Finding the sweet spot for taste, texture and nutritional profile is a challenge for beverage brands because consumer sentiments about desired product attributes are changing faster than ever.

Cold cereal makers doubled down on sugar in 2019, tapping confectionery, ice cream, and sweet bakery flavor favorites to fuel innovation.

Sugar reduction continues to be a primary topic in the wake of sugar's association with health conditions including obesity, diabetes and even oral health.

A leader on trends in the food industry, Liz Moskow has teamed up with Spoonshot, an emerging food intelligence platform to identify the leading-edge culinary trends that will impact menus, product development, and consumer behavior into 2022.

Breakthroughs in ingredient technology have produced a number of new sweetener systems and custom proprietary blends.

The health and experiential impacts of this natural sweetener is initially being released with Revelé’s™ line of chocolate-covered, vegan frozen yogurt bars. Revelé™ Frozen Yogurt Bars have already been named a 2019 VegNews Best of Show Winner at the Natural Products Expo West 2019, where they were first previewed in March. 

Following draft guidance issued from the FDA, Ingredion Incorporated announced US food and beverage manufacturers can intensify development of reduced-sugar products using ASTRAEA® Allulose.

ASTRAEA Allulose offers a similar sweet taste profile and functionality of sucrose without all the calories and no grams of sugar, helping manufacturers create foods and beverages with better for you appeal — and now fewer grams of sugar on nutrition labels based on the FDA draft guidance.