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.
