In The News
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/
March 10, 2025
“The food industry, and sugar in particular, is dealing with an ever-changing environment that includes the impact of GLP-1 weight-loss drugs and new government policies along with rising costs, tariffs and other challenges, including Make America Healthy Again (MAHA) efforts and the MAHA Caucus, according to speakers on a Nutrition Policies and Trends panel at […]
March 4, 2025
“Despite our exhaustive look through the 1912 record books (and mind you, we’ve been known to go as far as four pages into a Google search), we couldn’t find any invention or discovery that could claim a greater, more lasting impact than the one set to be celebrated nationwide on Thursday, March 6. That’s the […]
February 26, 2025
“The Make America Healthy Again movement that propelled Robert F. Kennedy Jr. to become Health and Human Services secretary will remain powerful because Republicans believe MAHA voters gave President Trump a margin of victory and they want MAHA votes in the 2026 midterm elections, Courtney Gaine, president and CEO of The Sugar Association, said here […]
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