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/

In the News

sugar producer

Not Faking It – Push for alternative sweetener labeling reform picks up steam

May 2, 2022

“The use of alternative sweeteners in the food supply has drastically increased over the past 25 years, but the FDA’s labeling requirements have not kept up with this changing food supply…And now, more and more individuals are letting the FDA this is an important issues that requires the agency’s attention.” Dr. Courtney Gaine, President and […]

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Sugar Association Files Supplemental Petition Urging Regulatory Changes for Artificially Sweetened Foods

March 11, 2022

“This week the Sugar Association submitted a Supplemental petition (“Supplement”) to FDA to further support the Association’s June 2020 petition Misleading Labeling Sweeteners and Request for Enforcement Action (“Petition”).” Read the full article at: https://www.natlawreview.com/article/sugar-association-files-supplemental-petition-urging-regulatory-changes-artificially

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New evidence submitted to FDA supports swift action on artificial sweetener labeling reform

March 11, 2022

“The Sugar Association’s filing, Supplement to Petition for Prohibition of Misleading Labeling of Sweeteners; and Supplemental Request for Promulgation of Regulations, provides new data in support of the association’s original Citizen Petition in June 2020, and demonstrates the problems with artificial sweetener labeling are getting more prolific in the absence of FDA action.” Read the […]

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