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Sweeteners

Sweeteners

Sucrose, fructose, oligosaccharides and other sweeteners are critical to many functional and organoleptic properties of finished baked foods.

showing 1-19 of 19 articles

Benefits of no sugar added sweeteners

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

Inulin, a highly studied prebiotic

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

Mother nature's sweeteners

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

Pretzels The ultimate renaissance snack

- With more innovation, pretzel manufacturers predict that 2017 will be a break-out year in this multidimensional snack category.

International snack trends for 2016

- Euromonitor International finds a concerted drive for natural and alternative ingredients.