Sweeteners in the spotlight

New sweeteners step up in sugar reduction.

Having difficulty viewing this message? View it in a browser. forward subscribe February 10, 2022 SWEETENER INNOVATION Brazzein, ‘rare sugar’ step up in sugar reduction Production of brazzein, tagatose to increase this year. Codex approves steviol glycoside production technologies The ruling should increase global access to the high-intensity sweeteners. Food technology startup debuts drop-in sugar replacer Cambya sweetening platform features fibers, monk fruit and botanicals. Steviol glycoside options keep increasing Formulators may consider cost, desired sugar reduction and sustainability benefits. Supplies run short for erythritol The polyol pairs well with stevia and monk fruit. SPONSORED MESSAGE Furmano's Fully Cooked Ancient Grains – Endless Options Furmano's line of Fully Cooked Ancient Grains inspire healthy plant-based possibilities. Save time & steps in production with our easy to use pouches. Nascent’s SoPure stevia attains FDA GRAS status Follows previous confirmation of SoPure Reb A ingredient.  Rare sugars await possible labeling exemption Other sweeteners could join allulose as not counting as sugar on Nutrition Facts Label. Under agreement, Ingredion will source US-grown stevia S&W Seed Co. grows stevia plants in the southeastern US. Sweet on sugar reduction The push for health and wellness means finding creative ways to replace or reduce sugar. The sweeter side of nature Sweetener options perceived as natural are growing. Panaro Food Innovations launches better-for-you sweetener Immuno Sweet made from fruits, vegetables and spices. Subscribe to Food Business News and get print or digital access today! Free Magazine Subscription To ensure delivery to your inbox, add foodbusinessnews@sosland-email.com to your address book or safe sender list. This is an unmonitored email address and replies will not be responded to. If you have questions or comments, please email us at subscriptions@sosland.com. Update your account     Forward     Subscribe     Unsubscribe THE MOST TRUSTED RESOURCE FOR FOOD INDUSTRY PROFESSIONALS ©2022 Sosland Publishing® 4801 Main Street, Suite 650, Kansas City, MO 64112 Privacy Policy