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Breaking News on Food & Beverage Development - North AmericaEU edition | APAC edition

Special edition: Natural sweeteners

Forget diet soda, stevia 3.0 is all about ‘re-inventing the regular’, says PureCircle

Food manufacturers are increasingly seeing stevia as a way to “reinvent the regular” by helping them deliver incremental calorie reductions in everyday foods, rather than simply serving as a replacement...

Special edition: Natural sweeteners

Quality of stevia products ‘assured’, says new analysis

The addition of steviol glycosides to a variety of food does not alter the quality or shelf-life of the products, says a new study.

Evaporated cane juice lawsuit latest: Chobani’s ‘no sugar added’ assurances violate federal law, says complaint

Californian plaintiff Katie Kane has filed her second amended complaint against Greek yogurt giant Chobani accusing it of violating federal law by claiming its yogurts have “no sugar added” despite...

Unilever outlines new open innovation ‘challenges and wants’

Unilever has added new ‘challenges and wants’ to its open innovation platform, this time seeking help with a stable natural red colour for fruit and dairy, and technologies to reduce...

What's the next stevia? Senomyx evaluates novel natural sweeteners

San-Diego-based flavor innovator Senomyx is screening a series of novel plant-based high-potency natural sweetening compounds in a bid to find the next stevia, monk-fruit or monatin.

News in brief

Monk Fruit In The Raw takes on Nectresse in tabletop sweetener battle

Cumberland Packing Corp is going head to head with McNeil Nutritionals’ new Nectresse tabletop sweetener with the launch of zero-calorie natural sweetener Monk Fruit In The Raw.

Stevia set to be a ‘mass volume, mainstream ingredient’, says PureCircle after striking deal with Coca-Cola

PureCircle says it is one step closer to establishing its high-purity stevia as a “mass volume, mainstream ingredient” after signing a joint development and supply agreement with soft drinks giant...

Tate & Lyle: Expect a significant uptick in monk fruit launches in six months

There will be a “significant uptick” in US product launches containing Purefruit in the next six months, while the monk fruit-based sweetener is also moving towards price parity with stevia...

Stevia in transition: Reb A accounted for 40% of PureCircle revenues in 2012 v 90% in 2009

Further evidence that steviol glycoside Reb A is no longer the only game in town when it comes to delivering high intensity natural sweetness has emerged in PureCircle’s full-year results,...

Tate & Lyle says new stevia sweetener ‘won’t turn off bitter-sensitive consumers’

Tate & Lyle has developed a new stevia sweetener, which it claims does not have the bitter flavour associated with many stevia sweeteners on the market.

Sugar and corn giants trade insults as high fructose corn syrup row heats up

Leading corn refiners have accused sugar producers of conducting a “systematic campaign” to vilify high fructose corn syrup (HFCS) in a counter claim filed in California yesterday as part of...

Cargill builds science for new high-intensity Monatin sweetener

Extracts from the South African plant Sclerochiton ilicifolius are amongst the ‘most potently sweet naturally occurring substances known’, report scientists from ingredients giant Cargill.

Jamba Juice all-natural lawsuit moves into new phase

A California judge has granted in part a motion to dismiss a class action lawsuit filed against Jamba Juice over ‘all-natural’ claims, but has given the plaintiff the right to...

Sunwin Stevia International and Wild Flavors GmbH enter global distribution deal

Sunwin USA has ended its distribution deal with Wild Flavors, Inc. to facilitate a global partnership between parent companies Sunwin Stevia International, Inc. and Germany-based Wild Flavors GmbH.

Could Pepsi NEXT success lift stevia from zero to (mid-calorie) hero?

With an industry consensus forming that stevia can only offer a 50% calorie reduction in soft drinks, the US success of mid-calorie cola Pepsi NEXT could silence some of the...

Exclusive interview

PureCircle: stevia 3.0 intensifies war on obesity

PureCircle’s next generation of stevia extracts, nicknamed stevia 3.0, will help the company step up its assault on the global obesity problem, according to Jason Hecker, vice president for global...

Tate & Lyle on open innovation: ‘Being coy doesn’t benefit anyone’

What makes a good open innovation brief, and just how open do you need to be?

Bitter and sweet: Researchers identify how different stevia extracts are perceived

Researchers claim to have identified the bitter taste receptors activated by specific stevia extracts, potentially leading the way to development of better taste modulators and more selective stevia plant breeding.

PureCircle shores up stevia supplies

PureCircle has diversified its supplies of stevia leaf, enabling it to step up global growth plans and defend its supply chain against future issues.

Big interview: Karl Kramer, president, innovation and commercial development, Tate & Lyle

Tate & Lyle innovation chief: ‘We’re not interested in me-too products’

What’s in Tate & Lyle’s innovation pipeline? That’s top secret, says Karl Kramer, “but we are working on some completely new, completely novel ingredients and exciting technologies. We’re not interested...

Truvia will challenge Splenda in tabletop sweetener market within two years, predicts Cargill

If current trends continue, stevia-based sweetener Truvia will be eyeball to eyeball with sucralose-based rival Splenda in the US retail tabletop sweeteners market within two years, brand owner Cargill has predicted....

Mining the stevia leaf: ‘Reb A purity is the old way of thinking’

Combining different sweet components from the stevia leaf – in a similar way to combining artificial sweeteners – may be the next step toward improving the flavor of stevia-sweetened products,...

Why did we get so fat, so fast? Toxic sugar, HFCS, obesity and the blame game...

We've all heard the statistics - almost 36% of Americans are now obese. But 50 years ago, it was just 13%. So why did we get so fat, so quickly?...

Big Interview: Ilene Gordon, chairman, president and CEO, Ingredion

Ingredion CEO: ‘Some manufacturers are outsourcing NPD to their suppliers’

With R&D departments at some food manufacturers pared down to the bone as bosses slash overheads to control costs, open innovation has moved from a hot topic on the conference...

Mintel: stevia-containing products show “significant uplift” in number

The number of new products sweetened with stevia extracts in the EU shows a “significant uplift” on last year according to David Jago, Mintel director of innovation and insight.

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