Foodtech company Incredo expands its sugar reduction solutions with the launch of Incredo Sugar G2, a concentrated version of its clean label, protein-sucrose blend Incredo Sugar made from cane and/or beet sugar and a dairy- or plant-based protein to...
Consumer confusion over how best to reduce sugar in one’s diet persists. Are they still looking for ‘zero added sugar’ in sweet drinks? Regulatory and ingredients experts weigh in.
As consumers become increasingly wary of sugar content, CPG companies are meeting the demand for zero-sugar products with the help of natural sweeteners, a trend set to gain momentum in the US as regulators and scientists push for reductions.
While most Americans love a sweet treat, many don’t love the accompanying spike in their blood sugar and inevitable crash that follows – forcing them to choose between an indulgence and their health.
Since 2011, the Special K, Coco Pops and Krave maker has reduced the sugar and salt content - 18% and 23%, respectively - across all its cereals, while increasing fibre by 20%. Furthermore, its children’s cereals have also seen sugar drop by 36%, salt...
In the upcoming webinar (airs 13 September), ConfectioneryNews will profile some of the key innovations in the sector that are being driven primarily by consumer trends. As R&D budgets are increased, we have seen ground-breaking innovations in the...
After losing its 2022 court case against the UK Government's high in fat, salt and sugar (HFSS) guidelines, the breakfast cereal giant is making sure its best-selling kids’ cereal brand is on point with yet more HFSS-compliant introductions.
Incredo Ltd – formerly DouxMatok – has raised $30m in a Series C funding round – bringing partners like dsm-firmenich and Ferrero on board – to further support R&D of its flagship product – a first-of its-kind clean label alternative that has the...
When it comes to bread, bakers have had to choose between softness, moistness and resilience. Bread that was soft and moist typically lacked resilience; bread that was resilient and soft often lacked moistness; and so forth.
Day one of the Center for Science in the Public Interest (CSPI) Sugar Reduction Summit centered around the organization’s sugar reduction initiatives for all food and beverage categories, aligning with USDA and the New York Department of Hygiene and Mental...
By Dr Adam Carey, Chairman of the European Specialist Sports Nutrition Alliance (ESSNA)
What do sports nutrition businesses need to do to address regulatory challenges for foods high in fat, salt and/or sugar (HFSS)? Dr Adam Carey, Chairman of the European Specialist Sports Nutrition Alliance (ESSNA), takes a look in this guest article.
The Kerry Health and Nutrition Institute (KHNI) has identified 10 key trends set to shape the food industry in 2023, with women’s health, affordable nutrition and sugar and salt reduction among some of the top areas for innovation.
Swiftlet believes that developing everyday sugar-reduced food products such as snacks are a key gateway to integrate sugar reduction into APAC consumers’ daily diets.
Free from snack producer Fodilicious, broccoli crisps maker Growers Garden, and biscuit manufacturers Aldomak, Border Biscuits and Dean’s of Huntly are among the 13 Scottish businesses to be awarded funding from FDF Scotland’s Reformul8 Challenge Fund.
Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
Redirecting existing sugar cropland to ethanol production can yield significant greenhouse gas emission savings, according to fresh research out of Barcelona.
The global ingredients specialist said snacking continues to be an important eating occasion, but consumer now want more from their snack than just a moment of indulgence.
Tel Aviv-based B.T. Sweet, Ltd. has developed a game-changing plant-based sweetening platform, which enables producers to slash the sugar content from breakfast cereals, confectionery and treats like hazelnut and chocolate spread.
Israeli start-up Torr Foodtech is replacing sugar binders with mechanical pressure and ultrasonic energy to ‘weld’ natural ingredients together in snacks.
The global ingredients specialist has opened a $2m Technical Application Centre in Dubai, designed to help local producers in the bakery, dairy, beverage, sauce and dressing categories to develop formulations that address growing consumers demand in the...
Cereal Partners UK’s (CPUK) gradual reformulation approach means it will have removed 59 million teaspoons of sugar and three million teaspoons of salt by the end of the year to bring its popular products in line with the UK government’s non-HFSS model.
Urban Legend is the new kid on the block that is shaking up the indulgent snacking sector with its non-HFSS (high in fat, salt and sugar) doughnut. The UK challenger brand has now appointed boutique branding and design agency Biles Hendry to hit the sweet...
The California Raisin Marketing Board has released a white paper that explores the functional benefits of using raisins as a fat and sugar replacer in sweet baked goods.
Fibre and next-generation stevia are expected to play key roles in sugar reduction as a growing number of manufacturers seek out ‘no added sugar’ claims, according to Mintel.
DouxMatok, the Israeli firm behind patented technology that makes regular sugar taste sweeter, has launched limited-edition chocolate spreads in the US with half the sugar of leading brands to give consumers the chance to taste products made with its...
The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide.
Sweet treats with a reduced sugar, fat and calorie content will be the top drivers of business growth going forward, aligned with the heightened consumer interest in their wellbeing, according to research by Tate & Lyle that includes exclusive commentary...
Tate & Lyle has taken full control of stevia supplier Sweet Green Fields (SGF). Abigail Storms, Global Sweeteners Lead, says the move will create ‘more opportunities to innovate with customers leveraging SGF’s deep technical stevia expertise’.
The predictive analytics provider told BakeryandSnacks the UK savoury snacks industry stands to lose £381.1m, while the bakery sector is at risk of losing £143.4m should the government’s injunction on advertising products labelled as high in fat, sugar...
Consumer preference has shifted considerably over the past few years, with greater emphasis on health, along with being far more willing to be adventurous with their eating experiences.
Company says its flavour modulator range (FMP) is designed to address the upcoming European organic regulation regarding flavourings for organic food and beverages to have at least a 95/5 structure — meaning 100% natural with at least 95% derived from...
BakeryandSnacks spoke to several ingredients suppliers at Food Ingredients Europe (FiE) – held last month in Paris, France – to discover what they see as the biggest trends in the bakery and snacks sectors and the challenges these present.
Family-owned ingredients supplier Griffith Foods – founded in 1919 – has embarked on an ambitious strategy to grow its footprint and triple its bottom line.
The confectionery giant says the move will bring all chocolate and biscuit products typically purchased for children to under 100 calories in the UK and Ireland.
Nutrient infused veggie chips, banana-based breakfast cereal, sugar reduced chocolate chip cookies and biostimulated wheat to increase yield and quality are some of the 2019 projects being undertaking by the European Institute of Innovation & Technology...
The world is getting fatter and unhealthier - are smaller portions and diet drinks really going to help when they sit next to full-sugar, supersized products? Is it time to tax or is industry doing enough? Catch the highlights from our live debate.
A 20% sugar cut across all food categories by 2020 – as per voluntary targets set by the UK government – is not technically possible, nor would it be acceptable to consumers, industry lobby the Food and Drink Federation (FDF) has said.
Sugar reduction specialist DouxMatok is in advanced talks with multinational food manufacturers and says its patented flavour-carrying particle will be on shelves in Europe by 2018.
