Ingredients > Sugar/sweeteners

Market for alternative sweeteners shifts away from beverages to food

06 April, 2017

Demand for alternative sweeteners in the food market is forecast to be $870 million by 2020, with food applications continuing to take market share from beverage applications — albeit at a slowing rate.


Making sweeteners cheaper and more sustainable

12 December, 2016

Researchers have designed a process to obtain sweeteners like mannitol or ribitol from widely available, renewable, cheap products like glucose or arabinose.


What role did the sugar industry play in 1960s heart disease research?

19 September, 2016

A report by JAMA Internal Medicine suggests the sugar industry sponsored research to influence the scientific debate to cast doubt on the hazards of sugar and to promote dietary fat as the culprit in heart disease.


Why artificial sweeteners can increase appetite

13 July, 2016 by Adam Florance

As well as promoting hyperactivity and insomnia, a new study co-led by the University of Sydney has found that artificial sweeteners actually increase feelings of hunger leading to higher calorific intake.


PureCircle granted patent for Rebaudioside M in beverages

04 November, 2015

PureCircle, a leading producer of high-purity stevia ingredients, will receive a United States patent application pertaining to the use of Rebaudioside M (Reb M) in beverage applications.


FSANZ proposes increased limit for chewing gum sweetener

24 August, 2015

FSANZ is inviting submissions on a proposal to increase the maximum permitted level for the Acesulphame potassium sweetener in chewing gum.


New technology set to revolutionise stevia production

23 July, 2015

Agricultural biotech company Stevia First Corp has developed a combined processing method for sugarcane and stevia leaf, aimed at lowering the barriers to entry into steviol processing.


New, natural, low-calorie sugar alternative

13 July, 2015

A natural fruit juice made from monk fruit, a small Chinese melon, is being touted as a natural way to reduce sugar in everyday foods and beverages such as cereals, yoghurts and juices, without compromising flavour.


Why hasn't the confectionery industry embraced stevia?

27 March, 2015

Given the increasing noise around sugar's ill effects on health, one would expect the sugar-free confectionery market to be booming. But this isn't the case: sugar-free lines accounted for less than 7% of global confectionery launches in 2014.


Natural sweeteners on the rise … slowly

28 October, 2014

According to a report published by Canadean, consumers love the idea of natural sweeteners, but our taste buds are still adjusting.


NutraSweet to cease aspartame and L-phenylalanine production

30 September, 2014

NutraSweet has announced it will shut down its aspartame and L-phenylalanine production plant by the end of 2014 as part of a move to exit the aspartame segment of its business.


Super sweet sugar substitutes aren't

08 September, 2014 by Matt Swayne

The taste of common sugar substitutes is often described as being much more intense than sugar, but participants in a recent study indicated that these non-nutritive sugar substitutes are no sweeter than the real thing.


Connell Brothers specialty chemicals and ingredients

30 May, 2014

Connell Brothers offers a specialised range of ingredients to the food industry including: antioxidants, brewer's yeast extracts, carotenoids, cake aeration and whipped topping systems, fat powders, flavours, lipids, natural mould inhibitors, omega, resistant starches, sour doughs, textured wheat protein, TG-based meat binders and vitamins.The company also offers Benecarb and a range of enzymes.


Five-year plan to strengthen Aust sugar industry

07 May, 2014

Sugar Research Australia has announced a five-year strategic plan to strengthen the sugar industry. The plan includes efficient plant breeding, minimising pests and disease, optimising farming systems and production techniques and developing economically viable alternative uses for sugar cane.


Naturally sweet: strawberry compounds could reduce need for sugar, artificial sweeteners

12 March, 2014

Naturally occurring compounds in strawberries can boost the perception of a product's sweetness regardless of actual sugar levels, a new study has shown. These compounds could be a way to make processed foods taste sweeter without sugar.


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