Sweeteners

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'The number one consumer driver is natural or clean label, followed by glycemic index and keto friendly...'

Sweeteners in focus: Where next for allulose, stevia, isomaltulose?

By Elaine Watson

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...

“It’s very difficult to get an intense sweetener from a natural source; while the need exists. That explains the success of stevia leaf extract,” says Cargill sugar confectionery specialist

Special Edition - Beyond sugar: Hitting the sweet spot

Hard and sweet: The elusive candy promise

By Annie-Rose Harrison-Dunn

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.  

European sweetener trends: Are stevia mergers on the horizon?

European sweetener trends: Are stevia mergers on the horizon?

By Caroline SCOTT-THOMAS

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...