Sweeteners (intense, bulk, polyols)

Givaudan helps Sweet Victory block sugar cravings in kids with ‘tutti-frutti’ gum

23-Jun-2022 By Flora Southey

The Swiss flavours and fragrances company has leveraged its flavour-masking expertise to address the bitterness of Sweet Victory’s botanical-infused chewing gum for kids.

Tate & Lyle collaborates with UAE to support sugar and calorie reduction

23-Jun-2022 By Katy Askew

Tate & Lyle is taking part in an initiative to support sugar and calorie reduction in the UAE and Middle East region more generally.

Firmenich and DSM merger creates ‘unparalleled’ leader in nutrition, beauty and wellbeing

31-May-2022 By Katy Askew

Firmenich and DSM have revealed plans to merge the two companies in a move that they believe will create an ‘unparalleled’ leader in nutrition, beauty and wellbeing.

Sweegen wins stevia Reb M patent battle… but Ingredion set to appeal

25-May-2022 By Katy Askew

Ingredient supplier Sweegen hailed its victory against PureCircle in a stevia Rebaudioside M (Reb M) patent battle as opening the door to ‘major expansion’ opportunities. However, FoodNavigator understands PureCircle owner Ingredion is already preparing...

Plastic-free chewing gum hopes to challenge 'synthetic' standards

20-Apr-2022 By Oliver Morrison

The founder of UK-based ‘super natural’ chewing gum start-up Milliways is also calling for a single-use plastic levy to make it easier for consumers to switch to a ‘more sustainable’ option.

How to turn the tide on ‘underused’ sugar taxation in Europe?

25-Mar-2022 By Flora Southey

With just 19% of countries in the WHO European Region having introduced SSB taxes, a new study has sought to identify what works and what doesn’t – to encourage effective implementation.

Scraping social media for hot beverage trends

23-Mar-2022 By Oliver Morrison

Love them or loath them, social media platforms such as TikTok and Instagram offer fertile ground where brands can spot quickly emerging food and beverage trends that can guide product development.

New tech in sugar reduction

23-Mar-2022 By Rachel Arthur

We take a look at some of the latest developments in sugar reduction technology.

The FoodNavigator Podcast: How big is the healthy ageing opportunity?

17-Feb-2022 By Oliver Morrison

Is the industry ignoring the growing numbers of older people? Or do older people just not want to be directly targeted by the food sector? FoodNavigator investigates.

Codex adopts framework for steviol glycosides: ‘This benefits the entire stevia industry’

20-Jan-2022 By Katy Askew

International food standards body Codex Alimentarius has adopted a Framework for steviol glycosides that encompasses four different production technologies in a move that is expected to ‘benefit the entire stevia industry’.

The 'craving-crushing' botanically charged chewing gum that curbs sugar urges for two hours

19-Jan-2022 By Oliver Morrison

An Israeli start-up has unveiled a chewing gum designed to stop sugary treat cravings in their tracks.

Long-term study alludes to artificial sweeteners and cognitive decline link

15-Dec-2021 By Nicola Gordon-Seymour

Results of a Spanish study appear to corroborate a link between artificial sweeteners and impaired metabolism and oxidative stress, which can exacerbate cognitive decline (CD).

‘Their numbers are growing but they are unserved by NPD‘: Beneo spots ‘huge potential‘ in the over 55s

14-Dec-2021 By Oliver Morrison

Older consumers are a growing cohort -- though a pitiful number of new products specifically target them, it’s claimed. Supplier Beneo therefore sees ‘huge potential‘ for its functional ingredients aimed at this group.

Allulose approval in Europe to be sought by new ingredients consortium

07-Dec-2021 By Flora Southey

Ingredients companies have joined forces to help bring rare sugar allulose to the European and UK markets.

Chr. Hansen converts lactose into glucose to reduce added sugar content in dairy

16-Nov-2021 By Flora Southey

Chr. Hansen is leveraging fermentation technology to enhance the perception of sweetness in yogurt products.

‘Welding’ tech eliminates sugar binders in snacks category: ‘We’re the game changer of the snacking industry’

08-Nov-2021 By Flora Southey

Israeli start-up Torr Foodtech is replacing sugar binders with mechanical pressure and ultrasonic energy to ‘weld’ natural ingredients together in snacks.

Sweegen to launch high intensity sweetener brazzein in 2022

04-Oct-2021 By Elaine Watson

Sweegen will expand its high-intensity sweeteners portfolio early next year with the addition of brazzein, an ultra-sweet tasting protein found in small quantities in the fruit of a West African plant called oubli, that can be produced on a commercial...

Big food still ‘hooked’ on junk: ShareAction vows to turn up the heat on unhealthy food makers

23-Sep-2021 By Katy Askew

New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.

What do consumers think about food additives? Survey

22-Sep-2021 By Flora Southey

Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.

UK to lead WHO network to champion sugar and calorie reduction

14-Sep-2021 By Katy Askew

The UK has been selected to head up the World Health Organization’s (WHO) Sugar and Calorie Reduction Network in Europe.

DouxMatok inks first commercial partnership outside of Israel for Incredo Sugar

14-Sep-2021 By Flora Southey

DouxMatok has partnered with Italian ingredients company Hi-Food to commercialise its sugar-reduction offering Incredo Sugar. FoodNavigator hears from the start-up’s CEO and CTO to learn more about its B2B strategy.

Carob: A ‘super-nutritious, highly sustainable hidden gem’?

06-Sep-2021 By Katy Askew

Food and ag tech start-up CarobWay is working to help grow the market for carob as a ‘super-nutritious’ and ‘highly sustainable’ food ingredient.

Call for restrictions as sugary yoghurts are named and shamed

19-Aug-2021 By Oliver Morrison

Parents are ‘misled’ by high-sugar yogurts with child-friendly packaging, according to researchers at Action on Sugar.

‘There is tremendous potential to grow the stevia market in Europe following these approvals’: PureCircle’s bio-converted range gets EFSA safety nod

06-Aug-2021 By Oliver Morrison

The supplier’s range of stevia ingredients produced through bioconversion of stevia leaf extracts will be commercially available to European food and beverage manufacturers later in 2021.

‘Intake of added and free sugars should be as low as possible’: EFSA confirms sugar consumption a risk factor in chronic diseases

22-Jul-2021 By Katy Askew

The European Food Safety Authority was asked to review the link between sugar consumption and various diseases. The results are in: “Based on the risk of developing chronic metabolic diseases and dental caries, the intake of added and free sugars should...

‘A new toolkit for sugar reduction’: Sweegen’s Reb M gets safety nod in Europe

19-Jul-2021 By Katy Askew

The European Commission has approved the use of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages. “We are opening the doors for product developers to explore a new toolkit for sugar reduction across all products...

‘The next phase in the evolution of Tate & Lyle’: Ingredients supplier spins-off bulk sweetener business

12-Jul-2021 By Katy Askew

Tate & Lyle has sold a controlling stake in its Primary Products operations, which will be spun-out into a stand-alone business, leaving the London-listed ingredient manufacturer to focus on its faster-growing specialities business.

Tate & Lyle teams with Earthwatch on stevia sustainability: ‘We can make a real difference into the future’

09-Jul-2021 By Katy Askew

Ingredient supplier Tate & Lyle has launched a stevia sustainability programme in collaboration with environmental experts Earthwatch Europe. The company says the move will help the fast-growing stevia agri sector leverage sustainable practices as...

What Kantar’s list of most valuable global brands tells us about food and beverage trends

24-Jun-2021 By Oliver Morrison

Kantar's latest ranking of the world's largest food and beverage brands reveals the shift in consumer behaviour towards indulgence during lockdowns.

Cabosse Naturals talks cocoa fruit innovation: ‘Upcycled foods are very relevant for consumers’

22-Jun-2021 By Katy Askew

Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....

Roquette Ventures eyes protein sweeteners from fermentation to meet demand for healthier alternatives to sugar

14-Jun-2021 By Oliver Morrison

French investment firm Roquette Ventures (part of ingredients company Roquette Group), which supports start-ups in the food, nutrition, and health markets, is looking to scale up production of plant protein sweeteners made using precision fermentation.

How UK brands are reformulating to avoid the HFSS ad ban

19-May-2021 By Oliver Morrison

UK food brands are currently digesting planned government legislation coming next year which will prevent marketing and advertising of HFSS being shown on TV (pre-9pm) and online from 2022 and limit where these products can be placed in bricks and mortar...

What does the future hold for reformulation?

19-May-2021 By Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD

With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities....

‘No added sugar’: Fibre and stevia predicted to ‘shake up’ sugar reduction

18-May-2021 By Flora Southey

Fibre and next-generation stevia are expected to play key roles in sugar reduction as a growing number of manufacturers seek out ‘no added sugar’ claims, according to Mintel.

Sugary drinks could increase risk of bowel cancer

07-May-2021 By Flora Southey

Fresh research suggests high consumption of sugar sweetened beverages is associated with a higher risk of early-onset colon colorectal cancer in women.

Sugar: the next ingredient set to come under fire for its climate impact?

23-Apr-2021 By Oliver Morrison

Meat and dairy are regularly targeted for their environmental impact. In the UK, for example, the government’s Committee on Climate Change has recommended a 20% cut in meat and dairy by 2030, rising to 35% by 2050 for meat only. Sugar may be next, warns...

Industry insights from NIZO: Safety challenges for plant-based foods

21-Apr-2021 By René Floris, NIZO Food Research Division Manager

In this series of articles, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. This month, he continues his exploration of the protein transition by looking...

The brittle truth about vegan Easter eggs

31-Mar-2021 By Oliver Morrison

Vegan alternatives pass the flavour test (up to a point) but are prone to shattering, according to market research.

Snack sector looks to lentils, beans and insects as ‘health by stealth’ hits limit

25-Mar-2021 By Oliver Morrison

As the snack sector reaches its technological limits in cutting salt and fat from products, European manufacturers are accelerating reformulating efforts using lentils, beans, other vegetables -- and even insects -- as a way of meeting consumer demand...

Researchers propose standardised testing methods to crack sensory challenge of plant-based milk

11-Mar-2021 By Oliver Morrison

Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.

Health campaigners call for ‘honest’ labelling on so-called healthy snacks

10-Mar-2021 By Oliver Morrison

Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts.

UK supermarket giant Tesco commits to health targets following shareholder pressure

05-Mar-2021 By Oliver Morrison

In a move said to illustrate rising investor concerns with companies’ health impacts, the UK’s largest supermarket Tesco has announced it aims to increase the proportion of sales from healthier products to 65% by 2025.

Kerry flags ‘impressive’ health and environmental benefits of sugar reduction: ‘Sugar exacts a large environmental toll’

01-Mar-2021 By Katy Askew

Taste and nutrition company Kerry has completed a life cycle assessment comparing the environmental impact of its Tastesense Sweet ingredient against the footprint of sugar. The result? “Reducing the consumption of sugar has impressive health and environmental...

Tate & Lyle introduces new online nutrition tool

01-Mar-2021 By Jim Cornall

Tate & Lyle PLC, a global provider of food and beverage ingredients and solutions, has launched the Tate & Lyle Nutrition Centre, a new digital hub providing access to science on ingredients that can help address public health challenges.

Not all processed foods should be demonised, say nutritionists

22-Feb-2021 By Oliver Morrison

What do canned baked beans, low fat fruit yogurt, ice cream, pre-packaged sliced bread, ready-made pasta sauces, and breakfast cereals with added sugar all have in common?

FREE WEBINAR: Hitting the Sweet Spot

16-Feb-2021 By Flora Southey

Register today for FoodNavigator’s FREE webinar exploring sugar reduction innovation in Europe.

Food trends of the future where innovation opportunities are rife

04-Feb-2021 By Oliver Morrison

To celebrate its 20th anniversary, UK artisan chocolate brand Montezuma’s commissioned food anthropologist Caroline Hobkinson to predict food industry trends over the next two decades with a specific focus on chocolate.

Time for sodium alternatives to show they’re ‘worth their salt’

25-Jan-2021 By Oliver Morrison

Salt reduction needs to come out of the shadows, according to food artificial intelligence company Spoonshot.

‘Investors have started to really see the potential in our sector:’ Alt milk start-up Sproud celebrates fund raise

25-Jan-2021 By Oliver Morrison

The Swedish company, which makes milk from peas, has raised £4.8m from London-based VGC Partners to develop its products and expand in its core markets including the UK, US and Canada.

Sugar blocker: Evolva’s new ingredient obstructs the body’s ability to digest sucrose

21-Jan-2021 By Flora Southey

Swiss biotech company Evolva is launching a natural sugar blocker for food and drink applications. L-arabinose is also a reducing sugar, the company’s head of investor and corporate relations tells FoodNavigator.