The term “sugars” is the general term used for all monosaccharides and disaccharides. Sugars occur naturally in foods such as milk (lactose) and fruits and vegetables (sucrose, fructose, glucose). Other sources of sugars such as table sugar (sucrose), honey and high fructose corn syrups can be added to a variety of foods not only for sweetness but also a number of important functional properties such as assisting food preservation, supporting yeast fermentation, acting as a bread tenderizer and so on.

Sugar is added to foods for sweetness and flavour but also because it plays a vital role in many sensory and safety aspects of foods. For example, sugar contributes to the texture and appearance of foods, acts as a natural preservative, enables the fermentation process to occur, and exhibits antioxidant functions. Sugar contributes to the enjoyment of healthy foods that provide the nutrients our bodies need.

The term “sugar” refers to pure sucrose. Sucrose is found in the greatest quantities in sugar cane and sugar beets but is also found in all fruits and vegetables. In fact, all green plants manufacture sucrose through photosynthesis. Whether sugar is added to foods or is consumed as a part of fruits and vegetables, it is metabolized by the body in the same way and, like other carbohydrates, provides 4 calories per gram (15 calories per teaspoon). In addition to sucrose, there are a number of other “sugars” such as glucose, fructose and lactose. Whether naturally occurring in foods or added, each sugar is chemically and metabolically equivalent.

Environment and social concerns about palm oil production have generated noticeable interest in certified sustainable palm oil. Our sustainable palm oil supplier DAABON is sustainable certified by RSPO and Rainforest Alliance. DAABON as a leader in the industry was the first Latin American company to be RSPO certified in 2010. It is ranked #1 worldwide by SPOTT tool, is carbon negative, offers 100% traceability to the farm, is a founding member of POIG, engages in social and environmental responsibility programs and operates in a closed production cycle (no waste). Sustainable palm oil must also follow strict requirements such as:

• Certified and audited
• Supports poverty reduction
• No planting in environmentally fragile areas
• No planting in culturally important areas
• No clearing of any type of forests
• Fair treatment of workers
• Significant reduction of pesticide use

• Bakery (cookies, pies, etc.)
• Nut butters
• Spreads
• Microwave popcorn
• Confectionary covertures
• Infant formula
• Body care
• Soaps