Consumer confusion over how best to reduce sugar in one’s diet persists. Are they still looking for ‘zero added sugar’ in sweet drinks? Regulatory and ingredients experts weigh in.
In a post-pandemic world, consumer relationships with sweetness are changing, according to Kerry Group, who in new consumer research reveals that ‘sustainable health’ is the primary motivator for sugar reduction.
The World Health Organization (WHO) has released a new guideline on non-sugar sweeteners (NSS), which recommends against the use of NSS to control body weight or reduce the risk of noncommunicable diseases (NCDs).
European industrial biotechnology specialist BRAIN Biotech has teamed up with Bonumose to bring the rare sugars expert’s sweetener tagatose to market globally.
A new study – published a month after the World Health Organization (WHO) sounded a cautionary note about the long-term effects of zero-calorie sweeteners such as sucralose and saccharin – suggests some diet sweeteners are not inert and can alter the...
The German Federal Institute for Risk Assessment (BfR) has raised concerns over the stability of sucralose when heated to high temperatures, and the potential for resulting health risks.
The blending of two popular artificial sweeteners appear to result in less of a bitter taste, a study shows, suggesting this approach could rid current limitations of their use in food products and beverages.
The International Sweeteners Association (ISA) has rejected the findings of a review which found industry-funded research into artificial sweeteners to be skewed in favour of industry as “misleading and biased”.
Concerns are mounting within China’s sweeteners industry over the risk of Chinese sucralose becoming a target for an anti-dumping investigation by the US or EU, according to industry sources.
Tate & Lyle has announced a restructuring that will see it make changes to its struggling Splenda sucralose business and exit most of its European Bulk Ingredients business.
Recommending intense sweeteners as a way to reduce sugar intakes cannot be justified as a public health strategy, the French Agency for Food, Environmental and Occupational Health & Safety (ANSES) has concluded.
Tate & Lyle demonstrated new prototype beverages based on its sucralose and stevia sweeteners at Gulfood Manufacturing this week, as it plans to capitalise on its expanded regional team.
Shares in Tate & Lyle fell by 17% as the food ingredients firm issued its second profits warning this year, blaming fierce competition in the sweetener market and supply problems in the US caused by a harsh winter.
Consumption of zero-calorie artificial sweeteners in a drink may have an identical effect on gut responses as water, according to newly published human data.
While stevia's reputation remains sweet, sucralose and aspartame are slipping behind. Canadean looks at which sweeteners receive the best and worst press.
Abigail Storms, global marketing director, sweeteners and beverage, Tate & Lyle, insists Splenda sucralose perfectly suits liquid water enhancers as an emerging European category, against the backdrop of success for products such as Kraft Foods'...
Genetically influenced responses to sweeteners may mean that food and beverage companies require a range of artificial sweeteners to accommodate different consumer tastes.
Extracts from the South African plant Sclerochiton ilicifolius are amongst the ‘most potently sweet naturally occurring substances known’, report scientists from ingredients giant Cargill.
Tate & Lyle revealed big plans for innovation as it reported soaring sales and profits driven by market forces that benefited its development of sweeteners and speciality ingredients.
Research led by the controversial Italian scientist, Dr Morando Soffriti, linking the artificial sweeteners sucralose and aspartame to cancer, was presented today at the Children with Cancer science conference in London; a move industry is damning “irresponsible”.
Stronger industrial starch margins in Europe have boosted sales at sweeteners manufacturer Tate & Lyle following the announcement of the firm’s full year results.
Tate & Lyle has delivered a solid first-half performance thanks to strong by-product returns, high-volume sucralose sales and performance-focused measures implemented under its new chief executive.
Tate & Lyle is planning to re-start production at its mothballed sucralose plant in the US, as hot demand for the sweetener means it needs more capacity from two global sites.
Soaring sugar prices have inspired Tate & Lyle to develop new beverage prototypes under its Optimize platform, which replace as much as 45 per cent of the sugar with blend of sweeteners but without impairing taste.
The board of the Swiss company developing production of steviol glycosides by fermentation has proposed two new members, both with a background in food ingredients.
The market for the sweetener sucralose is poised for growth, with global production expected to top 15,000 tonnes by 2018, according to the world’s second largest sucralose producer.
Ajinomoto’s Advantame has moved a step closer to approval in Australia and New Zealand, as FSANZ has published its preferred option that the Food Standards Code be amended to approve the intense sweetener for sale and use.
The UK government is looking to set up a food analysis system, which would test for the levels of sweeteners found in certain products to ensure their safe use.
Food and beverage makers internationally are keeping a careful watch on a natural sweetener from the Chinese monk fruit, although its uptake in the market is still several steps away, indicate analysts.
The scientific literature does not support a link between intakes of artificial sweeteners and metabolic changes in children, says a new review from the US National Institutes of Health.
NutraSweet’s zero calorie sweetener neotame will be permitted for use in the EU from next Tuesday, following official authorisation by the European Commission.
Tate & Lyle has seen a new surge in sucralose sales in the last 6 months thanks to customers restocking after running down amassed supplies; and stocks at the mothballed US site are expected to run down by the year’s end.
Achieving the ideal sweetener blend is a scientific undertaking, making or breaking a product’s acceptance. In the second part of our special series on sweetener blends, FoodNavigator look at what makes a blend a success.
Studies reporting that sucralose may be detrimental to gut health were “not scientifically rigorous”, and the totality of evidence supports the safety of the sweetener, an expert panel has concluded.
Food and beverage ingredient demand has been ‘stable’ in Tate & Lyle’s Q1, says the company in its interim statement, and the year so far has exceeded expectations.
