Looking Back. Looking Ahead

Ten years ago, Sugaright was just beginning to ask the food industry to “change the way they think about sugar” by using less processed darker colored liquid sugar in their products to reduce water and energy consumption. As we reflect on that “ask”, we now realize that we were standing on the cusp of one of the most significant trends of the past decade: A demand by consumers for sustainably produced food. And now 10 years later, we are proud of what we have accomplished, but we also know that change is constant. So what is next? And how are we positioned to guarantee our customers don’t miss the next best thing? How does the past help us inform our future goals? This year, the food and bev

Thank You Sugar Users Association

Sweetener Users Association Calls on Dept. of Commerce to Improve U.S.-Mexico Sugar Suspension Agreements - Perishable News Sweetener users are directly affected by the U.S.-Mexico suspension agreements, which have unnecessarily driven up the cost of sugar for U.S. food and beverage manufacturers and American consumers. The Sweetener Users Association (SUA) issued the following statement urging the U.S. Department of Commerce to use a recent Court of International Trade decision vacating 2017 U.S.-Mexico sugar amendments as an opportunity to make improvements that would benefit U.S. food and beverage manufacturers and consumers. In addition, the SUA filed formal comments yesterday with the

We Hire Vets!

Sugaright would like to thank all those who have served our country. Sugaright is proud to count many veterans among our team including two of our valued employees in our Covington, TN refinery. Doug Matthew, Covington HR and Safety Manager, joined the US Navy while in high school in the Panama Canal Zone. He was stationed at NAS Millington Tennessee for specialty schooling. The next station was NAS Cecil Field Florida attached to an A7E Aircraft Squadron, the VA-37 Bulls. He was an Aviation Machinist Mate (AD) and worked on TF41 Rolls Royce jet engines. Doug made a Mediterranean Cruise on board the aircraft carrier, USS Saratoga CV-60 and then an Indian Ocean Cruise on board the aircraft c

From the C-Suite: The Future of Big Food

At the WSJ Global Food Forum held recently in NYC, top executives gave the audience insight into the challenges, opportunities, and excitement into “what” and “how” we are going to eat today and tomorrow. THE WHAT “Don’t Mess With My Oreos” Dirk Van de Put, Chairman and CEO of Mondelez International drew a clear line between “indulgent snack foods” and “health and wellness” brands. The volume may be in indulgent snacks (80% vs 20%), but the growth is in “health and wellness” (67% vs 5%). The evidence is clear that when consumers make purchasing decisions in the “indulgent” category, taste remains primary. And no one wants to mess with those iconic brands that have been enjoyed for generatio

Change the Way You Think About Liquid Sugar: Color

Over the past 8 years, the food industry has discovered that in ice cream, yogurt, plant based beverages, dairy based beverages and coffee creamers, 350 RBU color liquid sugar has shown no significant difference in color and flavor compared to the old industry standard of 35 RBU. Some industrial specifications for liquid sugar still call for near water white liquid sugar that requires energy intensive and environmentally unfriendly refining steps. Our Sugaright Selective Separation Refining process removes what you don’t want (microbes, heavy metals and some color) and leaves everything else. The ice cream pictured above was made with 350RBU Liquid Sugar which has become the new industry st

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