of the invention comprises 0 to 1% w/w reducing sugars of which 0 to 0.5% w/w is fructose and 0 to 0.5% w/w is glucose. Alternatively, the sugar composition comprises 0 to 1.5% w/w reducing sugars of which 0 to 0.5% w/w is fructose and 0 to 1% w/w is glucose. Alternatively, the sugar of the invention comprises 0 to 0.6% w/w reducing sugars of which 0 to 0.3% w/w is fructose and 0 to 0.3% w/w is glucose. In some embodiments of the third, alternate third, further alternate third and fourth aspects of the invention, the sugar is 85% or more w/w sucrose, 90% or more w/w sucrose, 95% or more w/w sucrose. Alternatively, the sugar is 98% or more w/w sucrose. Optionally, the sugar composition of the third, alternate third, further alternate third and fourth aspects of the invention has about 0 to 0.3% w/w moisture content. Alternatively, the sugar composition has about 0 to 10% w/w moisture content, about 0.1 to 8% w/w moisture content or about 0.1 to 5% w/w moisture content. It is preferred that the sugar particles have moisture content of about 0.0.3% and a moisture content of about 0.02% to 1% , about 0.02% to 0.8%, about 0.02% to 0.6%, about 0.1 % to 0.5%, about 0.1 % to 0.4% or about 0.2% to 0.3% w/w after 6 months storage at room temperature and 40% relative humidity in a low density plastic bag or, alternatively, after 12 months storage at room temperature and 40% relative humidity in a low density plastic bag. Alternatively, the increase in moisture content of the sugar particles is a maximum of 0.3% over the 2 year bagged shelf life for the sugar particles. The sugar particles of the invention retain the above low moisture content after storage because of their low hygroscopicity. Without being bound by theory, the lower hygroscopicity is thought to be a result of the low reducing sugar content (in particular the fructose content) of the sugar particles of the invention.