Danish ingredients group Danisco has launched a new cost-cutting sugar product designed to reduce waste in end product presentation.
By adding a novel genetically engineered bacterial strain to dairy, the fermentation process is limited to converting lactose to glucose, a technique that could remove the need to add sweeteners to dairy products.
The EC has commented on Codex's proposed new food additive standards.
Ingredients company Danisco launches new concept out of its Singapore office allowing processors to take advantage of the new health trends in the market.
The sugar replacer Isomalt has become the first non-Chinese food to pass the Novel Food approval process set by the Chinese Ministry of Health, according to maker Palatinit.
GM bacteria that eat hemicellulose in corn fibre could be used as a new, biobased method of making xylitol, a mint-flavoured sweetener used in chewing gum.
European sweetener supplier InnoSweet GmbH is to enter the US market, after opening its first sales office in the nation early this week.
Soaring obesity rates are creating opportunities for food and beverage manufacturers to expand the number of products that contain sugar substitutes, according to a new market report.
Doehler Group's focus on naturalness and health at the upcoming SIAL exhibition in Paris will include natural sweeteners and neutral-tasting Omega 3.
The use of ingredients to improve the nutritional status of food products by replacing sugar is one of the major driving forces for new product development, according to Roquette.
Leading US ingredient firm Cargill last week reported strong fiscal year earnings, although the performance of the firm's food ingredients business lagged the year-ago level.
Food and beverage makers could soon tap into a range of new ingredients with a healthy twist as sugar and sweetener firm Tate & Lyle launches a new venture capital arm to focus on next-generation ingredients.
Incorporating aspartame-sweetened food products into the diet does result in weight loss, says a new meta-analysis that fills a gap in the science behind the sweetener.
A liking or preference for sweetened beverages may be affected by hunger state, suggests a study from the UK that may have important implications in the fight against obesity.
Cargill's focus at this year's Health Ingredients Europe exhibition will be on functional ingredient solutions and the identification of emerging market trends.
Researchers from NutraSweet and Duke University are working in tandem to produce blends with more desirable sweetness profiles.
The US and Mexico have concluded an agreement under which access will be granted for US high fructose corn syrup exports to Mexico, a move that begins to address the decade long dispute between the two countries.
Sugar-free alternatives are beginning to take off in a number of food sectors, driven by health concerns and product innovation according to new research.
Tate & Lyle has launched a new sweetener solution for dairy desserts, which claims to allow manufacturers to cut around a third of calories and half of total sugars from their product formulations.
Artificial sweeteners have received a strong endorsement this month from the US government, which has published a fact sheet on sugar substitutes that reconfirms its position on their safety.