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Sweeteners

Sweeteners

Consumer perception and new ingredient introductions are all having an impact on the sweetener market.

showing 1-25 of 60 articles

Techniques making sweeteners more cost-effective

- Enzyme technology focuses on a ‘rare sugar’ while fermentation may increase supply of steviol glycosides.

Be wary of new natural sweeteners

- Stevia and monk fruit make progress in sugar reduction, but others have 'significant defects,' says speaker at IFT17.

Sweetener options for reducing added sugars

- Product developers have choices to address the litany of challenges associated with sugar reduction.

IFT17: Which sweetener innovations are hitting the sweet spot with consumers?

- Consumer perceptions of sugar and alternative sweeteners are examined at the Institute of Food Technologists' annual meeting and expo.

Dimensions of sweetness

- As bakers clean up ingredient lists, honey and malt extracts can provide natural sweetness and depth of flavor and function.