SUGAR NEWS & REPORTS

Read about the latest developments in the sugar industry,
and hear our expert views and news as it happens.

  • 1

    Aug 2019

    Why should sugar be sourced ethically?

    Sugar production begins with sourcing. At Ragus our 90-year history as an independent importer of sugar underpins our approach to product traceability and ethical sourcing of beet and cane sugar. Where does Ragus source its sugar? Although both can be used to produce a whole range of sugar products, sugar cane and sugar beet require […]

  • 25

    Jul 2019

    How is sugar used in brewing?

    You can’t brew without sugar, so what exactly is its role when producing ales, lagers, porters and stouts? No alcohol without sugar When making a drink such as an ale, lager, porter or stout, the basic principle is to extract the sugars from grains (typically barley or malt) that yeast can then turn into alcohol […]

  • 18

    Jul 2019

    Safeguarding sustainability at Ragus

    At Ragus, we know that sustainability is a collaborative project. What are we doing to play our part? A sign of the times It is now critical that companies are mindful of their environmental impact. Assessing ways to reduce energy consumption or the usage of single-use plastics is commonplace in industry, as supply chain actors […]

  • 11

    Jul 2019

    Granular detail: molasses

    Molasses is used the world over in products ranging from animal feed to dietary supplements. For the next edition of our Granular Detail series, we break down everything there is to know about this highly adaptable and popular sugar product. What is molasses? Molasses is a highly viscous by-product of the boiling process required to […]

  • 4

    Jul 2019

    EU sugar production quotas: a free-for-all in freefall

    The removal of EU sugar production quotas two years ago has radically altered the face of the global sugar market. Here we explore what caused this and if anything can be done to reverse the current trend.  How did the quota system work? Production quotas for sugar were first introduced in 1968 as part of […]

  • 28

    Jun 2019

    Sugar accreditations: another level of quality

    Having a high-quality sugar product is one thing – ensuring it is certified by some of the world’s leading bodies is what elevates sugar to another level.  What are sugar accreditations? As one of the most ubiquitous foodstuffs in the world, sugar comes under extreme quality control scrutiny to ensure that the global supply is […]

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