In recent years, even as sucrose has continued to score at the top of consumers’ professed ingredient concerns, nutritive sweeteners and even plain sucrose have shed many of their unwarranted negative connotations to reassert their class as sweeteners of choice for a spectrum of food and beverage formulations.

According to Rockville, Md.-based Packaged Facts, clean label is defined by consumers globally as no pesticides/chemicals/toxins (31%); free from allergens (24%); no GMOs (23%); minimally processed (16%); simple/short ingredient lists (11%) and transparent packaging (7%).

The survey highlights that more Americans blame carbohydrates, and specifically sugar, for weight gain. Although sugars continue to be the most cited cause of weight gain (33%), carbs ranked second at 25%, up from 20% in 2017, the survey states.

“When it comes to sourcing, consumers are increasingly more knowledgeable about food ingredients, which influences the products they purchase,” says Frank Flider, oils expert, QUALISOY, Chesterfield, MO. “They are no longer satisfied with merely knowing that a food is nutritionally beneficial—they want to know why.”

“We believe the new look and feel of our branded ingredients, and redesign of our corporate website helps to better communicate and highlight the ways Layn is leading the future of sweet,” adds Elaine Yu, president of Layn USA. “Layn delivers the broadest portfolio of sweetener platforms, proprietary formulations, and custom taste profiles to meet global formulation needs.”

This agreement combines high quality, traceable and responsibly-sourced raw materials with industry-leading innovation for Layn’s sweetener solution products. 

Simplistica ingredient systems are optimized solutions from TIC Gums that leverage the best technologies hydrocolloids, starches, plant proteins and sweeteners have to offer.

The presentation dove deep into the ways consumers are attempting to avoid sugar in their diets. Efforts include drinking water instead of caloric beverages; eliminating certain foods and drinks from their diet; removing table sugar from food and drinks; utilizing nutrition fact labels to find products with less sugar; and using low-calorie sweeteners to substitute sugar.

Dairy manufacturers are reevaluating their relationships with sweeteners.

Visitors to DSM’s IFT Booth S2849 can try AVANSYA™ Reb M in a sweetened yogurt application, where the new sweetener has enabled a 100% reduction in added sugar. AVANSYA™ Reb M, with its sugar-like sweetness, allows producers to achieve a zero-added-sugar product while maintaining a preferred taste profile in the application.