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...
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.
From Q2 2024, Ingredion will begin marketing Better Juice’s sugar reduction technology to its customer base. It’s a ‘win-win situation’ that leverages each company’s strengths, Better juice co-founder and co-CEO Gali Yarom tells FoodNavigator.
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.
Research showing consumer preferences for sweetness intensity may not be as easy to reduce as their preferences for sodium suggests a “stealth health” approach of slowly lowering added sugar across the food supply may not be an effective strategy for...
FDA opened registration this week for a virtual public meeting and listening session it will hold Nov. 6-8 on strategies to reduce added sugar consumption, following a commitment it made last fall during the White House’s Conference on Hunger, Nutrition...
Beverage products entering the Middle Eastern market need to be clean label and low in sugar in order to gain a strong local foothold, with both regulatory pressure and consumer demand firmly pushing trends in this direction.
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...
MycoTechnology says it is ‘standing on the brink of a sweet revolution’ having discovered a sweet protein derived from honey truffle. “Proteins are widely recognised as the future of sweeteners,” says MycoTechnology CEO Alan Hahn.
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.
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).
To change the food and beverage industry from the inside, former first lady Michelle Obama announced at the Wall Street Journal Future of Everything Festival this week the launch of better-for-you kid’s brand PLEZi Nutrition, where she will serve as a...
Sugar reduction policies and programs in New York City and Berkeley, Calif., could serve as public health templates for cities across the country, according to experts gathered at the Center for Science in the Public Interest’s (CSPI) Sugar Reduction...
Day one of the Center for Science in the Public Interest (CSPI) Sugar Reduction Summit centered around the organization’s sugar reduction initiatives for all food and beverage categories, aligning with USDA and the New York Department of Hygiene and Mental...
Hitting the right balance between the sourness of lactic acid bacteria and sweetness is the crux behind the development of Yakult’s latest launch in Singapore, says the firm’s managing director.
Better Juice, an Israeli start-up, has used sugar reduction technology to lower the levels of sugar in its fruit juices, including, in a recent trial, several berry-based juices. Their technology is able to reduce three sugars found in fruit juices –...
By Dr Adam Carey, Chairman of the European Specialist Sports Nutrition Alliance (ESSNA)
What do sports nutrition businesses need to do to address regulatory challenges for foods high in fat, salt and/or sugar (HFSS)? Dr Adam Carey, Chairman of the European Specialist Sports Nutrition Alliance (ESSNA), takes a look in this guest article.
How do sugar reduction strategies – such as low/no sugar products and reduced pack sizes – affect product sales? A new study explores how manufacturers can create ‘win-win-conditions’ in both reducing sugar and boosting sales.
Natural soda brand Zevia is sweetening its branding with a new look as it aims to boost its household penetration and eliminate plastic from its supply chain, company CEO Amy Taylor told FoodNavigator-USA.
One technology Dole Packaged Foods is trialling to reduce the sugar content in its pineapple juice comes from BlueTree Technologies. We hear about the Proof of Concept (PoC) process between an established food and beverage major and a food tech start-up.
Production of steviol glycosides extracted from stevia grown in Europe produces just 10% of the greenhouse gas emissions associated with sugar production, according a life cycle assessment.
After unlocking full access to a $24.5m series A fundraise, North Carolina based food-tech Elo Life Systems is on track to launch in 2025 at least two forms of its new natural high-intensity sweetener “inspired by monk fruit,” but which it says will be...
Louis Dreyfus Company has developed a not-from-concentrate orange juice with less sugar, more fibre, while preserving its original taste and vitamin C level.
Zevia continues to gain new shoppers, increasing the brand's household penetration (+1.3 million households in Q3 2022 vs. Q3 2021) while the company sorts through temporary inventory management issues that have dented its full 2022 year outlook.
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.
Food tech startup Better Juice has opened its first full-scale manufacturing plant to enable commercial production of its patented sugar reduction technology, which can reduce sugar content in juice products by 30-80%.
Unlike most sugar reduction solutions on the market, BlueTree Technologies isn’t replacing sugar with a substitute. Meet the Israeli start-up working with ‘simple’ technology to remove disaccharides from milk and juice.
Beverage giant Suntory believes that a focus on ‘forward-looking’ sugar reduction will remain crucial for firms to overcome the risk of sugar taxes and achieve significant, long-term growth in the region over the coming few years.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.
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.
Regular consumption of sugar-sweetened beverages (SSBs) is associated with higher mortality from certain cancers, partially mediated through obesity, according to a study by researchers at the American Cancer Society.
What’s piquing the attention of BeverageDaily readers? From Monster’s alcohol strategy to the latest innovations in wine packaging, here’s a round-up of our most-read articles from August.
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?
Redirecting existing sugar cropland to ethanol production can yield significant greenhouse gas emission savings, according to fresh research out of Barcelona.
The Israeli start-up has established a pilot facility at GEA’s innovation centre in Ahaus, Germany. FoodNavigator asks Better Juice co-CEO Eran Blachinsky about the strategy.
Non-nutritive sweeteners such as stevia and sucralose are not a panacea, but new recommendations from the World Health Organization (WHO) questioning their value do a “disservice to public health” by failing to recognize their role in sugar/energy reduction...
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...
Sugar reduction strategies can be an effective tool to cut production costs and lower prices whilst also satisfying Middle East consumer and government demand for healthier products, according to Tate & Lyle.
On a macro level, health and wellness is as important than ever. Yet there are many facets to this: do consumers want sugar or sweeteners or are they more concerned about functional benefits or clean label ingredients? Soft drink company Britvic puts...
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...
On-going policy efforts to tackle high amounts of fat, salt and sugar in foods and drinks in the EU and the UK are a step in the right direction to ensure a healthy food environment and tackle skyrocketing obesity levels. But a nuanced approach that considers...
