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Sugar market news, expertise and analysis, from Ragus.

Featured news

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 

Flour and its component gluten tend to determine the structure of baked goods. However, sugar is also a critical ingredient as it helps shape the structure of baked goods by inhibiting gluten formation, retaining moisture, aerating batters and doughs and stabilising foams, contributing to the overall integrity and texture of the final product, be that […]

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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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Trending topics

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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A table filled with various dishes, including roasted potatoes, sliced meats, salad and dark rye bread.

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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Different types of sugars in bowls, including white sugar, brown sugar, sugar cubes, honey

Article by Ibrahim Belo in Products

16/01/2025

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

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Three people at a table inspecting a jar of golden syrup during a meeting.

Article by Frank O’Kelly in Products

19/12/2024

5 ways your sugar supplier helps you to innovate 

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A large number of sugar-coated tablets spilling out of a machine at a pharmaceutical manufacturing facility.

Article by Ben Eastick in Applications

12/12/2024

Sugar in the pharmaceuticals industry 

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Article by Henry Eastick in News & updates

05/12/2024

Sustainable packaging innovations for pure sugar syrups: introducing the smart ‘Bag in Box’

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Man in white hard had operating tabs or pipes in an industrial setting

Article by Henry Eastick in News & updates

28/11/2024

Ragus’ burner upgrade drives energy savings and resource efficiency

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Article by Ibrahim Belo in Food technology

21/11/2024

What is sugar?

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Browned cookies or biscuits on a cooling rack

Article by Bill Adesida in

07/11/2024

The Maillard reaction: the science behind flavour and colour in foods and beverages 

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Tractor and sugar beet harvester at work in a crop field

Article by Ibrahim Belo in Products

24/10/2024

Beet sugar: what food and beverage manufacturers need to know 

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Marmalade on sliced white bread

Article by Ibrahim Belo in Products

17/10/2024

Glucose syrup or golden syrup? Which to use and when in food and beverage applications 

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Article by Ben Eastick in What we do

10/10/2024

Turning sugarcane into sugar crystals at the mill: how to produce sugar 

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Article by Ibrahim Belo in Products

03/10/2024

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

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Article by Frank O’Kelly in Products

26/09/2024

What are the differences between different crystalline sugars?

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Article by Ibrahim Belo in

19/09/2024

Sugar accreditations and certifications: how Ragus controls ingredients and supply

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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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