These are all the posts that have been tagged with sugar.
‘Pushing boundaries to develop innovative products for health-savvy consumers’ The 6th Annual Innovation in Non-Alcoholic Beverages Congress is returning in October 2017. With the changing health trend and preference, beverage companies are seeking to optimise recipes. It is also evolving innovations to create new types of drinks with added multiple functions. This year’s programme is […]
Bell Flavours and Fragrances has announced the introduction of Sweetech technology as a flavour enhancer alternative for the food and beverage industry.
A new industry wide report has highlighted key growth opportunities for the UK food and drink sector.
I have attended two events in the last week, the combined themes of which represent three of the major focuses for the food and drink industry at present: waste, obesity and Brexit.
Furthering its commitment to sugar reduction, Nestlé Breakfast Cereals this week announced plans to cut an additional 10 per cent of sugar across its cereal range by the end of 2018.
British baker Soreen has launched a more nutritious alternative in the cake category with its Disney Mini Loaves range.
Just a few weeks ago, I discussed the potential of the soft drinks levy being extended to other food groups, following the release of Action on Sugar’s six-point manifesto which calls for the tax to be extended to confectionery.
Speciality food ingredients producer Tate & Lyle is this year celebrating the 150-year anniversary of its Koog aan de Zaan (Koog) production facility in the Netherlands.
Microbial growth due to contaminated water or ingredients can cause discolouration, off flavours and shortened shelf life.
Mark Shannon discusses the explosion dangers associated with food processing and how to protect against them.
Swiss food giant Nestlé is to explore strategic options for its US confectionery business, including a potential sale.
Here is your weekly round-up of ingredients news. Next week’s round-up will focus on packaging news. To submit an item for inclusion, please contact Carly Wood at email@example.com.
Earlier this year, Omega Ingredients launched liquid natural sugar alternative ΩMegaSweet. Following this, the company has unveiled a powdered version.
Nestlé’s white chocolate brand Milkybar is increasing the amount of milk in its recipe, making it the number one ingredient.
Ingredients business Tate & Lyle has introduced 17 new non-GMO starches with the same functionality as their original versions for use in products including desserts, soups and yogurts.