Sugar Reduction

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Golden orange sweet potatoes are enveloped in spicy cinnamon and rich, dark maple with a sprinkle of brown sugar.

The new venture will combine both companies’ technologies for producing steviol glycoside products made through fermentation and will market its products under one brand name, EverSweet™.    

While past discussions about craveability generally revolved around the fundamental influences of great taste, umami has rapidly established itself as an impactful way to create delicious, savory innovations.

Despite a myriad of alternative sweeteners, reducing sugar in foods and beverages is a big challenge for product developers.

In recent years, even as sucrose has continued to score at the top of consumers’ professed ingredient concerns, nutritive sweeteners and even plain sucrose have shed many of their unwarranted negative connotations to reassert their class as sweeteners of choice for a spectrum of food and beverage formulations.

“We believe the new look and feel of our branded ingredients, and redesign of our corporate website helps to better communicate and highlight the ways Layn is leading the future of sweet,” adds Elaine Yu, president of Layn USA. “Layn delivers the broadest portfolio of sweetener platforms, proprietary formulations, and custom taste profiles to meet global formulation needs.”

Simplistica ingredient systems are optimized solutions from TIC Gums that leverage the best technologies hydrocolloids, starches, plant proteins and sweeteners have to offer.

Ranch dressing is one of the most popular salad dressings and dipping sauces in the US, yet previous efforts to get rid of MSG in this classic salad dressing and dip have been unsuccessful until now.

The presentation dove deep into the ways consumers are attempting to avoid sugar in their diets. Efforts include drinking water instead of caloric beverages; eliminating certain foods and drinks from their diet; removing table sugar from food and drinks; utilizing nutrition fact labels to find products with less sugar; and using low-calorie sweeteners to substitute sugar.

The inclusion of polydextrose in the newly expanded list of isolated or synthetic non-digestible carbohydrates in the classification of dietary fiber provides formulators with an economical, highly functional ingredient that qualifies for label claims.