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.
10/25/2016 - Here’s why you should experiment with combinations of fruits and nuts in your formulations.
6/3/2016 - High-intensity sweeteners can help bakers make foods that meet the sugar reduction goals of the Dietary Guidelines for Americans 2015-20.
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.