Issue #3 March 31, 2015 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Message from Chip Smith, President: Well, the world is awash in sugar and the northeast is awash in snow. I'm sure that many hope that the market is not left in a long New England style "mud season". This month's newsletter contains items on the current market, along with the new dietary guidelines and other matters. Please enjoy them, as always. As mentioned in last month's newsletter, our Sugar Week luncheon will again be held at Smith and Wollensky's Steakhouse in Manhattan. Mike Gorrell of Imperial Sugar will be the speaker and we are hoping that you will all join us. Please RSVP to Bruce Penner at [email protected] and send in your checks. We look forward to seeing you all there. Best Regards, Chip Smith, President Also in this issue: (Click on the Headline, or scroll down to the document) 00/00 - Sugar Club Week events 00/00 - NSIMA Annual New York City Luncheon Invitation 03/03 - Domino Foods Introduces Born Sweet Zing Stevia Sweetener 03/04 - WHO calls on countries to reduce sugars intake among adults and children 03/04 - Sugar Association Statement on WHO Guideline on Sugars 03/05 - Global food price index declines to 55-month low, led by sugar 03/06 - Academics and industry clash over WHO sugar advice 03/09 - Mexico to tender 9 state-held sugar mills in late March 03/10 - Ontario Sugarbeet Growers' Association wants to grow industry 03/10 - DGAC 2015 report "demonizes" sugar, meat and potatoes, former committee members say 03/10 - China should control sugar imports, says Bright executive 03/11 - GMO labeling efforts continue in the Northeast 03/13 - Chocolate makers can’t expect higher cocoa yields under short-term contracts 03/13 - (India's) Mills seek government incentives to export white sugar 03/16 - March issue of the SUGAR AND SWEETENERS OUTLOOK 03/17 - Diet soda linked to increases in belly fat in older adults 03/17 - Unprecedented Sugar Glut Expanding as World Output Soars 03/18 - Why buyers are an important partner in sustainable cocoa 03/19 - US-Mexico sugar pact gets US trade commission okay 03/19 - Sugar trade deal strikes big blow to U.S. refiners, candymakers 03/23 - Beet piles in RRV survive early warm weather 03/24 - More U.S. soybean acres favored in 2015 03/24 - Sugar Association's Dr. Gaine 'Raises Concerns' About Dietary Guidelines Process at Public Hearing 03/25 - Canadian tariff threat would impact U.S. confectioners 03/27 - Louis Dreyfus owner increases stake in company The Sugar Club 67th Annual Banquet Wednesday, May 13, 2015 March 24, 2015 Dear Sugar Club Member: We are pleased to announce that the 67th Annual Sugar Club Banquet will take place on Wednesday, May 13, 2015 at the Waldorf Astoria Hotel in New York City (Park Avenue & 49th Street). The black-tie event will begin at 6:00 p.m. in the East Foyer, followed by dinner at 7:00 p.m. in the Grand Ballroom. Our guest speaker will be announced shortly. BANQUET RESERVATIONS. Reservations will be accepted on a “first-come, first served” basis until May 1 and must include payment in U.S. funds. The price is $300.00 per person and $3,000.00 per table of ten. Checks, wire transfers and ACH payments will be accepted. No credit cards are accepted. If paying by check, make payable to The Sugar Club and mail the attached reservation form and check to: The Sugar Club c/o Trudy Kominus 8215 Donset Drive Springfield, Virginia 22152 If paying by wire transfer or ACH payment, include an additional $25.00 per domestic wire or $50.00 per international wire through: People’s United Bank 14 Mamaroneck Avenue White Plains, New York 10601 The Sugar Club Account Number: 6500333111 ABA: 221172186 Send an e-mail notification with the date and amount of the wire transfer and the attached reservation form to: [email protected]. Your reservation will not be held unless the applicable wire fee is included in your payment. HOTEL ROOM RESERVATIONS. The Waldorf Astoria is holding a block of rooms for the Sugar Club Banquet on May 13 at a special rate of $369.00 single/double occupancy and several Executive Suites for $519.00. To ensure your room reservation at the special group rate, please call the Waldorf at 1 877 GROUP WA and mention the Sugar Club group code: SUG. The cutoff date for the group rate is Wednesday, April 23. Guests making reservations from overseas should contact 1 800 HILTONS. Sincerely, Rick Pasco, Secretary, The Sugar Club 2015 SUGAR CLUB BANQUET RESERVATION FORM $300.00 per person, $3,000.00/table of ten Company Name: _________________________________ Number of seats _____ Contact: ________________________________________ [if less than 10] Telephone #: ____________________________________ Number of tables _____ E-mail: _________________________________________ Please print the attendees names in capital letters by table in alphabetical order by last name. Send additional forms, if you require more than two tables. If names are not provided by May 1 they will be listed as “guests” of your organization. TABLE _____ TABLE _____ LAST NAME FIRST NAME LAST NAME FIRST NAME 1. 1. 2. 2. 3. 3. 4. 4. 5. 5. 6. 6. 7. 7. 8. 8. 9. 9. 10. 10. PAYMENT $ ________ CHECK ONE: [ ] CHECK [ ] WIRE TRANSFER ONCE PAYMENT IS RECEIVED YOUR RESERVATION WILL BE CONFIRMED BY E-MAIL. TABLES WILL BE ASSIGNED THE WEEK BEFORE THE BANQUET. IF YOU HAVE ANY QUESTIONS, CALL (703) 451-6444 OR E-MAIL: [email protected] SUGAR WEEK EVENTS Monday, May 11, 2015 - 13th Sugar and Ethanol Seminar sponsored by JSG Commodities and Job Economia. Executive Conference Center, New York City. The Seminar will analyze the new NAFTA sugar complex and the markets in turmoil. It will also cover prospects for the new crop in Brazil and its global competiveness in the face of increasing costs and the weak Real. For more information contact: [email protected]. Wednesday, May 13, 2015 ˗ ISO Datagro Sugar and Ethanol Conference. Waldorf Astoria, New York City. The program will include sessions on global trends and perspectives for sugar and ethanol; sugar in Central and South America; sugar and ethanol in Brazil; the EU; lessons learned from the NAFTA dispute; and the impact of biotech beet sugar production. For more information contact: isodatagroconferences.com ˗ NSIMA Annual Luncheon. Smith & Wollensky Restaurant, New York City. The speaker will be Mike Gorrell, President and CEO, Imperial Sugar Company. For more information contact Bruce Penner at: [email protected]. The National Sweetener and Ingredient Marketing Association (NSIMA) will hold our annual luncheon at the Smith & Wollensky Restaurant, located at 49th St. & 3rd Ave, New York City, NY on Wednesday May 13, 2015 beginning at 11:30am. Smith & Wollensky’s is a world famous upscale steakhouse. We will be two blocks from the Waldorf. The cost is $115.00 in advance, $125.00 at the door. Our guest speaker will be Mr. Mike Gorrell, President and Chief Executive Officer, Imperial Sugar Company. We feel this will be an outstanding event, and urge RSVP as soon as possible due to limited seating. We are sure Mr. Gorrell’s presentation will be timely, topical, entertaining, and thought provoking. A "don't miss" event ! To make reservations, please either call the Association at 989-205-6007, e-mail the Association at [email protected], or USPS Postal mail us at: NSIMA 8088 Bay Court Temperance, MI 48182 We look forward to seeing you in New York ! *****Reservation Form***** NSlMA Luncheon Wednesday, May 13, 2015 Smith & Wollensky Restaurant, located at 797 3rd Ave, New York, NY Time: 11:30am $115.00 each in advance, $125.00 at the Door Company: _____________________________________________________ Attendees: _____________________________________________________ _________________________________________________________ _________________________________________________________ _________________________________________________________ Make checks payable to and mail to: NSIMA, 8088 Bay Court, Temperance, MI 48182 http://www.groceryheadquarters.com/2015/03/domino-foods-introduces-born-sweet-zing-stevia-sweetener/ Mar 3, 2015: by Richard Turcsik, GroceryHeadquarters.com Domino Foods Introduces Born Sweet Zing Stevia Sweetener Victory is here for sugar substitute users seeking perfectly sweet, real product solutions for their daily sweetening needs. According to the manufacturer, Zing Zero Calorie stevia sweetener will delight consumers with its delicious, clean, sweet taste. It provides a great tasting, zero calorie sweetener, made with only real ingredients of high quality stevia leaf extract and dextrose – nothing artificial. Available in packets and in an easy-spoon jar, Zing™ Zero Calorie stevia sweetener is perfect for mixing into and sprinkling onto favorite beverages and foods every day. For those consumers who choose to bake with a sugar substitute made from real ingredients, Zing Baking Blend provides a delicious option. At only five calories per serving, Zing Baking Blend, a stevia and pure cane sugar blend, is for calorie-conscious baking enthusiasts looking for a sweetening alternative. A convenient, easy-pour canister makes for quick measuring and will delight bakers with its exceptional performance, baking and browning just like sugar and with pure sweet taste. “We are certain that these new stevia sweeteners will appeal to the youthful, calorie-concerned, and wellness-informed consumer who demands great tasting food and beverages. Both the Zing Zero Calorie stevia sweetener and the Zing Baking Blend are for those who want to cut back on calories when sweetening, without sacrificing delicious taste,” says Brian O’Malley, Chief Executive Officer and President of Yonkers, N.Y.-based Domino Foods, Inc. “Domino Foods, Inc. has a long tradition of providing outstanding products in the sweetener category and we believe Zing Stevia Sweeteners are no exception. Our expectations are that the new sweeteners will become an essential part of daily routines as well as holiday baking experiences for years to come.” Domino Foods, Inc.