Articles Tagged with ''sucrose''

BENEO: Sugar-Free Appeal

BENEO uses ISM to showcase sugar-free confectionery with authentic global flavors

February 4, 2020

The company unveiled its latest Sweets Collection, a compilation of inspirational, sugar-free candies that contains authentic flavors from around the world.

Beneo: Better Weight Loss

Slow release carbohydrate Palatinose™ delivers greater loss in body weight and fat mass

January 23, 2020

A recently published scientific study has shown that BENEO’s slow release and low glycemic carbohydrate Palatinose™ supports additional loss of body weight and fat mass in overweight and obese adults, when replacing sucrose in a weight loss diet. Findings from a recently published scientific study are linked to the advantage of Palatinose™ in steering the metabolism towards fat burning and highlight that carbohydrate choice matters in a weight loss diet, beyond calorie counting.

Ingredion: Reduce Sugar

Exclusion from total and added sugar values on nutrition labels to enable reduced- and no-sugar claims with ASTRAEA Allulose

April 19, 2019

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foods and beverages with better for you appeal — and now fewer grams of sugar on nutrition labels based on the FDA draft guidance.

Ingredion: New Sugar, Fewer Calories

Ingredion introduces ASTRAEA® allulose, new rare sugar with great taste and fewer calories

December 7, 2018

Available in 2019, ASTRAEA Allulose will enable food and beverage manufacturers throughout the Americas to reduce calories from sucrose and other caloric sweeteners in a wide range of products, including beverages, dairy, bakery and confectionery items.

Sweeteners Round-up

Technologists are addressing the national sweet tooth with an expanding menu of sweeteners

Marc Green

March 23, 2017

The sweetener industry continues to evolve more by consumption than invention. Just as sugar was transformed from a luxury item to a standard on the American table, and then made huge inroads into processed foods, new high-intensity sweeteners are carving out solid ground in the sweetener tool chest.

Natural Alternative Sweeteners Could Tap up to 25% of Key Markets for Sucrose

Tagatose and others have huge potential as consumption of sugar and sweeteners rises 30% to 292 million metric tons in 2024, according to Lux Research

February 4, 2016

Along with trends toward natural and healthy ingredients, this growth will create big opportunities for each of several emerging alternative natural sweeteners, according to Lux Research.

Scientists Bemoan Fruit Juice

Two nutrition experts say consumers need to remember that otherwise healthy fruit juices and smoothies can be loaded with fructose sugar.

September 9, 2013

"Smoothies and fruit juice are the new danger," said one researcher.

David Feder , RDN

August 17, 2012

For decades, an insurmountable gap has existed between the vital processing tool that is a versatile zero-calorie sweetener, and the Holy Grail of a zero-calorie sweetener that tastes and functions exactly like sucrose.

Sweet Emotion

William A. Roberts, Jr.

April 2, 2012

Worried about obesity and related health issues, some consumers are looking for more low- and no-sugar foods and beverages. In turn, manufacturers are considering various sweetener alternatives for new sugar-free options that still provide a similar flavor experience.

Researchers: Sugar Decomposes, Not Melts

July 28, 2011

University of Illinois researchers have demonstrated that sugar does not melt, it decomposes.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: How do strategic innovation leaders, scientists and ingredient buyers incorporate sustainability into food and beverage new product development?