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...
Breakfast cereals and yogurts with packaging that appeals to children have unnecessary amounts of sugars, complains new UK research – with some products containing the equivalent of up to four teaspoons of sugar per serving.
We catch up with SVZ's Johan Cerstiaens to find out more about the potential use of fruit and vegetable ingredients as sugar substitute in dairy. "What if by reducing sugar content, manufacturers could add value to their products?”
Scientists have found that lactase derived from lactic acid bacterium can be used to produce naturally sweet yogurt, paving the way for the production of flavored yogurt without added sugars.
Finnish dairy and food company Valio claims to have re-engineered the milk chocolate bar designed by Artificial Intelligence (AI) that will pass both taste tests and sugar taxes.
Brazil is introducing new labelling requirements that include the addition of front-of-pack warnings alerting consumers to high levels of added sugars, saturated fats and sodium. Arla Foods Ingredients says its whey permeate Variolac can stop brands falling...
Virginia-based Bonumose, Inc. said it has achieved regulatory and food application milestones in the US and Canada for the low-glycemic, rare sugar tagatose, as the company progresses on time and on schedule for the opening of its first commercial production...
The UK group Action on Sugar is calling for a complete ban on child-friendly yogurt packaging and on misleading nutrition and health claims following its new product survey, which it said shows only 5% of yogurts with child-friendly packaging contain...
The latest Public Health England (PHE) progress report on sugar reduction has been published, with findings showing reductions in sugar in the yogurts and milk-based drinks categories.
Amid consumer demand for healthier and free-from food products and sugar taxes that challenge dairy companies to trim their formulations, Danish-headquartered enzyme producer Novozymes has developed a new online tool for the industry.
German dairy cooperative DMK Group said it is responding to changing consumer needs with updates to its Milram brand as more consumers are paying attention to a health-conscious diet and are increasingly turning to products with as little sugar as possible.
OptiBiotix Health plc, a UK-based life sciences business developing compounds to tackle obesity, high cholesterol and diabetes, has entered into an evaluation agreement with a global dairy company for its SweetBiotix calorie-free sweet fibers.
Could a modified protein be a suitable sweetener for yogurt? Researchers in Italy investigated the potential of using a protein from a berry to sweeten yogurt, with mixed results.
Beverage startup Poppilu hopes its antioxidant lemonade can establish a strong foothold in the Midwest region where it sources its powerhouse ingredient for its lemonade products, the Aronia berry.
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.
Savory yogurt has taken off in the US, helped by the huge wave of popularity of the now $8bn Greek yogurt industry, and many yogurt manufacturers are clamoring to make their stamp on the trend.
One of the leading fruit companies in the Far East has set out to expand in Southeast Asia by opening new offices in Thailand and India and signing an exclusive supply deal.
Over the past ten years, Norwegian dairy and cereal manufacturer TINE has cut one million kilos of sugar from its products each year. We spoke to the company's head of nutrition about its sugar reduction strategy.
In a study published in the July issue of the Journal of Dairy Science, Brazilian researchers looked at a variety of strawberry yogurts and whey beverages to discover the ‘perfect’ composition.
Swedish dairy company Skånemejerier has partnered with RPC on its Modul bottle for non-homogenized milk, made from a non oil-based bio polymer produced from sugar cane.
Food label transparency based on ingredients is becoming more important, Label Insight's VP of Data Dagan Xavier told DairyReporter, and he believes companies can capitalize by printing more claims and information on their labels.
Following the results of a customer survey on sugar, which received almost 3,000 responses, Finnish dairy company Valio has introduced new yogurt and yogurt puddings, aimed at children, with less sugar content.
only 1/3 objections tabled were backed by the ENVI Committee
Members of the European Parliament (MEPs) accept rules on sugary cereal-based baby food should be revised, but have voted against changing a draft on the marketing of infant formula and medical foods.
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a consultant for the Sweetener Users Association.
Consumers intuitively associate ‘evaporated cane juice’ (ECJ) with sugar cane and are well aware that it is a sweetener, Whole Foods Market has argued in a motion to dismiss a false advertising lawsuit.
Kraft Foods Group has come under renewed fire over ‘natural’ claims this month, with a judge certifying a false advertising lawsuit over its ‘natural cheese’ and a plaintiff filing a new lawsuit alleging Capri Sun 100% juice is not ‘all natural’ as it...
Tate & Lyle is launching a new ultra-low-calorie sugar that is found naturally in jackfruit and raisins, but is being made in commercial quantities via the enzymatic conversion of corn using a proprietary process.
A new global campaign will bring together experts and policy makers to tackle the current global epidemic of obesity and diabetes by reducing 'unnecessarily high' levels of sugar in food and beverage products.
Sensus has developed a computer model that it claims can identify the “ideal combination” of stevia and oligofructose for the replacement of sugar in dairy products.
WhiteWave Foods has filed a motion to dismiss the latest in a “tsunami of lawsuits” alleging consumers are being misled by the use of the term ‘evaporated cane juice’ (ECJ) to describe dried sugar cane syrup (aka sugar).
Inspired by an understanding of how the growing Latino population influences both Latino and mainstream new product development, Symrise has launched a new range of ‘grilled fruit’ flavors.
The EU is set to abolish the system of sugar production quotas for the bloc as well as guaranteed minimum prices from 2016, according to a Brussels source.
By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.
Stevia could soon be adopted by ice cream manufacturers, claims a partnership of ingredient developers which believes it has overcome the technical challenges of producing frozen desserts using the natural sweetener.
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.
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.
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.
