The use of sweeteners to reduce calorie content in food and drink is sometimes controversial, but vital to F&B manufacture. What sweeteners are used and what do they do?
Consumer confusion over how best to reduce sugar in one’s diet persists. Are they still looking for ‘zero added sugar’ in sweet drinks? Regulatory and ingredients experts weigh in.
The World Health Organization (WHO) has released a new guideline on non-sugar sweeteners (NSS), which recommends against the use of NSS to control body weight or reduce the risk of noncommunicable diseases (NCDs).
European industrial biotechnology specialist BRAIN Biotech has teamed up with Bonumose to bring the rare sugars expert’s sweetener tagatose to market globally.
A new study – published a month after the World Health Organization (WHO) sounded a cautionary note about the long-term effects of zero-calorie sweeteners such as sucralose and saccharin – suggests some diet sweeteners are not inert and can alter the...
According to a new draft guideline from the World Health Organization (WHO), non-nutritive sweetener consumption is associated with metabolic syndrome, something proponents of diet sweeteners say shows correlation, not causation, and merely reflects the...
Heartland Food Products Group, one of the largest private label sweetener manufacturers, scores one of the most well-known brands in the category with the acquisition of Splenda from McNeil Nutritionals, LLC.
While Tate & Lyle has just announced plans to close its sucralose plant in Singapore, blaming industry overcapacity; rival Kanbo International is building a second factory in Dongying that will take its capacity to 3,000t/year, a move it claims will...
For a long time, Tate & Lyle had the sucralose market to itself. It discovered it, patented it to the hilt, and perfected the process of producing it on an industrial scale, generating operating profit margins of almost 50%. But you can only have...
Tate & Lyle has announced a restructuring that will see it make changes to its struggling Splenda sucralose business and exit most of its European Bulk Ingredients business.
Up until relatively recently, sucralose was a key profit driver at Tate & Lyle. But as the Chinese have added production capacity, CEO Javed Ahmed told analysts this week that he was struggling to see “how we or frankly anyone else can make any money”...
Shares in Tate & Lyle fell by 17% as the food ingredients firm issued its second profits warning this year, blaming fierce competition in the sweetener market and supply problems in the US caused by a harsh winter.
If artificial sweeteners have an image problem, then General Mills’ move to replace one artificial sweetener (aspartame) with another (sucralose) in its Yoplait Light yogurts might seem like an odd move.
Tate & Lyle says it predicts a substantial deterioration in sucralose pricing owing to a glut of unsold Chinese sucralose which has forced it to reduce pricing in recently renewed contracts.
Consumption of zero-calorie artificial sweeteners in a drink may have an identical effect on gut responses as water, according to newly published human data.
Tate & Lyle has reassured consumers that sucralose is a safe ingredient following the publication of a review alleging that the high intensity sweetener is “not biologically inert" and that more research is needed to determine what happens to...
Genetically influenced responses to sweeteners may mean that food and beverage companies require a range of artificial sweeteners to accommodate different consumer tastes.
Tate & Lyle says it is “very disappointed” that the Center for Science in the Public Interest (CSPI) has removed sucralose from the ‘safe’ category in its guide to food additives on the back of unpublished research from a scientist it claims has been...
Chinese high intensity sweeteners specialist Niutang Chemical says its new 1,200 metric ton capacity sucralose facility will begin production before the end of this month, with deliveries beginning in the second quarter of 2013.
Tate & Lyle has started producing micronized powdered sucralose in addition to liquid sucralose at its recently-re-opened Splenda sucralose facility in McIntosh, Alabama.
PepsiCo has tweaked its US sweetening formula for Diet Pepsi to include acesulfame potassium as well as aspartame, a combination that Ajinomoto admitted today would boost the cola's sweetness potency.
Extracts from the South African plant Sclerochiton ilicifolius are amongst the ‘most potently sweet naturally occurring substances known’, report scientists from ingredients giant Cargill.
As reports circulate suggesting PepsiCo is trialing an alternative sweetening system for Diet Pepsi, the company insists that it has no intention of altering the drink’s formula or taste.
Using non-nutritive sweeteners instead of added sugars may help people reach and maintain a healthy weight, but there is limited evidence about whether this is effective for reducing calories and sugars in the long term, say two major US medical associations.
Nutrinova has introduced a new ‘drop-in’ sweetener system for reduced sugar and sugar-free beverages and dairy, which aims to closely emulate the taste of full-calorie sweetener systems and simplify product development.
Chinese high intensity sweeteners specialist Niutang Chemical says work on a new, 1,200 metric ton capacity sucralose production facility is scheduled to be completed in the fourth quarter of 2012.
Which sweeteners are consumers discussing on social media? And is the conversation positive or negative? The rise of social media is giving marketers access to an honest snapshot of consumer perceptions, says research company Loudpixel.
In spring 2009, employees at Tate & Lyle’s sucralose factory in McIntosh, Alabama, got some grim news. The site – the first in the world to produce sucralose on an industrial scale - was being mothballed, with production shifting to T&L’s new...
Tate & Lyle is planning to re-start production at its mothballed sucralose plant in the US, as hot demand for the sweetener means it needs more capacity from two global sites.
The US Environmental Protection Agency (EPA) has removed saccharin and its salts from its list of hazardous substances, saying that the sweetener is no longer considered to be harmful to human health.
A National Advertising Review Board panel has recommended that Heartland Sweeteners should stop advertising its Ideal-brand sweetener as ‘more than 99 percent natural’, saying the statement could mislead consumers.
The US Environmental Protection Agency (EPA) has proposed that saccharin be removed from its “hazardous wastes, hazardous constituents, and hazardous substances” lists.
The scientific literature does not support a link between intakes of artificial sweeteners and metabolic changes in children, says a new review from the US National Institutes of Health.
Achieving the ideal sweetener blend is a scientific undertaking, making or breaking a product’s acceptance. In the second part of our special series on sweetener blends, FoodNavigator look at what makes a blend a success.
Studies reporting that sucralose may be detrimental to gut health were “not scientifically rigorous”, and the totality of evidence supports the safety of the sweetener, an expert panel has concluded.
Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
Tate & Lyle has lost its sucralose patent case as the International Trade Commission gave its final ruling on Monday that Chinese manufacturers did not infringe the sugar giant’s patents.
PepsiCo-owned Tropicana has replaced its artificially sweetened Light n’ Healthy orange juice drink with Trop50, naturally sweetened with Reb A stevia extract.
Using animals, and specifically rats, to build the science behind ingredients is vital, but dismissing conflicting studies just because a rat is not a human is not acceptable.
Questions have been raised concerning the safety of the Splenda brand of sweetener, and its key component sucralose, following publication of results of a rat study. Both industry and academia gave their views to FoodNavigator.com.
