Driving change in student snacking through sugar reduction
Do new research findings suggest there’s more of a place for functional confectionery?
Do new research findings suggest there’s more of a place for functional confectionery?
Sugar reduction is possible in confectionery, UK charity Action on Sugar confirms, with efforts to lower sugar prompting transparent ingredient labelling in 2025.
It’s a trend that’s not going anywhere, but 2025 looks set to bring fundamental functionality to confectionery.
Safe daily intake limits for saccharin have been almost doubled by the European Food Safety Authority following a new review on the sweetener.
Amai Protein receives industry-nod for ‘designer sweetener’ that’s 3000 times sweeter than sugar.
The Asia Pacific functional beverage industry is increasingly seeing consumer demands for sugar reduction, label transparency and allergen aversion becoming commonplace.
Health concerns have put the sweetener industry in jeopardy. Could new research help to restore its reputation?
Formulating to support consumers and the sector.
Here’s what the future of confectionery flavours has in store...
Sugar reduction has become a necessary part of food and beverage manufacture, but what technology is being used and how does it affect sales?
In recent years, consumer demand and evolving government regulations have led to significant advancements in sustainability within the confectionery sector.
Research suggests some could be more harmful to the environment than others.
Sugar reduction
Here’s how manufacturers can navigate the changing perception of sugar-reducing ingredients among confectionery shoppers
Tate & Lyle was once a major player in sugar. Now, over a decade after it spun-off its sugar business, it's continuing to invest in sugar reduction technologies with the buyout of CP Kelco.
The cost of sugar has increased sharply in recent years. Now researchers believe gene editing could boost supplies. But how, and what does this mean for manufacturers?
How do approaches to sugar reduction in growth markets differ from those in the rest of the world?
In sweet news for food manufacturers, monk fruit decoctions are no longer classified a novel food in the eyes of the UK Food Standards Agency. What does this news mean for the EU?
With its low-calorie and low-carb profile, a new sweetener developed in the Netherlands is targeting a very particular segment of consumers.
Commodity exchanges influence prices of key foods and ingredients on all levels of the supply chain. But how close is the link between the commodity exchange, and the commodity itself?