02 Dec 2022 --- Addressing a changing global regulatory landscape for F&B players, Kerry has launched a digital tool designed to support manufacturers in optimizing the nutritional profile of products while being aware of the... Read More

28 Nov 2022 --- Nestlé has revealed that from next July it will globally ban all marketing for children below 16 years of age on certain high-sugar products. Meanwhile, a call-to-action by the European Club of Childhood... Read More

17 Nov 2022 --- UK-based Tate & Lyle is expanding its portfolio of reduced sugar alternatives, entering the erythritol business with its Erytesse Erythritol launch, that has 70% of the sweetness of sucrose, a similar temporal... Read More

04 Nov 2022 --- Juice wholesaler Flevosap has launched a campaign targeting the sugar tax on soft drinks in the Netherlands, which is likely to be introduced in January 2023. The “No sugar tax in the orchard”... Read More

03 Nov 2022 --- Food-tech start-up Better Juice has unveiled its first full-capacity manufacturing plant setting the wheels in motion for full commercial production of its proprietary sugar-reducing immobilized enzymes.

26 Oct 2022 --- Tobias Fischborn talks through the launch of an HS2-free lager yeast hybrid and a new nutrient based on yeast extracts which is organic certified and mainly developed for sugar fermentation of hard seltzer to give a cleaner flavor compared to chemical solutions.

03 Oct 2022 --- Unlock a new level of juicy flavor never reached before by optimizing the taste profile of natural juices, juice drinks, jellies, and fruit preps with Sweegen’s nature-based sweetener systems. Making Juice Juicier™

19 Sep 2022 --- Oat-Standing™ Functional Oat Flour is the perfect solution for use in a range of dairy alternative applications, including dairy alternative beverages, ice cream, chocolate, yoghurt, and various plant-based cheese styles. It is an ideal ingredient when you are looking to create natural sweetness, add flavour, nutrition, and consistent viscosity to a wide range of end products. Learn more.

18 Jul 2022 --- Foods we consume daily have higher amounts of sugar than you may think. Kaimana Chee, chef ambassador partnering with Sweegen, speaks to FoodIngredientsFirst on how stevia can be used to replace the sugar in tacos, beverages, condiments and desserts like cinnamon churros.  

14 Jul 2022 --- Carla Saunders, senior marketing manager at Cargill, speaks to FoodIngredientsFirst about the company’s new sweetener Eversweet+ClearFlo designed with improved flavor modulation. The solution is said to offer better dissolution, solubility and stability. Saunders calls it a “game-changer” in the stevia space as it allows Cargill to access products where stevia was difficult to include in its formulations, including functional beverages, concentrates and confection.

29 Sep 2022 --- It takes highly refined taste balancing to reduce sugar, salt or fat or to add fibers, minerals and vitamins in good-for-you products, while keeping the great taste. In this webinar, Emma Schofield, Associate Director for Global Food Science at Mintel and Leif Jago, Global Marketing Manager Food & Beverage at Symrise, reveal the opportunities for taste balancing. Participants will receive insights how the Symrise taste balancing toolbox supports manufacturers in making good-for-you products taste great, contributing to everyday health, everywhere.

13 Sep 2022 --- Consumers are demanding more from food and beverage brands than ever before, with better health and sustainability top of mind. However, the taste experience is still key. Ingredion helps companies understand the impact reducing sugar can have on their brand. With its innovative portfolio of plant-based sweeteners and functional build back tools, global formulation expertise and new sugar reduction life cycle assessment, Ingredion approaches sugar reduction with health, taste, and sustainability in mind. Learn about the stevia innovations making this possible and how other sweetener options measure up.

28 Oct 2021 --- The plant-based food trend has been simmering for many years, but in 2020, it scaled new heights and became a revolution. There is little doubt that the waves of veganism and the demand for plant-based food and beverages continue to get stronger. This dynamic growth creates innovation opportunities across a broad range of new categories, including flavored waters, juices, smoothies and sugar confectioneries.

24 Feb 2021 --- In this latest webinar, we examine solutions to the challenges of removing functional ingredients such as sugar or animal-based ingredients. Meeting this need is INFUSE by Cargill™ – a new service offering model from Cargill Starches, Sweeteners & Texturizers Europe. It tailors ingredient blends to answer specific customers’ requests to develop innovative products that meet challenging consumer demands.

19 Oct 2020 --- As consumers continue to seek cleaner labels citing fewer ingredients and various claims – from vegan, organic, and “free-from” to health-related benefits like reduced sugar – product innovations across condiments, dressings and soups are ever-evolving to meet these needs.