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Sugar market news, expertise and analysis, from Ragus.

Featured news

Article by Ben Eastick in

12/03/2026

How is caramel made? Ingredients, process and functional sugars explained

Caramel is one of the most widely used flavour and colour components in food and beverage manufacturing. From confectionery and bakery to sauces, dairy and beverages, it delivers distinctive taste, colour and texture across multiple categories.  But how is caramel made? What is caramel made from? And what role do different sugar ingredients play in its structure […]

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A man in an orange high visibility jacket stands at the front of a control room pointing at a screen

Article by Ben Eastick in News & updates

12/02/2026

From emissions factors to reduction pathways: how sugar ingredients can support food brands’ decarbonisation goals 

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Article by Frank O’Kelly in Products

15/01/2026

Crystalline sugars: what’s the difference?

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A large industrial crane removes shipping containers from a container ship

Article by Ben Eastick in News & updates

18/12/2025

Global sugar market report: November 2025 

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Trending topics

Article by Ben Eastick in Applications

04/12/2025

How Ragus molasses helped Chew Valley distillery craft a signature mouthfeel in its rum 

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Article by Ibrahim Belo in Products

20/11/2025

What’s the difference between partial and full invert sugar syrup? 

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Article by Ibrahim Belo in Products

06/11/2025

What is the difference between molasses and black treacle?

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Three way split image showing from left to right amber coloured demerara, light brown soft and dark soft brown sugars.

Article by Ibrahim Belo in Products

23/10/2025

Is demerara sugar the same as brown sugar?

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A three-way split image showing fizzing beige cider, amber coloured lager, and dark red wine in glasses close up

Article by Ben Eastick in Applications

09/10/2025

Non‑alcoholic wine, beer and cider: how sugars and syrups rebuild properties after dealcoholisation 

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A close up shot of the high fat, salt and sugar label on the back of an orange package

Article by Frank O’Kelly in News & updates

18/09/2025

Sugar regulations in the UK: what food and drink buyers need to know about the HFSS rules in 2025 

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A woman holding a baked product in plastic packaging in her left hand while checking her phone in her right hand

Article by Frank O’Kelly in Food technology

04/09/2025

Sugar as a shelf life extender 

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Article by Frank O’Kelly in Food technology

21/08/2025

What is the difference between beet sugar and cane sugar?  

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Two Ragus workers in orange high-visibility vests ascend stairs inside an industrial sugar mill. Overlaid icons represent various stages of the sugar life cycle assessment (LCA)

Article by Henry Eastick in Responsibility

07/08/2025

Life cycle assessments for sugar ingredients 

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Large brass brewing vessels with steps in between them.

Article by Ben Eastick in Applications

24/07/2025

How is invert sugar used in brewing? 

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Article by Ibrahim Belo in Applications

03/07/2025

A guide to Ragus specialist sugar and syrup ingredients 

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Article by Ben Eastick in What we do

19/06/2025

Understanding bulk sugar pricing: what European buyers need to know in 2025-26 

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Article by Ben Eastick in What we do

05/06/2025

Tariffs on sugars explained: what sugar buyers need to know 

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Article by Ben Eastick in Products

22/05/2025

Manufacturing sugarcane in bulk: responsible sourcing and production 

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Article by Ibrahim Belo in Products

08/05/2025

Cane molasses in granular detail 

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Article by Ibrahim Belo in Applications

24/04/2025

Sugar’s role in structure formation in baking 

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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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