Spring 2019
Asia Pacific Baker & Biscuit interviewed the Sugar Association and the Canadian Sugar Institute regarding sugar’s functional roles in baked goods.
“When it comes to sugar or sucrose – its scientific name – people think about it as a sweetener. But bakery is actually chemistry and the reactions between sugar and other ingredients are numerous and complex, so no other sugar replacer can succeed to replace all of them at the same time.”
Read the full article (subscription required) at: https://www.worldbakers.com/magazine/apbb-spring-2019/
October 29, 2025
“Food and agriculture groups say the Trump administration’s attempt to define “ultraprocessed” foods and reduce their consumption isn’t justified by the science and could sweep up healthful foods like yogurt and whole grain foods. In formal comments filed with the Food and Drug Administration (FDA), the groups note there’s a lack of scientific consensus on […]
October 15, 2025
“The Sugar Association is recognizing National Real Sugar Day (October 15) by spotlighting the origins and functions of real sugar in food production. Established in 2022, the annual observance highlights the agricultural roots of sugar cane and sugar beets grown across the U.S., and the ingredient’s role in supporting local economies and food manufacturing. “We […]
August 11, 2025
“International Confectionery magazine is proud to announce that Courtney Gaine, Ph.D., R.D., President and CEO of the Sugar Association (Washington, D.C.), has been appointed as a judge for the International Confectionery Awards, one of the industry’s most respected celebrations of excellence and innovation in confectionery. Dr. Gaine has led the Sugar Association since January 2016, […]
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