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Home » Topics » Formulation » Sugar Reduction

Sugar Reduction
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IFF: Milk Innovation

IFF’s Nurica lactase adds functional benefits to milk
June 24, 2021
IFF announced the North American launch of Nurica™, which gives dairy producers a new way to meet consumer health needs with a premium product that they will love. 
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Florida Food Products: Cut Sodium, Clean Up Label

Fermented mushroom juice concentrate helps processors clean up the label, reduce sodium
June 16, 2021
This lacto-fermented mushroom juice concentrate offers manufacturers a clean label replacement for less desirable ingredients such as MSG, sodium inosinate and quanylate, and autolyzed yeast extract. Meanwhile, the concentrate delivers a distinctive umami flavor in a variety of applications such as soups, sauces, dips, plant-based meats, flavor systems, and more.
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Leveraging Sugar, Calorie Reduction Technology for Health

Overcoming negative consumer perceptions regarding reduced sugar, calorie or carbohydrate content
Christine Kerekes
June 1, 2021
Consumers are studying nutrition and ingredient labels more than ever before. While more than half look for calories, many are specifically zeroing in on added sugars, total sugars, and total carbohydrates.
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Juicy Juice Lower Sugar Products

New varieties include Berry Lemonade and Watermelon
May 6, 2021
Juicy Juice released two new juice beverages to have on-hand for summer activities, trips and everything in between.
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Food Industry News

Amyris, Ingredion Partner to Market Sugar Reduction, Fermentation-Based Food Ingredients

The partnership will accelerate the availability and adoption of zero-calorie, nature-based sweeteners and other clean labeled fermentation-based food ingredients
May 4, 2021
The combination of Amyris’s synthetic biology technology platform to develop, scale and produce fermentation-based products with Ingredion’s global market and customer reach, formulation capabilities and commercial teams will accelerate the availability and adoption of zero-calorie, nature-based sweeteners and other clean labeled fermentation-based food ingredients to the world’s leading food and beverage companies.
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Nascent Health Sciences Unveils New Corporate Identity, Strategic Vision

Nascent’s two flagship brands have become global category leaders in the commercial food, beverage, nutraceutical, pharmaceutical, and personal care markets
April 29, 2021
Celebrating its 10-year anniversary, Nascent Health Sciences, creator of the SoPure™ and PureQQ® brands, is unveiling a new corporate identity and a new strategic vision for the company.
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Dr Pepper Zero Sugar

New zero sugar varieties include Original, Cherry and Cream Soda
April 21, 2021
Dr Pepper launched Dr Pepper Zero Sugar, which celebrates a blend of its signature 23 flavors in a zero sugar soda that delivers all the flavor consumers deserve. It is available now nationwide in Original, Cherry and Cream Soda flavors.
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SweeGen’s Bestevia Reb M Heads to Final Approval in European Union

Food and beverage manufacturers are one step closer to launching sugar reduced products
April 19, 2021
Navigating sugar reduction solutions in Europe just got better for food and beverage brands. SweeGen announced its next generation Bestevia Rebaudioside M (Reb M) stevia sweetener is in its final phase before the European Union publishes the approval in a few months.
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SweeGen: More Sweetening Options

SweeGen’s Bestevia® Rebaudioside B receives U.S. FDA GRAS “No Objection” letter
March 15, 2021
Ready for use in creative food and beverage innovations, SweeGen’s Bestevia Rebaudioside B has received the GRAS (Generally Recognized As Safe) Letter of No Objection from the U.S. Food and Drug Administration (FDA).
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Batory Foods: Sweet Solutions

Batory Foods introduces Sweet Essentials line of interchangeable, high-intensity sweetener blends
February 24, 2021
Batory Foods, a national sales and supply chain management solutions provider of commodity and specialty food ingredients, introduces Batory Sweet Essentials™, a new line of five scientifically-developed high intensity sweetener blends that are sucrose replacers. They are created for optimum performance in sugar reduction and replacement.
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