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Worldwide, the number of obese children and youths of school age has increased over 10-fold in just 40 years, from 11 million to an alarming 124 million in 2016. Experts prognosticate a continued increase to 254 million obese children and youths aged 5 to 19 by 2030. Nutrition plays a leading role in this drama. In this context, the reducti
Ingredion Incorporated offers a new line of low-sugar glucose syrups. VERSASWEET™ low-sugar glucose syrups help manufacturers of confectionery, dairy, ice cream and baked good products achieve reduced grams of sugar on the Nutrition Facts panel by formulating with low-sugar corn- or tapioca-based glucose syrups that—compared to standard glucose syrups—have a lower percentage of mono- and disaccharides, also called DP1 + DP2.
The technical experts at BENEO, a leading manufacturer of functional ingredients, have conducted technical trials to improve the shelf life and quality of glazed and iced, freshly and frozen packed donuts.
Sugar producers and marketers have been hit hard by world price declines, a flood of low-cost Mexican imports, high stock levels, and face the serious likelihood of lower purchase and consumption levels in response to growing concerns about the negative health effects of added sugars.
Ingredion Incorporated says it offers a SWEETABULARY ™ sweetness language, a vocabulary that combines Ingredion’s comprehensive analytical and sensory understanding and connects the consumer experience of sweetness with taste and functional attributes that the company uses to create appealing products with sugar-like profiles.