Items Tagged with 'sweeteners'

ARTICLES

IFPC Sweetener Playbook – How Sweet It Is

April 4, 2021

Consumer preferences in food and beverage are constantly shifting as more options become available, and preferences for sweeteners are no exception. But these preferences can create challenges for food and beverage manufacturers that use sweeteners in their products, as they often seem to be pointing in contradictory directions.

The quest for sugar reduction in dairy products

Consumers want to have their cake and eat it, too — and dairy processors have more sweetener options than ever to meet their expectations.

Kathie Canning

March 26, 2021

Back in 2016, FDA announced an update to the Nutrition Facts label. As part of that update, the agency called for food and beverage manufacturers to list "added sugars" instead of only "total sugars."

Reduce the sugar in dairy products

Sweetener suppliers have come up with myriad solutions to address consumers’ interest in lowering their sugar intake

Anna Boisseau

April 6, 2020

On Jan. 1, 2020, the first stage of FDA's mandated Nutrition Facts label change went into effect. Companies with $10 million in annual sales or more are now required to list added sugars on their products' labels, and other brands will be required to follow suit by 2021.

Think clean label in cultured dairy

Dairy proteins could help cultured dairy processors be less dependent on hydrocolloids and starches

K.J. Burrington

December 4, 2019

Clean label is a trend that is here to stay. Some of the more common attributes associated with clean label include minimally processed, sustainable, simple and fewer ingredients, organic, non-GMO and "free from" claims regarding artificial colors and flavors, preservatives and more.

Layn announces new business segments

The divisions include a functional botanicals unit called Plantæ.

September 25, 2019

Layn Corp., Newport Beach, Calif., a producer of plant-based sweeteners and natural extracts, announced four new business units.

Consider the cost per unit of sweetness for frozen desserts

Steve Young Bill Sipple

September 4, 2019

Sweeteners of all types are used in frozen desserts for a variety of straightforward reasons.

Sharon Gerdes Health and Wellness columnist for Dairy Foods

Reducing sugar content requires complex strategy

Newer stevia sweetener blends are optimized for performance in dairy

Sharon Gerdes

April 2, 2018

America has the distinction of being the most overweight country in the world. The latest statistics reveal that 38% of our citizens qualify as obese.

Suppliers of sweeteners offer up natural, organic and clean label solutions

June 12, 2017

Liquid sugar made from raw cane; Dry sweetener adds maple flavor; Natural, high-intensity sweeteners; Plus More!

Sweetener manufacturers focus on clean-label sugar reduction

June 20, 2016

Plant-based low-cal sweetener, Non-GMO stevia with greater Reb A content, Natural chicory root fiber provides sugar-like sweetness, plus more!

Beverage ingredient suppliers home in on clean labels

October 19, 2015

Arla Foods Ingredients developed a whey protein for creating “sports yogurts”...

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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