Sweeteners

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Suzanne’s Specialties took Brown Rice Syrup to a new level of purity with the introduction of InfantSafe™ Rice Syrup, available in both Organic and Conventional varieties. The product meets the FDA standards for drinking water. Also available as non-GMO.

Briess Malt & Ingredients Co.’s natural sweeteners, specialty whole grain ingredients and pre-gelatinized and roasted grains help food and beverage manufacturers solve formulating and label challenges.

Blue California has devoted significant R&D to natural sweeteners as alternatives to sugar and artificial sweeteners. Good&Sweet is 400 times sweeter than sugar, offers great taste, excellent solubility, stability and zero calories.

Domino may be widely associated with sugar bowls but Domino Specialty Ingredients’ story shows how sugar can be transformed.

With its new ViaTech portfolio, Cargill builds upon previous stevia-based sweetener technologies by improving taste performance at high usage levels.

The full line includes: dextrose, liquid dextrose and anhydrous dextrose; stevia-based, high-intensity sweetener; glucose, glucose blends and glucose solids; polyols; HFCS 42, HFCS 55 and HFCS 90; high maltose syrup; and maltodextrin. These sweeteners can be used in carbonated beverages, frozen desserts, breads, fruit juices, candy, cereals, jams and jellies, beer, sports drinks, drink mixes, syrups, gluten-free bakery items and chewing gum.

Consumer taste-test research reveals Tate & Lyle’s TASTEVA Stevia Sweetener is preferred by nearly two out of three consumers (63%) over rebaudioside A, a prevalent stevia ingredient often associated with bitter aftertastes.

Nagase America is pleased to announce the top Japanese 2015 food trends. Key factors behind the trends are anticipated changes in Japanese regulations as well as Japanese consumer interest in new food experiences and ethnic flavors.

Hershey is looking at replacing the high-fructose corn syrup in some of its products with sugar. Will Papa, chief research and development officer at The Hershey Co., told The Associated Press the company uses a mix of sugar and high-fructose corn syrup in its products but that it is "moving more toward sugar." "We take into account what consumers want. And consumers are telling us between the two, they prefer sugar," Papa said.

Global ingredient supplier Ingredion Incorporated, Westchester, Ill., used this summers’ annual IFT exhibition to launch Idea Labs, a 24-site global network of customer innovation centers. Then in mid-October, officials hosted customers and media at Ingredion’s Bridgewater, N.J., location, a global Idea Lab resource and one of three U.S. Idea Lab sites.