In the production of white sugar crystals from cane juice various separation techniques are employed to separate sucrose from those of other components present in cane juice. Since sugar manufacturing is an old process based on conventional techniques the separation efficiency as well as energy efficiency are low. Periodic heating/cooling coupled with adjustments of pH to acidic/basic conditions cause significant loss of the sucrose molecule in to molasses and else where. Incorporation of appropriate membrane technology has been tested to produce sugar with higher yield and with lower energy consumption. The resulting molasses has been found to be of much better quality in terms of colour and salt content. Such molasses will be of very high value for those industries where it is used as feed-stock.