Vancouver-based GLG Life Tech has developed a new variety of stevia containing unusually high levels of sought-after steviol glycoside Reb M, a breakthrough it claims is “a very important step to realizing a commercially viable Reb M extract from stevia...
Cormac O’Cleirigh, chief business development officer at global yeast technology company Renaissance Bioscience, on the untapped opportunities in yeast – and how the food and beverage industries could look to embrace them
The soft drink industry has slammed claims that a 20% tax on sugary drinks would cut UK obesity rates by 5% within nine years – resulting in 3.7M fewer obese people.
SPINS data shows baobab sales have increased 208% in all natural sales channels from June 2014 to July 2015, and 267% in supplements. US supplier Baobab Foods is working with beverage companies, including Suja Juice, to incorporate the African "superfruit"...
Regardless of the rights or wrongs of a sugar tax, if passed it will dramatically change the way the drinks industry supply chain operates – and firms should already have a risk management process in place, says one expert.
Barry Callebaut wants to push the limits of chocolate and sees drinks as an exciting category where consumers will see a lot of innovation over the next few years.
The exploding sports nutrition market offers significant opportunity for alternative sweeteners taking stevia and erythritol beyond their applications as food ingredients, said Cargill experts.
Plans by the National Health Service (NHS) to introduce a sugar tax on food and drink sold in its hospitals has been heavily criticised by industry trade bodies.
DRY Sparkling just saw the first production of their latest Fuji Apple flavor run last week, which will be distributed nationwide at Target in April, the company told Beverage Daily.
Adding warning labels about weight gain, disease and tooth decay to sugar-sweetened beverages, as proposed by several state bills, could deter parents from buying them for their children, a new study reveals.
Stevia is closing in on mainstream acceptance as a non-caloric sweetener, but the product will need additional innovation before it is fully accepted by consumers.
Vegetable ingredients may boost the nutritional content of beverages: but when it comes to taste, it’s the fruit flavor that continues to appeal to a mass audience.
Reducing the amount of sugar in sugar-sweetened beverages by 40% over five years could prevent 300,000 cases of type 2 diabetes in the UK over the next two decades, according to a study in The Lancet Diabetes & Endocrinology.
NutraInterview: Dominique Speleers, Beneo executive board member
Dominique Speleers is a long-time Beneo man who has seen a lot in his 15 years with the European ingredients giant from back when it was Belgian inulin and chicory player Beneo-Orafti and now as a board member of the more European, more international,...
Women represent a big opportunity for food and beverage manufacturers, says Arla Foods Ingredients, with these consumers becoming increasingly discerning when it comes to protein quality.
As consumers are increasingly aware of the health problems associated with energy drinks, a Californian brand has spotted an opportunity for alternative energy products as mixers with juice, smoothies or cocktails.
Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference programme and talks on industry insights.
At FiE the nutrients and ingredients industry quacked a good game, but can it really walk like a sustainability-loving duck? Or is it a sitting duck for hypocrisy and business blindness? wonders Scandinavian strategist, Virpi Varjonen in this FiE post.
Asian markets have led demand for vegetable ingredients, but the appetite from US and European markets has increased and this growth is expected to continue gathering pace, according to SVZ.
Not so long ago, pundits were predicting that the high-purity stevia extracts market would be worth a billion dollars as manufacturers ditched artificial sweeteners and embraced ‘all-natural’ alternatives.
Bright Brewer's Yeast introduced four premium yeast varieties at Brau Beviale, which have been developed through selective breeding, ahead of a commercial launch in 2016.
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a consultant for the Sweetener Users Association.
Acacia gum seems to have it all – manufacturers say it’s clean-label, organic, sustainably sourced and provides income in developing countries. So why is industry not doing more to promote this?
A study suggesting men consuming two or more sugary drinks per day are more likely to suffer heart failure does not provide conclusive evidence, say medical professionals while industry calls it 'unhelpful'.
Tate & Lyle launched a menu of Middle Eastern recipes with a healthier twist at Gulfood Manufacturing, in Dubai last week (October 27–29) to tackle the growing number of consumers in the region who are concerned about rising obesity levels.
Cargill’s new positioning of its erythritol as a flavor opens up new avenues for the ingredient which up to now has mostly been pigeonholed as a bulk sweetener, the company says.
"No single action will be effective in reducing sugar intakes," concludes Public Health England's report which recommends cutting price promotions, junk food advertising and setting a sugar tax. We look at some reactions to the findings.
In recent years, sugar has replaced fat and sodium as public enemy No. 1 in the nation’s fight against obesity and diabetes – prompting consumers to shun the ingredient and manufacturers to seek alternative sweeteners.
The recent finalization of the Trans Pacific Partnership is good news for confectioners and sugar-using manufacturers across the US, according to Rick Pasco, president of Sweetener Users Association (SUA).
While the new aspartame-free version of Diet Pepsi has been on sale since August, it’s “way too early” to provide an update on how it’s doing, PepsiCo CEO Indra Nooyi told analysts during the Q3 earnings call today.
Craft beer is a versatile drink, with flavors spanning from light and fruity to dark and ashy. Kentucky native Russ Meredith has taken versatility a step further, concocting a way craft beer can be used in cocktails, as a meat glaze and even on top of...
Research highlighting the variation in soft drink sugar content around the world – a difference of as much as 29g sugar (7 teaspoons) per 330ml for the same brand in different countries - has been released by campaign group Action on Sugar.
Cargill: 'This opens up a new space and helps us address a market we can’t get to today from the leaf'
Cargill and Evolva will introduce their hotly-anticipated ‘next-generation’ Reb D and Reb M sweetener – produced via fermentation rather than from the stevia leaf – at the Supply Side West show next week under the EverSweet brand as they prepare for a...
Many multinational food and beverage brands are missing their biggest chance to address climate risks, according to the global non-profit group CDP, which says companies need to work closer with suppliers to improve agricultural emissions.
Perilous working conditions for sugarcane growers in Central America have claimed around 20,000 lives in the past decade and supply chain advisor Solidaridad says the food and drink industry can no longer ignore the epidemic.
High blood pressure has been called the silent killer, and a recent study indicates its effects may be more widespread than previously believed. It creates a market opportunity for those few dietary supplement ingredients that have data backing their...
Despite the regulatory haze that clouds the picture of hemp ingredients, innovation continues at an unrestrained pace. In the latest development, early stage company Lexaria says it has developed a liposomal delivery system to boost the bioavailability...
A recent FDA warning letter reminds food and beverage manufacturers that whole stevia leaf is not generally recognized as safe for conventional foods, even though many extracts of the plant are.
Mounting scientific evidence and a shift in public opinion could mean fructose is set to follow the same black-listed fate as trans fats, argues an analyst.
Consumption of refined carbohydrates, like refined grains and added sugars, significantly increases the odds of depression among postmenopausal women, researchers claim.
The National Confectioners Association (NCA) is pushing for Australia to be allowed to export more sugar to the US under the Trans Pacific Partnership (TPP) as it decries plans to maintain current US sugar rules.
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
A new energy drink product has launched based on the science behind two branded ingredients, Cognizin citicoline from Kyowa Hakko, and PurEnergy, a caffeine/pterostilbine crystalline combination manufactured by ChromaDex.
