An article published in the British Medical Journal today has dismissed the commonly held belief that sugar causes hyperactivity in children as a ‘medical myth’.
Driven by consumer demand, formulators are cutting the sugar and salt content from a host of products for kids, but a recent cross-nation report that honed in on breakfast cereals for children suggests more work is required, particularly in the US.
Senomyx is focusing on the development of a sucrose enhancer that could be used in low-calorie products to half the sucrose content without compromising on sweetness.
Imperial Sugar has laid out $4m to increase its stake in the
Wholesome Sweeteners joint venture, a move that recognises
opportunities in the organic sweetener sector.
Beneo-Palatinit says that the European market for sugar-free gum
continues to prosper amidst a general innovation focus on embracing
consumer health concerns.
French sugar and food solutions company Tereos has confirmed it is
hoping to acquire Danisco's sugar business, and that it is bidding
against Germany's Nordzucker.
Ingredients firm Tate & Lyle has entered an agreement with Fiji
Sugar Corporation for the supply of 300,000 tonnes of raw sugar per
year till 2015, amid developments in the EU sugar regime.
Some food and beverage manufacturers may switch from high fructose
corn syrup (HFCS) to sugar as a result of high corn prices, but
this is only likely to be the case for relatively small scale
users, according to a consultant.
The Imperial Sugar Co today said it will rebuild the parts of its
Georgia sugar refinery that were damaged in last year's explosion,
reinstating it as the second largest refinery in the US.
A new range of natural flavourings for use in dairy
formulations offer a clean label alternative to existing products
and reduce sugar content by as much 30 per cent, according to the
manufacturer.
Real Good Food today reported a drop in profits for 2007, which the
UK-based firm blamed on ongoing EU sugar reforms as well as the
escalating price of raw ingredients.
Danisco is bringing forward plans to spin-off or sell-off its sugar
operations to the end of this year due to a better outlook for the
European sugar industry.
Danisco subsidiary Sucros Oy is calling for more sugar beet
suppliers in Finland, claiming that EU sugar reforms have reduced
the number of its current growers by an unprofitable 43 per cent.
Beneo-Palatinit is predicting that crush candies, hard-boiled
sweets with fine cracks, could be a new confectionery trend in
Europe and open up a new market for its Isomalt sweetener.
A new chocolate product is the first to be endorsed by
Toothfriendly International as being harmless to teeth, despite it
containing sugar, the manufacturer claims.
Bagasse, a previously useless waste product from sugar cane, can
now be used to make biodegradeable packaging for food products in
Thailand, its manufacturers claim.
Danisco's board yesterday rejected a proposal to cleave the company
into two businesses, one for sugar and the other for ingredients,
because of on-going EU sugar reform. But the plan remains on the
table for the longer term.
Syngenta has developed a variety of sugar beet for cultivation in
tropical climates that is expected to boost output and farmer
income, and has initiated two products to develop its use for food
and biofuel in India.
Food and beverage manufacturers will now be able to cut the level
of sodium by up to 50 per cent in some products thanks to new
Flavor Modulation Technology developed by Mastertaste.
A new approach to sugar is needed in the US to avoid the continuing
cost pressures on the industry, the United States Department
of Agriculture (USDA) said in a report last week.
UK ingredients manufacturer British Sugar has developed a new
liquid sugar product, suitable for both bakers and confectioners
and designed to re-introduce traditional golden syrup to a modern,
more health-conscious, market.
Switzerland-based pharmaceutical company Metrohm has developed a
test to determine the exact sugar content of chocolate - helping
manufacturers ensure consistency on the production line.
Sugar production in Florida increased during the last crop year,
reaching "more normal" production levels after significant
losses during the string of hurricanes in recent years.
Helping confectioners target the health trend, French ingredients
firm Roquette has developed a new soluble fibre range suitable for
use in low-sugar, low-calorie jellies and gums.
Cargill is seeking EU approval for its sweetener Xtend Sucromalt,
which it claims can bring slow energy release and low glycaemic
response to a wider range of applications.
A 'low sugar' claim does not necessarily mean 'low calorie' or
'better for you', said the US Sugar Association, in its latest
attempt to recapture a part of the market lost to the growing
popularity of...
A matrix of sucrose, gelatin and gum Arabic can successfully
encapsulate citrus flavours, and offer potential as a cheaper
alternative to pure gum Arabic for the process.
Drinking two sugary soft drinks every day could almost double the
chance of pancreatic cancer, warns a new study, landing a fresh
blow on soft drinks makers over health.
The UK's food and farming minister has revealed how almost £500
million of additional support for sugar reform will be incorporated
within the Single Payment Scheme (SPS) over the next seven years.
Diabetics and weight watchers are set to benefit from the release
of a new natural alternative to sugar going on sale in leading UK
retailer Tesco this week.
Dutch ingredients producer CSM is poised to sell its lucrative
sugar business to Royal Cosun in an effort to streamline their
bakery portfolio and strengthen growth in pivotal areas.
Almost two thirds of Americans are concerned about the safety of
artificial sweeteners, a factor that could potentially impact the
expected continued growth of the sugar-free market, according to a
new Mintel report.
Agrana, which claims to be the leading sugar and starch producer in
Central and Eastern Europe, plans to expand its activities towards
the Western Balkans.
A new study has revealed how molecular mechanisms and taste
perception can be combined to make sucrose more effective, which
means that products could contain less sugar but taste just as
sweet.
Six months after its launch, a new sweetener that claims to be
all-natural, low calorie, low glycemic, nutritionally fortified and
fully functional has attracted "staggering" interest.
FoodNavigator-USA talks to manufacturer...
Greencore, the ingredients and food service group, said EU sugar
reform would force it to pull out of the sugar sector this year,
effectively spelling the end of sugar processing in Ireland.
