Sweeteners have received a lot of attention in recent months relating to obesity, diabetes and other health concerns and issues. However, consumers still have a big sweet tooth. This Research Assistant finds news and reports on how the category has reacted and new innovations.
10/9/2015 - Bakers and suppliers naturally prepare for an added sugars declaration on the Nutrition Facts panel.
10/6/2015 - Allulose debuts commercially and provides bakers a way to reduce calories while maintaining taste.
10/10/2014 - Alternative syrups enable “free from” formulating of baked foods, says expert from Malt Products Corp.
9/15/2014 - In the ‘battle of the bulge,’ formulators seek solutions to simultaneously reduce added sugars and calories.
7/7/2014 - Clean-label, non-GMO and organic advantages apply to variety syrups, says Ciranda expert.