The development of foods that contain alternating levels of taste intensity in the mouth could lead to reductions in sugar and salt levels, while retaining the same perception as with the original foodstuffs, say researchers from Dutch research group...
Growth opportunities are being stymied in sectors such as the soft drinks industry due to uncertainty over sugar supply in the EU market, claims a leading UK trade body.
Calls for increased taxation and tighter regulation of sugar, to bring it into line with alcohol and cigarettes, have been branded ineffective, flawed, and naive, by academic experts and industry in Europe.
Favourable market trends and successful business strategies have driven strong profits in Agrana’s sugar and starch segments, creating 20.2% growth for the first three quarters of 2011|12, the CEO said.
Better defining the relationship between chemical structure and digestibility of under-used natural sugars could help industry to produce a new generation of “designer” sweeteners, say researchers.
Sweetener firm the Galam Group has combined different stevia extracts to offer what it claims are “optimal taste-profiles to suit all applications needs”.
Naturex has just received novel foods approval in China for its flavour masking system, Talin. President and chief executive of the botanicals group, Jacques Dikansky, revealed the news and discussed the integration of Burgundy when we caught up with...
Manipulation of food texture combined with greater control of the spatial distribution of sucrose could help to design foods that meet the demand for healthier low-sugar products, according to new research.
Small molecules that modulate the human sweet taste receptor could help to provide zero-calorie foods and drinks that have "the true taste of sugar", say industry scientists.
The EU is set to abolish the system of sugar production quotas for the bloc as well as guaranteed minimum prices from 2016, according to a Brussels source.
Tate and Lyle Sugars, one of the main suppliers to the UK food and drink industry is seeking €35m in compensation from the EU Commission, claiming that due to EU sugar policy mismanagement its refinery is not at full capacity, placing upward pressure...
The European Commission will consider boosting the availability of sugar at its next tonnage tender meeting on August 25 after sharp rises in prices and calls from food manufacturers for it to increase sugar quotas or abandon them.
The first products using sustainable sugarcane under a new certification scheme are about to hit the market after the initial batch was purchased by The Coca-Cola Company’s bottling system.
Previously discovered sweetener molecules which have been ‘lost or forgotten’ in the scientific literature may have a place in the future of sweet taste research, according to a new review.
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.
A new compound that blocks bitter tastes, may help to make reduced sugar foods and drinks more palatable for consumers by jamming metallic type bitter tastes, say flavour scientists from Givaudan.
EU food industry representatives have termed ‘premature’ the proposal by the European Commission (EC) to allow 650,000 tonnes of out of quota sugar exports from October.
Nordzucker and Pure Circle have created their joint venture company to handle development, sales and marketing of stevia and steviasucrose ingredients in Europe, following their agreement to work together last year.
As the market and industry weighs the impact of turmoil in Ivory Coast on cocoa supply and tightness in sugar trade continues, we talk to Rabobank analyst Keith Flury to see whether there will be any let up in commodity commotion in 2011.
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.
UK sugar manufacturer Ragus says that it could capitalise on developments at Tate & Lyle’s Thameside refinery in London, due to the facility's ageing infrastructure and gradual capacity declines.
The CIUS is calling for the European Commission to act now to keep sugar supplies within the EU market rather than export the sweetener, with it claiming that EU based confectioners and other food and drink manufacturers are facing sugar supply difficulties.
High commodity prices are driving demand amongst food companies to reformulate products for the sake of affordability, according to International Flavours & Fragrances (IFF)
The Food Standards Agency of of Australia and New Zealand (FSANZ) says that intense sweetener Advantame poses no risk to consumers relative to its proposed usage in a range of foods.
Maltitol is better tolerated then previous reported, and could be used as a sugar replacer in a wide range of food products - according to new research.
A new fat replacer derived from kiwifruit can remove up to 90 per cent of fats in pastry and its active vitamin C and E and dietary fibre components add functionality, claims its New Zealand based developer.
The New-Zealand-based firm driving the commercialisation of an intense natural sweetener from monk fruit (luo han guo) is seeking clearance to market it in the EU following successful trials with some of the world’s leading food and drink manufacturers.
British Sugar has joined forces with natural sweeteners firm PureCircle to develop new bulk sweeteners combining sugar and extracts from the stevia leaf.
People do not compensate with extra calories after consuming foods and drinks sweetened with zero-calorie sweeteners, suggests a new study published in the journal Appetite.
A sucromalt ingredient from Cargill has received Novel Foods approval in Europe, opening up the use of the sweetener in a range of food and beverage products in the bloc.
Uneven distribution of sugar in a food may allow formulators to reduce the sugar content of foods without detrimentally affecting the sweetness of the finished product, Dutch researchers report.
Consumption of sucralose and sucralose-sweetened products does not affect gut hormones linked to hunger, or detrimentally affect blood sugar levels, says a new study from Australia.
Senomyx revenues increased 120 percent in the first quarter of 2010 compared to the same period last year, as three of its major collaborators simultaneously launched products using Senomyx ingredients.
Formulating cookies with erythritol may allow for partial replacement of sugar without the consumer tasting a difference, says new research from Taiwan.
Careful control of protein levels in a food gel could allow for lower-sugar foods to be formulated without affecting the sweetness of the food, says new research from The Netherlands.
By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.
Clever formulation of food products may be the best way of masking the flavour profile of stevia, and not masking agents, according to the science VP of a major stevia player.
Opportunities for low-sugar formulations could potentially reside in France with a new study showing eight out of ten French people consume a reduced sugar product at least once a week.
Stevia could soon be adopted by ice cream manufacturers, claims a partnership of ingredient developers which believes it has overcome the technical challenges of producing frozen desserts using the natural sweetener.
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?
