Well, I said it doesn't need it to feed the yeast. I hope I wasn't implying any controversy over whether adding sugar to a product can alter its flavor or texture.

But even if you include sugar-for-flavor on top of any practical uses, my point still stands: Spread across all the different kinds of foods you can get at the grocery store, a little sugar here and a little sugar there adds up to a whole lot of sugar overall. Maybe it's worth accepting a somewhat less carmelized crust on your paninis in the interest of having a healthier diet.