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.
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.
Research has found sucralose is metabolised in the gut and produces at least two fat-soluble compounds, which contradicts previous safety claims.
Tests have found almost half of supermarket honey samples were adulterated, but are these tests accurate?
Saraya hopes to permit the use of monk fruit (or luo han guo) extract as a food additive, specifically as an intense sweetener.
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.
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.
Although little used in Australia and New Zealand, high-fructose corn syrup (HFCS) almost invariably brings with it debate about its safety.