Extracts from the South African plant Sclerochiton ilicifolius are amongst the ‘most potently sweet naturally occurring substances known’, report scientists from ingredients giant Cargill.
Sunwin USA has ended its distribution deal with Wild Flavors, Inc. to facilitate a global partnership between parent companies Sunwin Stevia International, Inc. and Germany-based Wild Flavors GmbH.
A flood of stevia-containing products will arrive over the next 12 months, with beverages leading the way, says Mel Jackson, VP of science for Sweet Green Fields.
San Diego-based flavor firm Senomyx has discovered a new taste modifier ingredient that can enhance the sweet flavor of both high fructose corn syrup (HFCS) and sucrose, allowing food manufacturers to use less of either sweetener in formulations.
High purity stevia volume sales at PureCircle have increased by more than 20% year-on-year, PureCircle reported in a pre-close update for the second half of its financial year.
TIC Gums has released a range of new ingredients to tackle common product development problems in formulating reduced sugar and sugar-free foods and beverages.
The link between sugary drinks and high blood pressure has been cast into doubt after new research revealed sweet drinks are associated with high blood pressure – regardless of whether they are sweetened with sugar or artificial agents.
From stevia to monk fruit, oats, agave nectar and coconut palm sugar. In the second of our spring special editions, we look at what’s next for natural sweeteners.
Firmenich has renewed its sweet taste collaboration with San Diego-based flavor firm Senomyx, which has reported lower revenues in the first quarter, including decreased income from the sweet taste partnership.
Interview, James Blunt, senior VP, product management and marketing, Tate & Lyle
It’s not as sexy as stevia, and not as cheap as aspartame, but sucralose continues to press food formulators’ buttons, and demand is still growing – fast - says market leader Tate & Lyle.
Stevia supplier PureCircle says it has secured a range of international patents for its natural flavor modifier NSF-02, which it claims will ensure its customers have exclusive access to the ingredient for enhancing the sweetness of stevia, sugar and...
Smoke flavors are increasing in popularity, appearing in a range of new and unusual applications, and could help to differentiate new products, according to smoke flavor specialists speaking at the recent Research Chefs Association conference in Texas.
While stevia is beginning to take off in a number of baked goods and snack categories in the US, Asian and South American markets, some other emerging ‘natural’ sweeteners look ready to take it on in the segment, claims Datamonitor.
The use of alternative low-calorie, high-intensity, sweeteners in bakery products has to face several important challenges in terms of texture before it can effectively replace sugars, say researchers.
It might not have garnered as much publicity as stevia, but monk fruit (luo han guo) “has found a niche within the all-natural market but will hit mass market sooner than stevia in this space”, according to one leading supplier.
The development of foods that contain alternating levels of taste intensity in the mouth could lead to reductions in sugar and salt levels, while retaining the same perception as with the original foodstuffs, say researchers from Dutch research group...
Non-GMO Project Verified has become the fastest growing food eco-label in North America, as sales of certified products hit $1bn in 2011, according to findings unveiled at Organic Monitor’s Sustainable Foods Summit in San Francisco last month.
Industry groups have reiterated their position that sugar is fine in moderation, after a provocative commentary in the journal Nature this week called for regulating sugar like alcohol or cigarettes, arguing that it is just as toxic for the body.
Sucralose may not raise levels of blood sugar or increase the likelihood of insulin resistance, according to the results of a new study published in the journal Nutrition Research, comparing the body’s response to sucralose and sucrose.
Better defining the relationship between chemical structure and digestibility of under-used natural sugars could help industry to produce a new generation of “designer” sweeteners, say researchers.
A California court has ruled that it was lawful to list a compound found in many foods and beverages, including caramel coloring, as a known carcinogen under Proposition 65, rejecting a complaint from a food industry coalition.
Special edition: Dealing with higher commodity costs
In the midst of volatile commodity costs, it’s not just big grain prices that have put manufacturers under pressure: Sugar, nuts, black pepper, mint and cocoa are also among top concerns – and flavor firms are providing cost-cutting strategies.
Formulators looking to incorporate ginseng into functional food products should minimize the ingredient’s bitter and earthy flavors in order to succeed on the US market, suggests new research published in the Journal of Sensory Studies.
Manipulation of food texture combined with greater control of the spatial distribution of sucrose could help to design foods that meet the demand for healthier low-sugar products, according to new research.
Small molecules that modulate the human sweet taste receptor could help to provide zero-calorie foods and drinks that have "the true taste of sugar", say industry scientists.
Last week, hundreds of confectioners and bakers gathered on Capitol Hill, the meeting place of the US congress, to call for an end to the sugar price support programme, which they claim is keeping sugar prices artificially high and forcing food companies...
Inflated US sugar prices are threatening jobs throughout the country’s confectionery industry, warned the National Confectioners Association (NCA) in a letter to the US Department of Agriculture.
San-Diego-based flavor innovator Senomyx has started taste tests on novel fructose enhancers that could help amplify the sweet taste of fructose, a key component in high fructose corn syrup (HFCS).
A novel sucrose enhancer that could help firms slash sugar in products by up to 50 percent has been moved into the development phase at San-Diego-based flavor innovator Senomyx.
The US Department of Agriculture (USDA) has set the 2011-2012 sugar tariff rate quota and allowed extra specialty sugar to be made available from August 5, in response to increased demand for organic sugar.
Stevia player PureCircle, has agreed a multi-year global distribution agreement with Firmenich to accelerate commercialization of the company’s new natural flavor, NSF-02.
Stevia supplier PureCircle has developed a natural flavor modifier that enhances the sweetness of stevia, sugar and high fructose corn syrup (HFCS) to allow larger calorie reductions, the company has said.
Domino Foods, Wild Flavors and Sunwin International have entered a collaborative agreement to produce naturally-derived sweeteners and sweetening systems, the companies have said.
Previously discovered sweetener molecules which have been ‘lost or forgotten’ in the scientific literature may have a place in the future of sweet taste research, according to a new review.
California-based flavor ingredients firm Senomyx has narrowed its net loss in Q1 and increased revenues, as the company continues to discover, develop and commercialize new flavor ingredients.
A raft of new food and drink products containing an intense natural sweetener from monk fruit (luo han guo) could hit shelves in the United States this year, according to the New Zealand-based firm driving its commercialization.
A new compound that blocks bitter tastes, may help to make reduced sugar foods and drinks more palatable for consumers by jamming metallic type bitter tastes, say flavour scientists from Givaudan.
The Center for Science in the Public Interest (CSPI) claims that some caramel colorings may cause cancer, and has called on the Food and Drug Administration (FDA) to ban them in foods and beverages.
California-based flavor firm Senomyx added 50 new patents to its portfolio during 2010 relating to its technologies for the discovery and development of novel flavor ingredients, the company has said.
US Senator Jeanne Shaheen (D-NH) introduced a new bipartisan bill in the Senate this week intended to phase out the sugar support program, claiming sugar prices are artificially high and cost American jobs.
Flavour development company Senomyx has forged a partnership with confectionery manufacturer Cadbury Adams USA, a Kraft Foods division, to develop and commercialise new flavor modulators for gum and medicated confectionery products.
Imperial Sugar Company returned to profit during fiscal 2010 as its Port Wentworth refinery continued to boost production following a 2008 explosion, although its losses widened in Q4, the company said.
