Just in time for consumers’ health-related New Year’s resolutions, Cargill reminds formulators of recent clinical research exploring how stevia influences appetite, energy intake and blood glucose levels.

Ingredion Incorporated used SupplySide West 2023 (SSW) to showcase creative new ways to add protein and fiber, reduce sugars, and help food and beverage manufacturers reimagine innovation to grow consumer preference.  

Ingredion Incorporated used SupplySide West 2023 to showcase its Kerr by Ingredion portfolio of fruit- and vegetable-based juices, purees, concentrates, essences, distillates and custom formulations (from both conventional and organic sources). 

Sweegen addressed the pressing issue of mislabeling within the stevia industry, specifically concerning Reb M stevia sold under false claims intentionally. 

An internationally patent protected breakthrough in stevia technology, this addition expands Tate & Lyle’s ability to help customers solve stevia solubility issues in food and beverages and helps deliver on consumer demand for healthier and tastier, sugar and calorie reduced products. 

FoodTech start-up CarobWay™, Ltd. will introduce its clean-label, low glycemic index (GI) sweetener at IFT FIRST 2023 in Chicago. The company will demonstrate the new sweetener in gummy and energy bar prototypes to illustrate the new sweetener's capabilities.

Tate & Lyle's presence at the IFT FIRST Conference will be marked by several exciting initiatives, reflecting the company's commitment to scientific expertise and innovative ingredient solutions. 

Bascom Maple Farms, the trusted source and supplier of 100% pure and organic maple syrup and maple sugar, invites attendees to visit the Bascom booth #S2559 during the Institute of Food Technologists 2023 Annual Event and Expo (IFT FIRST), July 17-19, at McCormick Place in Chicago.

Sweegen announced today the launch of Sweetensify™ Flavors, its newest flavor tool for food and beverage producers, to create better-for-everyone products. 

If you’ve been following this controversy surrounding erythritol, don’t panic yet. Check in first with David Feder, Executive Editor—Technical for Prepared Foods as he provides some reasoned opinion on the matter.