These weeks eventually come with sweet products making curious to analyze how many come with refined sugar instead of others. Another options, without the inherent problems of refined sugar, they are also with enough infrastructure to provide industrial quantities.
White sugar is cheaper, and sweeter but at the same time there are several studies linking intake with problems, so why the risks? To lower prices?
The sweet taste could be really similar to the salty one, where the individual gets accustomed to a certain level and after it, all goes inertially. Knowing the problems of the intensive use in the actual societies, anyone should put rationalization on it creating an appropriate level of seasoning conserving the right sensations although never surpassing the recommended intake per day.
It's also surprisingly caloric, with near 400 kilocalories so another factor to mention and the glycemic index goes to the top.