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Sugar market news, expertise and analysis, from Ragus.

Featured news

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 

If you’re a food and beverage manufacturer in the UK, you know the regulations governing how you formulate and label your products. You’ll also be aware that they’re constantly changing. Read this article to know more about how the new HFSS (high fat, salt and sugar) legislation affects you.

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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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Trending topics

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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Tall sugarcane stalks growing in a field

Article by Ibrahim Belo in Products

08/05/2025

Cane molasses in granular detail 

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Baker standing in front of an industrial oven, where bread is baking

Article by Ibrahim Belo in Applications

24/04/2025

Sugar’s role in structure formation in baking 

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Black treacle being poured into a vessel or onto a surface

Article by Ibrahim Belo in Products

10/04/2025

Black treacle in baking 

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Scientist holding petri dish containing E-number additives alongside a test tube at a workbench.

Article by Frank O’Kelly in

27/03/2025

Polyols vs. pure sugar: making informed choices 

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Ragus employees at a sugar processing facility.

Article by Ben Eastick in Responsibility

13/03/2025

A crystalline sugar supplier’s supply chain: how Ragus ensures continuity of supply

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Toast with cherry jam, cherry yogurt parfaits, and fresh cherries on a table.

Article by Bill Adesida in Products

27/02/2025

Sugar in food products: what if these 4 common foods didn’t contain sugar?

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Heap of brown granulated sugar and fine white sugar crystals on a wooden surface

Article by Ben Eastick in Applications

13/02/2025

Brown sugar vs. white sugar: what’s the difference? 

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Article by Frank O’Kelly in Food technology

30/01/2025

Food and beverage industry trends 2025: what do consumers want?

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Article by Ibrahim Belo in Products

16/01/2025

Refined sugar vs. natural sugar: what’s the difference?  

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Article by Frank O’Kelly in Products

19/12/2024

5 ways your sugar supplier helps you to innovate 

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Article by Ben Eastick in Applications

12/12/2024

Sugar in the pharmaceuticals industry 

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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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