Are Rising Sugar Prices Keeping You Up at Night?

Are you a sugar buyer stressed over another news article about how the world is running out of sugar, and the prices will go up?

According to Bloomberg News, the sugar bulls are running as the "worst drought in decades slashed the cane crop in Thailand"...the EU is producing less, Brazil has already turned more of its cane crop into ethanol and freezing weather wrecked crops in North America."

You may be wondering what else can go wrong, but perhaps you might ask what is going right?

Here at Sugaright, we believe this is the perfect opportunity for your company to finally change those low color specifications for sugar to realize some cost savings with NO impact on final product quality (with few exceptions.) Our Sugaright Selective Separation Refining process removes what you don’t want (microbes, heavy metals and some color) and leaves everything else.

Some industrial specifications for liquid sugar still call for near water white liquid sugar that requires energy intensive and environmentally unfriendly refining steps. Yet even our competitors are finally realizing that 45 ICUMSA color specifications are outdated and irrelevant.

One beet sugar supplier recently informed their customers that "45 ICUMSA color sugar does not show a visual difference at least until the color actually reaches 70 ICUMSA. Industry research has shown that customers have no specific preference for 45 color sugar since it has no effect on their final product."

And a major cane sugar refiner has now introduced "beautiful golden sugar" to the consumer as a less processed and delicious alternative to the white stuff.

But we already know that. Over the past 10 years, our customers have discovered that in ice cream, yogurt, plant based beverages, dairy based beverages and coffee creamers, 350 RBU color liquid sugar has shown no significant difference in color and flavor compared to the old industry standard of 35 RBU.

The ice cream pictured above was made with 350RBU Liquid Sugar which has become the new industry standard for most dairy and plant based products.

WHAT ARE THE BENEFITS?

Significant savings in energy and water use making higher color options the more sustainable option.

The small amount of color that remains behind is a good antioxidant.

Increased options for sugar supply.

Reduction in refining steps can offer cost savings.

You now have the option to choose a less processed liquid sugar that has no impact on the sensory aspects of almost all food products.

Isn't it time you made the switch? Your innovative competitors have already jumped on our bandwagon.

Please contact us for more information and assistance with your application.