Regular intakes of artificial sweeteners like saccharin and aspartame do not increase the risk of certain cancers, like stomach and pancreatic, suggests a new study from Italy.
Food and beverage ingredient demand has been ‘stable’ in Tate & Lyle’s Q1, says the company in its interim statement, and the year so far has exceeded expectations.
High consumption of fructose in the diet may lead to spatial memory problems, according to a new study with rats from Georgia State University.
A High Court judge has found in favour of Asda in its court battle with Ajinomoto over food and beverage ‘no nasties’ labelling, which listed aspartame as an ingredient not used. Ajinomoto plans to appeal.
Interest in stevia has remained high in Germany despite the plant being outlawed under novel foods regulations in 2000; but fringe products may contain undeclared additives due to the lack of food checks.
Formulating products with xylitol may reduce the development of tooth decay, according to a new study from the US.
The European Stevia Association (EUSTAS) is proposing a quality assurance scheme for raw stevia products in Europe, to guarantee purity and quality and build consumer confidence.
Stevia standards, impending regulatory approval in Europe and corporate social responsibility are high on the agenda at the EUSTAS Stevia Symposium.
Researchers claim to have discovered a particular gene variant that could affect sweetness perception among different ethnic groups, raising the possibility of more targeted flavor profiling of foods.
Danisco latest results bear testament to the responses of consumers to the economic crisis around the world – with very different shifts taking place in the US and Europe.
The UK’s Food Standards Agency (FSA) is seeking individuals who believe they have suffered a reaction to aspartame to take part in a pilot study.
Opening up the innovation process to outside expertise is increaingly seen as a way to advance and cut costs.
New research that shows artificial sweeteners are not removed in waste water treatment could affect consumer acceptance, according to the lead scientist.
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.
Niutang is preparing to introduce its Reb A sweetener from stevia next year and is starting discussions with existing customers and new ones that have a parallel product development timeline.
Sweet Green Fields (SGF) has announced the opening of a new facility in China with annual production of 1,000 MT of finished product, doubling its current capacity.
Groupe Lavollée Chimie is gearing up for approval of stevia sweeteners in France, expected this summer, after signing an agreement with Argentine supplier Stevia Internacional.
Manufacturers in France are gearing up to start using high purity stevia extract Reb A as soon as approval is signed off, according to a supplier, making use of an anticipated two-year window before full European approval.
Tate & Lyle is to produce all its sucralose from its new plant in Singapore, ‘mothballing’ its facility in McIntosh, Alabama.
Speakers at the first day of Stevia World have focused on the potential of stevia sweeteners as mainstream sugar replacers, as well as their role in tackling surging rates of diet related ill health, such as diabetes.