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Lighter Back to School BeveragesWhen it comes to the increasingly popular, all-natural, high intensity sweeteners based on extracts from the stevia plant (Stevia rebaudiana), suppliers are differentiating by sourcing, processing methods and composition. All of this affects the stevia ingredient’s taste of sweet and flavor of sweet. “Stevia products are Read more…
Sweeten Up with Natural Alternatives:New FDA regulations will highlight added sugar content on the labels of food and beverages where it can’t be ignored or buried in ingredients lists.Suppliers are responding with sugar substitutes that sweeten the pot in both taste and nutrition. Steviva Ingredients leads the industry in sweetener Read more…
Building a better yogurt When a natural positioning is desired, many formulators are looking to stevia-based sweeteners for assistance. But Thom King, president of Steviva Ingredients, Portland, Ore., said there are many stevia products in the marketplace and they are quite different. “Their only commonality is that they are all Read more…
Sweetener usage changes with consumer preferences. Consumers look for natural sweeteners that don’t compromise on taste. Steviva Ingredients is positioned to capture this emerging market. Beverage Industry On-Line http://www.bevindustry.com/articles/87544-sweetener-usage-changes-with-consumer-preferences
Steviva Ingredients Featured in Food Business News article entitled – Picking and promoting alternative sweeteners: Press Coverage See it at: Food Business News
Beverage Industry 2013-2014 Buyer’s Guide listing: BevIndustry.com, Aug. issue, in print & online See it at: http://directories.bevindustry.com/manual/results/listing?code=361&company=3285794&premiumcode=
“Weight Management: The Lifestyle Battle” article: NutraceuticalsWorld.com, Sept. issue, in print & online See it at: http://www.nutraceuticalsworld.com/issues/2013-09/view_features/weight-management-the-lifestyle-battle/
Chat with our Sweetener Solution Experts and get a FREE R&D Toolkit. Creating the right flavoring combination for a food, beverage or packaged product can require multiple attempts on the bench and in the pilot plant. The speed with which the product passes through the lab will depend largely on Read more…
You can read the original article here and here. Core Tip: More than one in three U.S. consumers are following a specific diet or eating pattern, and they are increasingly averse to carbohydrates and sugar, according to the 13th Annual Food and Health Survey, released in May by the International Read more…
By Karen Nachay Source: http://www.ift.org/food-technology/past-issues/2018/august/columns/ingredients-and-confectionery.aspx?token=cdbd00cf-dd81-4bc0-a590-454590f1f285 The confectionery industry is big business. So big that confectionery products account for $35 billion in retail sales annually, including $2 billion in exports and more than $7 billion in seasonal candy sales, according to the National Confectioners Association (NCA). That’s a lot of candy to Read more…