In the decade between 2003 and 2014, the percentage of kids enjoying a daily sugar- or similarly calorically sweetened beverage fell from nearly 80% to under 61%, and the number of adults doing the same fell from almost 62% down to 50%.
Ingredion VERSASWEET low-sugar glucose syrups help decrease sugar on labels
October 6, 2017
Ingredion Incorporated offers a new line of low-sugar glucose syrups. VERSASWEET™ low-sugar glucose syrups help manufacturers of confectionery, dairy, ice cream and baked good products achieve reduced grams of sugar on the Nutrition Facts panel by formulating with low-sugar corn- or tapioca-based glucose syrups that—compared to standard glucose syrups—have a lower percentage of mono- and disaccharides, also called DP1 + DP2.
Steviva offers the industry’s first “plug-in” ice cream mix that is low in sugar and carbs, high in protein
September 6, 2017
Steviva Ingredients will use Supply Side West, Booth #C130, to showcase its new HiPro® Ice Cream Dry Mix, a very timely new product introduction for the dairy industry. The Supply Side West exhibition will be September 27-28, at Mandalay Bay in Las Vegas.
These offerings add to CIFI’s portfolio of sweet potato-based ingredients that serve as nutritious additions or replacements in a variety of food and beverage applications.
Significant changes in consumer behavior having major impact on demand for high-intensity sweeteners
June 6, 2017
The high-intensity sweetener (HIS) market is a study in contrasts between Western and Eastern consumers—with one going sour, while the other stays sweet. Although new, natural sweeteners like stevia extract are gaining ground, consumption of high-intensity sweeteners as a class is growing at a negligible rate in North America and Europe, due, in part, to the decline in carbonated soft drink consumption in these regions. In contrast, demand for the entire range of high-intensity sweeteners remains strong in Asia, according to new research from IHS Markit (NASDAQ: INFO), the leading global source of critical information and insight.
Ajinomoto’s zero-calorie sweetener, advantame, has been approved in Canada
May 1, 2017
Ajinomoto’s zero-calorie sweetener, advantame, has been approved in Canada. Due to its clean, sugar-like taste, functionality and cost effectiveness, advantame can be used to replace caloric sweeteners and other high-potency sweeteners in foods and beverages while maintaining or enhancing the flavor profile.
Consumer confusion, perhaps. But declaring added sugars on Nutrition Facts panels will be required by July 2018. Here are ways to cut down on sugar declarations without sacrificing sweetness.
When Stonyfield, America’s leading organic yogurt manufacturer, announced a comprehensive plan to reduce added sugars across its product line by 25% before this autumn’s end, Nichole Cirillo, the Londonderry-N.H. company’s mission director, stated in a press release that the mission is “to continually provide healthier food both for our consumers and the planet.”
Cargill strengthens North American non-GMO offering with Identity Preservation process, more Non-GMO Project Verified ingredients
March 31, 2017
Furthering its commitment to help food and beverage customers address growing consumer demand for non-GMO product offerings, Cargill has announced an identity preservation process and several additional Non-GMO Project Verified food ingredients.
Chamtor, a French facility, is well-positioned to serve key markets in Western Europe
March 28, 2017
Archer Daniels Midland Company announced that it has been granted exclusivity in relation to the proposed purchase of Chamtor, a French producer of wheat-based sweeteners and starches.