Sugar is now squarely top of mind for consumers. According to the 2019 International Food Information Council (IFIC) "Food & Health" survey, limiting sugar intake is one of the top ways in which consumer diets have changed over the past several years, and 80 percent of consumers are trying to limit and/or avoid added sugars.
Updated agreement will enable both companies freedom to offer next-generation stevia sweeteners to all customers globally
December 17, 2019
SweeGen, a nature-based sweetener company, and Ingredion Incorporated, a global provider of ingredient solutions to diversified industries, have announced an updated agreement that extends its relationship on a non-exclusive basis for three more years, while improving the ease of doing business with customers.
Consumers increasingly demand reduced-calorie food and beverages
November 21, 2019
As consumers continue to watch their calorie intake and strive to live a healthier lifestyle, food and beverage manufacturers are in need of great-tasting, zero-calorie sweeteners to help them achieve these goals.
Reducing sugar, maintaining sweetness and obtaining clean-label status have long comprised the “holy grail” for food and beverage technologists striving to create low-sugar products for demanding consumers.
OatRite is plant-derived, high in protein, minerals and antioxidants, and offers benefits for baked goods including browning, texture and shelf life.
August 6, 2019
Malt Products Corporation (MPC), a manufacturer of malted barley extract and other natural, nutritious sweeteners, will showcase its recently enhanced and rebranded OatRite portfolio of liquid and dry oat extract sweeteners at the International Baking Industry Exposition (IBIE), September 8-11 in Las Vegas.
Tate & Lyle, a global food and beverage ingredients provider and allulose pioneer with its DOLCIA PRIMA allulose (a low-calorie rare sugar), is pleased to announce that the FDA has published draft guidance allowing the exemption of allulose from the ‘Sugars’ and ‘Added Sugars’ line of the Nutrition Facts Panel in the US.
Bakery snacks saw a relatively flat year per IRI, Chicago, with 0.16 percent growth to $3.4 billion. Grupo Bimbo far outperformed the category average, though, with growth of 14.48 percent to $249.4 million.
Buckle up. The top trend driving innovation in the snack and bakery industries has no formal definition, isn't regulated, and is shifting all of the time. Yes, clean label demands are touching every facet of the food industry, from formulation to packaging and marketing, and everything in between.