United Sodas of America’s recently appointed president, Dan Herndon, is taking a practical hands-on approach to growing the low-sugar soda company, as the brand focuses on expanding in select channels and deploying capital efficiently to maintain a sustainable...
As consumers become increasingly wary of sugar content, CPG companies are meeting the demand for zero-sugar products with the help of natural sweeteners, a trend set to gain momentum in the US as regulators and scientists push for reductions.
Better-for-you beverage brand Swoon is kicking off summer with two new flavors of its zero-sugar beverage - a Barbie Pink Lemonade and Lemon Iced Tea & Raspberry Iced Tea - as the demand for zero sugar products increases, brand co-founder Cristina...
Monk fruit, a high-intensity sweetener, is gaining popularity across premium applications as a clean-label alternative that blends well with others. While it costs more than stevia, tech innovations may bring prices down.
North Carolina based Elo Life Systems aims to commercialize a new natural high-intensity sweetener “inspired by monk fruit” in 2025 that boasts a “cleaner” taste profile, more affordable price tag, and a higher sweetness intensity than monk fruit extracts...
Kids and teens who consumed low- and zero-calorie beverages ended up consuming an additional 200 calories per day compared with those who drank water, according to a new study from researchers at George Washington University.
HEYLO, the sugar substitute product developed by Unavoo Food Technologies, utilises a unique combination of dietary fibre and stevia to hit a healthy and natural sweet spot.
Senomyx has “achieved a fermentation strain proof of concept” for the production of siratose, a new zero-calorie, high-potency sweetening compound found in trace levels in monk fruit.
French ingredient supplier Roquette has teamed up with a German biotech company and a natural product specialist to develop and bring to market natural sweeteners and sweetness enhancers.
Non-profit World Stevia Organisation is broadening its scope to include all natural sweeteners, such as monk fruit, thaumatin, and others whose potential is still being explored, as sweeteners are frequently blended in food and beverages for optimal taste...