In The News
November 22, 2022
To make the perfectly roasted marshmallow you’ve got to be patient, says long-time s’mores connoisseur Courtney Gaine, president and CEO of The Sugar Association. Rush the process and your marshmallow will instantly catch on fire, resulting in a treat that’s charred on the outside while still cold on the inside… At a temperature nearing 250 degrees, the Maillard reaction will kick off. This chemical process occurs when the amino acids from the gelatin and heated sugar interact, causing the exterior of the marshmallow to start browning and a developing toasty flavor.
Read the full article here: https://www.popsci.com/diy/how-to-make-smores/
March 10, 2025
“The food industry, and sugar in particular, is dealing with an ever-changing environment that includes the impact of GLP-1 weight-loss drugs and new government policies along with rising costs, tariffs and other challenges, including Make America Healthy Again (MAHA) efforts and the MAHA Caucus, according to speakers on a Nutrition Policies and Trends panel at […]
March 4, 2025
“Despite our exhaustive look through the 1912 record books (and mind you, we’ve been known to go as far as four pages into a Google search), we couldn’t find any invention or discovery that could claim a greater, more lasting impact than the one set to be celebrated nationwide on Thursday, March 6. That’s the […]
February 26, 2025
“The Make America Healthy Again movement that propelled Robert F. Kennedy Jr. to become Health and Human Services secretary will remain powerful because Republicans believe MAHA voters gave President Trump a margin of victory and they want MAHA votes in the 2026 midterm elections, Courtney Gaine, president and CEO of The Sugar Association, said here […]
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