Sweeteners (intense, bulk, polyols)

‘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...