Representing a sustainable European sugar industry
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Our sector has already reduced factory emissions by 59% between 1990 and 2021 and is transitioning to more sustainable fuels.
Because of the rural location of sugar factories and limited access to high-voltage grids, full electrification is neither a cost-effective nor even feasible decarbonisation pathway for our sector. This is why we are relying on the energetic self-use of biomass, especially own-produced (from residues and waste).
In beet sugar processing nothing is wasted: a use is found for every part of the beet. Water is re-used in factory processes, the pulp is processed into animal feed or biogas, and molasses is used in animal feed or as a fermentation feedstock.
CO2
The sugar you put in your coffee or tea is naturally occurring in sugar beet and is extracted from the root by sugar manufacturers.
The human body does not differentiate between sugars naturally present in food and added sugars.
Sugar is also a unique ingredient that fulfils a range of functions in food: taste, fermentation, texture, conservation, and colour.