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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 1-15 of 15 articles

Clean alternatives help bakers reduce sugar

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

First commercial allulose helps bakers cut calories

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

Monk fruit company doubles its supply

Supplier Innovations
New product launches with sweeteners from the fruit more than doubled in the year's first four months, according to Monk Fruit Corp.

Bakers can swap sugar for honey’s halo

Business
Honey provides functionality and clean label benefits as a sugar alternative.

Know your natural sweetener target market

Trends
'Well-beings' and `fence-sitters' are two opportunities.