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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. 

As soda sales fall, kombucha rises

Tumbling soda sales have opened the door to the mainstream market for a variety of functional beverages that were previously relegated to the natural channel, including kombuncha sales of which,...

Should soda with non-caloric sweeteners be taxed too? In Philadelphia and Cook County, that’s the case

Proponents of sin taxes say that putting a levy on sugar-sweetened drinks may play a pivotal role in fighting obesity, diabetes, and cardiovascular disease. But two of the eight US...

Guiding Stars could give retailers competitive edge as more shoppers look for healthy options

Using a novel nutrition rating system, such as Guiding Stars, could give retailers and food service chains a competitive edge by creating the perception they offer more of the healthy,...

The ready meal category is ripe for growth and likely will pull consumers from meal kits and frozen

The ready meal category in the US is set to explode in part as a natural evolution of the meal kit craze that taught consumers how to cook healthy, fresh...

Researchers answer whether a low-fat or low-carb diet is more successful for weight loss

The long-raging debate over whether cutting carbs or cutting fat is a better way lose weight is a false dichotomy, according to new research published in the American Journal of...

News in brief

Sweetech flavor enhancers can help firms slash sugar by up to 50%

Sweetech, a new family of flavor enhancers from Bell Flavors and Fragrances, can help food and beverage manufacturers achieve significant (20-50%) reductions in sugar and retain a clean label, claims...

IFT 2017 part three: Plant-based formulation challenges, and where next for stevia?

In the third and final part of our trendwatching tour of the IFT 2017 expo floor, we discovered how the growth in plant-based foods and high protein beverages is creating...

In Brazil, less is more: Two thirds want to eat less sugar

A whopping 65% of a representative sample of Brazilian consumers, representing the world’s fifth most populous country, said they wanted to have less sugar in their diets.

IFT 2017 part two: Clean label moves beyond the ingredients list

'Clean label' used to be about ousting artificial (or artificial-sounding) ingredients from food labels, but is beginning to move beyond what must be declared on the ingredients list to cover incidental...

How will added sugar labeling change the market? At IFT, companies weigh in

The controversial requirement to list added sugar on the nutrition facts panel has divided the industry. Though different parties may disagree on whether or not the move is good or...

ZÜPA NOMA refreshes branding, teams with Whole30 to stand out in drinkable soup category

As the nascent drinkable soup category starts to take shape, newcomer ZÜPA NOMA is looking to carve out its own niche with refreshed packaging that will help its bottles pop on store...

Odwalla under fire: Is it safe to make 'no added sugar' claims on 100% juice products?

Can you make 'no added sugar' claims on 100% juice products? It all depends on how you interpret a line in the FDA regulations, says a California court, which has...

Nearly half of US consumers are trying to reduce the sugar they eat, according to survey

Nearly half of US consumers (48%) said they are trying to eat less sugar, according to a survey by Leatherhead Food Research.

COO: 'We’re in a stable financial position both from an operating point of view and a capital point of view'

Chobani moves beyond Greek with Smooth launch: 'We're a yogurt company, not a Greek yogurt company'

Chobani – which disrupted the US dairy category a decade ago with its Greek yogurt – is now aiming to do the same in the non-Greek segment with the launch...

Whole30 certification helps brands boost exposure, sales and shelf space

Certifying a product as approved by the popular Whole30 diet is a “pretty intensive” process, according to the diet’s co-creator, but for the few and proud that make the cut,...

PureCircle develops stevia plant 20 times sweeter than standard plant

Using traditional plant breeding techniques, PureCircle has developed a stevia plant with 20 times more sweet-tasting steviol glycosides than standard stevia, it says.

Steviana Bioscience aims to make a splash at IFT with next generation stevia sweeteners

A new player in the stevia market - Steviana Bioscience - is looking to carve a niche in the market for next generation stevia sweeteners, which utilize some of the...

Sweets & Snacks Expo 2017

Russell Stover launches first sugar-free chocolate line sweetened with stevia extract

Russell Stover has unveiled a sugar-free chocolate line at the recent Sweets and Snacks Expo in Chicago. 

ABA: Fiber suppliers are stuck in a 'holding pattern'

Nutrition Facts overhaul proves double-edged sword for inulin

The arrival of the new-look Nutrition Facts panel (which will require manufacturers to list added sugar), is generating renewed interest in inulin: a widely-used ingredient from chicory root that also...

Soup-To-Nuts Podcast: Evolving views on breakfast create challenges, opportunities for CPGs

Breakfast has long been known as the most important meal of the day, but when people are eating it and what they are reaching for is quickly evolving and as...

New US index will evaluate publicly how companies address malnutrition’s ‘double burden’

To stimulate public debate about the “double burden” of malnutrition in the United States and spur food and beverage companies in the nation to improve the nutritional profile of and...

Delaying added-sugar labeling could hurt manufacturers in the long run, experts warn

Industry efforts to delay added-sugar labeling and the new Nutrition Facts panel could damage manufacturers’ long-term sales by eroding consumer trust in them, and pushing shoppers to more transparent options,...

The right dose: Are confectionery players misreading the sugar obesity debate?

Confectionery companies should print teaspoon visualization of sugar doses front of pack instead of focusing on calories, says a consultant.

Leading candy companies make historic commitment to reduce pack-sizes, increase label transparency

Leading chocolate and confectionery companies are taking an offensive position in the ongoing war on sugar by together committing to reduce calories in single serve products and increase transparency with...

Bugs could hold the key to fighting childhood obesity, suggests former President Clinton

According to former President Bill Clinton bugs could hold the answer to fighting the childhood obesity epidemic and to stemming the rising tide of Americans developing type 2 diabetes and...

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