JK Sucralose has announced that it intends to expand capacity at its Jiangsu, China plant to 4,000 metric tonnes by 2020, confident that the market is set to skyrocket.
‘Moderate’ consumption of fructose-containing sweeteners may produce ‘modest but significant changes’ that may contribute to the development of metabolic syndrome, says a new rat study.
Tate & Lyle has seen a new surge in sucralose sales in the last 6 months thanks to customers restocking after running down amassed supplies; and stocks at the mothballed US site are expected to run down by the year’s end.
Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of milk chocolate, without affecting consumer acceptance, suggests a new study.
Consumers are prepared to pay more for foods that note health attributes on packs, and are becoming more aware and sophisticated in their attitudes to diet and food labelling, according to research from Tate & Lyle.
Novel food regulation functions as an unintentional trade barrier to heritage foods and affects supply chain development and poverty alleviation in developing countries, according to a new report.
A sustainable supply chain, adherence to quality standards and alliances with flavour companies are all keys to success in the increasingly competitive stevia sweeteners market, says Sneha Pasricha of Frost & Sullivan.
Aspartame and sugar are likely to be the main substitution targets for emerging stevia sweeteners, and beverages the initial main application, writes Sneha Pasricha, a research analyst for Frost & Sullivan, in the first of two guest articles.
Stevia could soon be adopted by ice cream manufacturers, claims a partnership of ingredient developers which believes it has overcome the technical challenges of producing frozen desserts using the natural sweetener.
Some 70.4 million tonnes of sweeteners were used by the global food and beverage industry in 2008, including sugars. But which sweeteners are most used, in volume terms?
PureCircle has reported a huge boom in sales in the “transformational” 2009 financial year, and has credit facilities that will allow it to expand as stevia sweeteners move towards the big time.
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.
A new association is aiming to promote knowledge and research into stevia sweeteners in Italy and abroad, and is seeking active members and funding.
Danisco sold ‘somewhat disappointing’ volumes of xylitol at the start of its new financial year, but says the sweeteners division is on track for recovery thanks temporary closure of xylitol plants and inventory reductions.
Granular is officially launching its Real Stevia sweetener following approval for high Reb-A stevia sweeteners in France; the race is on to bring the first products to shelves and secure market share.
Tate & Lyle is introducing a new product development platform aimed at helping manufacturers develop lower cost products that still taste as good.
The French government has approved the use of stevia sweeteners with 97 per cent purity rebaudioside A (Reb A), officially opening up the first EU market for products containing the much-anticipated ingredient.
The zero-calorie sweetener erythritol may exert a strong antioxidant activity which may protect vascular health of diabetics, says a new study from The Netherlands.
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.
The formation of a toxic substance when high fructose corn syrup is heated raises concerns for bee keepers, say researchers, and will help inform advice on safe storage of the ingredient for use in human food.
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