Ingredion VERSASWEET low-sugar glucose syrups help decrease sugar on labels
October 6, 2017
Ingredion Incorporated offers a new line of low-sugar glucose syrups. VERSASWEET™ low-sugar glucose syrups help manufacturers of confectionery, dairy, ice cream and baked good products achieve reduced grams of sugar on the Nutrition Facts panel by formulating with low-sugar corn- or tapioca-based glucose syrups that—compared to standard glucose syrups—have a lower percentage of mono- and disaccharides, also called DP1 + DP2.
BENEO’s functional carbohydrate extends shelf life and quality of glazed and iced bakery products
November 10, 2014
The technical experts at BENEO, a leading manufacturer of functional ingredients, have conducted technical trials to improve the shelf life and quality of glazed and iced, freshly and frozen packed donuts.
Retail sugar, sweetener manufacturers can succeed with new brands offering niche sugar and sweetener products, says Packaged Facts.
August 12, 2014
Sugar producers and marketers have been hit hard by world price declines, a flood of low-cost Mexican imports, high stock levels, and face the serious likelihood of lower purchase and consumption levels in response to growing concerns about the negative health effects of added sugars.
Ingredion’s new SWEETABULARY Sweetness Language helps formulators “dial in” sweetness and create consumer-preferred products.
February 26, 2014
Ingredion Incorporated says it offers a SWEETABULARY ™ sweetness language, a vocabulary that combines Ingredion’s comprehensive analytical and sensory understanding and connects the consumer experience of sweetness with taste and functional attributes that the company uses to create appealing products with sugar-like profiles.
ON DEMAND: With over 60% of US and Canadian consumers monitoring their sugar intake, it’s clear that sugar reduction initiatives are here to stay. As manufacturers are now required to use the ‘added sugar’ labeling designation, consumers are becoming even more savvy about their sugar intake.
Check out the May 2020 issue of Prepared Foods, featuring our cover story on sweetener blends and sugar reduction, the increasing reliance on natural gums and fibers, new fruit and vegetable offerings, and much more.