sugar replacement - Page 1

Items Tagged with 'sugar replacement'

ARTICLES

Novel use of non-sucrose sweeteners and bulking agents in ice cream, frozen desserts

Given the variety of non-sucrose sweeteners and other considerations, attaining ‘sucrose-like’ sweetness and functionality will remain challenging

Steven Young

Bill Sipple

April 9, 2020

Sucrose (i.e., sugar) remains the "gold standard" among all sweeteners. However, when considering novel applications, including approaches to cost reduction, reducing "total sugars" or reducing calories, alternatives to sucrose may be more appropriate.

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.

Sweetener suppliers can help reduce added sugars

As the deadline for the labeling of ‘added sugars’ nears, dairy processors scrambling to reduce added sugar content are looking to the sweetener supplier community for help.

Kimberly Decker

April 19, 2019

If you'e ready for the day when FDA mandates that all food and beverage labels stipulate not only how much total sugar is in each serving, but how much of that sugar is "added," take a bow: Prepping for the "added sugars" deadline has been no mean feat.

Desperately seeking sweeteners

Product formulators in search of the perfect sugar substitute will find plenty of new options

Kimberly Decker

April 2, 2018

It's official: Americans' love affair with sugar is over, and they're breaking up en mass with their ol' sweetie. In the International Food Information Council's (IFIC) 2017 Food & Health Survey, 76% of respondents said they are trying to limit or avoid sugars in general, with six in 10 declaring that they view sugars negatively.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.