The global landscape of food consumption is undergoing a significant shift with the introduction of sugar taxes in over 120 countries. These initiatives are primarily aimed at guiding consumers towards healthier lifestyle choices by reducing the intake...
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.
Swerve, one of the leading manufacturers and marketers of zero-sugar, keto-friendly, and plant-based sweeteners, is at the forefront of the sugar-free baking trend. The company’s innovation and expansion into monk fruit and allulose sweetener offerings,...
As consumers access to nutritional information improves, they are increasingly aware of the potential impact of sugars on their diets and health. 42% of EMEA consumers are trying to choose healthier products, with reduction of sugars op of mind (Source:...
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...
The World Health Organization (WHO) has released a new guideline on non-sugar sweeteners (NSS), which recommends against the use of NSS to control body weight or reduce the risk of noncommunicable diseases (NCDs).
Tate & Lyle has expanded its sweeteners toolbox with ERYTESSE erythritol, which provides 70% of the sweetness of sucrose, a similar temporal profile, and zero calories.
Consumers are trying to reduce or avoid sugar, and the demand for low or no sugar alternatives is rising in 2022 for the growing health-conscious public, with research suggesting more than 60% of US consumers wish there were healthier chocolate options...
Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
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 sweetener producer claims combining functional ingredients with sugar alternatives can attract a new generation of customers to products that offer guilt-free indulgence and nutritional benefits.
Meat and dairy are regularly targeted for their environmental impact. In the UK, for example, the government’s Committee on Climate Change has recommended a 20% cut in meat and dairy by 2030, rising to 35% by 2050 for meat only. Sugar may be next, warns...
At the ripe age of 21, Tara Bosch wanted to cut her connection with sugary gummy worms. The result: a line of a favorite gummies made with stevia, coconut oil, tapioca and chicory root fiber, now available – in bright, bold packaging – online and in thousands...
‘There’s no way this is sugar-free! That’s what most people say the first time they try Ross Chocolates, says Philip Hemmings the company’s sales manager, when CN spoke to him from his office in Vancouver, Canada.
Rousselot, a leading global producer of gelatin and collagen peptides, says it has successfully developed a new application concept to produce sugar-free confectionery.
Company says it is possible to reduce more than 40% of the sugar content in a wide range of food products while retaining the same taste profile with its solution.
'The number one consumer driver is natural or clean label, followed by glycemic index and keto friendly...'
Are sugar alcohols losing their luster, will allulose take off, and is stevia still hot? FoodNavigator-USA caught up with Icon Foods, Cargill and Beneo to explore formulation trends as brands come under increasing pressure to reduce sugar and keep labels...
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.
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.
A formula using stevia leaves and peppermint gives a fully natural-sweetened chocolate that has a similar taste and mouthfeel to a sugar counterpart but with 44% fewer calories, according to research.
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.
Stevia use in new products is booming, while artificial sweeteners still lead the way on a global basis. However, in coming years, market research organisation Canadean foresees a spate of mergers and acquisitions in the stevia industry, to consolidate...
About a year on from OatSweet’s initial push into the U.S. sweetener marketplace, Oat Tech CEO and founder, Dr. Paul Whalen, caught up with FoodNavigator-USA on the growth areas—both expected and unforeseen—for this natural, oat-based sweetener.
Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also appeals to the health conscious consumer?
Belgian supplier Beneo’s dessert thinktank is showing off some product concepts using sugar-free, ‘tooth-friendly’ isomalt and an already launched oligofructose-stevia blends for functional fibre candy.
Corn Products International has developed a new directly compressible erythritol for use in sugar-free confectionery and tablets, the company has said.
The NutraSweet Company's sales of high intensity sweetener neotame grew by 20 per cent between 2009 and 2010 – and the same percentage is expected this year as sugar prices are expected to keep rising due to short supplies.
Comax Flavors claims to have ‘set a new standard’ for sweetness enhancers for foods and beverages with the latest addition to its Max FlavorLab range of enhancers.
Consuming beverages sweetened with non-nutritive sweeteners may lead to an increase in food consumption, and contribute to weight gain, says a new study from Purdue University.
The strong trend toward natural products is unlikely to encroach significantly on the market for artificial sweeteners, according to sucralose manufacturer JK Sucralose.
Ahead of the Stevia World Europe conference in Frankfurt in November, business research firm KnowGenix has compiled a report detailing the quality, sustainability and taste issues that stevia still faces.
New research that shows artificial sweeteners are not removed in waste water treatment could affect consumer acceptance, according to the lead scientist.
Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
Niutang is preparing to introduce its Reb A sweetener from stevia next year and is starting discussions with existing customers and new ones that have a parallel product development timeline.
French researchers have developed a test to distinguish 100 per cent natural honeys from fake products adulterated with other substances, reports the Journal of Agricultural and Food Chemistry.
Tate & Lyle has lost its sucralose patent case as the International Trade Commission gave its final ruling on Monday that Chinese manufacturers did not infringe the sugar giant’s patents.
A new range of natural sweetness enhancers have been introduced to try and recreate the syrupy mouth feel that comes with sugar but tends to be lost in low-calorie products.
Tate & Lyle is to appeal against a court ruling which concluded that Chinese importers and manufacturers of sucralose did not infringe the sugar giant’s patents, as it had claimed.
