• Putting it in Perspective: New Research Confirms Reducing Overall Caloric Intake Should Be Our Focus

    This article shares the findings after researchers examined the diets of more than 100,000 people in the UK who are part of an ongoing health study.

  • The Sweet Taste of Success

    This article captures the passion our growers put into their work every day. Our grower, Everett Gabel, shares how Western Sugar gets sugar from ground the grocery shelves.

  • Our Food Processed Future: The Rising Energy Costs of Convenience

    Leigh Paterson, of “Inside Energy”, found out first-hand what it takes to turn sugar beets into the white granulated sugar that we love to use in cooking and baking! Find out what Shannon Ellis, Plant Manager of the Lovell, Wyoming manufacturing facility, had to say about our process and final product here.

  • Why Sugar Is Added to Food: Food Science 101

    The Institute of Food Technologists review, “Why Sugar is Added to Food: Food Science 101” published in Comprehensive Reviews in Food Science and Food Safety, is an excellent overview of sugar’s essential functional roles in food formulation. This review also covers alternative sweetener options and states flaws and obstacles in the Food and Drug Administration’s proposal … Continued

  • Can we reformulate foods to eat our way out of obesity?

    This document discusses the issues surrounding the push to reformulate foods using ingredient substitution and whether this is best way to solve the problem of increasing numbers of individuals that are overweight and obese or will it simply create a new set of problems.

  • Should you be concerned about your child eating sugar?

    With all the contradicting advice parents are getting about what to or not to feed their children, this document provides up-to-date scientific information on all the questions about sugar in children’s diets.

  • Sugar Intake: Not a Major Source of Increased Calories

    This document provides the actual data that show sugars intake in not the major source of increase calories. As obesity rates rise, per capita consumption of sugars decline.

  • Sugar: Not Empty Calories

    Healthful eating is an important goal. This document explains why sugar is in foods and how numerous studies have confirmed that sugar makes many healthful foods palatable, which helps contribute to intakes of key vitamins and minerals.

  • Sugar’s Glycemic Index: Debunking the Myths

    Addresses the basis for many popular diets – the glycemic index – and debunks the myth that sugar is a high gylcemic food.

  • Sugar Intake: What Does Science Say?

    Reviews the full body of science on sugar and highlights the conclusions of major scientific reviews.

  • Filling up on Fiber

    If you’re like most Americans, you’re probably not getting enough dietary fiber for good health.

  • Natural Sugar: From the Field to the Table

    This curriculum, perfect for 4th-8th graders, takes students through the sugar manufacturing process. Explore the process that includes photosynthesis, sugar molecules and the processing and refinement of sugar, including the environmental aspects, from farm to table. Engage students with exciting activities like crystal-growing experiments and word puzzles.