You probably have both white and brown sugar in your pantry right now, but unless your recipe specifies, how do you know which one to use? The two types of sugar look different, but we wanted to know if that’s the only factor that sets them apart.
To learn more, we spoke with Courtney Gaine, President, and CEO of The Sugar Association, about the difference between white and brown sugar.
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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