Added Sugars: Separating Fact from Fiction
January 2022
If you hear the term added sugars but aren’t that familiar with what it means, you’re not alone.
Sugar: An Ingredient of Many Talents
November 2021
Sugar’s talents go far beyond its distinguished sweet taste. Sugar is often a supporting actor, displaying one or more of its many other talents and contributing to the way foods look, feel and last.
Staff Introduction: Campbell Shuford
September 2021
Campbell joined the Sugar Association team as the Director of Nutrition Policy in January 2021 after working with the U.S. Department of Agriculture for four years.
Sugar tops the list of ingredients that people say makes food and beverages enjoyable
July 2021
Consumer research conducted in spring 2021 revealed consumers rank taste and safety as the most important attributes for foods and beverages they purchase and agree that sugar “helps food taste good.”
The science and art of specialty chocolates
July 2021
Ashleigh Pearson, D.C. chocolatier, is passionate about sharing special experiences through sweet treats, chocolate to be specific!
Sugar Beet Research in Fargo
June 2021
As a part of the Agricultural Research Service of the U.S. Department of Agriculture, researchers in Fargo work toward finding solutions for diseases that impact sugarbeet.
Food Science: Sugar’s Many Roles in S’mores
May 2021
Summer brings the nostalgia of s’mores around a campfire. Here is a little food science behind this favorite summer treat.
Cane Research Makes Louisiana Sweeter
May 2021
In 2020, Louisiana sugarcane growers produced more than two million tons of sugar, a new record for any year, but especially amazing during a pandemic. Researchers at the LSU AgCenter are always working to identify new sugarcane varieties with increased yields and released two this April, the result of 12 years of work.
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