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Replacing corn syrup with tapioca syrup, brown rice syrup, oat syrup, or other grain syrup is not a simple task. Knowing the basics of corn syrup, what it’s contributing, and how it’s interacting with other ingredients is the key to understanding how to replace it.
Available in three versions, the free digital tool kits are designed to help food and beverage manufacturers make informed decisions about high fructose corn syrup (HFCS) and other sweeteners.
The second annual study from Mintel and Nielsen for the Corn Refiners Association analyzes ingredient avoidance for 15,000 consumers based on lifestyle segment, age group and media consumption.
Findings from the Sweetener360 research study conducted by Nielsen and Mintel Consulting about consumer attitudes and purchasing behaviors when it comes to sweeteners indicate that consumers are more influenced by taste and price than better-for-you claims. Their buying habits are different than what they say they are, too.
Good new for the High Fructose Corn Syrup industry and any manufacturers who use the ingredient — the human liver pretty much thinks its the same as sugar.
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.