Stay in Touch
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/
October 13, 2022
There is no doubt that autumn is one of the most exciting times of the year for the world of sugar. The sugarbeet and sugarcane harvests start, Halloween is around the corner, and Thanksgiving and Christmas aren’t far away. This month, there is a new day to celebrate — the first ever National Real Sugar […]
September 23, 2022
The Sugar Association is stepping up pressure on FDA to respond to its 2020 petition requesting more transparent labeling for sweeteners in food. “The FDA’s rules for alternative sweetener labeling are antiquated and mislead consumers about what is really happening in the food supply. Further agency delay on this important issue will make the problem worse,” said […]
September 21, 2022
The idea of requiring nutrition labels on the front of food packages to disclose sugar and fat content is getting increased attention ahead of the first White House conference in more than half a century on hunger and nutrition policy. An official task force report informing the conference has included front-of-package nutrition labels in its recommended policy actions. […]
© 2022 The Sugar Association, Inc. All rights reserved.
Get Social with #MoreToSugar