Stevia use in new products is booming, while artificial sweeteners still lead the way on a global basis. However, in coming years, market research organisation Canadean foresees a spate of mergers and acquisitions in the stevia industry, to consolidate...
Genetically influenced responses to sweeteners may mean that food and beverage companies require a range of artificial sweeteners to accommodate different consumer tastes.
Mintel analyst Laura Jones tells BeverageDaily.com that use of monk fruit as an all-natural, zero calorie sweetener has tripled in the past five years, but says she believes it still has taste issues to overcome.
Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also appeals to the health conscious consumer?
Belgian supplier Beneo’s dessert thinktank is showing off some product concepts using sugar-free, ‘tooth-friendly’ isomalt and an already launched oligofructose-stevia blends for functional fibre candy.
Pepsi NEXT has been launched in Australia, but intriguingly the drink has been formulated with stevia for this market to achieve a 30% sugar reduction, rather than the 60% effected with other sweeteners in the US.
Extracts from the South African plant Sclerochiton ilicifolius are amongst the ‘most potently sweet naturally occurring substances known’, report scientists from ingredients giant Cargill.
Stronger industrial starch margins in Europe have boosted sales at sweeteners manufacturer Tate & Lyle following the announcement of the firm’s full year results.
It might not have garnered as much publicity as stevia, but monk fruit (luo han guo) “has found a niche within the all-natural market but will hit mass market sooner than stevia in this space”, according to one leading supplier.
Cargill is looking beyond beverage to dairy as it flags up pending product launches for Truvia in both table-top and as an ingredient on the EU market next year.
Non-profit World Stevia Organisation is broadening its scope to include all natural sweeteners, such as monk fruit, thaumatin, and others whose potential is still being explored, as sweeteners are frequently blended in food and beverages for optimal taste...
Use of high intensity sweeteners is growing around the globe, but different sweeteners are more popular in different markets. Mintel’s David Jago explains the subtleties of all things sweet.
The Asia Pacific high intensity sweetener market is bouncing back from the blow dealt by the financial crisis – but while new growth is on the cards, natural sweeteners like stevia are expected to challenge old favourites in the next five years, according...
The NutraSweet Company's sales of high intensity sweetener neotame grew by 20 per cent between 2009 and 2010 – and the same percentage is expected this year as sugar prices are expected to keep rising due to short supplies.
Fusion Nutraceuticals has developed a new process for developing granulated zero-calorie sweeteners that better imitate the taste and functionality of sugar with nearly ten times fewer calories, the company has said.
Safety concerns over artificial sweeteners and the expiry of patents mean that sales volumes could soon be overtaken by polyols, says a leading market research firm.
With the UK’s Food Standards Agency preparing to routinely analyse food products for their sweetener content, FoodNavigator.com takes a look at the uptake of different sweeteners over the past five years.
NutraSweet is positioning its neotame sweetener as a better-tasting alternative to saccharine, and expects it to compete with the world’s most used sweetener on cost.
NutraSweet’s zero calorie sweetener neotame will be permitted for use in the EU from next Tuesday, following official authorisation by the European Commission.
Ahead of the Stevia World Europe conference in Frankfurt in November, business research firm KnowGenix has compiled a report detailing the quality, sustainability and taste issues that stevia still faces.
New research that shows artificial sweeteners are not removed in waste water treatment could affect consumer acceptance, according to the lead scientist.
Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
Niutang is preparing to introduce its Reb A sweetener from stevia next year and is starting discussions with existing customers and new ones that have a parallel product development timeline.
PureCircle has appointed Jordi Ferre to its senior management team in the US to spearhead the commercial development of the all-natural, zero calorie stevia-derived sweetener, Rebaudioside A (Reb A).
As 2008 draws to a close, FoodNavigator has been reviewing which articles generated the most interest amongst you, the readers. Interest in sweeteners has been intense – from new science and market entrants in sucrose, to new possibilities for the market.
Nutrinova has announced progress in its mission to identify
compounds that could yield new natural sweeteners for the food and
beverage industry, in collaboration with BRAIN.
Bunge has announced the signature of a definitive agreement to
acquire Corn Products International for around $4.8bn, a major deal
that plunges it into the high-potential sweeteners market.
The use of xylitol, a natural sweetener linked to dental health,
could prevent the formation of undesirable brown pigments and
enhance beverage formulations, suggests new research.
Chinese corn-based sweeteners producer Global Sweetener Holdings
has taken a new step towards its aim of becoming a leader in the
Asian and worldwide markets for corn sweeteners by buying out
Mitsui's share of their sorbitol...
A lawsuit regarding claims of false advertising for the artificial
sweetener Splenda is set to go ahead as planned, after a federal
court rejected a request for summary judgment.
A new plant-derived high intensity sweetener is set to hit the
market worldwide, emerging as what could be the first natural
sweetener to rival artificial counterparts such as aspartame and
sucralose.
No sweetener currently available on the market has proven to be
a fully satisfactory replacement for sugar, but the emergence of
stevia could rekindle hope, according to Freedonia. The analyst
examines the sweetener market in the...
An intensely anticipated lawsuit regarding the misleading marketing
of sucralose product Splenda ended Friday in a quiet settlement
between the two sweetener firms Merisant and McNeil Nutritionals.
An epidemiological study in Italy concluded that there is no
indication of an association between sweetener consumption and
cancer risk - findings that lend some support to EFSA's conclusions
on the safety of aspartame.
Ingredient firm Corn Products International has completed the
acquisition of the food business of SPI Polyols, as well as the
remaining 50 percent of SPI's Brazilian joint venture.
Scientists from Korea and Denmark have reported the synthesis of
novel oligosaccharides with a relative sweetness of about 80 per
cent that of sucrose, potentially offering formulators with an
alternative sweetener source.
Soaring obesity rates are creating opportunities for food and
beverage manufacturers to expand the number of products that
contain sugar substitutes, according to a new market report.
The use of ingredients to improve the nutritional status of food
products by replacing sugar is one of the major driving forces for
new product development, according to Roquette.
The sugar alcohol maltitol is the most promising polyol sweetener
to replace sucrose in chocolate, says new research from Turkey, a
result that could lead to new types of sugar-free chocolate to the
booming "diet" candy...
A sweetener system for bakery products is designed to reduce the
fat and calorie content of baked goods without altering the taste
and texture, according to manufacturer Cargill, which introduced
its product at the IFT show in Orlando...
Leatherhead Food International (LFI) is launching a new industry
collaboration project to explore the uses of polyols and generate
physical data for polyol/sugar blends.