A new prospective intervention study concludes that understanding personal glycemic responses to meals and adopting a meal-based approach when planning diets is crucial to improving glycemic control.
Better Juice, an Israeli start-up, has used sugar reduction technology to lower the levels of sugar in its fruit juices, including, in a recent trial, several berry-based juices. Their technology is able to reduce three sugars found in fruit juices –...
The discovery of ‘gut enzymes’ in sweet taste receptors on the tongue could point industry towards a new route in the development of non-caloric sweeteners, say those behind the research.
Cornelius Nordic has secured distribution rights for Tereos in a Scandinavian partnership that will target the Danish and Swedish markets for ingredients such as starches, glucose syrups and polyols.
The UK has announced a tax on sugar-sweetened beverages. But how hard will it hit the industry? How effective will the tax be at tackling childhood obesity? And could the tax be extended to other food categories? We take a look at the big questions surrounding...
Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.
EFSA (European Food Safety Authority) has delivered positive opinions for two non-digestible carbohydrate ingredients based on their ability to improve blood glucose response.
Mars has filed a patent for ‘multi-texture’ caramel products, using a method that prevents moisture migration from caramel to crispy components without the need for a fat-based moisture barrier.
Enzymes were traditionally used to make foods cheaper and faster, but the role of enzymes is expanding, to also help make foods more sustainable and to add consumer benefits, according to director of DSM’s business unit enzymes solutions Lars Asferg.
Metabolic changes brought on by a high intake of dietary sugars may set us on 'a pathway to heart failure', according to new research in rats and human cell lines.
Europe's population is getting older, bringing a range of nutrition-related health concerns to the fore, including how to maintain muscle mass as we age - an issue thought to be closely related to protein consumption.
Novozymes aims to extend work on its Acrylaway solution to cut acrylamide in food into other food categories, having tackled areas such as crackers, biscuits, coffee and, most recently, French fries.
FrieslandCampina Kievit has launched a sweet creamer concept that can replace more than 40% of sugar in instant beverages and cut costs for manufacturers.
Advances in enzyme technologies, coupled with new technologies to remove aflatoxin, may offer a way to produce value-added ingredients from potentially contaminated by-products, say researchers.
As the world takes a long, hard look at waistlines and decides to do something about them, the food and beverage industry is under pressure to slash the fat and sugar content in products, and provide accessible information about what’s in a pack. This...
Carrageenan has good textural properties and is a more cost effective hydrocolloid than dextran for use in semi liquid syrups for production of a wide range of confectionery products, claims a new study from Mexico.
Lactic acid supplier Purac has announced a price increase of between 0.10 to 0.15 Euros per kilo, as the company seeks to pass of some of the expense from rising raw material costs.
The artificial sweetener sucralose may work together with glucose to stimulate the release of a protein that promotes a feeling of fullness, says new research from the US.
An ingredient manufacturer says that one of its functional
carbohydrate products can offer brewers improved texture and
stability retention in lower or no-alcohol beer, according to
independent testing.
Orafti has announced a price increase for its Beneo fibre
ingredients in response to increasing raw material and energy costs
- a measure it says it has tried to stave off as long as possible
but which is now inevitable.
Consuming a soy protein hydrolysate (SPH) increases heat production
compared to carbohydrate, and when the protein is eaten before
carbs the glucose response may be blunted.
European bakery supplier CSM has sold the customer base for its US
gluconic acid business, a move due to be followed by the imminent
shutdown of its production facility.
Consumer watchdog Which? has hit out at confusing labelling of
sugar content in foods, placing the onus on manufacturers to put
full nutritional information on packs after a survey found high
levels in savoury foods that were not...
Cargill's focus at this year's Health Ingredients Europe exhibition
will be on functional ingredient solutions and the identification
of emerging market trends.
Six months after its launch, a new sweetener that claims to be
all-natural, low calorie, low glycemic, nutritionally fortified and
fully functional has attracted "staggering" interest.
FoodNavigator-USA talks to manufacturer...
Job losses at the sweetener operations of ambitious ingredients
firm Cargill are imminent as the largest private firm in the US
appears to feel the squeeze of "market conditions".
Set to see sugar profits dip with incoming European sugar reform,
Danisco's announcement last week to acquire enzyme player Genencor
is the latest in a string of acquisitions that will go some way to
bridging the sales gap, writes...
The Australian food watchdog has issued a warning over a low-cal
sweetener that could harm consumers who are intolerant to the fruit
sugar fructose, advising these people to avoid the novel food
ingredient tagatose, produced by Arla...
Almost a year after first reaching agreement with the brand's
owner, Cerestar Food & Pharma Specialties Europe is to begin
the pan-European distribution of trehalose, the multi-functional
ingredient created by Japan's...
British sugar and sweeteners group Tate & Lyle said this week
that first half profits should be in line with expectations, and
the second half stronger than in the previous year.
The food industry could shortly be using a new, bio-based approach
to manufacturing mannitol - the minty-tasting sugar alcohol used as
a powdery coating on chewing gum, confectionery and pills - as
scientists report on new method...
In a rare interview , Cargill, the US food group, spoke to Laurent
Flallo from Les Echos, and set out the rationale behind its
recent acquisition, the biggest in the company's 137-year history,
of French starch company Cerestar.
Students anxious to perform better in exams could improve their
chances of success by drinking a sugar-containing drink while
studying, new research suggests.
