Nagase America showcases top Japanese 2015 food trends
January 19, 2015
Nagase America is pleased to announce the top Japanese 2015 food trends. Key factors behind the trends are anticipated changes in Japanese regulations as well as Japanese consumer interest in new food experiences and ethnic flavors.
Hershey is looking at replacing the high-fructose corn syrup in some of its products with sugar.
Will Papa, chief research and development officer at The Hershey Co., told The Associated Press the company uses a mix of sugar and high-fructose corn syrup in its products but that it is "moving more toward sugar."
"We take into account what consumers want. And consumers are telling us between the two, they prefer sugar," Papa said.
Food and beverage manufacturers visit customer innovation center in Bridgewater, N.J.
December 1, 2014
Global ingredient supplier Ingredion Incorporated, Westchester, Ill., used this summers’ annual IFT exhibition to launch Idea Labs, a 24-site global network of customer innovation centers. Then in mid-October, officials hosted customers and media at Ingredion’s Bridgewater, N.J., location, a global Idea Lab resource and one of three U.S. Idea Lab sites.
Sucrose remains the dominant ingredient but health concerns, led by an obesity epidemic, drive the global sweetener market toward alternatives
November 26, 2014
Driven by the global rise of obesity, diabetes, and other health concerns, alternative sweeteners have gained a 12% share of the $73.4 billion global market for sweeteners and 22% of its volume by sucrose equivalent (SE), according to Lux Research.
Slow growth in Europe and North America, Steady in Asia, South America
August 22, 2014
The high-intensity sweetener market is a study in contrasts. Although new, natural sweeteners like stevia extract are gaining ground, consumption growth for high-intensity sweeteners as a class has slowed to near zero in North America and Europe, due, in part, to the decline in soft drink consumption in these regions.