bake - October 2013 - 18

ingredients

Sugar Under Scrutiny
While some cities and states have strived to regulate sweetener

sugar industry is facing an immediate impact from surplus sup-

intake in one way or another, whether attempting to ban large

plies in the United States and Mexico.

“sugary” drinks as in New York City or taxing drinks or items
with added sugar in several other locales, the potential inten-

While sugar users, including bakers, beverage, candy and food

sity of these efforts is evident.

manufacturers, welcome the lower prices after several years
of historically strong values, for sugar producers the lows are

For the industry overall, speakers at the International Sweet-

coming at a most inopportune time because of delayed legisla-

ener Colloquium earlier this year noted that the sweetener

tive action in creating a new farm bill.

industry will face more challenges in 2013 and later, all with
the intent of reducing sweetener consumption, but with much

“We urge Congress , as part of the farm bill process or other-

of the impact likely not seen for two or three years. The public

wise, to take action this year to reform the costly U.S. sugar

health community “has sugar directly in its sights,” says Eliza-

program – the only subsidy program that the House-passed

beth Johnson, a consultant with Food Directions DC. “Today,

farm bill made permanent without a single reform,” says Larry

sugar is the latest villain.”

Graham, president of the National Confectioners Association
(NCA) and chairman of the Coalition for Sugar Reform. “We are

Sugar has become one of the “negative nutrients” along with

advocating reform of the sugar program, not repeal. If enacted,

saturated fat and sodium, she adds.

the modest reforms that have been proposed in the House and
Senate on a bipartisan basis will ensure that the sugar program

As a result, demand appears to be on the rise again for sugar-

works for all stakehold-

free bakery options.

ers, including American

Retail bakeries are migrating to speciﬁc ingredients like Abel &
Schafer’s “One by One” Sugar Substitute, which is designed to
replace sugar in sugar-free applications for cookies, cakes or
muffins.
Bakery manufacturers like Hill & Valley are expanding their
product lines to include more ﬂavors of “no sugar added” or
“sugar free” bakery items. Hill & Valley (www.hillandvalley.net)
recently introduced no-sugar-added red velvet cupcakes, as

“Today, sugar
is the latest
villain.”
Elizabeth Johnson, a consultant with
Food Directions DC

consumers, taxpayers
and businesses.”
Americans’ consumption
of sugar (sucrose) has
decreased by 35% in the
past 42 years, according
to the US Department of
Agriculture (USDA), but
the results of a recent poll

well as three new ﬂavors of sugar-free cookies and crème cake

show that most parents believe just the opposite. The poll —

(butter cookies, double chocolate cookies, and carrot cream

conducted online by Harris Interactive on behalf of The Sugar

cheese swirl sliced crème cake).

Association — asked 478 parents of children under the age of
18, how they thought sugar consumption in the United States

While any impact on sugar consumption from consumer

has changed over the past 40 years. Three-quarters of parents

groups or government restrictions may be years away, the

believe sugar consumption has increased in some way.

18 < OCT 2013 | bakemag.com
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bake - October 2013

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