CitruSweet, ThauSweet bring lingering sweetness without the need to mask afternotes.

Sweet is one of the five basic taste sensations. While most people enjoy sweets, they are also mindful about the amount of sugar and carbs in their diet.

Icon Foods names new CFO and director of R&D.

In response to continued consumer demand for label-friendly ingredients, Cargill has expanded its processing capabilities of its sweetener plant in Cikande, Indonesia, to more than double the company’s production capacity for organic, non-GMO tapioca syrup.

PureCircle will offer three ingredients from bioconversion—Reb D, Reb M, and Reb AM—to food and beverage manufacturers across the European Union.

Through a strategic partnership distribution agreement with a leading supplier of erythritol, this addition expands Tate & Lyle's ability to help customers deliver on consumer demand for healthier sugar- and calorie-reduced products.

The sweetener is 90% as sweet as sucrose while containing 60% fewer calories.

Consumers want sweet snacks and baked goods with less sugar; here are ways to deliver.

The snack and bakery sweetener will be added to Batory’s line of ingredient offerings.

Producers can harness the supplier’s maple syrup and sugar for pastries and other items.

The ingredient is intended to provide producers with a natural-tasting sugar alternative.

The addition expands Tate & Lyle’s ability to help customers solve stevia solubility issues in foods and helps deliver on consumer demand for healthier sugar- and calorie-reduced products.

An expert from the company outlines trends in sweeteners, and how producers can deliver.

“Sweet” is one of the five basic tastes, which also includes salt, sour, bitter, and umami. Many people crave sweet foods, but at the same time, consumers are more mindful of sugar in their diet.

A leader from Icon Foods explains BFY trends and products that can satisfy consumers.

NutraEx Food, Inc. has launched BI-Sugar, a new plug & play sweetener solution that inhibits the digestion of sugar.

The product is a blend of sweeteners intended to replicate brown sugar.

An expert from the company discusses how the rare sugar compares to other sweeteners on the market.

Innovation is the result of fresh thinking.

Usage The food ingredient landscape is changing, with consumers shifting their focus away from specific ingredients to overall calories and nutrition.

Consumer attitudes and perceptions about health and nutrition issues are always changing. The United Soybean Board’s 19th annual Consumer Attitudes About Nutrition study looks at general nutrition and consumer responses to many of the major issues in the food industry today. The study can be helpful to food industry professionals making formulation, purchasing and marketing decisions.

Earlier this month, the Lucks Autumn and Winter 2012 catalog was made available. This book is full of new design collections, supply items and fresh decorating ideas designed to inspire decorators’ creativity.

The World Packaging Organisation’s president Thomas L. Schneider, CPP, discusses meetings and speaking engagements in Sydney, Bankok, new packaging shows and packaging news and technology from across the globe and much more.

Available now, the “Zen Guide to Manufacturing Intelligence” leads manufacturing professionals down the path to an enlightened look at quality metrics that shows the potential for greater quality control and cost savings by extracting more value from manufacturing data.

Ingredion’s new fact sheet focuses on its broad range of sweetener, texture and nutrition options that contain no genetically modified organisms (GMOs).

van Poppel will lead the food solutions firm in its efforts to improve its environmental impact.

The program honors ideas with the potential to transform the world’s food system.

Along with Unreasonable Group, the snack producer will drive toward Net Zero by 2050.

For the second consecutive year, Grupo Bimbo received recognition for its actions to mitigate the effects of climate change at a global level.

The facility at the Danmark Protein site will be able to convert 2.8MW of electricity into 8MW of heat.

The trend, termed ‘Regeneration Rising,’ involves new palettes and factors consumers want.

The prestigious IBIE awards salute snack and bakery producers for sustainability.

The food solutions firm has lifted its 2025 regenerative agriculture goal to 5m acres.

The mill and farmer collaboration aims at offering sustainable products to customers.

The report details momentum across the company's three strategic focus areas: products, people, and planet.

Our sister mag Refrigerated & Frozen Foods has released its annual ranking of the largest frozen food companies in the U.S.

The Enriching Communities effort seeks to feed the hungry and boost sustainability.

The woman-founded brand features premium ingredients and upcycled flour.

Additionally, the company is on track to achieve its goal of sending zero waste to landfill by 2025.

The August 20 webinar will offer insights on boosting speed and cost savings.

The line of snacks is aimed at supporting women and communities in Columbia.

The company aims to have 100% of electricity purchased for its operations renewably sourced by 2030

An R&D expert from the sugar company shares insights on how the sustainable farming practice can benefit food producers, and the planet.

The 2010 Census revealed that one in every six U.S. residents is Hispanic. The U.S. Hispanic population ranks second worldwide. Unfortunately, the growing Hispanic population experiences similar health issues as non-Hispanics but the prevalence may be higher.

Prior to 1970’s, there was little research on food, culture, behaviors, which addressed Hispanics in America or the socio-demographic factors affecting their health. Three decades later, there is a surge of interest in Hispanics and their health, as a result of dramatic growth in the Hispanic population.

In my first column in February, I highlighted the rapid growth of the gluten-free market and provided an overview of conditions that require a gluten-free diet for treatment, as well as other reasons why consumers may be following it.

Traditional Portuguese and Spanish dishes and desserts

The explosion of gluten-free products in the marketplace is good news for people with celiac disease and gluten sensitivity.

There are a growing number of gluten-free products in the marketplace

During the last few years, sustainability has received significant attention from many different groups.