As press outlets continue to wage war against sugar and focus only on its dangers, Kennedy’s Confection approaches this month’s sugars versus sweeteners debate from the perspective of a dedicated sugars specialist
Kennedy’s Confection recently had the pleasure of visiting Ragus, a provider of pure sugars and syrups, up at its headquarters in Slough, Berkshire. In addition to a full factory tour (which we’ll cover later in the year), managing editor Simon Rowley also spoke in-depth with company director Ben Eastick, who offered key insight into why consumers should stick with sugary products and explained the effect that upcoming reforms could make.
Kennedy’s Confection: Before we go into detail about the sugars versus sweeteners debate, could you give us an overview of what’s currently going on at Ragus and detail some of the issues you’re currently dealing with?
Ben Eastick: In addition to the sugar issues surrounding the consumption of sugar – in the press, which may or may not ease up – there are also regulatory changes coming into effect in October 2017 which potentially could have a huge bearing on the way we operate.
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Angus Kennedy, Editor of Kennedy’s Confection, interviews Bas Smit, Head of Marketing, Barry Callebaut N.V., live at the London Chocolate Forum this month. Bas revealed the findings for the first time of their latest chocolate consumer insights; a result of over a year of comprehensive research
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Kennedy’s Confection Technology Alert Newsletter
7 OCTOBER 2016
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