Special Edition - Beyond sugar: Hitting the sweet spot
Chewing over sweeteners for sugar-free gum
Stevia leaf extract and unblended xylitol offer the strongest potential for sweetening chewing gum, according to experts.
Archives for December 17, 2013
Special Edition - Beyond sugar: Hitting the sweet spot
A bittersweet symphony for alternative sweeteners in chocolate
Reducing or replacing sugar in chocolate confectionery is no easy task, but possibilities do exist.
Special Edition - Beyond sugar: Hitting the sweet spot
Hard and sweet: The elusive candy promise
Between laxative effects, clean labeling and GM, ConfectioneryNews takes a walk through the different sweetener options for hard, soft and jelly candies and the associated pros and cons for each.
Hershey ups palm oil pledge but Greenpeace wants more
Hershey has committed to purchasing 100% traceable and sustainably-sourced palm oil by the end of 2014. Greenpeace has welcomed the move, but has reservations about timelines and terminology.
Social climbers: Aussies plump for premium chocolate
Lindt, Ferrero and artisanal chocolatiers could be set to profit from thriving demand for premium chocolate in Australia, market analysts Leatherhead Food Research say.
Special Edition - Beyond sugar: Hitting the sweet spot
‘It is chocolate with steviol glycosides that stands out’ - Barry Callebaut innovation chief
Steviol glycoside sweetened chocolate is currently the best proposition for sugar-free chocolate, according to Barry Callebaut.
Sugar prices to edge higher as deficit looms
Sugar prices are set to edge upwards of 8% next year due to a decline in global production, according to Rabobank.