Sucrases are the enzymes that hydrolyze sucrose into glucose and fructose, also known as invertases or, in human digestion, sucrase-isomaltase of the intestinal brush border. They are alternative glucosidases in the broad family of carbohydrate-splitting enzymes, and they drive processes from honey maturation in the bee’s stomach to the industrial inversion of sugar for confectionery. Measuring sucrase activity indicates ripeness, authenticity, and processing history in honey and fruit products. Without these enzymes, the world’s most important dietary sugar could not be digested or transformed.