Sugar reduction and clean label remain popular trends in the yogurt category. Five parameters hold the key to solving most of the quality challenges, according to DuPont Nutrition & Biosciences.
Researchers at Finnish dairy cooperative Valio said they have discovered '30% less sugar' chocolate made with milk-based protein is equal to regular chocolate in taste and texture.
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.
This week we again feature three interviews, with Muhammad Saad Qureshi, senior scientist, sustainable fuels/circular economy at the VTT Technical Research Centre of Finland Ltd.; Ana Ferrell, vice president global marketing, ADM; and Frederik Mejlby,...
Firmenich, the world’s largest privately-owned perfume and taste company, and Danish biological solution leader Novozymes, have launched their new, jointly-developed natural sugar reduction solution: TasteGEM SWL with Saphera lactase.
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.
A study in the Journal of Dairy Science on sugar reduction in dairy products comes at a time when yogurt is under the spotlight for its sugar content in the UK.
Progress is being made in producing reduced-sugar dairy products that are more acceptable to consumers, researchers from the Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, say in a report in the Journal of Dairy Science.
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.
