Lately, I have heard food companies highlighting that they use beet sugar. The term seems to be thrown around as an answer to high fructose corn syrup. But, is it really something noteworthy?
Beet sugar refers to sugar refined from sugar beets. Growing up in Michigan, a big producer of the stuff, I actually assumed all sugar came from sugar beets. These root plants have a higher concentration of sucrose than traditional beets and are grown for the sole purpose of making sugar. Traditionally, cane sugar has been the most prevalent type sold in the US, but beet sugar production is on the rise and now accounts for about half of the nation's sugar supply.
One reason for the surge in beet sugar is that the refining process, once a lengthy and costly, is now streamlined and cheaper. Sugar beets are grown in 11 states and the US ranks only behind France and Germany as the largest sugar beet producer in the world, according to the Food and Agriculture Organization of the United Nations (FAO).
What does this mean for you? Although bakers will notice a slight difference when cooking with beet sugar versus cane sugar, nutritionally and chemically speaking, the two are identical. More importantly, beet sugar is nothing new.
Sugar beets have showed up on news headlines as of late due to the use of genetically engineered crops. In 2009, a federal judge reversed a ruling that approved planting genetically engineered sugar beets. The court felt that there wasn't enough testing of the effects of the engineered beets on other sugar beets and related crops. However, earlier this year, when environmental groups called for already planted genetically engineered sugar beets to be destroyed, another federal judge ruled that the economic impact would be too great if the sugar beets were not harvested.
Have you noticed beet sugar highlighted lately?
Related: Ingredient Spotlight: Turbinado Sugar
(Images: American Sugar Beet Growers Association , Michigan Sugar Company)
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How do different sugars hold up in baking and what are the final differences?? This is curious for me because I like to experiment with the quality of ingredients.
Beet sugar, cane sugar, turbino, organic sugar? etc...
Interesting article!!
I live in Michigan and some of the in-laws are sugar beet farmers, so we use beet sugar alone. Not only are we supporting our family, but also a US-made product in general.
I notice a slight difference in taste when sampled plain, but haven't noticed a difference in taste or texture when I make cookies or scones.
ButterfluyBleus
Beet and cane as you get them in the grocery are identical in everyway and often they are mixed together in the same bag marked sugar---I imagine you already use both. Turbino is usually a larger crystal so its great as a topping for baked goods but I wouldn't use it where you need to cream butter and sugar etc. Not sure about organic sugar.
A pastry chef told me some time ago that most sugar in the US is beet sugar, and that if it isn't specifically labelled as cane sugar it is probably beet sugar. The west coast has more cane sugar available to us, and when it is available it is usually specifically labeled as such. I usually buy cane sugar when I can.
ButterfluyBleus, check out this article SFGate.com published in 1999 comparing the two sugars. It really makes the differences between cane and beet sugar seem huge. Thanks for the feedback!
Also from Michigan, and we use Pioneer. The packaging hasn't changed since I was a kid. Fun fact for vegetarians: I talked to Pioneer's customer service and confirmed that no bone char is used in the sugar filtering process.
Beet sugar provided the Irish with sugar in their Wartime rations in WWII. I imagine the same is realtively true in the US.
Ireland's last sugar beet factory closed last year, to much uproar from those who remember rations, and with good reasons. The beets can actually be grown in northern climates, unlike the canes.
Sugar beet is definitely the low food miles option here in the UK.
Plus the factory here uses its waste heated water to gow tomatoes, fantastic http://www.britishsugar.co.uk/Tomatoes.aspx
Having worked with both, professionally speaking, for ten years now, I can say that any difference perceived between the two is imaginary.
Agree with Zora in that there's never been a lick of difference I've found in using cane vs beet sugar BUT, I've mentioned this before, I do take issue with purchasing sugar at the store now and actually having to check the *ingredients* for sugar to specify if its cane or beet. Sugar by definition should be cane sugar and anything else labelled appropriately as beet sugar, corn sugar, etc. Even if they taste the same, when I buy sugar I Want to know its refined from sugarcane. Feels sneaky tricking people into using beet sugar.
Sugar in Austria, Germany and France is primarily beet sugar (and has been for a very, very long time). Austrian and French pastries are the best in the world and there are less problems with obesity and other health related issues in these countries than in America, so I really don't think people need to be afraid of beet sugar.
austrianinchicago, I think that has a world more to do with the poor eating habits in this country than the lack of use of beet sugar!
It's relevant information for vegans. Cane sugar is often bleached with bone char and beet sugar isn't.
I have a bad reaction to cane sugar and can't go near the stuff (anaphylaxis ranging from abdominal cramping to throat closure and breathing issues). For some reason I can consume beet sugar with no issue. I definitely take note when products contain beet vs. cane.
I grew up in the Red River Valley of North Dakota, which is sugar beet central. I, too, never really realized that not everybody used beet sugar (even though I knew, theoretically, that cane sugar existed). But now that I've moved out the NY state, I can't seem to even FIND beet sugar! Everything is labeled "cane sugar." :( I wanted to support my home region's agriculture.
Also, cane sugar producers/advertisers seem to disparage beet sugar as being inferior. Any truth to that? Beet sugar, at least, has a less bloody history...
My father in law retired from the sugar beet factory in Sebewaing, Michigan, manufacturer of both Pioneer Sugar and Big Chief Sugar. As it was labeled 100 years ago, and is still today - Locally Grown - Locally Owned. And so this was the only sugar we used. My German bred mother, aunt, grandmother and great grandmother would use no other sugar. They trusted beet sugar in making their kuchens, baked puddings, steamed puddings, strudels, custards, butter horns, tea rings, butter cakes, icebox cakes, stollen - stop me, please!
jmorri26 - I don't see why the default "should be" cane sugar. The comments here show that each region has their own standard (and each country and each era). Label both.
I cannot tell the difference between beet and cane sugar. Now, I always try to buy the beet sugar: anything to support Michigan's hurting economy!
ButterfluyBleus and Sally599, organic sugar is not a *type* of sugar, it is just a further category that can apply to sugar made form any source.
AustrianinChicago, that's a good point. Plus, most people in those countries drink bottled spring water rather than tap water, so I think it's pretty clear that if Coca Cola just started using imported spring water and beet sugar instead of tap water and HFCS, the obesity problem in the US would be a thing of the past. *Eyeroll*