Articles Tagged with ''sucrose''

A recently published scientific study has shown that BENEO’s slow release and low glycemic carbohydrate Palatinose™ supports additional loss of body weight and fat mass in overweight and obese adults, when replacing sucrose in a weight loss diet. Findings from a recently published scientific study are linked to the advantage of Palatinose™ in steering the metabolism towards fat burning and highlight that carbohydrate choice matters in a weight loss diet, beyond calorie counting.

ASTRAEA Allulose offers a similar sweet taste profile and functionality of sucrose without all the calories and no grams of sugar, helping manufacturers create foods and beverages with better for you appeal — and now fewer grams of sugar on nutrition labels based on the FDA draft guidance.

Available in 2019, ASTRAEA Allulose will enable food and beverage manufacturers throughout the Americas to reduce calories from sucrose and other caloric sweeteners in a wide range of products, including beverages, dairy, bakery and confectionery items. 

The sweetener industry continues to evolve more by consumption than invention. Just as sugar was transformed from a luxury item to a standard on the American table, and then made huge inroads into processed foods, new high-intensity sweeteners are carving out solid ground in the sweetener tool chest.

Along with trends toward natural and healthy ingredients, this growth will create big opportunities for each of several emerging alternative natural sweeteners, according to Lux Research.

"Smoothies and fruit juice are the new danger," said one researcher.

For decades, an insurmountable gap has existed between the vital processing tool that is a versatile zero-calorie sweetener, and the Holy Grail of a zero-calorie sweetener that tastes and functions exactly like sucrose.

Worried about obesity and related health issues, some consumers are looking for more low- and no-sugar foods and beverages. In turn, manufacturers are considering various sweetener alternatives for new sugar-free options that still provide a similar flavor experience.

University of Illinois researchers have demonstrated that sugar does not melt, it decomposes.