Palm Oil, What’s The Issue?

May 09 2018

Palm oil is literally everywhere you look, it can be found in the majority of products we all use on a daily basis; from confectionery, baking goods, cosmetics and toiletries to cleaning agents and fuel, to name but a few.

Palm oil is an edible vegetable oil derived from the fruit of certain palms. Originally, these palm trees came from west and southwest Africa, but in the late 19th and early 20th centuries they were introduced to Indonesia and Malaysia; areas where there is an abundance of hot weather mixed with high rainfall levels.

Tens of millions of tonnes of palm oil is produced every single year, which accounts for over a third of the world’s vegetable oil production.  Palm trees are a very land efficient commodity; they can produce 4-10 times more oil per hectare of land than any other oil crop.

Currently almost 90% of the world’s palm oil is produced in Indonesia and Malaysia. Indonesia’s oil palm plantations already expand over nine million hectares and that figure is estimated to rise to a massive 26 million hectares by 2025.

However, the environmental impact of using palm oil is now a topical debate. Deforestation is one of the major concerns; research shows that today, rainforest areas the equivalent of 300 football fields are being bulldozed and set alight every hour to plant more palm trees. Thus a huge amount of carbon is released into the atmosphere and consequently, Indonesia is the world’s fifth largest emitter of greenhouse gases.

Also along with the increased deforestation brings problems for local inhabitants, nature and endangered species.

Sourcing, Sourcing is at the heart of Ragus' business: it sources sugar beet from Europe and travels the world from Africa to the Caribbean to South America and the Pacific countries to find the best, most reliable, and sustainably produced, sources of cane sugar. The sugar is manufactured by Ragus at its UK plant into a range of pure sugars, syrups and special formulations


Obviously industry manufacturers are at an economical advantage as palm oil is cheap and versatile. Plus more than 3 million smallholders and small-scale farmers make a living from palm oil globally, but the environmental factors need to be addressed before it’s too late.

Food retail giant Iceland has this month pledged that it would remove all palm oil from its own branded products by the close of 2018; it is the first major supermarket to ban the oil.  “Until such a time as there is genuinely sustainable palm oil that contains zero deforestation, we are saying no to palm oil,” explained Iceland managing director Richard Walker.

Co-op has also moved into using palm oil, which is certified as sustainable according to the Round Table on Sustainable Palm Oil (RSPO). However, not all supermarkets are taking the same steps; according to RSPO, Tesco uses 16,000 tonnes of palm oil in it’s own branded products per year and Sainsbury uses 10,000 tonnes.

Figures show that the use of palm oil will keep rising over time, however the good news is that European Parliament recently called for an EU scheme to make sure only sustainable palm oil enters the EU market.

At we are fully aware of the social, environmental and ethical impacts when sourcing our specialized products and are constantly interested in all aspects of the food and drink industry from sourcing to manufacturing in order to keep up to date with the latest industry news and trends.

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Texture is the new Food Trend for 2018

May 02 2018

According to the latest report from Mintel, the leading market intelligence agency, engaging the senses through the use of textures in food and drink is the new secret trend of 2018.

Both food and drink manufacturers and consumers are recognising the importance of new experiences that foods and drinks can offer. The texture of what we eat, whether its ice cream, chocolate, cakes or bread, to name but a few, greatly affects our enjoyment of food.

Manufacturing, Ragus produce a wide range of Pure Sugar products at its world-leading sugar manufacturing site in the UK, including sugars, refiner’s syrups, treacle and Molasses. Ragus’ manufacturing site produces hundreds of tonnes of sugars and syrups each day, all manufactured to the highest quality to ensure customers’ specifications are met.


Yes, food manufacturers, professionals, food scientists and chefs all realise that consumers obsess over flavours, but they also know that flavour alone, is not enough for consumers today. Sound, feel and the overall satisfaction that textures can bring to the palette will provide consumers with new experiences that can be shared with others.

Texture in food is becoming big business all over the world. According to Mario Francesco Batali, the American chef, writer, restaurateur and media personality using the word ‘crispy’ on a menu encourages people to order that dish faster than any other “clever adjective!”

20% of food and drink launched in Europe last year had a texture description, according to Mintel, that’s a rise from 17% in 2016. Texture can refer to those features of a food or drink that can be felt with the fingers, tongue, teeth or palate. All food have different textures, they can be crunchy, crispy, chewy, creamy, hard or soft and so on.

From a sensory point of view, the texture of a particular food is evaluated when it’s being chewed in the mouth, and the physical sensations it brings to your teeth and tongue; a term know as ‘mouthfeel’.

In Mintel’s report on Global Food and Drink Trends 2018, they say that “texture is the next facet of formulation that can be leveraged to provide consumers with interactive and documentation worthy experiences.” Their research shows that European consumers are open to trying new unusual textures in their food and drink. 37% of Spanish, 36% of Polish, 26% of French and 22% of German and 22% Italian consumers express interest in trying food and drink products with different and unique textures.

Some products that have been introduced to the consumer markets over the past year include soft drinks containing “juicy liquid jelly pieces”, chocolate biscuits with popping candy and ice creams containing candy pieces and biscuit chunks.

Mintel revels that in Germany, 40% of consumers would be open to using “cooking sauces that bring different textures to a meal”. Plus, 48% of Germans have already tried and enjoyed chocolate with unique textures.

Moving forward, it is important for food and drink manufacturers all over the world to start thinking and developing ways of creating exciting and unique new products that will turn ordinary foods and drinks into a magical and marvellous party in the mouths of their consumers. After all, the population is already expecting their food choices to appeal to a wider range of senses and this will only increase over time.

As Mintel’s Global Food and Drink analyst Kayta Williams says, “Texture will only become a more prominent feature in food and drink innovation in Europe. It is an especially important component for consumers who want a more tangible and interactive consumption experience. Products that appeal to multiple senses can provide consumers with escapes from the routine and stress of life, opportunities to make memories and generate share-worthy social media posts. The sound, feel and satisfaction provided by texture make it a trend to watch in 2018 and beyond.”

Here at Ragus we have recently launched our new ‘Product Finder’, an innovative online tool that will transform the way manufacturers source their pure sugar ingredients; it is a tool that offers the chance to formulate unique and bespoke products for ingredients.

This easy to use online facility provides useful guidance and information on the extensive Ragus manufactured range of functional sugar products and how they contribute to the appearance, taste and texture of foods, drinks and pharmaceuticals.

With the Ragus ‘Product Finder’ you can filter through over 50 different pure sugars to find the right crystalline sugars, syrups and treacles for your industry and your consumer products.

Take a look at
For all enquiries please contact

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What is Sugar?

Apr 26 2018

Recently there has been a lot of media attention about sugar, but there are various types of sugar derived from different sources, so what exactly is sugar?

Sugar is a natural ingredient that has been used as part of our diet for centuries; it is believed that sugar was first used over 5,000 years ago in the Polynesian Islands. Sugars are found in almost everything we eat, in one form or another and to varying levels. Sugars provide energy for the body, as they are carbohydrates.

The white stuff, that we all know as sugar is sucrose; which is a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C12H22O11). Like all compounds made from these three elements, sugar is a carbohydrate. Sucrose is found naturally in most plants, but especially in sugarcane and sugar beets; which are the plants that produce the base raw material that Ragus sources to convert into pure sugars and syrups for food and drinks manufacturers to use as ingredients for taste, texture and appearance.

Raw Cane03)Raw cane sugar manufactured by Ragus. Ragus is one of the world's leading pure sugarmanufacturers. It sources raw sugar from across the world to manufacture sugars, syrups and special formulations from its advanced UK factory. Ragus ships its sugars globally, delivering on-time and in-full to customers across the brewing, baking, confectionary, and pharmaceutical industries

At Ragus sourcing is at the heart of our business: we source sugar beet from Europe and travel the globe from Africa to the Caribbean to South America and Pacific countries to find the best, most reliable, and sustainably produced, certified sources of pure cane sugar. We build long-term relationships with our suppliers and give advice and assistance to promote the cause of sustainably produced pure sugar.

Some sugars are found naturally in foods, like fruit and vegetables, while others are used during processing and cooking. Sugars are an important source of energy that we all need in order to survive. The most common sugar in the human body is glucose, which your brain, major organs and muscles need in order to function properly. The body breaks down all sugars and starches to glucose and the brain needs around 130g of glucose per day to cover basic energy needs.

What are the most common types of sugar?

• Sucrose (often regarded as table sugar) is formed from glucose and fructose. It is extracted from sugar cane or sugar beet and is naturally present in most fruits and vegetables. This is the sugar that we use daily in our homes, whether it is granulated, caster or icing sugar.

• Fructose is a simple sugar, one of two sugar molecules that make up sucrose; the other is glucose. All foods that contain sugar contain fructose; often it is referred to as fruit sugar because it occurs naturally in many fruits, such as berries, melons, and apples.

• Glucose is a type of sugar you get from the foods you eat, and your body uses it for energy. Carbohydrates such as bread, pasta, rice, fruit and cereals are common sources of glucose.

• Lactose, or milk sugar, as it’s also known as, is the naturally occurring sugar found in animal milks and dairy products.

• Maltose is also known as malt sugar and is found in beer and malted drinks.

• Inverted sugar is similar to sucrose, but while the glucose and fructose molecules are bound together in sucrose, they are both free in inverted sugar; this causes a significantly sweeter taste than sucrose.

Sugar by-products

• Golden syrup and treacle is a by-product of sugar refining and are a mixture of inverted sugar, sucrose and in the case of treacle, molasses. Golden syrup is a thick, amber coloured product, with a distinctive mellow taste, while treacle is darker syrup and has a more robust flavour.
Ragus specialises in manufacturing five types of refinery syrup formulations: Golden Syrup, Cane Treacle, Liquid Sugars, Molasses and Invert Syrups.

• Brown sugar, Muscovado and Demerara are essentially the same as white sugar or sucrose, however, these sugars are either less refined, meaning that the molasses component of the sugar cane extract has not been entirely removed or they are refined white sugar with molasses added back in. These are all brown in colour and have a caramel flavour.

Here at Ragus we are specialists in high quality natural pure sugars and pure syrups, from raw cane sugar to specialist glucose-sugar blends. We source our sugars from certified supplier mills and refineries all over the world. The sugar arrives in thousand kilo bags inside metal cargo containers, which are taken directly from the ships to our Berkshire factory and it is here that the magic begins as we transform the sugar into bespoke pure sugars and pure syrup formulations for the food, drink and pharmaceutical industry to use in their products.

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Is the cocoa industry heading for the red?

Apr 19 2018

According to reports from the 6th annual Chocoa initiative held in Amsterdam last month, the general consensus from cocoa farmers, processors, traders and chocolate manufacturers is that the whole cocoa industry is struggling. “Today, less than 20% of the cocoa production is sustainable. The demand for sustainable chocolate is increasing while production in cocoa growing countries is decreasing”, said a Chocoa representative.

There are many factors that contribute to the decline in cocoa production. Deforestation, climate changes, child labour, crop disease, social and political changes in the growing area and the income of farmers, all are collectively causing this decline. John Ament, Global Vice President of cocoa at Mars Wrigley Confectionery revealed “about 70% of Cocoa in the world is produced in West Africa by smallholder farmers who earn less that £1.50 a day.” This is extreme poverty and it can’t go on as many farmers can no longer afford to invest in their land, pay additional field hands, afford the correct fertilizers or apply new advanced practices that would help boost cocoa production.

Sourcing is at the heart of Ragus' business: it sources sugar beet from Europe and travels the world from Africa to the Caribbean to South America and the Pacific countries to find the best, most reliable, and sustainably produced, sources of cane sugar. The sugar is manufactured by Ragus at its UK plant into a range of pure sugars, syrups and special formulations


The cocoa bean is a precious resource that only grows in tropical areas with high rainfalls. The production is labour intensive, which means many farmers have to rely on family and their children to work the land, thus increasing the problem of child labour. Also with the crops being vulnerable to disease this is a major disadvantage as whole orchards could be wiped out. The Ivory Coast has already lost 300,000 hectares of diseased cocoa orchards due to cocoa swollen shoot virus in the past few years. Likewise, since 1946, the national eradication program has cut out more than 250 millions trees in Ghana due to contamination.

Chairman of Cocoa Horizons Foundation Nicko Debenham suggests “we need to change the design of the farm to become multi-source incomes, a diverse farm.” The general feeling at Chocoa is that smallholder farmers need to broaden their production and be open to producing more products; they can no longer solely rely on cocoa, as it is not proving viable or profitable for them. This would open more opportunities for them and diversification is the way forward to help these poverty stricken communities.

The confectionery industry relies so heavily on cocoa, the cocoa bean brings the flavour, a factor that cannot be substituted by anything; the cocoa flavour is unique. According to the Confectionery Production Magazine, figures show that the requirement for cocoa purely as a flavouring agent for chocolate is at 0.6m tonnes of the 4.7m tonnes currently produced. Cocoa beans are also used for their fat properties, however the melting behavior of its fat can be, and is already being, reproduced by the engineering of other more widely available fats. This is one aspect that can help the cocoa industry, as by using cocoa purely as a flavouring source and not for its fats too, this would reduce the demand for cocoa from its current level of 4.7m tonnes to 2.7m tonnes says the magazine.

On the upside according to the European Cocoa Association the latest annual results show that 1.378 metric tonnes of cocoa was ground in 2017, which is up slightly from 1,343 metric tonnes being ground in 2016. Even though the Ivory Coast lost thousands of hectares of orchards due to disease in the past, it still produced a record harvest of 2.15 million tonnes for the 2016/2017 season.

Clearly all the factors affecting the sustainability of cocoa production need to be addressed. However, it may be years before the cocoa industry sees any positive changes, but the words of Debenham run true, “if we do it together we can solve the problem!”

Here at Ragus we understand the importance of supporting the confectionery and chocolate industry as we supply pure sugars for ingredients to many of the major food and drinks companies that are involved with the cocoa industry. Ragus is the leading independent importer and manufacturer of pure sugar products, including crystalline sugars, syrups and treacles, occupying a unique position in the European sugar market, and indeed in history.

We have been sourcing and manufacturing natural sugars for over 85 years and alongside our Ethical Trading Initiative (ETI) and Sedex accreditations, we undertake visits to our suppliers, including supplier brokers, mills and plantations, thus we understand the importance of supporting our sugarcane suppliers on every level.

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Plastic Fantastic – No it really isn’t!

Apr 12 2018

It may be a catchy pop tune, but we don’t all live in a Barbie world, life in plastic is definitely NOT fantastic! We live in the real world and the battle to rid our planet of the dangers of plastic is a problem that is becoming more and more apparent.

According to the UN environmental programme, our oceans now contain more than ’51 trillion micro plastic particles’. That’s a scary thought, but even more worrying is that in less than 40 years it’s predicted that our oceans will contain more plastic than fish, and humans are now starting to unknowingly eat it too.

Every year an estimated eight million tonnes of the plastic enters our oceans, and this will just increase more and more over time. Already ‘plastic is a regular feature along the coastlines of Indonesian beaches, settling on to the ocean floor at the North Pole, and rising through the food chain on to our dinner tables’, says Erik Solheim, head of the UNEP.

Delivery of the finished sugar product to customers is the final stage of the journey. The latest logistics technologies are used to plan deliveries and achieve industry-leading delivery performance standards for on-time and in-full order fulfillment. Sugar products are shipped across the globe to both small artisan food producers and major multinationals.


Bearing this threat in mind the food and drinks manufacturing industries are under immense pressure to come up with new ways of branding and packaging their goods. The food and drink industry have used plastic packing since the 1930s. Plastic unfortunately is used in every stage of the industries process from ‘manufacturing to retail’. So, obviously the food and drink industry are being put in an uncomfortable situation by being encouraged to stop using plastics altogether.

Besides there being too much plastic, the main problem with it is that it doesn’t biodegrade. No natural process can break it down. So what’s the solution? Sharon Todd, head of marketing at glass manufacturer Ardagh says ‘there are no reasons why there can’t be a return to glass packaging for many popular food and drink items.’ Glass is completely non-toxic and also offers excellent food preservation qualities. However, John Haken, director at WF Denny, packaging and partyware specialists, suggests that to change packaging from plastics to other materials ‘could increase the cost of items by 20%’, which again proves a problem as are consumers willing to pay extra for their food and drink items?

Initiatives are being set up amongst manufacturers and major food retailers to help combat the ever-increasing battle of the plastics. However, many people believe that returning to using glass or aluminum as packaging is reverting back in time. Supermarket giant Iceland’s director for sustainability, Richard Walker disagrees though, he offers that ‘the onus is on retailers, as leading contributors to plastic packaging pollution and waster, to take a stand and deliver a meaningful change.’ Iceland is currently working with Europe’s last cellulose factory to come up with a solution.

“Here at Ragus we have been investing in technology that helps reduce our carbon emissions, water consumption and packaging efficiencies since 2007. In 2013 Ragus moved into a state of the art refinery, one of the most advanced of its kind operating a closed system resulting in the manufacturing being highly resource efficient. The Ragus factory’s suppliers and services such as the delivery tanker fleet and laundry supplies also operate sustainably. Virtually all our packaging is recycled, and the plasti-pallets and larger storage containers for transport are asset managed. This ensures they come back to us to be cleaned and reused. Simple steps such as introducing coloured sampling and decanting buckets, means they can be washed and not thrown away”.

Ben Eastick, Director at Ragus

For more information on products and on our flexible packing solutions contact

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Apr 06 2018


Globally, sugar output is expected to exceed consumption by 6.5 million tonnes for the production year 2017/18, after two years of production trailing consumption.

Production in Thailand is currently up by 22% for the year and is set for a record harvest, above last year’s 10.2 mln tonnes.

India, the world’s largest sugar consumer and the world’s second largest producer, currently has enough sugar piled up in warehouses to make three chocolate cakes for every single person on earth! Thus, 2018 will see India become a net exporter after being a net importer last year, releasing an estimated 1.5 million tonnes onto the global market.

Indian Sugar Mills Association (ISMA), has revised the country’s 2017/18 sugar production upward by about 13% at 29.5 million tonnes from its second advance estimate of 26.1 mln tonnes early this year. Abinash Verma, director general of the Indian Sugar Mills Association has indicated that the current planting trend shows that sugar production in 2018/19 may be even higher than this season.

The bumper crops are not only seen in India and Thailand, but are mirrored in Pakistan, EU, China and the Commonwealth of Independent States, all of which are now recording record production and exports to the global market.

Production in the European Union is expected to rise from 16.9million tons to a record 20.1 mln tonnes on higher area and yields. Exports are forecast to rise a whopping 60% to 2.5 mln tonnes on greater exportable supplies.

Due to acreage expansion, production in China is currently expected to improve to 11.5 mln tonnes in 2017/18, up from 10.1 mln tonnes in 2016/17.

However, Brazil, the world’s largest sugar producer is opting to produce more ethanol than sugar.

The increased sugar production in the 2017/18 sugar season is due to increased acreage, better rains in growing areas and new stronger varieties being cultivated.

History suggests sugar was first produced in Polynesia and later India, around 500 BC. It is primarily derived from sugarcane, which on average, accounts for about 80% of global sugar production, but other sugar sources include sugar beets, the date palm, sorghum, and the sugar maple.

Here at Ragus we have a long heritage in sugar and continuously follow and report on the global sugar industry. We are always ready, willing and available to discuss any questions, issues or problems regarding your pure sugar needs. We supply pure sugars for ingredients for the bakery, confectionery, pharmaceutical and brewery industries.

Please contact or visit for more information.


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