Articles Tagged with ''added sugar''

More than half of all participants in a recent survey report actively reducing their sugar consumption. US consumers also try to limit or reduce purchases of high sugar ingredients. Interestingly, consumers are unwilling to give up indulgences and they also look for healthier versions of indulgent foods.

In the formulation of reduced sugar food and beverage products, ingredient trends are shifting towards clean label, natural alternatives that provide sweetness without compromising taste or texture.

Shakeology 0g Added Sugar flavors replace organic cane sugar with the high-grade stevia sweeteners, chosen to deliver a clean taste that is similar to sugar without a stevia aftertaste.

Since launching its line of Junior Pops in 2018, featuring best-selling flavors Cherry n' Lemonade and Orange Cherry Grape, the fruit pop brand has won over the hearts and taste buds of families looking to delight their kids with nostalgic treats. 

These grain-free Crispbread Crackers™ represent a bold statement in the evolution of clean snacking. Free from the top 14 allergens and corn, with 20g of complete protein and zero added sugar, the artisan flavor profile aims to evolve the snacking experience.

“In today’s media landscape, headlines often sensationalize conflicting opinions on the role sweeteners should play in a healthy diet,” Wendy Reinhardt Kapsak, MS, RDN, IFIC president & CEO, said. 

Drawing inspiration from French industry leaders, GOOD GOOD’s newest offering accentuates the unique qualities of four fruits jam through its crafting process.

RECOVER 180's unique formulation combines coconut water with a balanced blend of electrolytes and vitamins, and organic flavors, to provide the hydration necessary to recover strong without any added sugars, chemicals, preservatives or artificial colors.

The recipe is specially designed for those following low-FODMAP diets or sensitive to alliums and is low-sodium, preservative-free, Paleo-friendly, low-glycemic, and without added sugar.

Bulking sweeteners, such as sugar alcohols and the newer, rare sugars allulose and tagatose, can require usage levels that are not commercially viable. Plus, parents might be hesitant to purchase cereals with these sucrose substitutes because of a lack of familiarity. Meanwhile, high-intensity sweeteners lack the multifaceted functionality and taste of sucrose and fructose and are not suitable for children whose sweet tooth could use subduing towards lower levels of sweetness in foods.