Ingredients > Sugar/sweeteners

Sweetener without the aftertaste

24 June, 2019

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.

Helping manufacturers with sugar reduction

29 April, 2019

Food and beverage manufacturers looking to produce reduced-sugar products are encouraged to join a free webinar on 15 May 2019.

Researchers use yeast to manufacture low-calorie sweetener

18 April, 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.

FSANZ invites submissions on new production method for sweetener

03 April, 2019

Cargill is seeking approval from FSANZ to permit a microbial fermentation production method for its Rebaudiosides M and D in the Food Standards Code.

UK's sugar tax has raised over £150m so far

27 November, 2018

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?

Honey — adulteration and now botulism

19 November, 2018

Poor old honey — first involved in adulteration allegations and now implicated in four cases of infant botulism.

A different approach to sugar reduction

19 November, 2018

Formulating less sweet products that have the same appeal as fully sweet ones is a challenge that requires more than simply subtracting sugar.

Sensient SweetEase 3G natural flavours

01 November, 2018

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.

Organic yoghurt is the most sugary

19 September, 2018

Less than 9% of yoghurts and only 2% of children's yoghurts were classified as low sugar and achieved the green nutrition label in the UK.

Safety concerns for artificial sweetener sucralose

07 September, 2018

Research has found sucralose is metabolised in the gut and produces at least two fat-soluble compounds, which contradicts previous safety claims.

Honey fraud creates a sticky situation

05 September, 2018 by Nichola Murphy

Tests have found almost half of supermarket honey samples were adulterated, but are these tests accurate?

FSANZ calls for submissions on a new sweetener

25 July, 2018

Saraya hopes to permit the use of monk fruit (or luo han guo) extract as a food additive, specifically as an intense sweetener.

Diet soft drinks reduce colon cancer risks

24 July, 2018

Soft drinks have a bad reputation when it comes to health, but consuming artificially sweetened beverages has been found to reduce colon cancer recurrence and death.

More money in pollination than honey for beekeepers

10 July, 2018

If you have ever considered where beekeepers derive their income you would automatically think 'honey', but this is not the case for beekeepers in the US.

A look at HFCS safety

09 July, 2018

Although little used in Australia and New Zealand, high-fructose corn syrup (HFCS) almost invariably brings with it debate about its safety.

  • All content Copyright © 2020 Westwick-Farrow Pty Ltd