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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 1-23 of 23 articles

Fruits and nuts build product appeal

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

How to move away from added sugars

- High-intensity sweeteners can help bakers make foods that meet the sugar reduction goals of the Dietary Guidelines for Americans 2015-20.

Clean alternatives help bakers reduce sugar

- Bakers and suppliers naturally prepare for an added sugars declaration on the Nutrition Facts panel.

First commercial allulose helps bakers reduce calories

- Allulose debuts commercially and provides bakers a way to reduce calories while maintaining taste.

Get ready variety syrups part 3

- Alternative syrups enable “free from” formulating of baked foods, says expert from Malt Products Corp.
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