Aspartame has been accused of causing a seemingly endless list of health conditions. However, a recent assessment by the EFSA suggests that the sweetener is not toxic at current levels of exposure.
Sweet Green Fields has been granted a patent in Japan for its proprietary high-purity stevia extraction process, the Fast Precipitation Process (FPP).
To boost self-control, gargle sugar water. According to a University of Georgia professor of psychology, a mouth rinse with glucose improves self-control.
PureCircle has received a Notice of Allowance from the US Patent and Trademark Office for its plant patent application for a new high-yield variety of stevia.
A Belgian study has found younger consumers are more accepting of stevia-sweetened ice-creams than older consumers.
75% of Australia's sugar crushing capacity will be owned by offshore investors (up from just 16% in 2010) if Mitr Phol's offer for Maryborough Sugar Factory is successful and a 6 million tonne sugar surplus for 2011/12 is predicted by Rabobank in its latest report.
Givaudan is expanding its TasteSolutions health and wellness program by increasing investment and resources in taste technology to address food manufacturers’ sweetness challenges. The company continues to grow its discovery program to develop natural ingredients from botanical sources and biotechnology. Givaudan also has a pipeline of artificial molecules and USA GRAS regulatory approval for a new sweetness modifier to add to its existing flavour ingredients’ palette to help create sweetness and mouthfeel solutions for sugar reduction.
Beneo-Palatinit presented tooth-friendly beverage applications with Palatinose at this year’s Drinktec in Munich.
With heightened health concerns around traditional sweeteners and increased rates of Type II diabetes in western economies, many food manufacturers have offered alternatives using high-intensity artificial sweeteners. However, these artificial sweeteners themselves have not been without controversy.
PureCircle and Firmenich are collaborating to accelerate the commercialisation of Reb A in the food and beverage industry.
Scientists and consumers tend to confuse fructose and high fructose corn syrup.
The natural sweetener steviol glycosides (stevia) has been approved as an ingredient for use in foods and beverages in Australia and New Zealand.
Fruit Up is a natural fruit sweetener with an appealing sweetness profile and proven nutritional value, for use in the manufacture of fruit jellies.
Consumers’ growing health consciousness is reflected in the increased focus on the energy content in beverages. No other ingredient, however, pleases quite like sugar. Its sweet taste induces comfort, intensifies flavours, masks off-notes, and provides the body with nourishment. Wild offers beverage manufacturers the ability to cut calorie content without having to sacrifice full-bodied taste, through the use of innovative sweetening systems.
A range of natural sweeteners for use in dairy formulations offers a clean label alternative to existing products and is claimed to be able to reduce sugar content by as much as 30%.