In addition to the generally heightened interest in plant-based, multi-functional ingredients, malt extract sweeteners also provide sector-specific benefits for a spectrum of beverage-industry items.

ADM takes developers from insights to final product development so they can successfully navigate a sea of category and consumer change to get ahead and stay ahead.

The prototypes represent a mix of foods and beverages that support three major shifts in global consumer eating behavior: plant-based protein, sugar reduction, and clean and simple labels. 

The drive to satisfy the sweet tooth of the American consumer seems to become more complicated and confusing every year. The realities of the obesity epidemic create a divide that nearly every consumer confronts on a daily basis.

The report describes advancements against Mondelēz International's 2020 sustainable agriculture and environmental footprint goals to combat deforestation while protecting land rights and human rights and scale these efforts in areas where they can have the greatest positive impact.

“The partnership model is a hallmark of speed and innovation for both partners, leveraging the global market and manufacturing reach of Tate & Lyle together with the unique technological capabilities and speed of Codexis,” said Andrew Taylor, Tate & Lyle President of Innovation and Commercial Development.

ASTRAEA Allulose offers a similar sweet taste profile and functionality of sucrose without all the calories and no grams of sugar, helping manufacturers create foods and beverages with better for you appeal — and now fewer grams of sugar on nutrition labels based on the FDA draft guidance.

Nearly 75% of packaged foods and drinks in the US contain a sugar or low-calorie sweetener, according to a study in The Lancet.

Cargill pioneered and debuted its fermentation technology in October 2015 with the commercial launch of EverSweet™ Reb D and Reb M sweetener, which enables food and beverage makers to create great-tasting products with deep calorie reductions. 

Malted barley extract has become an increasingly attractive option for food and beverage manufacturers when compared with standard sugars or artificial substitutes.