Over the past five years, ingredient sourcing has become significantly more complex. Price volatility, geopolitical disruption, and climate-related supply shocks have forced food and beverage manufacturers to rethink how they procure core commodities.

How sustainability certifications like Bonsucro and Sedex have moved from ethical differentiators to baseline requirements for food and beverage supply chains.

A practical explainer on how sugar colour is measured, and what different Icumsa ratings mean when specifying sugar for food and beverage production.