NZ validates Mānuka honey regulatory definition
05 June, 2023Following a robust scientific reassessment, NZ has confirmed that its regulatory definition of Mānuka honey will not be changed.
Common sweetener may damage DNA
05 June, 2023A study has found that a chemical formed when a popular sweetener is digested is "genotoxic", meaning it breaks up DNA.
Supporting manufacturers in using stevia sweeteners
26 April, 2023Ingredion has launched a video series to help manufacturers harness the potential of stevia sweeteners and FBB ingredients in sugar reduction formulations.
Making salt taste sweet
06 April, 2023Concentration levels in table salt can determine how humans perceive the taste, whether it be salty, bitter, sour or sweet.
Sugar-reducing technology trialled on forest fruit juices
05 April, 2023Better Juice has announced the successful completion of a series of pilot trials for reducing simple sugars in natural berry and other fruit juices.
Sugar tax: the non-alcoholic beverage industry responds
25 January, 2023The non-alcoholic beverage industry has responded to calls for a proposed 40 cents per 100 grams of sugar tax on beverages.
Developing low-sugar soft drink using native ingredients
03 November, 2022Using a base of native ingredients such as Kakadu plum, a PhD candidate is creating a healthier drink to empower Indigenous communities.
Barry Callebaut introduces its second generation of chocolate
28 October, 2022Barry Callebaut has redesigned how chocolate is made — from farming, fermentation and roasting, it is putting 'cocoa first and sugar last'.
Chocolate made with 30% less sugar using AI
21 October, 2022Valio has used the latest artificial intelligence technology together with its milk powder ingredient to develop a five-layered chocolate bar to meet consumer tastes.
NSW sugar industry crush continues in spite of floods
07 June, 2022Sugar mills are set to begin their crush in the state, with high cane prices helping to prop up weather-battered growers.
Low GI sugar process recognised by UN Food Systems Summit
09 August, 2021The Nucane process is being used to create low-GI sugar at a NSW mill.
Sticky fingerprints check provenance of honey
09 June, 2021The Australian honey industry could benefit from CSIRO's research that is using DNA testing to reveal the true origins of honey as well as other interesting data.
Could fibre and next-gen stevia replace sugar?
14 May, 2021Market intelligence agency Mintel has predicted that fibre and next-generation stevia will shake up the alternative sugar market.
Natural sweetener created by upcycling fruit waste
15 April, 2021Netherlands-based food ingredient manufacturer Fooditive BV has produced a plant-based and chemical-free sweetener by upcycling food waste.
Health trend influences confectionery market
09 March, 2021Innova Market Insights has found the trend towards healthier choices in food and beverages has changed the development of new confectionery products.
