Sweeteners

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Researchers have found evidence of cardiovascular disease and diabetes risk in the blood of adolescents who consume a lot of fructose, or fruit sugar.

A new report gives food and beverage manufacturers the latest information about consumer perceptions and the usage of high-fructose corn syrup.

The Sugar Association said it sent a request to the Food and Drug Administration on December 19 to reject the Corn Refiners Association’s (CRA) petition to change the name "high-fructose corn syrup" (HFCS) to “corn sugar.”

The International Stevia Council has applauded the final approval of the European Commission's Regulation to authorize the use of steviol glycosides as a non-caloric sweetener in the European market.

Chengdu Wagott Pharmaceuticals Co. has expanded its natural stevia extracts to a new range of tabletop Reb A sweetener formulations. In cooperation with Brenner pharma/food (Israel), Wagott is now offering three unique, private label product alternatives to mass market retail brands.

Xtend® sucromalt, from Cargill, is a comprehensive response to many requests from food formulators and healthcare professionals who are looking for better-for-you and more versatile alternatives to common carbohydrate sweeteners.

High-fructose corn syrup (HFCS) has been a hot topic in the last few years. In the following Q&A, the Corn Refiners Association answers questions on HFCS, in regards to weight management, consumer perception and the fructose in HFCS.

Consumer information to hands-on technical advice for formulating beverages and foods with nutritional components, flavorings and sweeteners is provided.

Scientists from Boston University have disclosed that sugar-free candies and beverages apparently have a hidden risk of acidic flavoring.

Natural sweetener ingredients, beyond high-intensity stevia or lo han guo, provide ways to add sweetness to products ranging from menu items to packaged foods and drinks.