Read about the many advances in natural sweeteners.
FibRefine: Redefining Sugar Reduction with Fiber Sometimes, dietary goals clash. Consider the reduced sugar & increased fiber conundrum. Sugar and fiber are both carbohydrates, but they are nothing alike. Fiber is a complex carbohydrate that is not absorbed by the body. Unlike sugar, it is essential for a healthy Read more…
Benefits of Organic Rebaudioside M Both organic rebaudioside M leaf extract and bioconverted rebaudioside M are forms of stevia plant extract used as natural sweeteners. While both are excellent high intensity sweeteners, let’s explore the potential advantages of organic rebaudioside M leaf extract: Natural and Organic: Organic rebaudioside M leaf extract is Read more…
Formulating with Polysaccharides “Polysaccharides” is such a generic term. Hopefully, this will take some of the mystery out of these complex carbohydrates found abundantly in nature and create a pathway for formulators to use polysaccharides in clean label, reduced sugar applications. Polysaccharides can be used to enhance texture and mouthfeel Read more…
Milling & Mesh Sizes Finding the correct particle size can be one of the most difficult parts of food and beverage formulation. It can be especially difficult when creating zero sugar formulas that require precise formulation, such as tempering chocolate. Luckily, there is a solution to the particle size problem! Read more…
SteviaSweet RM95 | Balanced Sweetness Made Simple SteviaSweet RM95 is stevia extract powder with a minimum of 95% concentration of rebaudioside M—one of many steviol glycosides found in the Stevia rebaudiana plant. Steviol glycosides are the group of sweet constituents which reside in the stevia rebaudiana leaf, giving it its Read more…
Consumers Want Zero Sugar Added Treats The USDA wants to crack down on added sugar! Recently, the agency proposed a limit to the amount of added sugar allowed in school lunches (1). The new limit aims to eliminate the negative side effects that come with excessive sugar consumption—which are felt Read more…
Original article posted on dairyfoods.com Helping Dairy Processors “Win Big” in New Product Development Article by Barbara Harfmann, with insights from Icon Foods Just as an NFL team researches its opponent, maps out plays, and regularly practices formations so they can win on game day, new product development (NPD) employs Read more…
All About Allulose Allulose is a rare sugar that occurs naturally in wheat, figs, raisins, and jackfruit (5). On a compelling note, brown sugar contains approximately 71.1 mg/100 g allulose—also referred to as D-psicose, a low-energy monosaccharide sugar. It is a C-3 epimer of fructose, and has the same Read more…
The Fight for Flavor Consumers want products with fewer calories, reduced sugar, and a low glycemic impact—with the same great taste as the artificial alternatives. No problem, right? Food developers have been forced to search for innovative food ingredients that pack a nutritional punch and deliver exceptional flavor. One of Read more…
What technology solutions are offering brands and farmers to support regenerative agriculture Heather Granato | Sep 19, 2018 The supply chain is becoming more connected and technology is driving transparency into the sourcing process. New solutions around blockchain are among those that can connect brands with their primary suppliers—even back to the Read more…