Sweeteners (intense, bulk, polyols)

Reformulate or be taxed: Campaigners call for levy on ‘excessive calories’ in unhealthy foods

07-Aug-2019 By Flora Southey

The UK government has been urged to introduce a levy on all processed, unhealthy foods containing ‘excessive calories’ – a move campaigners say would reduce consumption of saturated fat and sugar.

‘Concern for young people’s health’ prompts energy drink restrictions in Scotland

06-Aug-2019 By Flora Southey

The Scottish government has announced a ban on sales of high-energy drinks to under-16s in publicly funded leisure centres across the country.

Start-up applies ‘latest frontier in sugar reduction’ to orange juice giant

30-Jul-2019 By Flora Southey

Israeli start-up Better Juice will apply its sugar reduction technology to Citrosuco’s orange juice in a co-funded pilot facility.

‘We can cut sugar without alienating taste’: WET Group on its drink innovation

25-Jul-2019 By Oliver Morrison

As the debate surrounding the safety of aspartame rages, research discovers how to create flavoured drinks without using sugar or additives.

‘Sales of aspartame should be suspended’: EFSA accused of bias in safety assessment

22-Jul-2019 By Katy Askew

EFSA’s decision-making process may have been biased by ‘conflicts of interest’ and the distribution and sale of aspartame in the EU should be suspended, says the author of a new research dossier calling the safety of the sweetener into question.

Sugar Reduction or Nature's Sweetspot

Comet Bio harvests success with upcycled sweeteners

16-Jul-2019 By Anthony Myers

Sweetener blends upcycled from crop leftovers are higher in fiber, lower in sugar and calories, and functionally equivalent to conventional sweeteners.

Sugar Reduction or Nature's Sweetspot

Sugar derived from sucrose and berry-based sweetener prepped for takeoff

16-Jul-2019 By Kristine Sherred

The naturally modified table sugar from Global Biolife, called Laetose, carries 30% fewer calories and about half the glycemic index compared to glucose.

Food tech investment data: Delivery, robotic chefs and personalised nutrition bring home the bacon in Q2

05-Jul-2019 By Katy Askew

FoodNavigator, in partnership with investment data and analysis provider Tracxn, brings you a quarterly round-up of the latest wheelings and dealings in the EMEA food tech start-up space.

Flow Hive ‘single frame honey’ creates buzz in boutique market

11-Jun-2019 By Flora Southey

Unprocessed, single-frame honey allows for greater flavour retention, according to Flow Hive CEO Cedar Anderson, who told FoodNavigator his invention is adding value to the boutique honey market.

Fresh evidence of links between ultra-processed food and health risks revealed

31-May-2019 By Oliver Morrison

Two pieces of research published in the British Medical Journal provide fresh evidence of the links between popular processed food and a range of health risks.

Sugar vs fat reduction in cakes and biscuits: ‘It’s not one or the other’

31-May-2019 By Flora Southey

Public Health England has been urged to include cakes and biscuits in its calorie reduction programme after researchers found “a considerable amount” of fat in own- and private-label brands.

Rare sugar researchers hit sweet spot with nigerose production

15-May-2019 By Oliver Morrison

The rare sugar nigerose can now be “easily” produced via a process that “can readily be scaled up for potential industrial purposes,” claims a breakthrough study.

DouxMatok’s 40% reduced sugar allows for indulgence: ‘Sugar is not the new tobacco’

15-May-2019 By Flora Southey

The Israeli start-up’s 40% reduced sugar allows for sweet indulgence without changing consumer behaviour, says CEO Eran Baniel.

Sugar reduction: Blend the trends with functional formulations

15-May-2019 By Katy Askew

Efforts to cut sugar can unlock additional opportunities to ‘blend the trends’ of health, wellness, functionality, indulgence and an authentic sensory experience.

Cost of reformulation offset by sugar taxes and improved value proposition

15-May-2019 By Katy Askew

Reformulating products to reduce sugar can be a costly process. While the impact of sugar taxes on consumer behaviour is a moot point, they do provide the food sector with a financial incentive to trigger change.