Sugar Reduction

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Originating in China around the first century B.C., citrus was a bridge from East to West, where aromatic varieties were introduced to the world as both a zesty flavor and an immunity boosting medicine. With its history rooted in Asia, citrus fruits today have reached all corners of the world. Home to more than 25 citrus varieties, Japan’s citrus offers diverse profiles for the global consumer.

A new study published in the Journal of Food Science suggests monosodium glutamate (MSG) can be used to significantly reduce sodium while also promoting the enjoyment of better-for-you foods like grains and vegetables. 

The 2019 International Food Information Council (IFIC) Food and Health Survey reported that limiting or reducing sugar in the diet, along with eating more fruits and vegetables, topped the dietary changes consumers were making.

Confectionery players now have a solution at hand to achieve unprecedented levels of sugar reduction without the worry of compromising on product taste.

Developed without the use of added sugars, sugar alcohols and artificial sweeteners, each 1.6oz bag of Sweet Chews contains 10g of fiber and 3gof sugar.

Prepared Foods talks sugar reduction and sweeteners with Elizabeth Sisel, manager of taste modulation at Imbibe Inc. Imbibe is a Niles, Ill., beverage development company focused on the formulation, customization and commercialization of cutting-edge beverage products.

DuPont Nutrition & Biosciences announced the global launch of its DuPont™ YO-MIX® PRIME cultures series. These innovative cultures set a new industry standard for yogurt manufacturers around the world. 

Finding the sweet spot for taste, texture and nutritional profile is a challenge for beverage brands because consumer sentiments about desired product attributes are changing faster than ever.

Global food and beverage manufacturers can now create and collaborate on exploring sugar reduction solutions with SweeGen in its newly launched Food and Beverage Application Centers located in four global regions --- North America, Europe, Asia-Pacific and Latin America.

The crusts are made with Angelic Bakehouse’s unique Sprouted and Fresh Pressed™ method of pressing freshly sprouted whole grains directly into the dough, improving flavor and boosting nutritional value.