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.
Conagen produces two thaumatin protein natural sweeteners at scale
March 24, 2022
Food and beverage brands get two more tools for their sugar reduction toolkits as Conagen announced the successful scale-up production of two new high-intensity sweeteners, thaumatin I and thaumatin II. The development will expand commercial partner Sweegen’s robust sugar reduction solutions of zero-sugar natural sweeteners.
Cargill advances sugar reduction technology with EverSweet™ + ClearFlo™
March 14, 2022
As pressure to deliver products with reduced sugar mounts, Cargill continues to sweeten its stevia product offerings with widespread commercial availability of its advanced EverSweet™ + ClearFlo™ technology. The new sweetener system brings together the company’s premier stevia sweetener with a natural flavor, a combination that provides wide-ranging benefits that include flavor modification, improved solubility and stability in formulations, and faster dissolution.
Clinical psychologist and author Anne Wilson Schaef is known for the quote, “Good health is not something we can buy. However, it can be an extremely valuable savings account.” Today, consumers are filling their “savings accounts” through various functional foods and beverages, while still prioritizing taste.
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.
Mintel finds sugar reduction claims growing in Europe.
October 11, 2021
"No added sugar" claims are growing in Europe, with the UK leading the charge as it has the highest proportion (15%) of European food and drink launches carrying this claim in the past five years, followed by Germany (13%) and France (10%).
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.
Layn’s next generation manufacturing facility is expected to be completed in three years
June 22, 2021
Layn Natural Ingredients, an innovator of natural botanical extract ingredients and solutions, is securing a targeted $148 million from stock to be invested in infrastructure expansion and innovation to solidify its global leadership position and further its innovation, R&D and globally secure supply chain.
Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.