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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 5, 2023
Brief comments from dozens of organizations were submitted as video presentations or delivered live virtually for the third public meeting of the DGAC held Sept. 12-13. [...]
October 4, 2023
Pragmatism, rigorous science and affordability are among considerations that should be front and center for the Dietary Guidelines Advisory Committee (DGAC), according to a range of industry and other groups.[...]
September 25, 2023
Baltimore’s waterfront was once the city’s economic engine, producing canned oysters, spices, umbrellas, garments, hats, ships and steel. One by one all of them shut down or moved except for Domino. The Baltimore plant survived years of demonization when sugar was variously called toxic and a poison, and blamed for obesity, diabetes and heart disease. […]
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