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).
Day one of the Center for Science in the Public Interest (CSPI) Sugar Reduction Summit centered around the organization’s sugar reduction initiatives for all food and beverage categories, aligning with USDA and the New York Department of Hygiene and Mental...
Production of steviol glycosides extracted from stevia grown in Europe produces just 10% of the greenhouse gas emissions associated with sugar production, according a life cycle assessment.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.
US candy brand HI-CHEW has released two new reduced sugar flavours to its portfolio - Mango and Strawberry - which it says offer brand fans the same great taste and texture they love with 30% less of the sweet stuff.
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...
Chocolove was founded in Boulder, Colorado, in 1995 by CEO Timothy Moley. The company produces all-natural and organic chocolate bars and from the get-go focused on using less sugar in its product, ultimately leading to a 100% no-sugar-added chocolate...
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?
DouxMatok, the Israeli firm behind patented technology that makes sucrose taste sweeter, has teamed up with Batory Foods to distribute its Incredo enhanced sugar in North America.
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 global ingredients specialist said snacking continues to be an important eating occasion, but consumer now want more from their snack than just a moment of indulgence.
Chocolate is one of the first places consumers turn to when they're looking to indulge, says global chocolate ingredient supplier Barry Callebaut, adding that future growth opportunities in the category will be centered around health, transparency,...
Tel Aviv-based B.T. Sweet, Ltd. has developed a game-changing plant-based sweetening platform, which enables producers to slash the sugar content from breakfast cereals, confectionery and treats like hazelnut and chocolate spread.
Sugar is an important ingredient in confectionery, not only for its taste but also because it contributes to texture, bulk, mouthfeel, aroma, colour, and a number of other attributes that make up chocolate and candy.
Four in 10 consumers in Innova Market Insights’ global Health and Nutrition Survey in 2020 claimed to have decreased their sugar consumption over the studied 12-month period, with prevention of health conditions the leading reason, followed by weight...
In this article we provide an overview of the current issue affecting confectionery and food manufacturers with the help of latest research provided by retail analysis IGD.
Israeli start-up Torr Foodtech is replacing sugar binders with mechanical pressure and ultrasonic energy to ‘weld’ natural ingredients together in snacks.
The global ingredients specialist has opened a $2m Technical Application Centre in Dubai, designed to help local producers in the bakery, dairy, beverage, sauce and dressing categories to develop formulations that address growing consumers demand in the...
While consumers are becoming increasingly aware of what they eat and drink and opting for 'better-for-you' products, they will never completely abandon their love for sugar and sweetness accelerating the need for low-calorie sweeteners such...
DouxMatok has partnered with Italian ingredients company Hi-Food to commercialise its sugar-reduction offering Incredo Sugar. FoodNavigator hears from the start-up’s CEO and CTO to learn more about its B2B strategy.
The California Raisin Marketing Board has released a white paper that explores the functional benefits of using raisins as a fat and sugar replacer in sweet baked goods.
Hershey - which recently outlined a strategy to expand its reduced sugar offerings via in-house R&D, acquisitions, and licensing or partnership deals - has struck a deal to acquire fast-growing ‘no sugar added’ chocolate brand Lily's Sweets for...
DouxMatok, the Israeli firm behind patented technology that makes regular sugar taste sweeter, has launched limited-edition chocolate spreads in the US with half the sugar of leading brands to give consumers the chance to taste products made with its...
DouxMatok, the Israeli firm behind patented technology that makes sugar taste sweeter, has struck a deal with Canadian sugar refiner Rogers Sugar, parent of Lantic, to manufacture commercial quantities of its ‘enhanced’ sugar, with the first products...
The predictive analytics provider told BakeryandSnacks the UK savoury snacks industry stands to lose £381.1m, while the bakery sector is at risk of losing £143.4m should the government’s injunction on advertising products labelled as high in fat, sugar...
Bayn Europe has entered into an agreement to acquire reduced-sugar confectioner Tweet for SEK45m (€4.23m). The move, the company said, will make it a ‘leading player’ for sugar reduced confectionery in Europe.
The food industry is under massive pressure to reformulate products with less sugar. And in light of the voluntary target in the UK for manufacturers to meet a 20% cut in sugar by 2020 unlikely to be met, campaigners are increasingly demanding that mandatory...
Sugar reduction is now a key mindset for consumers across the globe, however sugar replacement is not a straightforward process, writes Thomas Schmidt, BENEO’s marketing director.
More and more consumers are cutting back on sugar — 84% say they have reduced their sugar intakes over the past year, according to latest research, Ingredion’s Allulose is just one of the alternatives on the market that offers a noncaloric solution to...
Company says its flavour modulator range (FMP) is designed to address the upcoming European organic regulation regarding flavourings for organic food and beverages to have at least a 95/5 structure — meaning 100% natural with at least 95% derived from...
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
As industry considers how best to reduce sugar in sweetened food and beverages, could fruit-derived ingredients provide a ‘natural’ alternative to the refined sweet stuff?
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...
The Faculty of Dental Surgery at the Royal College of Surgeons is lobbying for ‘sugar-free schools’ and a recommitment to previously established nutrition standards.
Three-quarters of Irish 3-year-olds exceeded the recommended intake of dietary (or nutrient) free sugars, and a majority consume chocolates, cakes and biscuits as snacks (not treats).
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 snacking and confection giant has unveiled a secondary version of its popular milk bar in India that will contain 30% less sugar than the original and no added artificial sweeteners.
'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...
Can onion really make soda taste sweeter? By identifying the molecules responsible for complex, full-bodied flavour notes, Givaudan uses “counter-intuitive” ingredients, such as onion or celeriac, to reduce sugar by up to 50% without losing flavour.
Three major confectioners will carry a redesigned ‘Be treatwise’ label on certain products in the UK to encourage moderate consumption. Separately Nestlé is cutting sugar in its UK confectionery range.
The world is getting fatter and unhealthier - are smaller portions and diet drinks really going to help when they sit next to full-sugar, supersized products? Is it time to tax or is industry doing enough? Catch the highlights from our live debate.
A 20% sugar cut across all food categories by 2020 – as per voluntary targets set by the UK government – is not technically possible, nor would it be acceptable to consumers, industry lobby the Food and Drink Federation (FDF) has said.
Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.
