Sugar always gets a bad rap. It’s been accused of causing many diseases and conditions, from diabetes to tooth decay. (More later on why the latter is accusations, not facts).
Tate & Lyle, London, strengthens the security of supply for SPLENDA Sucralose by starting up production of micronized powdered sucralose at its facility in McIntosh, Ala.
Strong crop performance and support from grower partners are prompting stevia extract producer Sweet Green Fields of Bellingham, Wash., to expand its stevia crop in the Southeast.
Truvia, a Cargill brand, will expand its global presence throughout North America in early 2013 through an exclusive distribution with Grupo Herdez in Mexico and market openings in Canada.
Health is usually not a driver in confectionery purchases and consumption, but the growing interest in ‘natural’ as a whole has made an impression in this market and is pushing a move by processors to adopt clean-labeling in the industry.
Some food and nutrition statements are coming through loud and clear, with survey data from the International Food Information Council Foundation (IFIC) indicating that 70% and 63% of consumers are trying to consume less sugar and HFCS, respectively.
Mondelez International says it will spend $400 million over the next 10 years on cocoa producers, as it focuses on securing supplies of the main raw ingredient in chocolate.
An ingredient presentation on non-nutritive sweeteners points to sucralose as the second most popular in tracked global product launches from 2010-2011. Acesulfame K is still number one, due to its sweetener capabilities in different applications.
The number of product launches tracked by Innova Market Insights so far in 2012 containing one or more natural sweeteners including agave syrup/nectar, palm sugar, Stevia and monk fruit has more than tripled compared to the same time frame in 2009.
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