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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. 

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...

NACS, Cumberland Farms commit to expanding access to healthy options

Corner stores, bodegas and gas stations have a bad reputation when it comes to the healthfulness of the foods and beverages they offer, but the National Association of Convenience Stores...

PepsiCo pledges less sugar, sodium in global product portfolio by 2025

Through a collaboration with non-profit Partnership for a Healthier America (PHA), PepsiCo has unveiled plans to “transform its product portfolio and offer healthier options” by 2025.

Former First Lady Obama criticizes efforts to delay Nutrition Facts changes as insulting to consumers

Requests to delay the implementation of the updated Nutrition Facts panel, which includes a line to indicate added sugar and makes calories more visible, and a last-minute delay of menu...

Relationships forged through incubators, accelerators give start-ups an advantage for growth

Incubators provide startups with more than access to heavy-duty machinery and production space at a reduced price, they also plug entrepreneurs into an active network of professionals, suppliers and potential...

Is single-serve packaging also a health-halo?

Serving sizes of packaged food can affect a consumer’s health perception and intended consumption, according to a new study in the Journal of Business Research.

Steaz organic cactus water line expands distribution amid plant water boom

A legacy brand in the natural channel since its 2002 launch with organic sparkling green tea, Steaz is now enjoying the momentum of low-sugar, plant-based waters, and recently expanded distribution...

Clean label: What works, what doesn’t, where is it headed, and what are the legal vulnerabilities?

The clean label movement may have started as industry’s response to consumers who wanted foods and beverages made without artificial or “chemical” sounding ingredients, but overtime as brands continued to...

Ingredion clinical trial shows blood sugar lowering potential of Versafibe ingredient

Researchers baked cookies using Versafibe 1490, a branded resistant starch by Ingredion, and another batch without it. Then they had 28 healthy participants eat either one cookie to compare Versafibe’s...

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 left 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...

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