With only a couple of exceptions, lower-and zero-calorie sugar alternatives have failed to live up to the multifaceted functionality and flavor of sucrose and its components, glucose and fructose. In fact, great taste remains one of the primary obstacles to overcome with the range of sugar alternatives cropping up in the marketplace. A close second, of course, is performance in a formulation.
In the United States, specifically, the Dietary Guidelines for Americans 2020-2025 call for consumers to “limit foods and beverages higher in added sugars” to less than 10% of daily calories. Research shows the top sources of added sugars in the US diet include sugar-sweetened beverages, desserts and sweet snacks, sweetened coffee and tea, and candy.
Apura Ingredients partners with EPC Natural Products for sugar-reduction solutions
October 20, 2021
Apura Ingredients, the industry’s leading supplier of highquality, low- and no-calorie sweeteners, is begun partnering with EPC Natural Products Company, which offers integrated sensation optimization through its portfolio of taste and flavor modulators.
While we wait for the silver bullet that delivers a perfect replication of a sugar-like experience without the negative impact to a myriad of biological processes, Imbibe predicts that usage of natural, non-nutritive sweeteners will soar.
Concern over sugar intake and interest in sugar reduction is driving an increasingly sophisticated approach to sweetening food and beverages
August 13, 2021
Innova Market Insights’ latest Ingredient Insider report analyzes trends in sugar reduction and the use of sweeteners in food and beverages. The report includes market and consumer research, new product activity and the use of sugar-related claims in food and beverages.
New line contains low sugar and gut health benefits
August 11, 2021
The better-for-you soda features fresh packaging and new flavors & formulations, for a total of six options: Pomegranate Berry, Lemon Lime, Ginger Fizz, Strawberry Vanilla, Apple Snap, and Juicy Grape.
To claim that flavorants used in baked goods are a secondary concern in batch production would be inaccurate. Yet the focus on the flours, texturants, fats, and leavenings in discussions of bakery production seems to overwhelm all other ingredients. Yet ingredients such as malted grain syrups, cinnamon, chocolate, fruits, vanilla, spices and even flavored salts and soy sauce are what bring baked goods to life.