Fructose is widely used in the food and beverage industry as a sweetening agent due to its high sweetness and low cost. It is commonly found in processed foods, soft drinks, and baked goods, where it enhances flavor and contributes to browning and texture. Because it has a lower glycemic index compared to glucose, it is sometimes used in diabetic-friendly food products, though its overconsumption is linked to metabolic issues. Fructose is also used in the pharmaceutical industry as an excipient in syrups and chewable tablets to improve taste. In addition, it serves as a starting material in some chemical and biochemical syntheses, including the production of certain sugar alcohols and fermentation processes.