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.
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.
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...
The provider of certified organic, non‐GMO, and Fairtrade food ingredients has launched three new syrups to help CPG brands and product developers create new products that meet consumer demand for less sugar in their diets.
In a bid to create a more “memorable” identity, Israeli food-tech company DouxMatok is rebranding to share the same “single, powerful” name as its signature sugar reduction product – Incredo – which it plans to further develop and commercialize with the...
In the race to bring the high intensity sweetener brazzein to market at commercial scale, taste solution provider Sweegen is claiming first place today with the launch of Ultratia, which the company says is a key tool in improving the health profile of...
The adoption of four production technologies for steviol glycosides by the international food standards authority Codex Alimentarius earlier this month opens doors for industry to produce and source at scale and more sustainably less-common versions of...
The company, which landed a deal with Mondelēz in April, skips cane sugar and instead relies on naturally derived sweeteners: the sugars found in dense fruits and nutrient-rich root vegetables.
The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.
By Kathy Groves, Head of Microscopy, Leatherhead Food Research
Soluble dietary fibers, dextrins and added vanilla can help manufacturers cut sugar beyond reducing portion size, writes Leatherhead Food Research’s head of microscopy.
Belgian Sweets Design, Döhler, Schur Flexibles, Fuji Packaging, GNT, Haas, Knobel, Loesch, Sopp Industrie, VEMAG, Wacker and Rudolf Wild are just some of the companies exhibiting at ProSweets Cologne 2017 (January 29-February 1).
Gourmet chewy candy brand, Project 7, has entered its first licensing business by launching Girl Scouts cookie-inspired gum and mints, the company recently announced.
Wacker to debut 3D printing process at ProSweets 2017
A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).
Canadian aspartame-free gum and mint manufacturer, The PUR Company, has introduced two new gum flavors during the recent Expo East in Baltimore, MDi including a bubblegum SKU.
Steviva Ingredients has introduced a sugar replacer, Erysweet + Ultra stevia and erythritol blend, that it claims can solve sugar-free chocolate's tempering issues and deliver up to 99% sugar reduction.
Sugar-free caffeinated chewing gum brand Drive Gum has its sights on the US and Russia after expanding distribution in Spain through deals with Autogrill and BP.
The focus on sugar intensified yesterday with news of a tax on soft drinks in the UK. But assuming a shift to low or no-sugar foods and drinks will lead to a boost in low-calorie speciality sweeteners is probably wide of the mark, unless they are natural.
Beneo has developed translucent chewing gum coatings from isomalt that allows colors and designs in the gum's core to be visible in the finished product.
Chewing gum may have been responsible for the death of a 19-year old girl – but there is little evidence to suggest artificial sweeteners were at fault, a UK inquest found yesterday.
As sugar has become one of the most maligned ingredients within food, Euromonitor International research analyst Jack Skelly says the future may prove trickyfor manufacturers.
Special edition: Cutting calories in confectionery
Manufacturers can create reduced or no sugar hard and soft candy product extensions without the risk of changing the taste of a proven seller through reformulation, according to Cargill.
Xylitol and maltitol-sweetened chewing gum may inhibit gingivitis, but consumers won't get additional benefits if they already brush their teeth regularly, according to a study.
The natural sweeteners market has continued to grow as consumers seek to cut both sugar and artificial sweeteners from their diets – but it still has a long way to go to catch up with more established sweeteners.
Stevia chocolate is beginning to gain momentum in the US but could take at least a decade to achieve widespread acceptance among mainstream retail, according to stevia chocolate firm Coco Polo
Private label gum maker Fertin Pharma says that mass-market gum makers are content with existing health claims on sugar free gum and are unconcerned about boosting the effects through added ingredients.
Wrigley has introduced Extra Professional Mints containing stevia rebaudiana across Europe, marking the first time it has used stevia in a product globally.
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.
Wrigley is urging consumers to chew sugar free gum as part of oral healthcare routines and dismisses that it is contributing to dental diseases through parent company Mars’ sugar-based products.
Sugar reduction – rather than substitution – is an area that fits well with consumer concerns about sugar, and big brand moves in the area could spur action from smaller players, according to Mintel.
A better understanding of the complex functions that sugar fulfils in a chocolate product is required by manufacturers before they can reliably develop a high-quality sugar-free chocolate that is acceptable to consumers, say researchers.
The maker of a new sugar free cookie sweetened with monk fruit extract claims its product is set for big things in markets with high diabetes rates such as Australia and Saudi Arabia.
SPECIAL EDITION: HEALTHY AND FUNCTIONAL CONFECTIONERY
When stevia sealed EU novel foods approval in December 2011 it was heralded as the holy grail of sweeteners, but has it lived up to all the hype for chocolate?
