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...
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...
In the race to bring the high intensity sweetener brazzein to market at commercial scale, taste solution provider Sweegen is claiming first place today with the launch of Ultratia, which the company says is a key tool in improving the health profile of...
Two new sweetness modulators from Icon Foods promise to smooth out the flavor profiles of popular sugar substitutes that, despite significant advancements, continue to fall short of recreating the flavor of processed sugar – either because they come on...
The adoption of four production technologies for steviol glycosides by the international food standards authority Codex Alimentarius earlier this month opens doors for industry to produce and source at scale and more sustainably less-common versions of...
Chaska, MN-based Dynamic Food Ingredients (DFI) Corporation has struck a deal with the world's fourth largest sugar producer, Thailand-based Mitr Phol Group, to commercialize technology it claims could slash production costs for erythritol and xylitol,...
The legal firestorm prompted by Chobani’s provocative new ad campaign for its Simply 100 Greek yogurt range has intensified this week as General Mills has filed a lawsuit accusing Chobani of false advertising and unfair competition.
The use of natural sweeteners is growing rapidly – they were used in one in five new non-caloric drinks launched last year – but it is still dwarfed by other sweeteners, according to a new report from Canadean.
The use of natural sweeteners, such as stevia, in carbonated soft drinks (CSDs) has become an increasingly “compelling attribute” for North American consumers, stevia-sweetened soda brand, Zevia, has claimed.
Strong consumer demand for sugar-free gum – a ‘sweet’ spot of the industry – will lead to exciting new flavors and nutrient delivery, says ingredient supplier Ingredion, with the company’s new encapsulation matrix opening up product developers’ creativity.
The popularity of stevia as an alternative sweetener has unleashed a blizzard of competition to supply the ingredient, mostly from mainland China, raising the question of whether the market is becoming unbalanced on the supply end.
Unilever has added new ‘challenges and wants’ to its open innovation platform, this time seeking help with a stable natural red colour for fruit and dairy, and technologies to reduce sugar in ready to drink teas.
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-depth understanding of how stevia works with different flavour systems, bulking agents, and other ingredients is required to optimise NPD or reformulation of existing food and drinks using the natural sweetener.
Use of stevia is predicted to rise at an astonishing rate this year, taking the natural sweetener's share of the total US sugars and sweeteners market from 1.8% in 2010 to 9.1% in 2011, according to Packaged Facts.
Tabletop sweetener company Merisant has announced that it will exit bankruptcy after it filed for Chapter 11 protection in January in order to strengthen its “financial health and long-term prospects.”
Reb A is moving into the sports drink market as Dr Pepper Snapple becomes the first of the big three soft drinks manufacturers to release a zero-calorie sports drink sweetened with Reb A, the natural sweetener derived from the leaves of the stevia plant.
Corn Products International is investing in what it sees as the
eventual approval of stevia as a sweetener by the US Food &
Drug Administration (FDA), by adding a stevia-based high-intensity
sweetener to its portfolio.
More than half of consumers say they are willing to switch to
sugar-free versions of traditional confectionery lines, which
suggests that sweeteners are no longer considered a 'niche'
ingredient in sweets, claims Beneo Palatinit.