Agave syrup (AS), also referred to as agave nectar, is a recently developed (post-1990) food product made from agave plant sap, particularly Agave salmiana and Agave tequilana, that is, salmiana and blue agave, respectively. Given its low glycaemic index and vegan status, this product has become popular as a substitute for traditional sweeteners such as table sugar (sucrose) and honey. Fructan hydrolysis produces this natural sweetener. Nectar, which comes as fructans from agave cores (piñas in Spanish), is a principal carbohydrate reserve of agave plants.