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 Read more…
By Charlotte Atchley Source: https://www.bakingbusiness.com/articles/46643-when-reducing-sugar-functional-qualities-cant-be-forgotten As Len Heflich wrote in a column in the June issue of Baking & Snack, consumers are well on their way to demonizing yet another critical ingredient to the baking industry — this time sugar. Attitudes about sugar and the Read more…
08.13.2018By Jeff GelskiSource: https://www.bakingbusiness.com/articles/46840-the-new-technologies-aiding-in-ingredient-traceability KANSAS CITY — A strong traceability system for ingredients may prove crucial in more than just food safety recalls. Such a system may further cement the credibility of organic or non-bioengineered/non-G.M.O. claims. Traceability hurdles, however, may come in the Read more…
instore – 7/19/2018 by Charlotte Atchley Reach Charlotte’s original post here. As Len Heflich wrote in a column in the June issue of Baking & Snack, consumers are well on their way to demonizing yet another critical ingredient to the baking industry — Read more…
Small quantities of allulose can be found naturally in figs, wheat, raisins and syrup. Most of this “rare sugar” you see today is extracted from corn. Now that it is recognized as safe by the FDA, you are starting to Read more…
Karen Nachay and Margaret Malochleb | June 2018, Volume 72, No.6 Via – http://www.ift.org/food-technology/past-issues/2018/june/features/ingredients-showcased-at-ift18-food-expo.aspx The food industry is undergoing a dramatic shift in how manufacturers approach product development. Gone are the days of the occasional line extension or products relegated to Read more…
Jennifer GrebowMay 9, 2018 via http://www.nutritionaloutlook.com/food-beverage/new-stevia-plus-allulose-ingredient-blood-sugar-friendly Allulose, or D-allulose, is an up-and-coming ingredient in the sweetening world. This low-calorie sweetener, which naturally occurs in sources like wheat, figs, raisins, and jackfruit, is molecularly similar to fructose and glucose, but it has an Read more…
Karen Butler | Jun 12, 2018 Via https://www.naturalproductsinsider.com/functional-foodsbeverages/market-overview-functional-beverage-innovation Consumers are gravitating toward beverages with functional benefits—and fortunately, new ingredients and technological achievements have advanced the offerings. Consumers are gravitating toward beverages with functional benefits—and fortunately, new ingredients and technological achievements have Read more…
Source: http://www.nutritionaloutlook.com/food-beverage/new-cannasweet-sweetener-reduces-sugar-edible-cannabis-products Jennifer GrebowMar 16, 2018 Sweeteners supplier Icon Foods (Portland, OR) is offering makers of edible cannabis products a new tool to cut sugar content: a proprietary sweetener blend of allulose, stevia, and monk fruit that the company says is Read more…
Source: Nutritional Outlook – http://www.nutritionaloutlook.com/article/new-stevia-plus-allulose-ingredient-blood-sugar-friendly Jennifer Grebow May 9, 2018 Allulose, or D-allulose, is an up-and-coming ingredient in the sweetening world. This low-calorie sweetener, which naturally occurs in sources like wheat, figs, raisins, and jackfruit, is molecularly similar to fructose Read more…