International Confectionery magazine is proud to announce that Courtney Gaine, Ph.D., R.D., President and CEO of the Sugar Association (Washington, D.C.), has been appointed as a judge for the International Confectionery Awards, one of the industry’s most respected celebrations of excellence and innovation in confectionery.
Dr. Gaine has led the Sugar Association since January 2016, combining a passion for baking and science with a mission to educate the public about sugar’s role in a balanced diet. Her career reflects deep commitment to bridging the gap between food science, nutrition, and consumer understanding. She has served as President of the Home Baking Association Board of Directors (2019–2022) and as Chairman of the World Sugar Research Organization Board of Directors (2021–2023).
A native of Washington, D.C., Dr. Gaine earned her Ph.D. in nutritional sciences and biochemistry and her bachelor’s degree in dietetics from the University of Connecticut, where she was also co-captain of the women’s basketball team. Her connection to baking began early—she founded her high school’s baking club, laying the foundation for her lifelong love of the craft.
Dr. Gaine commented:
“I have always viewed my work at the Sugar Association and the impact we are trying to have as a marathon, not a sprint. There are generations with a fear of real sugar because the dialogue they have been exposed to has been a sensational one, with basic facts on sugar and its role in a balanced diet missing. While it can be daunting to think about the educational challenges ahead, I am excited to see that Americans increasingly want information that helps them make smart dietary choices.”
She continued:
“If I had my way, every American would have access to nutrition education from the earliest ages. My high school nutrition course was a huge inspiration to me and started me on the path to becoming a registered dietitian and studying the science of how what we eat impacts our health. That’s why I’m personally motivated to continue our consumer education campaigns to provide simple, evidence-based information about added sugars intake recommendations, and to offer practical resources—like sample daily diets—to help people meet these goals.”
The International Confectionery Awards honour outstanding achievements across chocolate, sugar confectionery, bakery confections, plant-based treats, and packaging innovation. The 2025 judging panel, which now includes Dr. Gaine, will evaluate entries for innovation, quality, craftsmanship, and consumer appeal ahead of the winners being announced on 27 November on LinkedIn Live.
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Media contact
Joseph Clarke
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: [email protected]
