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Kellogg overhauling cereals in U.K.

12.05.2017

By Eric Schroeder

Company to reduce sugar and salt in several products.

Snackers seek non-G.M.O., free-from and reduced-sugar claims

11.30.2017

By Jeff Gelski

Such snacks register double-digit compound annual growth rates, according to Nielsen.

Reduce sugar content with new glucose syrups

10.06.2017

By Jeff Gelski

Ingredion’s Versasweet low-sugar glucose syrups have a lower percentage of mono- and disaccharides.

Techniques making sweeteners more cost-effective

09.29.2017

By Jeff Gelski

Enzyme technology focuses on a ‘rare sugar’ while fermentation may increase supply of steviol glycosides.

New way of targeting taste receptors may lead to 40% sugar reduction

09.19.2017

By Jeff Gelski

DouxMatok receives $8.1 million in funding.

General Mills’ patent seeks to reduce sugar in cereal

07.14.2017

By Jeff Gelski

The cereal's coating retains taste and bowl life after sugar is replaced.

Be wary of new natural sweeteners

07.10.2017

By Jeff Gelski

Stevia and monk fruit make progress in sugar reduction, but others have 'significant defects,' says speaker at IFT17.

Sweetener options for reducing added sugars

07.07.2017

By Donna Berry

Product developers have choices to address the litany of challenges associated with sugar reduction.

The land of malt and honey

06.20.2017

By Charlotte Atchley

As bakers clean up ingredient lists, honey and malt extracts can provide natural sweetness and depth of flavor and function.

Sweet upgrade: New stevia leaf has more steviol glycoside content

06.08.2017

By Jeff Gelski

PureCircle plans to plant the StarLeaf stevia in thousands of hectares.

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