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...
Tate & Lyle underscored the formulation considerations necessary to improve nutrition without sacrificing experience by featuring two stevia and allulose sweeteners in an IFT FIRST panel discussion in which participants shared their favorite food...
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.
Food ingredient company Kerry is expanding its range of sugar reduction solutions to help CPG brands meet increasing consumer demand for low- and no-sugar foods and beverages, Ian McGarvey, SVP of technology and innovation for taste at Kerry, told FoodNavigator-USA....
The World Health Organization (WHO) has released a new guideline on non-sugar sweeteners (NSS), which recommends against the use of NSS to control body weight or reduce the risk of noncommunicable diseases (NCDs).
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...
Artificial sweeteners have gained in popularity as consumers seek out products without sugar, but a new study suggests a potential link between keto-friendly sweetener erythritol and an elevated risk of heart attack or stroke.
Tate & Lyle has expanded its sweeteners toolbox with ERYTESSE erythritol, which provides 70% of the sweetness of sucrose, a similar temporal profile, and zero calories.
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.
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.
Reformulation and new production development of dairy products, dried foods, bakery and snacks, along with beverages, are driving stevia growth in China and the wider Asia Pacific region, claims global ingredient firm Tate & Lyle.
Cutting the amount of sugar in our diet continues to be a priority for many consumers. With experts insisting the sugar reduction trend isn’t coming off the boil, FoodNavigator asks what ingredients are shaping the future of sugar reformulation.
Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
A new study – published a month after the World Health Organization (WHO) sounded a cautionary note about the long-term effects of zero-calorie sweeteners such as sucralose and saccharin – suggests some diet sweeteners are not inert and can alter the...
In search for a ‘better sweetener’, researchers have identified a low-calorie mixture that they claim is as sweet as table sugar and also good for your gut microbiome.
What will the next frontier and low- and no-sugar beverages look like? Find out during FoodNavigator-USA's free-to-attend webinar on Low- and-No-Sugar Beverages: From Soda 2.0 to Flavored Waters online event, broadcasting on Tuesday, July 26th at...
While consumers may be searching for ways to reduce their sugar intake, products that provide a sense of sweetness are still in high-demand, positioning certain natural sweeteners for continued success, says SPINS.
By Nicola Pegg, Director of Research and Development at Suntory Beverage & Food GB&I
Coming into force this October, new HFSS legislation is considered the most significant change to the food and drink industry in decades, but how can businesses use the upcoming milestone as an opportunity for brand innovation? Nicola Pegg, Director of...
Cosun Beet Company, Ingredion Incorporated, Matsutani Chemical Industry and Samyang Corporation have announced a new consortium to bolster allulose uptake in the EU and UK markets and support its nutritional labeling as a carbohydrate.
Artificial sweeteners may turn healthy gut bacteria into harmful microbes that can damage the intestine and cause a number of infections including blood poisoning, according to UK scientists.
French investment firm Roquette Ventures (part of ingredients company Roquette Group), which supports start-ups in the food, nutrition, and health markets, is looking to scale up production of plant protein sweeteners made using precision fermentation.
Meat and dairy are regularly targeted for their environmental impact. In the UK, for example, the government’s Committee on Climate Change has recommended a 20% cut in meat and dairy by 2030, rising to 35% by 2050 for meat only. Sugar may be next, warns...
The list of food additives authorised for use in the UK will not change at the end of the Brexit transition period, according to the country's food safety regulator, while the EFSA insists that aspartame does not pose a safety concern at current...
High consumption of sweeteners such as aspartame or sucralose over a two week period has minimal effect on gut microbiota composition or SCFA production, according to the secondary outcomes of a double-blind RCT.
A citizen petition filed by The Sugar Association to the FDA is calling for “complete and accurate labeling of low- and no-calorie sweeteners on food packages,” which would require food manufacturers to add the term ‘sweetener' in parenthesis after...
From emergency deliveries of aspartame by airplane to adapting manufacturing plants, sweetener suppliers have been working to minimize the impact of the COVID-19 pandemic on their supply chains.
Monk fruit (Luo Han Guo) is best known as a source of high intensity natural sweeteners, but it could also emerge as an intriguing new source of fiber, claims Ingredients by Nature, which has developed a ‘sweet fiber’ from the pomace of monk fruit called...
The rare sugar nigerose can now be “easily” produced via a process that “can readily be scaled up for potential industrial purposes,” claims a breakthrough study.
The global market for high intensity sweeteners is flat lining in Europe and North America as consumers drink fewer soft drinks, according to a market report from IHS.
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.
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
Mintel analyst Laura Jones tells BeverageDaily.com that use of monk fruit as an all-natural, zero calorie sweetener has tripled in the past five years, but says she believes it still has taste issues to overcome.
Contrary to some media reports, Coca-Cola is not developing a new high-fiber frozen beverage, but it did help develop Slurpee Lite - a low-calorie beverage launched in 7-Eleven last May, said bosses today.
Pepsi NEXT has been launched in Australia, but intriguingly the drink has been formulated with stevia for this market to achieve a 30% sugar reduction, rather than the 60% effected with other sweeteners in the US.
Extracts from the South African plant Sclerochiton ilicifolius are amongst the ‘most potently sweet naturally occurring substances known’, report scientists from ingredients giant Cargill.
From stevia to monk fruit, oats, agave nectar and coconut palm sugar. In the second of our spring special editions, we look at what’s next for natural sweeteners.
Cargill is looking beyond beverage to dairy as it flags up pending product launches for Truvia in both table-top and as an ingredient on the EU market next year.
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...
Use of high intensity sweeteners is growing around the globe, but different sweeteners are more popular in different markets. Mintel’s David Jago explains the subtleties of all things sweet.
The NutraSweet Company's sales of high intensity sweetener neotame grew by 20 per cent between 2009 and 2010 – and the same percentage is expected this year as sugar prices are expected to keep rising due to short supplies.
Fusion Nutraceuticals has developed a new process for developing granulated zero-calorie sweeteners that better imitate the taste and functionality of sugar with nearly ten times fewer calories, the company has said.
Consuming beverages sweetened with non-nutritive sweeteners may lead to an increase in food consumption, and contribute to weight gain, says a new study from Purdue University.
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.
