In The News
This week Food Dive took an in depth look at sugar consumption and sugar’s role in food and beverage products. Along with other scientists in the field, Dr. Courtney Gaine, Sugar Association President and CEO, commented on both the trends in sugar consumption and the unique functional properties of sugar in foods.
“According to the U.S. Department of Agriculture, Americans consumed 20.8 teaspoons of added sugars and sweeteners per day in 1970. That amount spiked in 2000 to 26 teaspoons, largely due to soda consumption, Courtney Gaine, president and CEO of the Sugar Association, told Food Dive.”
Today, the average person has about 22.5 teaspoons of added sugars each day.
Click here to read the full Food Dive article including the fact that currently there is no single ingredient that can be substituted for sugar and duplicate all of its functional properties.
April 25, 2024
“Not all sugar is created equal—and the many varieties come from different sources and undergo different production processes. The various types of sugar can be identified by their color, crystal size and the complexity of their flavor profile, which is determined by the amount of molasses that remains in the product after whatever degree of […]
April 25, 2024
“In nutrition guidelines published in the Federal Register April 25, the US Department of Agriculture for the first time capped added sugar in school meals, but pulled back on proposed restrictions for sodium, milk and refined grains that school nutrition professionals, food companies and some trade groups complained were unrealistic. USDA focused sugar reduction efforts […]
April 24, 2024
“School meals will soon contain less salt and sugar, but can still include chocolate milk, under new nutrition guidelines released by the Biden administration. “All of this is designed to ensure that students have quality meals and that we meet parents’ expectation that their children are receiving healthy and nutritious meals at school,” Tom Vilsack, the […]
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