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Sweetener Substitutes

Sweetener substitutes

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.

showing 1-25 of 27 articles

Images from BakingTech 2017

- ASB BakingTech 2017 puts industry diversity to work to create a dynamic ‘Best Week in Baking.’

Benefits of no sugar added sweeteners

- Inulin and isomaltulose don't contribute added sugars to formulations, but are naturally sweet.

Mother nature's sweeteners

- Bakery formulators search for options to cope with the need to declare ‘added sugars’ on package labels.

Inulin, a highly studied prebiotic

- Recent scientific research proves the worth of inulin in the diets of children and prediabetics.

Fruits and nuts build product appeal

- Here’s why you should experiment with combinations of fruits and nuts in your formulations.
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