EverSweet, a stevia sweetener made via fermentation rather than stevia leaf extraction, is one step closer to market entry in Europe having received positive safety opinions in the EU and UK.
Consumer confusion over how best to reduce sugar in one’s diet persists. Are they still looking for ‘zero added sugar’ in sweet drinks? Regulatory and ingredients experts weigh in.
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.
In the upcoming webinar (airs 13 September), ConfectioneryNews will profile some of the key innovations in the sector that are being driven primarily by consumer trends. As R&D budgets are increased, we have seen ground-breaking innovations in the...
The popular sweetener is ‘possibly carcinogenic’ according to the World Health Organization, who has also reaffirmed it is safe to consume within current permitted use levels.
Switching from sugary drinks to ‘diet’ drinks or water showed little short-term effects on metabolic or cognitive health outcomes across 12 weeks, a new study has shown.
Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...
Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.
The Singapore Food Manufacturers' Association (SFMA) has launched a new Sugar Smart Challenge 2020, a year-long project which aims to develop and commercialised reduced sugar or sugar substitute ingredients as well as finished products.
A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).
UK supermarket giant Tesco has reduced the sugar content in its own brand soft drink portfolio, with the reformulated beverages hitting the shelves this week.
The UK's sugar tax will spur some companies to reformulate. Here, a leading R&D tax consultant at Ayming UK explores how manufacturers can make full use of R&D tax reliefs to offset the investment costs and challenges.
Almost two-thirds of global consumers are concerned about sugar intake – but the choice between low-sugar and sugar-free depends on the food or drink category, according to a new report from DSM.
The Australian sports drinks market will continue to grow: but sugar-free versions present an opportunity to shake up the sector, according to research firm TechNavio.
Changes in consumer behaviour are having major impact on demand for high-intensity sweeteners globally, with Europe and the US facing the prospect of slower growth while demand remains strong in Asia and South America, says IHS.
The launch of stevia-sugar sweetened Coca-Cola Life into the UK signals a new era in sugar reduction, as it suggests stevia will soon be big in soft drinks, and may open up the use of sweeteners in foods, according to Professor Jack Winkler, former Professor...
Stevia-derived sweeteners have given the reduced sugar beverage category a boost, as manufacturers look to appeal to consumers looking for fewer calories without artificial sweeteners, according to a Euromonitor analyst.
TALKING RAIN CEO HINTS THAT REB D, REB X COULD BE DEEMED 'ARTIFICIAL'
Talking Rain CEO Kevin Klock says his $400m Sparkling ICE brand targets broad US consumers who care more about refreshment than calories and warns that new stevias like Reb D could be considered artificial.
The use of natural sweeteners, such as stevia, in carbonated soft drinks (CSDs) has become an increasingly “compelling attribute” for North American consumers, stevia-sweetened soda brand, Zevia, has claimed.
BEVERAGEDAILY.COM SPECIAL EDITION: SWEETENER INNOVATION
Stevia and sucralose are the best natural and non-natural sweeteners on the US market, according to one beverage developer, with savvy formulators able to iron out the former’s aftertaste issues.
BEVERAGEDAILY.COM SPECIAL EDITION: SWEETENER INNOVATION
Ajinomoto’s industrial aspartame business lost billions of yen in 2012, but the company’s Senior VP for North America tells BeverageDaily.com it is working hard to ‘stabilize profitability’.
Strong consumer demand for sugar-free gum – a ‘sweet’ spot of the industry – will lead to exciting new flavors and nutrient delivery, says ingredient supplier Ingredion, with the company’s new encapsulation matrix opening up product developers’ creativity.
PepsiCo UK and Britvic claim to have 'won the race' to launch the first UK soft drink containing stevia extract by formulating the high intensity sweetener within a functional water range from the end of April.
A UK expert claims that a suggested 10% tax on sugar-sweetened soft drinks in the UK would be an ineffective means of tackling a rising obesity epidemic, but that an industry-led end to ‘pricing parity’ between sugared and sugar-free soft drinks could...
Slovenian ingredients producer Vitiva has launched a stevia line called Sweet' nVit, and says it will market its version of the intense sweetener worldwide, as its CEO predicts a shift from artificial sweeteners such as aspartame.
In-depth understanding of how stevia works with different flavour systems, bulking agents, and other ingredients is required to optimise NPD or reformulation of existing food and drinks using the natural sweetener.
EFSA has dismissed Italian and Danish studies that had questioned the safety of artificial sweeteners, concluding that neither paper gives cause to reconsider existing safety opinions.
Bravo! The beverage industry has responded enthusiastically to Mrs. Obama’s campaign to tackle childhood obesity - but there’d better be more than froth behind that sparkling rhetoric.
The scientific literature does not support a link between intakes of artificial sweeteners and metabolic changes in children, says a new review from the US National Institutes of Health.
As the stevia industry is poised for wide take-up, harmonisation and recognition of the need for standards is crucial to securing a good reputation from the outset, according to ChromaDex CEO.
Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
PepsiCo-owned Tropicana has replaced its artificially sweetened Light n’ Healthy orange juice drink with Trop50, naturally sweetened with Reb A stevia extract.
PureCircle has appointed Jordi Ferre to its senior management team in the US to spearhead the commercial development of the all-natural, zero calorie stevia-derived sweetener, Rebaudioside A (Reb A).
Danisco's emulsifiers sector is getting back on track after being
affected by rising cost prices, but global supply issues have
impacted heavily on its sweeteners division.
Almost two thirds of Americans are concerned about the safety of
artificial sweeteners, a factor that could potentially impact the
expected continued growth of the sugar-free market, according to a
new Mintel report.
Belgian company Orafti has introduced a new low colour organic
sweetener that could tackle the problems faced by organic soft
drink manufacturers, including off-notes in colour and taste.
Russian scientists say they have devised a cheaper and more
sustainable way of producing the common sugar substitute xylite, or
xylitol, by using left over grains from the brewing and spirits
industries.
Splenda's battle with the Sugar Association over its advertising
campaign seems to be doing little to dissuade food and drink
manufacturers and their consumers of its merits as Diet 7 Up
becomes the latest product to be made...
Sales and consumer awareness of sweetener from UK manufacturer Tate
& Lyle look set to rise as number one global soft drinks player
launches a new version of Diet Coke, complete with Splenda
sucralose logo on the packaging, writes...
