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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. 

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.

Where next for stevia? From designer glycoside blends to fermentation and enzyme modification

If high purity Reb A used to be the only game in town when it comes to stevia, the game has become a lot more sophisticated in the past couple...

Experts weigh in on what the next ‘it’ beverage will be as sales for the once all supreme soda slow

For years, carbonated soft drinks were the go-to choice for Americans to quench their thirst and boost their energy, but in recent years the category has begun to falter –...

LIVE Beverages Founder: ‘Drinking vinegars are where kombucha was 4 years ago’

LIVE Beverages founder and CEO Trevor Ross sees great potential for the drinking vinegar category. He started the brand by launching a line of kombucha back in 2013, what he...

State bills call for warnings about risks associated with synthetic dyes & sugar-sweetened beverages

Two California state senate bills would mandate controversial warnings on some foods and beverages, and if enacted could start a domino effect among other like-minded states, potentially creating a patchwork...

NEW PRODUCTS GALLERY: Fat is back, protein is (still) hot and sugar is out…

Check out FoodNavigator-USA’s latest gallery of new products hitting US shelves, where we see plant-based protein creeping into everything from hot cereal to shakes, bars, chips and bites; coupled with...

Ag Committee weighs whether SNAP should pay for sugary drinks

Prohibiting the purchase of sugar-sweetened beverages and other “unhealthy” foods and beverages with SNAP benefits, also known as food stamps, likely would not discourage their consumption, but would be costly...

Snacking Innovation Summit trend-watching: Mini-meals, tapas-style eating, and hero SKUs

The trend towards continuous grazing throughout the day will create new ‘multi-temperature’ snacking opportunities for manufacturers as a ‘tapas-style’ approach to eating gains momentum, predicted panelists at the FoodNavigator-USA/BakeryandSnacks snacking...

Ripple ‘Not Milk?’ campaign brands almond milk a ‘sham’ and tackles dairy over sat fat, sugar and sustainability

Pea protein-fueled brand Ripple has weighed into plant-based ‘milk’ debate with a provocative new media campaign that challenges the nutritional and environmental credentials of dairy milk, but also brands almond...

Yogurt makers cut sugar but add fat and convenience to meet consumer demands

Yogurt manufacturers continue to expand and evolve their portfolios with healthier and more convenient options that meet consumers’ growing demand for products that are lower in sugar, high in flavor...

Kevin Klock: ‘Now we have created a real brand identity’

Sparkling ICE unveils $37m ad campaign, queries soda tax inconsistencies: 'It's a mess'

Talking Rain Beverage Co has unveiled a $37m national ad campaign that president Kevin Klock says will give Sparkling ICE a stronger brand identity – something it has historically lacked,...

Consumer interpretation of clean label trend varies by generation

As the concept of clean label continues to evolve and transition from an industry term to one consumers understand and seek, companies should take a more sophisticated approach to the...

Pasta Chips, Bow Ties, on course to generate revenues of $15m in 2017

From edgy to mainstream: Finding the sweet spot in the snacks market

Snack brands that want to break through the $2-3m revenue barrier have to appeal to mainstream shoppers as well as trend-setters in New York or L.A. says serial snacking entrepreneur...

Sugar-reduction efforts pick up steam ahead of update to Nutrition Facts panel

Food and beverage brands of all sizes and across categories are scrambling to reduce sugar in their products before FDA regulations mandating they indicate added and total sugar on the...

US ranks near the bottom globally for nutrition, sustainability & food waste

Perhaps not surprising, but disappointing nonetheless to environmental, health and nutrition advocates is new research that ranks the US dead last, or very near the bottom, out of 25 countries...

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