Sweeteners

Photo Credit: GettyImages / PamWalker68

SPINS: Which sweeteners are resonating with consumers?

By Mary Ellen Shoup

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.

Pic:Suntory GB&I

The reformulation journey: How Suntory has reduced sugar in its drinks

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...

MonkFiber doubles as a sweetener and dietary fiber, says Ingredients by Nature

Monk fruit... a new source of dietary fiber that doubles as a sweetener?

By Elaine Watson

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...

Sweeteners face slow growth prospects in Europe and US

Sweeteners face slow growth prospects in Europe and US

By Nathan Gray

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.

Use of monk fruit as an all-natural, zero calorie sweetener has tripled in the past five years, according to Mintel

BEVERAGEDAILY.COM SPECIAL EDITION: SWEETENER INNOVATION

Monk fruit makes headway…but still faces aftertaste issues: Mintel

By Ben BOUCKLEY

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.

'Visualization' of the structure of sucralose (Picture Copyright: Christopher Chen/Flickr)

BEVERAGEDAILY.COM SPECIAL EDITION: SWEETENER INNOVATION

Sucralose and stevia steal sweetening show for US beverage developer

By Ben BOUCKLEY

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.

Picture Copyright: Pepsi Australia

Stevia sweetened Pepsi NEXT hits Australia in cola first

By Ben Bouckley

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.

Sweeteners on the up but global preferences vary, Mintel

Dispatches from Vitafoods

Sweeteners on the up but global preferences vary, Mintel

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.

Technical challenges to reducing sugar

Technical challenges to reducing sugar

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.

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