Sweeteners (intense, bulk, polyols)

PepsiCo bolsters pep+ framework with $216m investment in regenerative agriculture

23-Mar-2023 By Ryan Daily

PepsiCo is investing $216m in a strategic partnership with three farmer organizations, including the Illinois Corn Growers Association, Practical Farmers of Iowa, and Soil and Water Outcomes Fund, to boost regenerative agriculture practices in the US...

How can soda manufacturers reduce sugar without endangering sales?

23-Mar-2023 By Rachel Arthur

How do sugar reduction strategies – such as low/no sugar products and reduced pack sizes – affect product sales? A new study explores how manufacturers can create ‘win-win-conditions’ in both reducing sugar and boosting sales.

Zevia CEO talks rebrand, the “rising tide” for sugar-free sodas

21-Mar-2023 By Ryan Daily

Natural soda brand Zevia is sweetening its branding with a new look as it aims to boost its household penetration and eliminate plastic from its supply chain, company CEO Amy Taylor told FoodNavigator-USA.

Electrolit takes on a classic with latest blue raspberry flavor launch

03-Mar-2023 By Ryan Daily

Premium hydration brand Electrolit is turning to a "classic Americana flavor" to expand its portfolio and presence in 2023 and beyond, as competition in the isotonic category heat ups with new entries and demand for lower sugar products.

Study links sweetener erythritol to increased risk of heart issues; industry group questions methodology

02-Mar-2023 By Lauren Nardella

Artificial sweeteners have gained in popularity as consumers seek out products without sugar, but a new study suggests a potential link between keto-friendly sweetener erythritol and an elevated risk of heart attack or stroke.

Dole experiments with BlueTree tech to cut sugar in juice: ‘Pineapple sets a higher bar than orange’

24-Feb-2023 By Flora Southey

One technology Dole Packaged Foods is trialling to reduce the sugar content in its pineapple juice comes from BlueTree Technologies. We hear about the Proof of Concept (PoC) process between an established food and beverage major and a food tech start-up.

Stevia sweeter news for planetary health than cane and beet sugar, suggests research

22-Feb-2023 By Flora Southey

Production of steviol glycosides extracted from stevia grown in Europe produces just 10% of the greenhouse gas emissions associated with sugar production, according a life cycle assessment.

Stricter school meal standards could require reformulation to lower sodium, fat and sugar

03-Feb-2023 By Elizabeth Crawford

Research shows school meals are the healthiest source of nutrition for most students in the US, but the US Department of Agriculture thinks they can be healthier, which is why it is proposing stricter standards that would reduce added sugars, fat and...

PepsiCo reformulates Pepsi Zero Sugar, replaces Sierra Mist with STARRY in New Year shake-up

13-Jan-2023 By Ryan Daily

To kick start 2023, PepsiCo this week freshened up its beverage line-up, unveiling a new formulation for Pepsi Zero Sugar and releasing STARRY, a lemon lime-flavored soda that is replacing Sierra Mist.

Low sugar Greek yogurt Two Good now a $227m brand, Light & Fit back to growth, says Danone North America

13-Jan-2023 By Elaine Watson

Two Good – a low-sugar Greek yogurt with 2g sugar per cup launched by Danone in early 2019 - has been a leading contributor to dollar growth in the total yogurt category over the past three years, while a zero-sugar version of Light & Fit has also...

Corn prices to stay elevated as global supplies ‘remain tight’

12-Jan-2023 By Teodora Lyubomirova

Procurement intelligence and analytics provider Beroe predicts that corn prices will remain high due to supply chain disruptions and increasing production costs.

Kerry sours on sweets, IRCA to purchase sweet ingredients portfolio

12-Jan-2023 By Ryan Daily

In an effort to streamline its portfolio, ingredient manufacturer Kerry has entered into exclusive negotiations to sell its sweet ingredients business to food ingredient company IRCA for €500m ($538m).

Unilever rethinks formulation strategy, noting: ‘Just taste is no longer enough’ to win

11-Jan-2023 By Elizabeth Crawford

Taste may be considered king by most food and beverage makers, but at Unilever it no longer reigns supreme after the CPG giant adopted a new ‘holistically superior’ product testing framework and ‘boldly healthier’ food commitments for 2025 – a move that...

Is ‘disruption’ no longer a virtue for start-ups? Newcomer Ryl Co argues an ‘additive’ approach is better for building businesses

10-Jan-2023 By Elizabeth Crawford

Working from a foundational belief that the era of ‘disruption’ is dead, an industry veteran wants to usher in a new age in which start-ups focus on “adding to everything” with the launch of The Ryl Company and a line of ready-to-drink tea that offers...

KraftHeinz, Wyss Institute develop new approach to make sugar healthier: ‘We thought we’d come to the Wyss with an impossible problem, and they turned it on its head to present an even crazier idea to solve it’

22-Dec-2022 By Katy Askew

In 2018, the KraftHeinz Company approached the Wyss Institute to develop a solution to sugar reduction that is workable in a food production setting. After four years of collaboration, the research team has developed an answer: enzymes that convert sugar...

Dietary intake of sulfites ‘could be a safety concern’: EFSA

16-Dec-2022 By Katy Askew

The European Food Safety Authority (EFSA) has said that dietary intakes of sulfites ‘could be a safety concern’ for people with a ‘high’ consumption of foodstuffs containing the additives.

Joywell Foods rebrands as Oobli, unveils first food product featuring oubli fruit sweet protein (brazzein)

15-Dec-2022 By Elaine Watson

After eight years of research and development, Joywell Foods has rebranded as Oobli, and unveiled the first food products – chocolate bars boasting 70% less sugar – to feature the sweet protein brazzein.

STARTUP NATION PART THREE: Israeli food startups to watch, from animal-free dairy to designer sweet proteins

14-Dec-2022 By Elaine Watson

In part three of our gallery of highlights from FoodNavigator-USA's recent trip to Israel, we profile startups exploring everything from high-tech indoor vanilla cultivation to the manufacture of no-sugar-added snack bars using compression and ultrasonic...

STARTUP NATION PART TWO: Israeli food startups to watch, from antimicrobial proteins for food protection to upcycled yeast protein

08-Dec-2022 By Elaine Watson

In part two of our gallery of highlights from FoodNavigator-USA's recent trip to Israel, we profile startups exploring everything from upcycled yeast proteins and carob to antimicrobial proteins. Best viewed on a laptop!

Amai Proteins finalizing initial closing of $100m round as it gears up for launch of ‘designer’ sweet protein in 2023

02-Dec-2022 By Elaine Watson

Israeli food tech startup Amai Proteins is finalizing the initial closing of a $100m funding round as it gears up to launch its first product next year: a designer sweet protein up to 3,000 times sweeter than sugar with a clean taste and excellent heat...

Plant-based ‘honey without bees’ prepares to create a buzz in Europe

02-Dec-2022 By Flora Southey

US-based MeliBio is partnering with organic food producer Narayan Foods to bring its plant-based bee-free honey product to Europe under the Better Foodie brand.

Reinventing Oreos… with no added sugar: Sundays enters low-carb sandwich cookie space

29-Nov-2022 By Elaine Watson

British Columbia-based startup Sundays is on a mission to reinvent iconic chocolate sandwich cookie brand Oreos with a zero sugar positioning.

WATCH: Next-gen biomanufacturing… from lower-cost feedstocks for precision fermentation to ‘cell-free’ approaches

28-Nov-2022 By Elaine Watson

Biomanufacturing everything from ‘animal-free’ dairy and egg proteins and high-intensity natural sweeteners to heat-and pH-stable red pigments is a hot topic in food tech. But which microbes will be the production workhorses in future, will new cell-free...

From ube to gulab jamun... Gen Z and Millennials embrace 'diverse, unusual flavors' in desserts and confections

22-Nov-2022 By Mary Ellen Shoup

Moving on from the comfort and nostalgic flavors that grounded consumers during the pandemic, consumer interest in more diverse and unexpected flavors within dessert categories is on the rise, according to consumer research from T. Hasegawa.

‘We want to move snacks from candy to food…’ Torr FoodTech raises $12m to form snack bars using compression and ultrasonic waves instead of sugary binders

21-Nov-2022 By Elaine Watson

Torr FoodTech - an Israeli startup deploying an intriguing new approach to creating snack bars by deploying pressure and ultrasonic energy instead of sugary binders to ‘weld’ natural ingredients together - has raised $12m in a series A round as it expands...

Futureproofing The Food System

Is the Western diet slowly killing us? Join us in conversation with Dr. Charles Platkin

21-Nov-2022 By Elizabeth Crawford

Despite “overwhelming evidence” demonstrating dietary health impacts, and growing consumer interest in nutrition as a wellness tool, widespread adoption of food as medicine in the West faces significant structural challenges that will require stakeholders...

Tate & Lyle adds ERYTESSE erythritol to sweeteners portfolio

18-Nov-2022 By Mary Ellen Shoup

Tate & Lyle has expanded its sweeteners toolbox with ERYTESSE erythritol, which provides 70% of the sweetness of sucrose, a similar temporal profile, and zero calories.

Many US adults misjudge the quality of their diets, study finds

17-Nov-2022 By Mary Ellen Shoup

While most adults are aware of the importance of fruits and vegetables in their diets, many individuals overestimate the quality of their daily diets, new research from the American Heart Association has found.

Poppilu acquired by Juicy Juice and SUNNYD parent company to fuel growth of better-for-you kids lemonade category

15-Nov-2022 By Mary Ellen Shoup

Chicago-based kids lemonade brand Poppilu has been acquired by American Beverage Corporation, a wholly-owned subsidiary of Harvest Hill Beverage Company (makers of Juicy Juice and SUNNYD), to build upon the brand's success of establishing the kids...

Zevia gains household penetration while riding out temporary inventory management issues

14-Nov-2022 By Mary Ellen Shoup

Zevia continues to gain new shoppers, increasing the brand's household penetration (+1.3 million households in Q3 2022 vs. Q3 2021) while the company sorts through temporary inventory management issues that have dented its full 2022 year outlook.

Monster takes share in energy drink segment while Bang Energy sees double-digit sales declines

07-Nov-2022 By Mary Ellen Shoup

As Bang Energy battles its way through costly bankruptcy proceedings, Monster Energy saw its share and sales increase as consumers embrace its portfolio of energy drink brands.

Soup-To-Nuts Podcast: Fruit checks boxes for sweet and healthy, so why is consumption so stubbornly low?

07-Nov-2022 By Elizabeth Crawford

Despite efforts to brand fruit ‘as nature’s candy,’ celebrity endorsements by the likes of Jessica Alba designed to make vegetables ‘sexy,’ and many retailers selling fresh produce at a loss to improve access and drive foot traffic – the vast majority...

Better Juice opens full-scale manufacturing plant to tackle sugar content in fruit juice

02-Nov-2022 By Mary Ellen Shoup

Food tech startup Better Juice has opened its first full-scale manufacturing plant to enable commercial production of its patented sugar reduction technology, which can reduce sugar content in juice products by 30-80%.

Measuring and communicating sustainability: ‘The biggest challenge right now is the pace of change,’ says Ingredion VP

27-Oct-2022 By Elaine Watson

Sustainability has rapidly evolved from a check box exercise for many food companies to something that impacts decision making throughout the supply chain. But how are firms measuring sustainability, how reliable is industry data in this respect, and...

If biomanufacturing is the next industrial revolution, what does that mean for food ingredients?

27-Oct-2022 By Elaine Watson

Will a large percentage of flavors, colors and sweeteners be made in bioreactors by 2050 or are the costs and challenges associated with precision fermentation technology such that it only makes sense to produce a handful of high-value ingredients in...

Rare sugars expert announces sweetener breakthrough

26-Oct-2022 By Oliver Morrison

European industrial biotechnology specialist BRAIN Biotech has teamed up with Bonumose to bring the rare sugars expert’s sweetener tagatose to market globally.

Coca-Cola prioritizes offering more value to consumers: ‘We're not chasing the competitors. We're chasing the consumers and the retailers,’ says CEO

26-Oct-2022 By Mary Ellen Shoup

Still battling a challenging global economic environment, Coca-Cola said it is laser-focused on delivering increased value to its consumers by introducing products at more affordable price points, said chairman and CEO James Quincey on the company's...

Monk fruit finds premium, blend-friendly sweet spot in sugar reduction space

24-Oct-2022 By Asia Sherman

Monk fruit, a high-intensity sweetener, is gaining popularity across premium applications as a clean-label alternative that blends well with others. While it costs more than stevia, tech innovations may bring prices down.

Reinventing chocolate milk: Triple digit growth for Slate Milk, an 'all natural strength' brand

24-Oct-2022 By Asia Sherman

Three years after its “no deal” television appearance on Shark Tank, Slate Milk has raised over $5m in seed money and continues to expand its shelf-stable ultra-filtered, high-protein, lactose-free chocolate milk footprint.

What's next for Bang Energy? 'At least in the short term, Bang Energy will not be going out of business'

14-Oct-2022 By Mary Ellen Shoup

After filing for protection under the Chapter 11 Bankruptcy Code earlier this week, Vital Pharmaceuticals, Inc (VPX Sports), the parent company of Bang Energy, has a challenging road ahead. But its most recent financial misfortune isn't the final...

How Givaudan is re-thinking sugar reduction: ‘Holistic profiling is not about replacing the sugar experience’

11-Oct-2022 By Katy Askew

Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...

Sweeteners from citrus? Researchers find sweetness-enhancing compounds from citrus cultivars

10-Oct-2022 By Mary Ellen Shoup

Researchers at the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) have found eight new sweetness-enhancing compounds in 11 citrus cultivars that could offer improved palatability and lower sugar content in food and beverage...

SlimFast unveils new packaging, ads, intermittent fasting line, to ‘position the brand for a return to growth in 2023’

05-Oct-2022 By Elaine Watson

As the brand name suggests, none too subtly, SlimFast is a brand you tend to think of when you want to lose weight, fast. But in a food culture where ‘wellness’ is in, ‘dieting’ is out, and even the word ‘slimming’ can make you sound like an ‘80s throwback,...

Introducing the FoodNavigator-USA digital summit: Futureproofing the Food System Nov 15-17

01-Oct-2022 By Elaine Watson

The western diet – and the food system that underpins it – is becoming increasingly unsustainable, for the health of humans and the planet. So how do we futureproof the food system to deliver healthier, more sustainable products that nourish our bodies...

What is ‘healthy’? FDA proposes new definition as added sugar, not fat, becomes nutritional bogeyman

28-Sep-2022 By Elaine Watson

The FDA has issued a proposed rule updating the criteria for the ‘healthy’ nutrient content claim on food labels that for the first time restricts the amount of added sugar firms can include in products bearing the claim.

Dewey's Bakery takes its thin crispy cookies nationwide tapping into permissible indulgence trend

23-Sep-2022 By Mary Ellen Shoup

After years of a slow build, Dewey's Bakery is entering national retail accounts where it can reach consumers in search of permissibly indulgent snacks with its line of thin crispy cookies that deliver on taste without breaking the caloric bank.

SPECIAL REPORT: Bioengineered food labeling: ‘They kind of shot in the middle and missed every constituency’

23-Sep-2022 By Elaine Watson

Advocates arguing for greater transparency about the use of GMOs in food scored a minor victory this month after a district court told USDA to re-work the digital disclosure portions of the bioengineered food labeling law, which came into effect in January....

‘A critical milestone’ for stevia: HOWTIAN achieves up to 12% average Reb A yield this season

21-Sep-2022 By Elaine Watson

HOWTIAN has grown stevia plants with up to a 12% average Reb A yield this season, the “highest ever in the industry,” says the firm, which described the news as a “milestone not just for the company, but for the food and beverage industry at large, as...

Not all indulgent snacks contribute equally to obesity and not all strategies to reduce their consumption are effective

20-Sep-2022 By Elizabeth Crawford

Curbing consumption of sugary beverages and sweet baked goods could take center-stage in future obesity-fighting campaigns while chocolate and confections move to the wings after new research from Georgetown University reveals the former are more likely...

Sugar-sweetened beverages and cancer: There's a higher risk of colorectal and kidney cancers, even after adjusting for BMI, says researchers

16-Sep-2022 By Mary Ellen Shoup

Regular consumption of sugar-sweetened beverages (SSBs) is associated with higher mortality from certain cancers, partially mediated through obesity, according to a study by researchers at the American Cancer Society.