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Home » Topics » Formulation » Sugar Reduction

Sugar Reduction
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GNT_Red1_900

GNT: Low Sugar, Intense Red

GNT'S EXBERRY® reds offer greater intensity at lower dosages with no sugar ingredients
August 28, 2019
The new EXBERRY® reds range includes shades such as “Vivid Red,” “Purple Plum,” “Veggie Red” and “Brilliant Pink,” made from fruits and vegetables including carrots, blackcurrants, radishes, blueberries and sweet potatoes.
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Coconut_iTi_900

iTi Tropicals: Innovate with Coconut Water

iTi Tropicals’ coconut water helps beverage processors reduce sugar, boost health appeal
July 26, 2019
Coconuts are the fruit of the coconut palm, botanically known as Cocos nucifera. Coconut water is the translucent, free flowing liquid obtained from the inside of the coconut. It has been utilized for many years as a natural source of hydration.
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DuPont_Bread_900

DuPont Nutrition & Biosciences: Ingredient Super Hero

Hydrocolloids are tools of texture, masters of mouthfeel, geniuses of gelling and virtuosos of viscosity
July 3, 2019
Hydrocolloids belong to a heterogeneous group of long-chain polymers (polysaccharides and proteins) characterized by their property of forming viscous dispersions and/or gels when combined with water.
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Bowl of Vanilla Ice Cream Topped with Caramel

Intensify Development of Reduced-Sugar Products Using Allulose

ASTRAEA Allulose offers a similar sweet taste profile and functionality of sucrose with no grams of sugar.
June 13, 2019
Following draft guidance issued from the FDA, Ingredion Incorporated announced US food and beverage manufacturers can intensify development of reduced-sugar products using ASTRAEA® Allulose.
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Ingredion_IFT19_A

Ingredion: Taste the Trends

Ingredion uses IFT to share insights, new ingredient solutions through prototypes featuring plant-based protein, reduced sugar and clean labels
June 12, 2019
The prototypes represent a mix of foods and beverages that support three major shifts in global consumer eating behavior: plant-based protein, sugar reduction, and clean and simple labels. 
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Glasses of Lemonade

The Sweet Life

Satisfy that craving for something sweet
Alexa Bosshardt
Alexa Bosshardt MPS, RDN
May 29, 2019
The drive to satisfy the sweet tooth of the American consumer seems to become more complicated and confusing every year. The realities of the obesity epidemic create a divide that nearly every consumer confronts on a daily basis.
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Jack Link's Zero Sugar Jerky

Jack Link's Zero Sugar Jerky

New zero sugar jerky is made with 100% lean-meat beef and contains 30g of protein
May 29, 2019
Shoppers are increasingly ingredient-conscious and seek snack experiences that fit within evolving dietary preferences and personal goals.
Read More
Innova_BoomerSugar_900

Boomers Drive Sugar Replacement

Half of US baby boomers reduce their sugar intake, buy more reduced sugar products
May 23, 2019
The US yogurt category is already seeing high levels of low/no sugar development, with 20% of all launches in 2018 carrying such claims, up from just 4% in 2013.
Read More
Lime Slices and Herbs

The Science of Smell

Food technologists are increasingly relying on fragrances as key to creating consistent products
Kantha Shelke PhD, CFS
May 20, 2019
People still rely on the primal instinct of aroma to gauge food safety and quality. It's estimated that some 80% of flavor involves the sense of smell.
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Chocolate Soft Serve Ice Cream with Fibersol

Functional Benefits of Dietary Fiber

Win-Win-Win: ADM/Matsutani's Fibersol products can boost fiber content and also replace sugar's non-sweetening functional properties to achieve sugar and calorie reduction
May 17, 2019
People typically associate fiber with "traditional" applications such as bread, nutrition bars or functional beverages. Yet most would be surprised to know that their favorite candies, ice cream, chocolates and other sweets also can be formulated with fiber for an extra nutritional boost.
Read More
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