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.
12/20/2016 - Inulin and isomaltulose don't contribute added sugars to formulations, but are naturally sweet.
12/13/2016 - Bakery formulators search for options to cope with the need to declare ‘added sugars’ on package labels.
12/13/2016 - Recent scientific research proves the worth of inulin in the diets of children and prediabetics.
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.