As for reformulation trends, yogurt is getting noticeably less sugary, says Innova, with the average sugar level in new flavored yogurt launches (globally) dropping from 19.5g/100g in 2012 to 12g/100g in 2013.
Building a sustainable supply chain is a priority for many food companies as consumers demand increased transparency and environmental stewardship from...
Content provided by SGS Nutrasource | 25-Jun-2024
| White Paper
Are you navigating the complex world of regulatory affairs to ensure ingredient and product compliance? We are delighted to present our FAQ guide, reviewed...