The Food Standards Code has placed requirements for food labels to include the total amount of sugars in the nutrition panel.
ClearTaste is a natural bitter blocker derived from mushrooms.
The Singapore Food Agency has approved Ingredion's Reb M Stevia Leaf Sweetener, as Ingredion takes steps to expand into the Asia–Pacific region.
According to a recent study from University of Sussex, the artificial sweetener aspartame has not been adequately proven to be safe for human consumption.
The Sweety Y-1 culture extracts natural sugars from lactose, allowing dairy manufacturers to naturally sweeten products without added sugar.
Frutalose SFP (sweet fibre powder), manufactured by Sensus, is made from chicory root and suitable for use in sugar-reduced applications.
A recent big data analysis of commercial food product reviews in the US has revealed that food is too sweet.
Research has found the molecular machinery behind the intense sweetness of the stevia plant, which could be used to create better tasting, non-caloric sweeteners.
Food and beverage manufacturers looking to produce reduced-sugar products are encouraged to join a free webinar on 15 May 2019.
University of Illinois researchers have used a yeast-based approach to produce tagatose, a natural, low-calorie sweetener, which may help increase its commercial use.
Cargill is seeking approval from FSANZ to permit a microbial fermentation production method for its Rebaudiosides M and D in the Food Standards Code.
The UK's sugar tax has been applied to 660 million litres of soft drink in the first six months, raising £153.8 million. But is it working?
Poor old honey — first involved in adulteration allegations and now implicated in four cases of infant botulism.
Formulating less sweet products that have the same appeal as fully sweet ones is a challenge that requires more than simply subtracting sugar.
SweetEase 3G is a range of natural flavours specifically designed to enhance the perception of sweetness, enabling users to reduce the sugar in a product without compromising on taste.