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Trends > Sugar reduction

Sugar reduction

Sugar reduction

Obesity remains a massive problem worldwide, and - like it or not - the sugar industry is assuming a lot of the blame. But taste remains the number-one factor for consumers when choosing a product. So how should food processors tackle sugar reduction? Stevia usage continues to grow, with promising fermentation-derived technology aiming to better cost-in-use. Natural and artificial sweeteners continue to improve, and many manufacturers are using blends to achieve the best possible taste profile. But growing interest in clean label has others trying to shorten ingredient lists. 

The potential of a delay to Nutrition Facts label changes should not slow compliance efforts

Assuming FDA does not delay the deadline for the new Nutrition Fact label as requested by industry, then large companies have slightly more than a year let to overcome challenges...

Berkeley soda tax: Volume of SSBs sold decreased by 9.6% in first year, says study

The volume of sugar sweetened beverages sold in Berkeley declined by 9.6% in the year following implementation of a soda tax, showing the tax is ‘working as intended’, according to...

C-store sales hit record high, partial credit goes to healthier food and beverage options

It was a record-breaking year for in-store convenience store sales, which hit $233bn in calendar year 2016, data from the National Association of Convenience Stores (NACS) 2016 indicated. Among the...

School nutrition standards under fire again, threshold for free, reduced meals increased

Congressional pressure on federal agencies to back down from nutrition policies created under the Obama Administration continues to mount with the standards for school meals now in the cross-hairs. 

Soup-To-Nuts Podcast: Emerging class action litigation targets

The number of class action cases filed against food and beverage companies continues to surge with the number of cases brought last year alone reaching a staggering 170, compared to...

Spindrift CEO: 'We have all the makings of a brand that can be disruptive'

Multinationals are investing in – or snapping up - smaller, more entrepreneurial brands in the natural and organic food and beverage space faster than you can say ‘because that’s where...

Sugar... only sweeter? First products using DouxMatok sugar reduction technology to hit stores in 2018

Israeli start-up DouxMatok - which has developed patented technology which effectively makes sugar taste sweeter – has struck a series of joint development agreements with leading food manufacturers and says...

The big debate: Can sugar survive a public health crisis?

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...

Skinny Souping dips toes in emerging grab-and-go soup category

As debate around juice's high sugar content slowly pushes the category out of fashion, brands are testing the waters with vegetable soups. Chicago-based Skinny Souping is one of them.

Which beverages will rise to fill void left by declining soda sales?

As carbonated soft drinks’ long supreme reign over the beverage industry continues to slip amid fears of consuming too much sugar, sales and distribution of healthy, better-for-you and functional alternatives...

Health advocates argue for a tax on sugary drinks in Canada to save lives and healthcare costs

Twenty-four public health advocates and organizations are calling on the Canadian government to levy a significant tax on manufacturers of sugary drinks to discourage consumption and help fund healthy living...

Chicago snack start-up No Denial Foods targets low-sugar shoppers seeking indulgence

No Denial Foods Founder Debbie Wood has had a front-seat view of the packaged food sector as a sugar-conscious shopper, having been diagnosed with type 1 diabetes at the age...

Misfit Juicery’s two-prong approach to addressing the anti-sugar trend’s threat to juice

Startup Misfit Juicery is taking a two prong approach to the growing threat to the juice category posed by consumers’ increasing concern about sugar, and in doing so is setting...

In age of sugar reduction and 'clean label,' sweetener manufacturers adapt

“When consumers are asked an open-ended question, ‘What are you trying to avoid,’ the top three out of four answers are related to a sweetener,” Andy Ohmes, global director of...

New kid on the block explores novel business model for stevia production

California-based B’BOX Group claims to have developed a proprietary technique for producing clean-tasting, high-purity stevia extracts that is so fast and cost-efficient that it says leading CPG manufacturers are considering...

Success of allulose in Mexico shows what’s possible in the US if added sugar labeling rules change, says Tate & Lyle

Allulose could change the sugar reduction game... if labeling rules are changed, says Tate & Lyle

Allulose – an ultra low-calorie sugar found naturally in jackfruit and figs that Tate & Lyle is making in commercial quantities from corn using enzymes – has got some high...

Tate & Lyle teams up with Sweet Green Fields to widen stevia's reach

Tate & Lyle and stevia supplier Sweet Green Fields have signed an exclusive partnership to develop and distribute new stevia ingredients globally.

Canada sugar drinks levy would save 13,000 lives, say researchers

Health organizations in Canada are calling for a sugary drinks levy, with new research suggesting the measure would save 13,000 lives over the next 25 years. But the Canadian Beverage...

Consumers want stevia from the leaf, says PureCircle: ‘They want naturally-sourced plant-based ingredients’

As the technology around producing steviol glycosides continues to evolve, transparency in labeling will be critical if consumer trust in ‘natural’ sweeteners is to be retained, says PureCircle, which claims...

GALLERY: Trendspotting at Expo West 2017: From plant protein to probiotics

It's impossible to distill a show this size into a handful of slides, but we did see some consistent themes from a macronutrient perspective (protein is hot, sugar is not and fats are...

The Soulfull Project seeks to ease food insecurity and equalize access to nutrients

Chicken soup may be good for the soul, but hot cereal can fill it, and those who are food insecure, at least if it comes from The Soulfull Project –...

Natural Products Expo West

Nature’s Bakery overhauls branding, launches new SKUs to become the ‘Little Debbie of the natural snack industry’

With a goal to become “the Little Debbie of the natural snacks industry,” Nature’s Bakery is expanding its portfolio beyond its flagship Fig Bar line, and overhauling its branding to...

Natural Products Expo West

KIND Snacks wants to ‘change the script’ in the fruit snacks segment with new Fruit Bites

KIND Snacks expands into the children’s food segment for the first time with a riff on fruit snacks that directly tackles many parents’ complaints about the category. 

Wild Kombucha targets mainstream shoppers with familiar bottle, lighter taste profile

Baltimore-based Mobtown Fermentation wants to make kombucha – known for its sharp flavor profile and inconsistent texture – “more approachable to the general consumer,” starting with a more familiar shaped...

Industry lauds accomplishments of late stevia pioneer James May

Herbal industry experts were quick to laud the accomplishments of stevia pioneer Jim May, founder of Wisdom Natural Brands, who died this week at the age of 80.

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