Sugar reduction

How are manufacturers making sugar reduction tech pay?

05-Sep-2024 By Donna Eastlake

Sugar reduction has become a necessary part of food and beverage manufacture, but what technology is being used and how does it affect sales?

Study shows how to make confectionery finishes functional

02-Sep-2024 By Natasha Spencer-Jolliffe

Adding fibre while lowering sugar is possible by tweaking confectionery glazes a new study finds. Here’s all you need to know

Unpacking sweet proteins

29-Aug-2024 By Augustus Bambridge-Sutton

Sweet proteins can provide benefits that other sweeteners can’t, and without some of the drawbacks they provide. But how can they be produced?

New Product Development

What’s hot in confectionery? New product development from Cadbury to Smart Sweets

26-Jul-2024 By Natasha Spencer-Jolliffe

From cannabis-infused candy to a better-for-you Twix, meet the latest confectionery launches disrupting the industry

New product development

What’s hot in confectionery? New product development from Nestle to Swizzels

17-Jul-2024 By Natasha Spencer-Jolliffe

Giant marshmallows and natural mochi flavours are making it big this summer

Tate & Lyle buys CP Kelco in response to shifting consumer demand

16-Jul-2024 By Augustus Bambridge-Sutton

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.

Sugar reduction: Three learnings from growth markets

09-Jul-2024 By Flora Southey

How do approaches to sugar reduction in growth markets differ from those in the rest of the world?

Six things generation alpha consumers want

03-Jul-2024 By Natasha Spencer-Jolliffe & Jess Spiring

As today’s teenagers become more financially independent, what do manufacturers need to know about their preferences and priorities?

Monk fruit ingredient no longer a novel food in UK, what about EU?

28-Jun-2024 By Flora Southey

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?