Florida Crystals Corporation is a leading sugar producer and the United States’ first fully integrated cane sugar company, guiding our sugar from the field to the table. In Palm Beach County, the privately owned Florida Crystals owns 155,000 acres of land, two sugar mills, a sugar refinery, a rice mill, a packaging and distribution center and a renewable energy facility.
We are America’s first and only domestic producer of certified organic sugar, grown and harvested in Florida. We also pioneered certified organic and natural rice production in the state.
Florida Crystals proudly owns and operates the largest biomass power plant in North America, which produces clean, renewable energy. Our renewable energy power plant recycles leftover sugarcane fiber, called “bagasse,” and urban wood waste to produce enough power for our sugar milling and refining operations, as well as 60,000 homes. The facility reduces America’s need for fossil fuels and preserves valuable landfill space.
Florida Crystals® CarbonFree® Organic and Natural Sugars offer premium sweeteners to environmentally conscious consumers. Florida Crystals® products are the very first suga r products to be Ca rbonFree® certified by Carbonfund.org. This label indicates a product’s carbon footprint was rendered neutral through greenhouse gas cutting measures. Additionally, 100% of our sugarcane is domestically grown and harvested on our Florida farms.
For details on our environmental conservation efforts, visit www.floridacrystals.com.
Key Product Offerings
• Poly Bags – 2 lb. Organic Cane Sugar, Natural Cane Sugar, & Demerara Cane Sugar; 16 oz. Organic Powdered Sugar & 24 oz. Organic Light Brown
• Jugs – 44 oz. Demerara Cane Sugar & 48 oz. Organic Granulated Sugar and Natural Cane Sugar
• 4 lb. Granulated Cane Sugar
• Organic Cane Sugar Sticks & Demerara Sugar Sticks
All of Florida Crystals® products are Vegan certified by Vegan Action. The Vegan logo is easily visible to consumers interested in vegan products and recognizes a growing vegan market.
Published in WholeFoods Magazine, November 2010