In the News

Although not widely talked about by the media, a significant dietary trend has been taking place. Over the past 20 years, added sugars consumption has been on a steep decline. In terms of teaspoons, added sugars intake has decreased by nearly 25 percent since 2000, dropping from 21 to 16.1 teaspoons per day.

Laura Rutherford, sugarbeet grower and writer, interviewed Maria Scott, Senior Director of Scientific Affairs at the Sugar Association, to hear more about her background and the work the Sugar Association is doing.

Whether you’re one of the 80 percent of consumers who claim they at least sometimes use it, or the 20 percent that don’t, we are all familiar with the Nutrition Facts Label found on the back of foods and beverages. After nearly 25 years, the Food and Drug Administration …

If the term “added sugars” seemed to come out of nowhere and explode into the nutrition dialogue, it’s because it kind of did. And, if you’re not quite sure what “added sugars” means, you’re not alone. While the term has been used in policy speak for decades to …

The KaTom Blog, a blog for food lovers and chefs, asked the Sugar Association about how molasses is made and where it comes from. Molasses is found naturally in sugar beet and sugar cane plants and is a co-product of sugar production.

The Sugar Association has always worked on behalf of our farmers, processors and refiners. As the scientific voice of the U.S. sugar industry since 1943, we represent 11,000 sugar beet and sugar cane growers, as well as tens of thousands of others who take the sugar from the farms and …