Driving change in student snacking through sugar reduction
Do new research findings suggest there’s more of a place for functional confectionery?
Sugar
Putting sugar reduction on front-of-pack labels
Sugar reduction is possible in confectionery, UK charity Action on Sugar confirms, with efforts to lower sugar prompting transparent ingredient labelling in 2025.
Clarity, quality and visibility lead natural and clean confectionery in 2025
It’s a trend that’s not going anywhere, but 2025 looks set to bring fundamental functionality to confectionery.
Saccharin daily intake threshold almost doubles post EFSA review
Safe daily intake limits for saccharin have been almost doubled by the European Food Safety Authority following a new review on the sweetener.
Calorie-free sweetener producer pursues sweet protein growth
Amai Protein receives industry-nod for ‘designer sweetener’ that’s 3000 times sweeter than sugar.
Healthier horizons: Sugar reduction and allergen aversion amongst major APAC demands in functional beverage sector
The Asia Pacific functional beverage industry is increasingly seeing consumer demands for sugar reduction, label transparency and allergen aversion becoming commonplace.
Could anti-inflammatory effects of sweetener boost sales?
Health concerns have put the sweetener industry in jeopardy. Could new research help to restore its reputation?
Do GLP-1s signal a worrying time for confectioners?
Formulating to support consumers and the sector.
AI - like having a crystal ball for flavour trends
Here’s what the future of confectionery flavours has in store...
How are manufacturers making sugar reduction tech pay?
Sugar reduction has become a necessary part of food and beverage manufacture, but what technology is being used and how does it affect sales?
Sustainability in confectionery: Six ways to drive a greener future
In recent years, consumer demand and evolving government regulations have led to significant advancements in sustainability within the confectionery sector.
Are sweeteners good or bad for the planet?
Research suggests some could be more harmful to the environment than others.
Sugar reduction
Are sweeteners leaving a sour taste with consumers?
Here’s how manufacturers can navigate the changing perception of sugar-reducing ingredients among confectionery shoppers
Tate & Lyle buys CP Kelco in response to shifting consumer demand
Tate & Lyle was once a major player in sugar. Now, over a decade after it spun-off its sugar business, it's continuing to invest in sugar reduction technologies with the buyout of CP Kelco.
Could sugarcane super crop cut cost of sugar?
The cost of sugar has increased sharply in recent years. Now researchers believe gene editing could boost supplies. But how, and what does this mean for manufacturers?
Sugar reduction: Three learnings from growth markets
How do approaches to sugar reduction in growth markets differ from those in the rest of the world?
Monk fruit ingredient no longer a novel food in UK, what about EU?
In sweet news for food manufacturers, monk fruit decoctions are no longer classified a novel food in the eyes of the UK Food Standards Agency. What does this news mean for the EU?
‘Keto-Fructose’ sweetener developed for consumers following ketogenic diet
With its low-calorie and low-carb profile, a new sweetener developed in the Netherlands is targeting a very particular segment of consumers.
How commodity exchanges influence food prices, and why farmers don’t always benefit from price hikes
Commodity exchanges influence prices of key foods and ingredients on all levels of the supply chain. But how close is the link between the commodity exchange, and the commodity itself?