The food and beverage major has released its first product range that leverages milk made with the company's proprietary enzymatic solution that can naturally turn lactose into dietary fiber.
We look at some of the notable food technology and market developments as well as the consumer trends that may shape NPD in dairy and dairy alternatives.
Research showing consumer preferences for sweetness intensity may not be as easy to reduce as their preferences for sodium suggests a “stealth health” approach of slowly lowering added sugar across the food supply may not be an effective strategy for...
Industry leaders take the Bakery&Snacks’ podium to discuss the movement that is increasingly impacting all areas when it comes to creating stand out snacks, from trickier better-for-you formulations that do not compromise on indulgence, to simpler...
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...
Sugar reduction policies and programs in New York City and Berkeley, Calif., could serve as public health templates for cities across the country, according to experts gathered at the Center for Science in the Public Interest’s (CSPI) Sugar Reduction...
The food major’s UK and Ireland division has committed that at least 90% of its products will stay below government-mandated limits for fat, sugar and salt content, while vowing to transparently publish nutritional data about its dairy, plant-based and...
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?”
Two Good – a low-sugar Greek yogurt with 2g sugar per cup launched by Danone in early 2019 - has been a leading contributor to dollar growth in the total yogurt category over the past three years, while a zero-sugar version of Light & Fit has also...
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.
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.
Unlike most sugar reduction solutions on the market, BlueTree Technologies isn’t replacing sugar with a substitute. Meet the Israeli start-up working with ‘simple’ technology to remove disaccharides from milk and juice.
DairyReporter catches up with Ingredion to find out more about the company’s work on the in-demand steviol glycoside and its potential for use in the dairy industry . . .
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...
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.
