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Sugar market news, expertise and analysis, from Ragus.

Food technology

Close-up of amber and pale invert sugar syrups showing colour, clarity and viscosity for industrial food and beverage applications.

Article by Ibrahim Belo in Food technology

16/07/2026

Invert sugar syrup: types, uses and functions explained 

Invert sugar syrup is one of the most versatile pure sugar industrial ingredients used in food and beverage manufacturing. It is sweet, soluble, low viscosity and functionally useful in applications where manufacturers need more than sweetness alone.  Depending on the formulation, invert sugar syrup can help retain moisture, control crystallisation, improve texture, support fermentation, influence colour and […]

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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 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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