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Strawberry Milkshake

What do added sugars add up to?

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.
Kimberly Decker
April 7, 2017

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.”


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Trends in Sugar Reduction and Natural Sweeteners

Natural alternatives in soft drinks, increased use of honey and adjusting to new sugar guidelines influence new food product development
August 24, 2016
A 2015 Innova Market Insights survey found that sugar content influences the purchasing decision of soft drinks for 57% of US consumers.
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Product developers are working towards formulating healthy processed foods

Making Processed Foods Healthier

On a daily basis, product developers tackle the mission to make processed foods healthier
Lynne Foster is the R&D Chef and applications manager for Vegetable Juices Inc.
Lynne Foster
June 15, 2016

Clean label, multifunctional, intuitive health, and stealth health are some of the many hot concepts today’s research chefs and product developers are focusing on.


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Nestlé Targets Lower Sodium

Company accelerates sodium reduction efforts as it calls on the US FDA to issue new voluntary targets
May 6, 2016
Nestlé is diligently implementing its sodium reduction efforts in accordance with the Nestlé Nutrition Profiling System and the Nestlé Nutritional Foundation criteria (NF) to ensure the renovated foods and beverages deliver a stronger nutritional profile without compromising taste or food safety.
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Updating Dietary Guidelines for Salt Consumption

Salt Institute calls for US government to withdraw dietary guidelines for salt consumption
April 14, 2016
Based upon the preponderance of peer-reviewed scientific evidence, the Salt Institute is asking the government to withdraw the recommendations on salt consumption in the Dietary Guidelines because, according to the Salt Institute, they were not formulated through a thorough, unbiased evaluation of available scientific evidence and the misinformation they promulgate is used to justify harmful public policy recommendations.
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Jungbunzlauer: Boost Shelf Life, Cut Sodium

Jungbunzlauer ingredients help meat and poultry processors add value
February 3, 2016
Jungbunzlauer used the recent IPPE Show in Atlanta to showcase key solutions from breeding to processing. When it comes to food formulating, here are several technologies discussed.
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ICL Food Specialties: Manage Protein, Boost Flavor

ICL Food Specialties uses Poultry Show to demonstrate ingredient application innovations
January 26, 2016
Protein Management is an overlooked opportunity for retaining flavor. ICL Food Specialties is a leading technology resource for ingredient systems that manage protein more effectively with the more challenging safety requirements.
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Innophos: Ingredients for Life

Innophos Ingredients for Life portfolio includes a complete range of ingredients for leavening and fortification as well as other functional ingredients for grain-based applications
August 26, 2015
Our focus is on research and development of innovative new products and customer-tailored solutions designed to meet the ever-changing landscape of global regulations and consumer demands.
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McIlhenny: Bold Flavors

McIlhenny Company offers a new and improved TABASCO® brand Industrial Ingredients website
June 22, 2015
McIlhenny Company offers a new and improved TABASCO® brand Industrial Ingredients website. Come explore how McIlhenny Company is bridging the gap between food science and culinary innovation to meet food processing needs and inspire the next great food concept.
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