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.
10/15/2014 - Formulations
Alternative syrups enable “free from” formulating of baked foods, says expert from Malt Products Corp.
9/1/2014 - Formulations
In the ‘battle of the bulge,’ formulators seek solutions to simultaneously reduce added sugars and calories.
7/9/2014 - Formulations
Clean-label, non-GMO and organic advantages apply to variety syrups, says Ciranda expert.
5/7/2014 - Formulations
Consumers like its naturalness and flavor, and bakers like its functional benefits, according to expert from the National Honey Board.
4/16/2014 - Formulations
Bakers can use a milk protein concentrate to reduce the sugary load, according to an expert from Glanbia Nutritionals.