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Read the original article 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 Food Information More than […]

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 […]

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 form of complex supply chains for ingredients, including cocoa, that […]

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 small, niche diet or health food sections of grocery stores. […]

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 outstanding quality: because it is not rapidly digested, metabolized, and […]

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 and glucose, but it has an outstanding quality: because it […]

Find the original article by Beverage Industry at: https://www.bevindustry.com/articles/92037-ingredient-companies-increase-production-capacity Beneo, Morris Plains, N.J., opened a new Wanze, Belgium-based plant to manufacture vegetal protein. As the requests for plant-based proteins grows in North America and worldwide, the $5.5 million factory will serve more food manufacturing customers, the company says. Beneo also will be able […]

Check out the original article by Barbara Harfmann here: https://www.bevindustry.com/articles/91870-sweetening-solutions-gain-momentum-in-reducing-sugar-content-improving-taste A McDonald’s TV commercial that aired in the late-1970s featured a little boy adorably telling a little girl who was moving away how “neat, sweet and hard to beat” she was. When it comes to sweetening solutions like stevia, erythritol and monk fruit, […]

By: Joyce Friedberg Check out the original post here. In an ongoing shift, consumers are increasingly more cognizant of the amount and type of sugar and other sweeteners in their products. According to results from the 2018 IFIC “Health & Wellness” survey, 77 percent of consumers are trying to limit or […]