Pairing low-calorie and low-sugar attributes in a gluten-free, refreshing beverage during the flavored sparkling water boom has caused hard seltzers to become a consumer favorite, particularly with millennials1. These days, the hard seltzers segment is facing saturation, as new formulations and brands continually enter the competition, hoping for a taste of the impressive returns.

Conagen, a Massachusetts-based biotech firm, has commercialized an expansive portfolio of natural sweetness enhancers for taste modification in sugar reduction solutions for food and beverages. The enhancers are made with precision fermentation, a technology that has led to the innovation of an extensive platform of phenolic antioxidants.

Tate & Lyle, a leading global provider of food and beverage ingredients and solutions, invites Institute of Food Technologists (IFT) FIRST attendees to experience its full suite of ingredients and solutions by visiting the Interactive Kitchen experience located at booth #S-0600.

Sweegen, the global pioneer in wellness ingredient technologies and innovations, announced its victory against PureCircle in a stevia Rebaudioside M (Reb M) patent lawsuit.

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.

Sweetener Solutions began operations in 2002 at the inception of the next-generation sweeteners replacement trend. Since that time, the company has emerged as a leader in custom formulation, blending and pre-blending of sweeteners and complementary dry ingredients for customers in industries including beverage, dairy, bakery and more.

In response to continued consumer demand for label-friendly ingredients, Cargill expanded its processing capabilities of its sweetener plant in Cikande, Indonesia, to more than double the company’s production capacity for organic, non-GMO tapioca syrup.

An emerging trend in the world of sweetness is that of “natural browns.” These predominantly nutritive sweeteners include organic and raw sugars that are less processed and align with health- and eco-friendly concerns as perceived by consumers.

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.

MeliBio, Inc., a food-tech company focused on creating real honey without bees, announced a $5.7M Seed round to scale its proprietary technology of precision fermentation and plant science and launch its first line of commercial products. The round is led by Astanor Ventures, with participation of existing and new investors.