We look at some of the notable food technology and market developments as well as the consumer trends that may shape NPD in dairy and dairy alternatives.
In the upcoming webinar (airs 13 September), ConfectioneryNews will profile some of the key innovations in the sector that are being driven primarily by consumer trends. As R&D budgets are increased, we have seen ground-breaking innovations in the...
In the past 12 months, global sugar prices have risen 41.9% and to describe this sharp inflation in sugar prices, analysts have coined a new term: ‘sugarflation’. The current market volatility has also had a knock-on effect for natural alternatives with...
With sugar consumption continuing to increase and public health concerns about rising obesity rates, the sugar reduction trend will become more significant, experts say.
MycoTechnology says it is ‘standing on the brink of a sweet revolution’ having discovered a sweet protein derived from honey truffle. “Proteins are widely recognised as the future of sweeteners,” says MycoTechnology CEO Alan Hahn.
The popular sweetener is ‘possibly carcinogenic’ according to the World Health Organization, who has also reaffirmed it is safe to consume within current permitted use levels.
Israeli sugar reduction pioneer DouxMatok is going through a period change: the company is rebranding to Incredo LTD, has secured $30m (€27m) in Series C funding, and working to expand its reach on both sides of the Atlantic.
In a post-pandemic world, consumer relationships with sweetness are changing, according to Kerry Group, who in new consumer research reveals that ‘sustainable health’ is the primary motivator for sugar reduction.
The World Health Organization (WHO) has released a new guideline on non-sugar sweeteners (NSS), which recommends against the use of NSS to control body weight or reduce the risk of noncommunicable diseases (NCDs).
Recently published research in The BMJ is providing fresh concerns about sugar consumption levels, as some industry stakeholders disagree with the conclusion and CPG brand look to innovate in the low- and no-sugar space.
Better Juice, an Israeli start-up, has used sugar reduction technology to lower the levels of sugar in its fruit juices, including, in a recent trial, several berry-based juices. Their technology is able to reduce three sugars found in fruit juices –...
How do sugar reduction strategies – such as low/no sugar products and reduced pack sizes – affect product sales? A new study explores how manufacturers can create ‘win-win-conditions’ in both reducing sugar and boosting sales.
One technology Dole Packaged Foods is trialling to reduce the sugar content in its pineapple juice comes from BlueTree Technologies. We hear about the Proof of Concept (PoC) process between an established food and beverage major and a food tech start-up.
Production of steviol glycosides extracted from stevia grown in Europe produces just 10% of the greenhouse gas emissions associated with sugar production, according a life cycle assessment.
We catch up with SVZ's Johan Cerstiaens to find out more about the potential use of fruit and vegetable ingredients as sugar substitute in dairy. "What if by reducing sugar content, manufacturers could add value to their products?”
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...
Israeli food tech startup Amai Proteins is finalizing the initial closing of a $100m funding round as it gears up to launch its first product next year: a designer sweet protein up to 3,000 times sweeter than sugar with a clean taste and excellent heat...
Louis Dreyfus Company has developed a not-from-concentrate orange juice with less sugar, more fibre, while preserving its original taste and vitamin C level.
Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.
Food tech startup Better Juice has opened its first full-scale manufacturing plant to enable commercial production of its patented sugar reduction technology, which can reduce sugar content in juice products by 30-80%.
Scientists have found that lactase derived from lactic acid bacterium can be used to produce naturally sweet yogurt, paving the way for the production of flavored yogurt without added sugars.
Unlike most sugar reduction solutions on the market, BlueTree Technologies isn’t replacing sugar with a substitute. Meet the Israeli start-up working with ‘simple’ technology to remove disaccharides from milk and juice.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.
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.
Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
Redirecting existing sugar cropland to ethanol production can yield significant greenhouse gas emission savings, according to fresh research out of Barcelona.
The Israeli start-up has established a pilot facility at GEA’s innovation centre in Ahaus, Germany. FoodNavigator asks Better Juice co-CEO Eran Blachinsky about the strategy.
Non-nutritive sweeteners such as stevia and sucralose are not a panacea, but new recommendations from the World Health Organization (WHO) questioning their value do a “disservice to public health” by failing to recognize their role in sugar/energy reduction...
On a macro level, health and wellness is as important than ever. Yet there are many facets to this: do consumers want sugar or sweeteners or are they more concerned about functional benefits or clean label ingredients? Soft drink company Britvic puts...
Sweegen is commercialising its new high-intensity sweetener brazzein. FoodNavigator hears from Shari Mahon, head of global innovation, about the innovation opportunities this new ingredient will unlock for food and beverage makers.
DouxMatok, an Israeli firm that is shaking up sugar reduction with patented technology that heightens the perception of sweetness, is teaming with Blommer Chocolate to produce a ‘game changing’ portfolio of chocolate products with significantly less sugar,...
Tel Aviv-based B.T. Sweet, Ltd. has developed a game-changing plant-based sweetening platform, which enables producers to slash the sugar content from breakfast cereals, confectionery and treats like hazelnut and chocolate spread.
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.
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...
Israeli start-up Torr Foodtech is replacing sugar binders with mechanical pressure and ultrasonic energy to ‘weld’ natural ingredients together in snacks.
DouxMatok has partnered with Italian ingredients company Hi-Food to commercialise its sugar-reduction offering Incredo Sugar. FoodNavigator hears from the start-up’s CEO and CTO to learn more about its B2B strategy.
Sugar reduction has become a macro health trend among consumers who believe the dietary shift leads to general wellness and health, according to Euromonitor research.
PepsiCo’s sale of a majority stake of its North American juice portfolio to private equity firm PAI announced this morning is the latest in a string of high-profile beverage sales that reflect shifting industry and consumer priorities, including pressure...
