Items Tagged with 'low sugar'

Tea innovation continues to flourish with functional benefits, lower sugar and mindful sourcing. From Yogi’s wellness concentrates to Milo’s growth push and Celestial’s anytime offerings, brands are steeping wellness into every cup.

Crafted for consumers looking for a smoothie with fewer sugars, the new Naked Lower Sugar Smoothies offer 50% lower sugar in an array of flavors including Berrylicious, Glorious Greens and Tropical Sunrise.

Oobli, a company known for healthy sugar alternatives, introduced Oobli Milk Chocolate bars into its growing sweet protein-powered product portfolio as well as an expanded line of dark chocolate bars. 

Creating lower-sugar alternatives to high-sugar dairy products has becomes especially important considering that, according to the CDC’s 2022 National Diabetes Statistics Report, some 130 million Americans—around one-third of the total population—have diabetes or pre-diabetes, and more than 10% don’t even know it. But the dairy industry has not been asleep at the wheel when it comes to this crisis.

For a variety of reasons, consumers have expanded the scope of their demand for products featuring low or no sugar content. In response, food and beverage formulators have invested in research and development to uncover further innovative approaches to ingredient technologies. In tandem with the consumer and industry momentum in the sugar reduction category, additional market forces may contribute to future investment in sugar reduction product development. Prices of raw sugar and cocoa touched 10-year and seven-year highs respectively in April 2023, The Smart Cube reports, due to tight supply and rising demand for both commodities.

With 80% less sugar than the average cultured dairy drink, Two Good Smoothies are the first in its category to have 3g of sugar per 7fl-oz bottle and are an excellent source of protein. 

Replacing sugar is more complex than simply replacing sweetness. Sugar carries flavor, enhances mouthfeel, provides bulk, is essential for browning through the Maillard reaction with amino acids, and attracts and retains moisture. In cookies and biscuits, for example, sugar interfaces with flour and fat to affect texture, firmness and spread. Without sugar, products may not crystallize properly, aerate, or set. 

Prepared Foods showcases new chocolate, confection and candy products making a debut in 2020.