FSANZ approves Ingredion’s Reb M stevia for use as intense sweetener
29 Jan 2019 --- Food Standards Australia New Zealand (FSANZ) has approved Ingredion’s BESTEVIA Reb M Stevia Leaf Sweetener, produced by SweeGen, for use as an intense sweetener. Following a detailed risk assessment, FSANZ concluded that there were no public health or safety concerns with the sweetener. BESTEVIA Reb M stevia leaf sweetener is a non-caloric, high-purity stevia sweetener touted as having a clean, sugar-like taste, without the bitterness associated with some stevia sweeteners. The production process starts with the stevia leaf and uses a patented bioconversion process to achieve high quantities of Reb M, economically unattainable using traditional stevia extraction methods, says Ingredion. “Ingredion is now able to support our food and beverage customers in Australia and New Zealand as they work to meet consumer demand for reduced and no-sugar products made with our new, high-purity, great-tasting stevia sweetener,” notes Wendy Pasco, Marketing Manager, Ingredion ANZ. “ SweeGen, a California-based sweetener company, seeks to develop and produce non-caloric and non-GMO sweeteners for the food, flavor and beverage industries. Ingredion is Sweegen’s exclusive global distributor in all markets (excluding SweeGen’s house accounts and in the People’s Republic of China, where it is a non-exclusive distributor). Ingredion currently distributes BESTEVIA Reb M stevia leaf sweeteners in North America, Colombia, Peru, Australia, New Zealand and additional countries as regulatory approvals are granted. In March 2017, SweeGen and Ingredion announced that the US Food and Drug Administration (FDA) issued a GRAS (Generally Recognized As Safe) No Objection Letter for BESTEVIA Reb M stevia sweetener for use as a general purpose sweetener for food and beverage applications in the US. This followed a review of the composition and manufacturing process of SweeGen’s BESTEVIA Reb M, with documentation submitted to the FDA the previous year (2016). To contact our editorial team please email us at editorial@cnsmedia.com 
Related ArticlesFood Ingredients News Ingredion’s new gum-based texturizers: Single hydrocolloids tap into sugar reduction and sensory trends
14 Feb 2019 --- Ingredion is strengthening its portfolio with the addition of single hydrocolloids which include gum acacia, cellulose gum and tara gum. The texturizers bring a greater breadth of ingredient functionality, including texture stability, emulsification and protein protection, according to the company. With Ingredion’s expertise in recipe formulation, the addition of gums seeks to aid manufacturers to market faster without compromising on mouthfeel. Business News Ingredients consolidation: Appetite for adjacent and natural expansion still strong, says M&A practitioner
13 Feb 2019 --- M&A activity in adjacent non-traditional areas, as well as forays into natural raw materials are set to continue to top the food ingredients mergers scene, should favorable market dynamics remain. This is according to Tim Larsen, Managing Director in Houlihan Lokey’s Consumer, Food & Retail Group, who notes that a new world exists where every plant or botanical is a potential source of taste nutrition and function. Food Ingredients News Tate & Lyle CEO: “Food and Beverage solutions performing well,” but North American sweetener demand weak
08 Feb 2019 --- UK-based ingredients group Tate & Lyle has reported its adjusted pre-tax profits in the last three months of 2018 were “ahead of the comparative period” in a trading update yesterday which also saw the company’s Food & Beverage (F&B) Solutions performing well. CEO Nick Hampton described that sucralose volumes were higher due to an Optimization program at Tate & Lyle’s facility in Alabama, while lower volumes were reported in North American sweeteners, mainly driven by weaker demand by larger carbonated soft drink customers. Food Ingredients News The Year of the Pig: How China's "consumption upgrade" is spurring innovation
06 Feb 2019 --- The annual celebrations for the Chinese New Year have officially begun, with 2019 being the “Year of the Pig” and the festivities, of which food is a large component, typically lasting around two weeks. FoodIngredientsFirst takes a look at some of the key market and consumer trends driving growth in China’s food industry and what opportunities there are for suppliers in the world’s most populous country with a rapidly-growing middle class and an accelerated trend of “consumption upgrade.” Food Ingredients News Ingredion introduces virtual lab and dairy expertise for EMEA
21 Jan 2019 --- Ingredion has extended its virtual lab, Inside Idea Labs, in Europe the Middle East and Africa (EMEA) to the dairy market, bringing its application expertise in dairy product formulation to its customers on-demand. The virtual dairy lab showcases technical resources including sample formulations, white papers and responses to common questions from customers about topics such as formulating clean label dairy products, reducing protein and removing fat. |
