Yogurt is getting a lot less sugary... By Elaine Watson 23-Jun-2014 - Last updated on 24-Jun-2014 at 06:07 GMT Facebook Twitter Linkedin Email to a friend As for reformulation trends, yogurt is getting noticeably less sugary, says Innova, with the average sugar level in new flavored yogurt launches (globally) dropping from 19.5g/100g in 2012 to 12g/100g in 2013. IFT 2014 Day one: Insects on the menu; algal face-off; pulse flours for the masses; chia, hemp, almonds on fire Trendspotting with Innova Market Insights Almonds, chia and hemp on fire? Switched on? Energy launches up 18.1% in 2013 Yogurt is getting a lot less sugary... IFT Keynote: The next food revolution is going to be about what we're not eating 'Is it going to bite me, or shall I eat it?' Insect protein pioneers ask is it 'squeal or meal'? All things bugs... So what if you want to try some insect flour? ADM explores algal DHA omega-3 market opportunity Solazyme & Roquette go head to head with whole food algal ingredients: 'The only barrier is convention' 40 mills, 3 bakery mix centers, one bakery: Welcome to milling powerhouse Ardent Mills Innovation in motion? Ardent Mills takes to the streets... Ingredion sets pulses racing with Alliance Grain Traders distribution deal Prev 1 … 3 4 5 6 7 … 13 Next
