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Sugar market news, expertise and analysis, from Ragus.

Featured news

Article by Ibrahim Belo in Food technology

30/11/2023

Sugar content labelling requirements

Food labels provide consumers with information about what ingredients food and beverages contain, enabling them to make informed decisions before they buy. The benefits of clear and compliant food labelling are many. There are laws around food labelling that food and beverage manufacturers must comply with. In addition, consumers must be able to make informed […]

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Article by Ben Eastick in Applications

23/11/2023

Sugar in the pharmaceuticals industry

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Exterior of an old colonial building in New Orleans, Louisiana

Article by Kay Sandhu in Recipes

16/11/2023

Sugar around the world: Louisiana

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A man and a woman in a supermarket aisle looking at the food label on a jar off the shelf

Article by Ben Eastick in Food technology

09/11/2023

What are clean label foods?

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Trending topics

Sacks of crystalline sugar and pails of sugar syrup on shelves in a warehouse

Article by Frank O’Kelly in Food technology

02/11/2023

What is shelf life?

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Ground view of tall, black sugarcane roots growing in a field

Article by Ibrahim Belo in Products

26/10/2023

Granular detail: food grade cane molasses

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Crystalline sugar moving fast on a mill roller in a sugar processing factory

Article by Ibrahim Belo in Products

19/10/2023

What is crystalline sugar?

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two women in South African dress cooking with pots and preparing hot food on the street

Article by Theresa Pereira in Recipes

12/10/2023

South Africa’s sugar-enhanced cuisine

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Article by Ibrahim Belo in Products

05/10/2023

Is demerara sugar brown sugar?

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Article by Ben Eastick in Heritage

28/09/2023

Ragus at 95 – a history still in the making

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Article by Ben Eastick in Food technology

21/09/2023

What additives are used to replace pure sugar’s functional properties?

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Traditional creme brulee with caramelised sugar top showing different colours.

Article by Ibrahim Belo in Food technology

14/09/2023

Sugar’s functional properties: colour and appearance in food, beverage and pharmaceutical products

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Moroccan Mint Green Tea in Two Glasses and a Teapot With Fresh Mint and Sugarcubes

Article by Theresa Pereira in Featured

07/09/2023

Sugar’s place in Moroccan dishes, desserts and drinks

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End-to-end visibility, traceability and transparency in the sugar supply chain essential,

Article by Ibrahim Belo in What we do

31/08/2023

Sweetening the supply chain: enhancing visibility, accountability and traceability in sugar manufacturing

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Sugars provide bulk and body to desserts such as ice creams, as well as flavour.

Article by Kay Sandhu in Applications

24/08/2023

Evaluating sugar as a bulking agent: a guide for businesses and food manufacturers

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Vegetarian meat free mycoprotein pieces vegetable stir fry

Article by Ben Eastick in Featured

17/08/2023

Sugar’s role in future foods: microbial proteins

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Article by Frank O’Kelly in Featured

10/08/2023

Crystalline sugars: What’s the difference?

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Article by Theresa Pereira in Products

03/08/2023

Sugar’s foundational role in Chinese cuisine

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Article by Ben Eastick in Applications

27/07/2023

Sugar’s functional properties: texture and mouthfeel in food and beverage products

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Article by Ben Eastick in Featured

20/07/2023

Sugar’s role in future foods: insects and arthropods

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Featured writers

Ben Eastick

A board member and co-leader of the business, Ben is responsible for our marketing strategy and its execution by the agency team he leads and is the guardian of our corporate brand vision. He also manages key customers and distributors.

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Henry Eastick

Joining Ragus in 2017, Henry is the fifth generation of the Eastick family to work in the business. He has worked across our company, implementing plant and technology improvements in the factory to working in the lab developing a knowledge for our products.

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Kay Sandhu

Kay ensures that our customers’ orders are delivered, on time and in full.

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