Sugar

Plum ingredients can improve the nutritional profile and reduce sugar in chocolate and other confectionery applications, claims Sunsweet

Could plum be the new color of confectionery?

By Lynda Searby

Supplier Sunsweet claims its plum ingredients could present a pathway to cleaner labels as safety concerns over caramel colors prompt confectionery manufacturers to look explore alternatives.

Fairtrade defends cocoa sourcing program to loyal customer Divine Chocolate

Divine Chocolate questions Fairtrade cocoa sourcing program

By Oliver Nieburg

Divine Chocolate says multinationals are escaping fuller Fairtrade commitments under the certification body’s new rules. But Fairtrade says its sourcing program is the only way to reach cocoa farmers at scale.

Global sugar prices fall 23% since last year

Global sugar prices hit five month low

By Joyeeta Basu

Latest figures show annual sugar prices dropped 23% year on year globally with expectations that a recovery in prices may be some time yet in coming.

Sugar row blamed for RGFC's loss

Sugar row hits Real Good Food Company

By Nicholas Robinson

The Real Good Food Company (RGFC) has blamed its row with British Sugar for its half-year loss and has referred the dispute to the European competition authorities.

Researchers are calling for sugar to represent no more than 3% of total dietary energy intake

Sugar not the sole cause of obesity: AB Sugar

By Rick Pendrous

British Sugar owner AB Sugar is fighting back against anti-sugar campaigners with the launch of a campaign informing people about sugar’s role in a healthy balanced diet.

Sweet foods meant life-saving vitamins and minerals in the early human landscape. That landscape has been swamped with unhealthy sweet foods today.

A sweet tooth is just as genetic as asthma, says researcher

By Annie Harrison-Dunn

About 50% of our preference for sweet food and drinks can be attributed to genetics, about the same level of heritability as certain personality traits and asthma, according to a food sensory scientist.   

'The competitiveness of the European sugar-using food and drink sector is at stake,' industry committee says.

CIUS: EU must act on sugar shortage risk

By Annie-Rose Harrison-Dunn

The Committee of European Sugar Users (CIUS) has called on EU member states and the Commission to take adequate measures to avoid sugar shortages and guarantee a sufficient stock level at the end of this business year.

The risk of dying from heart disease increased exponentially with the amount of added sugars consumed

Sugar consumption linked to heart disease death risk

By Caroline SCOTT-THOMAS

Excessive consumption of added sugars in drinks, snacks and sweets is associated with an increased risk of dying from heart disease, according to a major US review published in JAMA Internal Medicine.

Action on Sugar calls on confections to produce smaller products with less sugar

No commercial reason not to cut sugar in confectionery, says chairman

Action on Sugar: Campaign forms to cut sugar in confectionery

By Oliver Nieburg

A new campaign group headed by medical professionals says the food industry can improve profit margins while cutting ‘unnecessary’ added sugar from products, which it says is responsible for rising global obesity.

ADM: Dry honey, molasses easier to use than liquid counterparts

Special Edition: Sweeteners

ADM: Dry honey, molasses easier to use than liquid counterparts

By Maggie Hennessy

Honey, molasses and malt extract have long been incorporated into food products for many other reasons besides their natural sweetening abilities—among them color, aroma, browning, texture, better moisture retention and improved shelf life. 

Advantame may extend sweetness duration in chewing gum, according to its developer

EFSA panel says advantame is safe for use

By Caroline SCOTT-THOMAS

The European Food Safety Authority (EFSA) has concluded that aspartame-derived sweetener advantame is safe for human consumption.

Stevia is a green plant orginating from the border area between Paraquay and Brazil

Stevia: The Holy Grail or fail for chocolate?

By Oliver Nieburg

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?

Treats debuted at NCA show feature alternative sweeteners

New treats feature alternative sweeteners

By Jenni Spinner

The recent Sweets and Snacks Expo in Chicago, hundreds of new sweet treats made their debut—but refined sugar was not the only game in town.