Which natural sweeteners can bakeries use to reduce sugar content? 05.14.2019 By Nico Roesler Natural alternatives are more likely to be accepted in sweet baked goods as substitutes.Read More
Funding to help sugar technology company enter North America 05.07.2019 By Jeff Gelski Through Nutrition Innovation’s technology, Nucane sugar slows the metabolism of sucrose.Read More
F.D.A. allulose comments please Tate & Lyle, Ingredion 04.22.2019 By Jeff Gelski The F.D.A. plans to exclude the rare sugar from being labeled as sugar, including added sugar.Read More
A rare sugar will not count as added sugar, according to F.D.A. draft guidance 04.17.2019 By Jeff Gelski Allulose also will not add to total sugar content on the Nutrition Facts Label.Read More
Kind website highlights ‘hidden’ sweeteners in popular snacks 04.10.2019 By Anna Wiber The online resource offers consumers nutritional information on popular snacks.Read More
Ingredion sees opportunity in emerging businesses 04.02.2019 By Keith Nunes The ingredient supplier is helping emerging food processors formulate faster and accelerate growth.Read More
Tate & Lyle, Sweet Green Fields involved in stevia sustainability program 02.14.2019 By Jeff Gelski Non-profit Earthwatch to identify sustainable growing practices, socio-economic benefits.Read More
Sweetener demand weakens for Tate & Lyle in quarter 02.07.2019 By Jeff Gelski The company’s e.p.s. guidance for the fiscal year remains unchanged.Read More
Game-changing ingredients to watch out for in 2019 01.15.2019 By Anna Wiber R.&D. leaders from PepsiCo, Kind and Otis Spunkmeyer forecast trends for the new year.Read More
PureCircle identifies protein, fiber in stevia 12.03.2018 By Jeff Gelski PureCircle to offer protein, fiber from stevia.Read More