Sugar Reduction

Researchers turning sugar into fibre / Pic: GettyImages-anilakkus

KraftHeinz, Wyss Institute develop new approach to make sugar healthier: ‘We thought we’d come to the Wyss with an impossible problem, and they turned it on its head to present an even crazier idea to solve it’

By Katy Askew

In 2018, the KraftHeinz Company approached the Wyss Institute to develop a solution to sugar reduction that is workable in a food production setting. After four years of collaboration, the research team has developed an answer: enzymes that convert sugar...

What does the future of sugar reduction hold? / Pic: GettyImages-anilakkus

What’s next in sugar reduction? Ingredient innovators weigh in

By Katy Askew

Cutting the amount of sugar in our diet continues to be a priority for many consumers. With experts insisting the sugar reduction trend isn’t coming off the boil, FoodNavigator asks what ingredients are shaping the future of sugar reformulation.

In a traditional chocolate bar, sugar accounts for around half the product. Pic: GettyImages

Sugar reduction/reformulation special edition

Replacing sugar in confectionery is ‘incredibly hard’

By Anthony Myers

Sugar is an important ingredient in confectionery, not only for its taste but also because it contributes to texture, bulk, mouthfeel, aroma, colour, and a number of other attributes that make up chocolate and candy.

Excessive sugar consumption is a factor in COVID hospitalisations, the AHA stated. Pic: GettyImages

Sugar reduction/reformulation special edition

Sugar in the time of COVID

By Anthony Myers

Four in 10 consumers in Innova Market Insights’ global Health and Nutrition Survey in 2020 claimed to have decreased their sugar consumption over the studied 12-month period, with prevention of health conditions the leading reason, followed by weight...

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