Israeli food tech startup Amai Proteins is finalizing the initial closing of a $100m funding round as it gears up to launch its first product next year: a designer sweet protein up to 3,000 times sweeter than sugar with a clean taste and excellent heat...
The war on sugar continues to gather steam as increasingly health-conscious consumers seek to limit their intake by opting for products that are perceived as healthier. But controversy continues to swirl over the impact of high intensity sweeteners -...
While the latest blends of steviol glycosides do not have the same bitter, licorice and lingering off-notes associated with some earlier stevia extracts on the market, some still contain “noticeable off-tastes compared to sugar”, says flavors giant Givaudan.
Use of high intensity sweeteners is growing around the globe, but different sweeteners are more popular in different markets. Mintel’s David Jago explains the subtleties of all things sweet.
With the UK’s Food Standards Agency preparing to routinely analyse food products for their sweetener content, FoodNavigator.com takes a look at the uptake of different sweeteners over the past five years.
Some 70.4 million tonnes of sweeteners were used by the global food and beverage industry in 2008, including sugars. But which sweeteners are most used, in volume terms?
PureCircle is reviewing its operational strategy and development plans, as high purity Reb-A, derived from stevia, is attracting attention as a potential complement to sugar as well as a replacement for existing high intensity sweeteners (HIS).
US demand for sweeteners is expected to continue its steady growth
to the end of the decade, but despite the expected increase in
volumes, market value will be suppressed by falling prices, reveals
a new report.
Low calorie sweetener tagatose could soon hit European supermarket
shelves in a host of formulations as the UK's food agency clears
the way for Europe-wide approval.
