DouxMatok has partnered with Italian ingredients company Hi-Food to commercialise its sugar-reduction offering Incredo Sugar. FoodNavigator hears from the start-up’s CEO and CTO to learn more about its B2B strategy.
Sugar reduction has become a macro health trend among consumers who believe the dietary shift leads to general wellness and health, according to Euromonitor research.
PepsiCo’s sale of a majority stake of its North American juice portfolio to private equity firm PAI announced this morning is the latest in a string of high-profile beverage sales that reflect shifting industry and consumer priorities, including pressure...
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.
The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide.
Clinical data suggests that arabinoxylan – a fiber found in the cell walls of several plants – has a range of benefits from prebiotic effects to blood glucose control and immune health support. But no one has found a cost-effective way to isolate and...
From protein sweeteners to lesser known steviol glycosides, we take a look at some of the latest developments in up-and-coming tech in beverage sugar reduction.
Swiss biotech company Evolva is launching a natural sugar blocker for food and drink applications. L-arabinose is also a reducing sugar, the company’s head of investor and corporate relations tells FoodNavigator.
Sweet treats with a reduced sugar, fat and calorie content will be the top drivers of business growth going forward, aligned with the heightened consumer interest in their wellbeing, according to research by Tate & Lyle that includes exclusive commentary...
Developer of ‘hyper-sweet designer proteins’, Amai Proteins, is teeing up with Ocean Spray to create a reduced sugar cranberry juice product – without compromising its ‘bold’ taste.
Tate & Lyle has taken full control of stevia supplier Sweet Green Fields (SGF). Abigail Storms, Global Sweeteners Lead, says the move will create ‘more opportunities to innovate with customers leveraging SGF’s deep technical stevia expertise’.
Researchers at Finnish dairy cooperative Valio said they have discovered '30% less sugar' chocolate made with milk-based protein is equal to regular chocolate in taste and texture.
The predictive analytics provider told BakeryandSnacks the UK savoury snacks industry stands to lose £381.1m, while the bakery sector is at risk of losing £143.4m should the government’s injunction on advertising products labelled as high in fat, sugar...
The UK has seen a 44% reduction in sugar content per 100ml in drinks covered by the UK’s sugar tax: a much greater reduction than sugar reduction achieved across food categories, according to a government report.
Firmenich, the world’s largest privately-owned perfume and taste company, and Danish biological solution leader Novozymes, have launched their new, jointly-developed natural sugar reduction solution: TasteGEM SWL with Saphera lactase.
What’s hot and what’s not in the world of sweeteners? FoodNavigator-USA caught up with Icon Foods, Cargill and Beneo to explore formulation trends as brands remain under pressure to reduce sugar and keep labels clean.
The food industry is under pressure to reformulate products with less sugar. The UK has a voluntary target for manufacturers to meet a 20% cut in sugar by 2020. This is unlikely to be met and campaigners are increasingly demanding that mandatory sugar...
With sugar reduction in the spotlight, Netherlands-based consultancy FutureBridge shares its predictions for three new bioprocesses ‘set to rattle the low-calorie sweetener market’.
Bayn Europe has entered into an agreement to acquire reduced-sugar confectioner Tweet for SEK45m (€4.23m). The move, the company said, will make it a ‘leading player’ for sugar reduced confectionery in Europe.
With mounting pressure – both via voluntary targets and mandatory taxes – to reduce sugar in food and beverage, FMCGs are getting creative. Some are substituting sugar with coconut water, others with maize flour or tiger nuts. Scroll through the gallery...
The push to reduce sugar in products, supported by regulatory levers such as sugar taxes, has focused largely on the beverage sector. Kerry Taste & Nutrition weighs in on the challenges facing beverage formulators.
The food industry is under massive pressure to reformulate products with less sugar. And in light of the voluntary target in the UK for manufacturers to meet a 20% cut in sugar by 2020 unlikely to be met, campaigners are increasingly demanding that mandatory...
The UK’s soft drink tax has probably been of greatest benefit to the Childhood Obesity Plan, says Association for the Study of Obesity Chair Dr Maria Bryant, and similar principles should ‘absolutely’ be applied to sugary milk drinks.
Implementing ‘positive nutrition’ policies – to increase the amount of whole grains, fruit, nuts and seeds, and vegetables in our diet – could help the UK combat childhood obesity, argue experts.
Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?
Nestlé has pulled its reduced sugar Milkybar Wowsomes product after poor demand. But others believe big brands are scared to push their lower sugar products for fear of failure.
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
One of the easiest ways to reduce sugar is to replace it with sweeteners – but research from Netherlands-based research group NIZO suggests aromas can be leveraged as an alternative path to sugar reduction.
Popular RTD cocktails and pre-mixed spirits contain ‘unnecessarily high and hidden sugar and calories’, according to UK campaign group Action on Sugar. It says such drinks should reformulate in line with the parameters set out by the sugar tax - or else...
Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
As consumers increasingly opt for nutritious snacking choices with reduced or no sugar, we talk to Julian Mellentin, Food and Beverage Consultant at New Nutrition Business, about the sugar-based trends on everyone’s lips.
Swedish ingredients manufacturer Bayn Europe plans to leverage its strength in sugar reduction solutions to support synergistic growth following its acquisition of FMCG brand Pändy Foods. FoodNavigator speaks to Bayn CEO Patrik Edström about the company’s...
Fresh research has reveals sugar levels in yogurt on sale in the UK have ‘significantly decreased’ over the last two years – but Public Health England (PHE) stresses ‘there is a long way to go’.
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
Global ingredient provider, Ingredion, has opened its new manufacturing facility in Mexico, to produce allulose, the first of its kind for the company in the region.
Amai Proteins has set out to address ‘the world’s biggest health challenge’: sugar reduction. The start-up is developing designer proteins that are not only sweeter than sugar, but tasty, scalable, sustainable, and importantly, cheaper than the real thing,...
With trendy plant-based alternatives such as soy milk or almond milk, consumers often find a health halo around indulgent coffee shop drinks. But festive favourites such as hot chocolate and sweetly-spiced lattes contain ‘huge’ amounts of sugar, says...
As industry considers how best to reduce sugar in sweetened food and beverages, could fruit-derived ingredients provide a ‘natural’ alternative to the refined sweet stuff?
As more consumers continue to monitor their sugar intake, food and beverage manufacturers’ approach to sugar reduction has taken many forms beyond simple sugar substitution, notes Innova Market Insights.
While many manufacturers continue to grouse about updating their Nutrition Facts Panels to comply with Nutrition Label Reform, General Mills not only has rolled out the changes for its “Big G Cereals” ahead of the upcoming deadline, it also took the opportunity...
The confectionery giant says the move will bring all chocolate and biscuit products typically purchased for children to under 100 calories in the UK and Ireland.
Griffith Foods, a family owned ingredients supplier, was founded in 1919. But the ambitious company is not resting on its 100-year history. It is looking to the future with a plan to double the size of its European business and triple its bottom line...
Public Health England has been urged to include cakes and biscuits in its calorie reduction programme after researchers found “a considerable amount” of fat in own- and private-label brands.
