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…
Big Sugar Fights Back… There is no denying that over the past six months the sugar industry and large CPG’s have been under attack. This started when the FDA proposed a new definition for the term “healthy,” which created a huge divide between big food makers and nutritionists (1). The Read more…
FDA Crack Down Within the last 6 months, we’ve seen the FDA crack down on food regulations with unprecedented precision! Last September, the agency imposed their new definition of the nutrient content claim term “healthy” (7). This sent shock waves throughout the food and beverage industry as manufacturers scrambled to Read more…
Allulose is the new kid on the block when it comes to natural sugar replacement. Ken Izumori discovered the key enzyme used in the production of allulose in 1994, but the product was only recently recognized as safe by the FDA (GRAS). Although some might not see the FDA as Read more…