Sweet success for PureCircle’s stevia patent application
06 August, 2012PureCircle has received a Notice of Allowance from the US Patent and Trademark Office for its plant patent application for a new high-yield variety of stevia.
Younger consumers more accepting of stevia-sweetened foods
22 June, 2012A Belgian study has found younger consumers are more accepting of stevia-sweetened ice-creams than older consumers.
Too sweet? 6 million tonne sugar surplus predicted for 2011/12
24 February, 201275% of Australia's sugar crushing capacity will be owned by offshore investors (up from just 16% in 2010) if Mitr Phol's offer for Maryborough Sugar Factory is successful and a 6 million tonne sugar surplus for 2011/12 is predicted by Rabobank in its latest report.
Givaudan TasteSolutions and Sense It Sweet programs
03 May, 2011 byGivaudan is expanding its TasteSolutions health and wellness program by increasing investment and resources in taste technology to address food manufacturers’ sweetness challenges. The company continues to grow its discovery program to develop natural ingredients from botanical sources and biotechnology. Givaudan also has a pipeline of artificial molecules and USA GRAS regulatory approval for a new sweetness modifier to add to its existing flavour ingredients’ palette to help create sweetness and mouthfeel solutions for sugar reduction.
Stevia applications in desserts
28 August, 2009 byWith heightened health concerns around traditional sweeteners and increased rates of Type II diabetes in western economies, many food manufacturers have offered alternatives using high-intensity artificial sweeteners. However, these artificial sweeteners themselves have not been without controversy.
Tooth-friendly beverages
28 August, 2009 byBeneo-Palatinit presented tooth-friendly beverage applications with Palatinose at this year’s Drinktec in Munich.
Natural zero-calorie sweetener for foods and beverages
07 January, 2009PureCircle and Firmenich are collaborating to accelerate the commercialisation of Reb A in the food and beverage industry.
Fructose is not the same as high fructose corn syrup
10 December, 2008Scientists and consumers tend to confuse fructose and high fructose corn syrup.
New natural sweetener approved
08 October, 2008The natural sweetener steviol glycosides (stevia) has been approved as an ingredient for use in foods and beverages in Australia and New Zealand.
Natural sweetener
01 August, 2008Fruit Up is a natural fruit sweetener with an appealing sweetness profile and proven nutritional value, for use in the manufacture of fruit jellies.
Sweetening systems
01 August, 2008Consumers’ growing health consciousness is reflected in the increased focus on the energy content in beverages. No other ingredient, however, pleases quite like sugar. Its sweet taste induces comfort, intensifies flavours, masks off-notes, and provides the body with nourishment. Wild offers beverage manufacturers the ability to cut calorie content without having to sacrifice full-bodied taste, through the use of innovative sweetening systems.
Clean label dairy sweetener
01 June, 2008A range of natural sweeteners for use in dairy formulations offers a clean label alternative to existing products and is claimed to be able to reduce sugar content by as much as 30%.
CSR value-adding local sugar crops
01 November, 2007CSR Ethanol Agservices was awarded the Rural Industries Research and Development Corporation (RIRDC) Value-Adding Award at the 2007 NAB Agribusiness Awards for Excellence in Melbourne yesterday.
How sweet it is
10 October, 2007 by Janette Woodhouse, EditorThe widely publicised 'obesity epidemic' is driving a reduced-sugar trend across the whole spectrum of processed foods and drinks
Overwhelming scientific evidence confirms aspartame's safety
04 July, 2007The findings of a new rat study conducted by Italy’s Ramazzini Institute are contradictory to the extensive scientific research and regulatory reviews conducted on aspartame. The US Food & Drug Administration (FDA) has stated it is not recommending any changes in the use of aspartame.
