Bittersweet aspartame
02 August, 2019According to a recent study from University of Sussex, the artificial sweetener aspartame has not been adequately proven to be safe for human consumption.
Culture product designed to reduce sugar in dairy products
15 July, 2019The Sweety Y-1 culture extracts natural sugars from lactose, allowing dairy manufacturers to naturally sweeten products without added sugar.
Sensus Frutalose SFP sweet chicory root powder
01 July, 2019Frutalose SFP (sweet fibre powder), manufactured by Sensus, is made from chicory root and suitable for use in sugar-reduced applications.
Is food too sweet for our tastes?
26 June, 2019A recent big data analysis of commercial food product reviews in the US has revealed that food is too sweet.
Sweetener without the aftertaste
24 June, 2019Research 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, 2019Food 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, 2019University 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, 2019Cargill 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, 2018The 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, 2018Poor old honey — first involved in adulteration allegations and now implicated in four cases of infant botulism.
A different approach to sugar reduction
19 November, 2018Formulating 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, 2018SweetEase 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, 2018Less 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, 2018Research 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 MurphyTests have found almost half of supermarket honey samples were adulterated, but are these tests accurate?
