sugar reduction
Better Juice and GEA announce collaboration
Food tech startup Better Juice has signed a joint venture with GEA Group to scale up its sugar-reduction technology.
Faster and more robust action is needed to consume less sugar, says PHE
Public Health England has published its third annual report on industry action to reduce sugar levels in products that contribute most to children’s sugar intakes.
Bunge Loders Croklaan offers reformulation solutions alongside EU drive for nutrition labelling
Bunge Loders Croklaan, leader in specialty oils and fats, is ramping up its reformulation solutions as food producers in Europe prepare to implement front-of-pack nutrition labels.
Calorific ambition
The food industry has responded to calls to reduce salt and sugar across food categories and will undoubtedly embrace the targets.
Better Juice scales up on sugar reduction tech for fruit juice
FoodTech startup Better Juice plans to go full-scale with industrial implementation of its sugar-reduction tech within a year.
Sponsored: How California Raisins can benefit food manufacturers
California raisins can reportedly help manufacturers achieve a spectrum of subtle, balanced flavours, and are taking on new importance as a replacement for sugar.
SweeGen’s sugar reduction solutions expand with Singapore approval for next generation sweeteners
Food and beverage manufacturers now have more creative options for developing sugar reduced products to satisfy Asia-Pacific consumer tastes and sweetness expectations.
Bunge Loders Croklaan introduces Sweetolin for sugar reduced confectionery
Total fat system solution enables guilt-free indulgence with up to 50% less sugar in the final confectionery product and no compromise on taste.
McVitie’s reduces sugar in the nation’s favourite biscuits
The new recipes have been achieved through re-balancing ingredients to reductions in sugar and salt.
Foodservice leaders get a glimpse of the future at first of its kind nutrition conference
Hosted by Kerry Taste & Nutrition, the first industry-wide conference looked at how nutrition is changing the game in foodservice and inspiring innovation on menus.
Puratos UK makes sugar reduction simpler
Puratos UK has launched Satin 20 – a new reduced sugar cake mix with 20% less sugar than the standard Satin Cake Mix, to make it easier for bakers to reduce the amount of sugar in recipes and to meet PHE sugar reduction targets. With Mintel research revealing that 44% of UK cake consumers would be interested in a […]
Campaigners call for ‘calorie levy’ on unhealthy foods
Campaigners are calling on the government to introduce a calorie levy on processed foods in a bid to reduce levels of obesity and other health issues.
Functional ingredients could close innovation gap in kids beverages
Children are underserved by beverage markets, and manufacturers can close this “innovation gap” by using nutritional ingredients, according to the makers of Wellmune.