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Sugar Replacers

The drive towards healthier eating means consumers are trying hard to curb calories – but they are not prepared to compromise on taste, texture or indulgence. Developments in the sweetener world, from artificial to natural, are giving manufacturers new formulation tools to play with.

Consumers regard sweeteners with suspicion

15-Apr-2010 - Many British consumers still regard sweeteners with suspicion, although in practice, very few actively avoid products that contain them, according to research commissioned by the British Nutrition Foundation (BNF).

EFSA opinion paves way for EU approval of stevia-based sweeteners

14-Apr-2010 - EU approval for natural sweeteners from the stevia leaf has moved one step closer after scientists at the European Food Safety Authority (EFSA) gave them a clean bill of health.

Sweetener blends show prebiotic chocolate potential

14-Apr-2010 - Blends of low-calorie sweeteners like maltitol with polydextrose boosted gut microflora when formulated in chocolate with excellent tolerance, says a new study from the University of Reading.

New goals set for sugar and saturated fat reduction

29-Mar-2010 - The UK’s Food Standards Agency has unveiled its final recommendations to industry for cutting sugar and saturated fat in soft drinks, confectionery and bakery products, which includes trimming back portion sizes of some products.

Low-sugar options expand with gel innovations

19-Mar-2010 - Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.

Roquette gains further maltitol patent protection in the US

04-Feb-2010 - A US District Court has ruled that no dry form of maltitol from Yucheng Lujian Biological Co. or its associated companies may enter the US, in the latest chapter of a patent dispute filed by French firm Roquette.

Senomyx and Firmenich to commercialize sucrose enhancer

01-Feb-2010 - Firmenich intends to proceed with the commercial development of a Senomyx sweetness enhancer, which could reduce sucrose content by up to 50 percent without reducing perceived sweetness, Senomyx has said.

France ups Reb A limits for food

19-Jan-2010 - The French government has approved the use of stevia sweetener Reb A in table top sweeteners, and raised the levels at which it can be used in a range of no added sugar food and beverage products.

Could non-nutritive sweeteners boost energy intakes?

18-Jan-2010 - 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.

Sweetness enhancer is Reb C, says Redpoint

12-Jan-2010 - Redpoint Bio has revealed that is RP44 sweetness enhancer is in fact Reb-C, a component of stevia and a side stream of Reb-A production. It could be used in conjunction with Reb-A and sugar to lower calorie levels further than previously possible.

Artificial sweeteners may trigger fullness hormones

07-Jan-2010 - The artificial sweetener sucralose may work together with glucose to stimulate the release of a protein that promotes a feeling of fullness, says new research from the US.

French sweet tooth holds sugar opportunities

17-Nov-2009 - Opportunities for low-sugar formulations could potentially reside in France with a new study showing eight out of ten French people consume a reduced sugar product at least once a week.

Senomyx calorie-cutting sucrose enhancer gets FEMA GRAS

27-Oct-2009 - Senomyx has received notification from the Flavor and Extract Manufacturers Association (FEMA) that its new sucrose enhancing flavor ingredient is GRAS (generally recognized as safe).

Dispatches from IFT

Innovation, food safety and economic pep talks in Anaheim

08-Jun-2009 - Top prizes for innovation, stevia capacity and taste tests, food safety, and doing business in a tough economy... the FoodNavigator team shares thoughts on the opening day of the IFT trade show in Anaheim, California.