Archive for March 10th, 2018

Super CRISPR Wheat

March 10th, 2018

Wheat is the second most important food crop in the developing world. It’s not just in pasta, either. Wheat is found in more food than you can imagine (1). Like corn and soy, we need it, and lots of it.

But, contrary to what you may think, GMO wheat is not sold or used. In fact, although seed companies have produced it, GMO wheat is not grown commercially for a myriad of different reasons, most of which are for another story on another day.

One challenge to improving wheat genetically has been due to the complex genetic mechanisms that go on with wheat DNA. A wheat cell has six copies of its seven chromosomes (42 chromosomes total). See the depiction below.

Not only in the amount of DNA daunting, but the multiple copies of one gene make genetic manipulation very tricky. If one gene is mutated, for example, to improve a trait in the wheat, any of the other copies of that gene can undo the mutation through the process of recombination (swapping DNA from one chromosome to another.)

CRISPR-Cas9, the DNA editing technology that is changing the face of genetic engineering, can alleviate this issue. How? Because it has what is called multiplex genome editing capacity. This means that many genes can be altered simultaneously and beneficial modifications in multiple genes can be made at the same time.

In a new study, mutations in all three copies of the gene TaGW2, resulted in an increase in thousand grain weight, grain area, grain width, and grain length. This can be seen in the figure below. The blue boxes represent the mutant wheat and the yellow boxes represent the non-mutated wheat. In all four categories of measurement, the mutant wheat are superior. The plots show (A) grain area, (B) grain width, (C) grain length, and (D) thousand grain weight (TGW) of gw2 knockout (aabbdd) and wild-type plants (AABBDD).

The group went on to show that these mutations are heritable and were edited by CRISPR- Cas9 in the future generations of wheat by crossing the wheat plants with the gene targeting materials with wheat lines expressing the CRISPR-Cas9 materials.

This is an exciting demonstration of gene editing activity in wheat that is passed down from one generation to the next and may provide a useful tool for improving wheat in the future.

This paper is published in the first volume, first issue of the brand new The CRISPR Journal.

Source: Wei Wang, Transgenerational CRISPR-Cas9 Activity Facilitates Multiplex Gene Editing in Allopolyploid Wheat The CRISPR Journal Volume 1, Number 1, 2018 Mary Ann Liebert, Inc. DOI: 10.1089/crispr.2017.0010


(1) Some unexpected places to find wheat are:

  • Glucose syrup
  • Soy sauce
  • Starch (gelatinized starch, modified starch, modified food starch, vegetable starch)
  • Ale
  • Asian dishes can feature wheat flour flavored and shaped to look like beef, pork and shrimp.
  • Baked goods
  • Baking mixes
  • Batter-fried foods
  • Beer
  • Breaded foods
  • Breakfast cereals
  • Candy
  • Country-style wreaths are often decorated with wheat products
  • Crackers
  • Hot dogs
  • Imitation crab meat
  • Ice cream
  • Marinara sauce
  • Play dough
  • Potato chips
  • Processed meats
  • Rice cakes
  • Salad dressings
  • Sauces
  • Soups
  • Turkey patties




Milling industry, Research , ,

Barry Callebaut introduces Ruby chocolate for Belgian artisan chocolatiers, pastry chefs

March 10th, 2018

Global introduction of Callebaut RB1 will be gradual, company says.

Barry Callebaut has developed a Ruby chocolate product under its Callebaut brand for artisan chocolatiers and pastry chefs.
Billed as the fourth variety of chocolate after milk, dark and white, the Ruby chocolate product — Callebaut RB1 — will be available in Belgium in April. Availability in other countries will follow, but Barry Callebaut did not specify a timeline.
In celebration of the imminent Belgian launch, a handful of chocolatiers got a sneak preview today of Callebaut RB1, which sold out immediately. Products made with RB1 will be available at the Salon du Chocolat, set for March 2-4 in Brussels.
“Without exaggerating: Ruby is the most exciting thing to happen in the chocolate industry in decades,” said master chocolatier Marijn Coertjens said. “With ruby, you need to unlearn what you would traditionally do with dark, milk or white chocolate. This chocolate opens up a host of new ideas.”
Research shows that Ruby chocolate resonates strongly with a new generation of consumers — mainly Millennials (18–35 years old) who balance a healthy lifestyle with the quest for extreme pleasure.
“With ruby chocolate you haven’t seen anything yet,” says Mathieu Brunfaut, global group brand leader, Callebaut. “Its salient colour and unique taste profile calls for new pairing options in both sweet and savoury delights. Now, offering ruby chocolate to artisans and chefs will unleash a wave of creativity that will lead to exciting new products and concepts for people to enjoy.”
Discovered more than a decade ago, Ruby chocolate was the work of Barry Callebaut’s global R&D centers in Belgium and France and the Jacobs University in Bremen, Germany. Researchers found Ruby chocolate was linked to precursors in a specific type of bean — the Ruby cocoa bean.
RB1 owes its color and taste solely to the expert selection and meticulous processing of the Ruby beans — no fruit flavoring or colorants are added to the chocolate. For every bag of RB1, Callebaut sources sustainably grown beans and supports cocoa farmers in cocoa farming communities.
In January, Nestlé Japan launched the limited-edition KitKat Chocolatory Sublime Ruby, the world’s first item made with Ruby chocolate. Nestlé said 5,000 bars were available in South Korea and Japan, where KitKat flavor innovation is at its peak.

Chocolate, Companies ,

IBIE seeks speakers for 2019 show

March 10th, 2018

Industry professionals will have the chance to present best practices, provide hands-on demonstrations and share the latest trend and technical research with more than 23,000 grain-based foods professionals at the International Baking Industry Exposition (IBIE). The show is currently accepting proposals to speak at the event scheduled for Sept. 8-11, 2019, in Las Vegas.

The show’s education program, IBIEducate, will offer more than 90 sessions of targeted educational opportunities for attendees in every role and every segment of the baking industry. IBIE’s comprehensive program will be offered in specialized tracks and address trends and topics across a spectrum of industry needs. There also will be a full day of education on Sept. 7, 2019, to respond to requests made by attendees and stakeholders, said Andrea Henderson, chair of the IBIE Education Task Force.

Speaker candidates will be asked to leverage their unique insights and skills to present in classroom sessions in creative and engaging ways. Session topics may include automation technology; cannabis edibles for bakery; food safety and sanitation; hands-on skills in artisan baking, pastry and decorating; marketing skills for retail businesses; new ingredients and production trends; retail trends; and workforce hiring, training and retention. IBIE is open to considering proposals on any fresh, relevant topics in the baking industry as well.

Industry professionals are encouraged to submit a proposal on the IBIE web site by April 20, 2018.




UGR researchers reveal potential of bread that suppresses appetite

March 10th, 2018

UGR researchers, in collaboration with the company Puratos, have conducted an in-depth study on the potential benefits of a cereal-based bread enriched with soluble fibre, proteins and dried fruit. The bread, which curbs the appetite more than traditional breads, is designed to reduce food consumption between meals and thereby control energy intake.

The study shows how the consumption of the cereal-based bread, which contains a variety of flours (wheat, oats, and spelt) and contains 22% dried fruit (figs, apricots, raisins), sates the appetite more than standard breads and alleviates hunger in healthy adults.

The research project was directed by Prof. Ángel Gil Hernández and Dr. María Dolores Mesa García, both of whom work at the Department of Biochemistry and Molecular Biology II of the University of Granada. They conducted the study together with Dr. Carolina González Antón, a dietician and nutritionist who obtained her doctorate at the UGR and whose doctoral thesis includes the study.

Dr. González Antón explains that: “Eating high-fibre foods is important when it comes to satisfying hunger, since these foods reduce snacking and therefore help control energy intake and promote healthier food choices.”

The high-fibre bread analysed during the study is especially suitable for breakfast. As Dr. González Antón further notes: “Skipping breakfast is a common phenomenon, and too many pastries, sweets and juices are consumed as part of this meal. Such eating habits are associated with excess weight and obesity. Cereal-based bread which is rich in soluble fibre, proteins and dried fruit provides a balanced breakfast solution that is quick and easy, improving appetite as well as glycemic and insulinemic responses.”

Volunteers between 18 and 29 years of age took part in the experiments. All participants ate breakfast on a daily basis and included bread in their diet. The experimental breakfast consisted of the cereal-based bread and a glass of water, while the control group ate a breakfast consisting of sliced white bread (85g), jam (10g) and margarine (2g), and a glass of water. The results obtained regarding the levels of satiety were very positive in the case of the cereal-based bread.

The results of this study were recently published in the prestigious Journal of Nutrition. They were also included in the systematic review on bread and satiety carried out by the same research group and recently published in Critical Review in Food Science and Nutrition.

Bibliographical reference:

Gonzalez-Anton, C., Lopez-Millan, B., Rico, M. C., Sanchez-Rodriguez, E., Ruiz-Lopez, M. D., Gil, A. and Mesa, M. D. An Enriched, Cereal-Based Bread Affects Appetite Ratings and Glycemic, Insulinemic, and Gastrointestinal Hormone Responses in Healthy Adults in a Randomized, Controlled Trial. Journal of Nutrition 2015;145:231–8.

Gonzalez-Anton C, Artacho R, Ruiz-Lopez MD, Gil A, Mesa MD.
Modification of appetite by bread consumption: A systematic review of
randomized controlled trials. Critical Review in Food Science and Nutrition. 2017 22;57(14):3035-3050.



Research ,

The FAO Food Price Index up slightly in February

March 10th, 2018

» The FAO Food Price Index* (FFPI) averaged 170.8 points in February 2018, 1.1 percent (1.8 points) higher than in January but 2.7 percent below its value in the corresponding period last year. Higher international prices of dairy and cereals contributed to the month-on-month increase in the value of the FFPI, whereas the prices of sugar and vegetable oils fell while those for meat remained steady.

» The FAO Cereal Price Index averaged 160.8 points in February, up 2.5 percent (4 points) from January and 6.8 percent from February 2017. The increase in February marked the second consecutive month of notably strong month-on-month rise in the value of the Index after a relatively stable period from August to December of last year. Grain prices were generally firmer in February, underpinned by a brisk trade activity and concerns over unfavourable weather adversely affecting the US winter wheat and Argentina’s maize growing regions. International rice prices strengthened as well, although gains were capped by subsiding global demand for Indica supplies.

» The FAO Vegetable Oil Price Index averaged 158 points in February, down 3.1 percent (5.1 points) from January, marking a 19-month low. Prices of most vegetable oils weakened amid prospects of a growing global production surplus in 2017/18. Palm oil price quotations dropped the most, underpinned by slower-than-expected export activities and rising inventories in Malaysia and Indonesia. In the meantime, the outlook of record soy crushings in the US weighed on international soybean quotations, while sluggish demand (primarily from the biodiesel sector) pressured rapeseed prices.

» The FAO Dairy Price Index averaged 191.1 points in February, up 11.2 points (6.2 percent) from January but still slightly below the corresponding period last year. International price quotations across all four categories of milk products that constitute the index rose, supported by strong import demand amidst lower than expected milk output in New Zealand. Butter price quotations increased by nearly 6 percent after declining for four consecutive months since reaching its recent peak in September 2017. Price quotations for Cheese and Whole Milk Powder (WMP) also rose, underpinned by strong demand in Europe and Asia, while firm global demand pushed up Skim Milk Powder (SMP) values.

» The FAO Meat Price Index averaged 169 points in February, unchanged from its slightly revised value for January 2018 and almost 5 percent higher than at the same point last year. An increase in price quotations for bovine meat was offset by decreases in poultry and pig meat quotations, while those of ovine meat remained almost unchanged. Limited export availabilities from New Zealand caused bovine meat prices to strengthen for the second month in a row. International price quotations for poultry meat declined for the fourth consecutive month, largely on account of abundant export availabilities in major producing regions. Limited world import demand pressured the pig meat price index, which continued to fall since September 2017.

» The FAO Sugar Price Index averaged 193 points in February, down 3.4 percent (7 points) from January and hitting its lowest level in two years. International sugar prices remained under downward pressure, as production by major producers, such as Thailand and India, continued to expand.  Sugar markets also remained depressed on expectation of a sharp rise in the EU production in 2017/18, boosted by higher beet yields and last year’s removal of output quotas, which gave rise to larger plantings

* Unlike for other commodity groups, most prices utilized in the calculation of the FAO Meat Price Index are not available when the FAO Food Price Index is computed and published; therefore, the value of the Meat Price Index for the most recent months is derived from a mixture of projected and observed prices. This can, at times, require significant revisions in the final value of the FAO Meat Price Index which could in turn influence the value of the FAO Food Price Index.

Download full dataset: Excel, CSV

Download full dataset: Excel




Barry Callebaut pilot sustainable cocoa production scheme

March 10th, 2018

Indonesia will be the first cocoa-producing nation to be the focus of a series of pilots conducted by Barry Callebaut aimed at improving cocoa farmers’ incomes, ending child labour in the industry and cutting carbon emissions.

A major Swiss confectioner has launched its first pilot scheme aimed at creating more sustainable cocoa production.

Barry Callebaut’s Forever Chocolate Pilot was started in Indonesia last week intended to increase the income of cocoa farmers, eradicate child labour and see the industry become more carbon positive. It is the first of a series of five to be set up in cocoa origin countries.

A spokesman for Barry Callebaut, Oliver Von Hagen, said: “The problems in the cocoa supply chain have been clearly identified, but the solutions to these problems, we recognise, are not so evident.

“But, what we know is this: low productivity on cocoa farms from poor agricultural practices, nutrient depleted soil and ageing cocoa trees means that many farmers exist in a state of poverty.

“This means farmers are unable to invest in their farms,  and therefore continue to have low productivity and income. The consequence is that family members, who may include children, may end up working in the fields.

“[We] want to accelerate impact,  we want to test innovative approaches, we want to learn if these approaches are effective to reach our Forever Chocolate targets, and critically, we want to evaluate if these approaches are scalable, replicable and self-sustaining models.”

Barry Callebaut has partnered with Wageningen University & Research who will provide the cocoa producer with scientific support and an analytical framework to assess the outcomes.

To boost farmers income, it will create and test individual multi-year farm development plans (FDPs), which include productivity packages, replanting services and financing solutions. According to Barry Callebaut, the FDPs are designed to be work plans which enable farmers to develop their farms into rehabilitated, diverse, professionally run farms over a period of several years. It will also focus on supporting and incentivising cocoa farmer communities to monitor, remediate and prevent child labour on cocoa farms.

Mr Von Hagen said: “While we believe that monitoring and remediation is an important step in this process, we must also focus on targeting the root causes of child labour, as well as changing the system and the cultural awareness and acceptance of this practice.

“This means working closely together with local governments in origin countries to create an enabling environment.”

The pilots will be located in Côte d’Ivoire, Ghana, Cameroon, Indonesia and Brazil.



Companies ,

How to boost in-store bakery sales

March 10th, 2018

When most people think about the best ways to increase in-store bakery sales, their minds immediately go to sampling events, promotional activities, new display techniques or a new kind of frosting on a cupcake. However, the key fundamental is to make sure that the products you buy to resell or make in-store meet the quality expectations of a consumer base that’s increasingly seeking food with integrity and transparency.

Start with quality ingredients

A recent Center for Food Integrity study noted that 33% of shoppers don’t trust the food system, marking a 14% drop since 2017. It’s up to food manufacturers and grocers to rebuild that declining trust, and their sales depend on it, says Harry Blazer, who founded Harry’s Farmers Market before selling the firm to Whole Foods and launching Blazer Consulting.

“One of the fundamental issues for the food industry is trust,” Blazer says. “For me, it starts with ingredients. You must have ingredients with integrity, in particular in the in-store bakery.” Bakeries that want to increase sales should begin to forge a relationship of trust with consumers, and they can start by making sure that the ingredients in their supply chains and the processes employed in preparation of products can hold up to scrutiny. “Very few grocery stores actually have scratch bakeries, but it can be done,” Blazer said. “For example, we had a fully scratch bakery with four-ingredient bread: Just water, flour, yeast and salt. I know it can happen and I also know there’s huge demand for it. But you also need to be concerned as to whether or not the flour you are using has been sprayed with chemicals or drying agents just prior or shortly after harvest.”

Know where the demand lies

Another important reason for in-store bakeries to focus on their clean-label offerings is to attract a broader audience. Because many baked goods use wheat flour as their base, some shoppers avoid them due to gluten and other sensitivities. “One reason bakery sales are down is because wheat allergies are increasingly affecting people,” Blazer said. “That’s why there’s a movement back toward ancient grains, less hybridized wheat varieties and more scrutiny about farming practices.”

Grocers that think it isn’t important to have “clean-label” products should give consumers the opportunity to choose for themselves by offering an array of options. “We increased a client’s organic business three-fold after instituting more organic products,” Blazer said. “Supermarkets have an opportunity as their buying agents to become real trusted partners in helping people be healthy, and increasingly that is what is expected by consumers,” Blazer said.

Once ingredients are set, then start marketing

After you’ve transitioned your bakery to offering the foods that customers demand the most, then you can institute a marketing program that includes sampling events, promotional pricing and displays. Make sure the bakery area is clean and neat, and that all products are fresh at all times. This may require a good deal of discipline on the grocer’s part, but it helps show the customer that the bakery is a destination for fresh, healthy and safe food.

Some grocers report that they have displays in place that aren’t utilized properly by bakery staff members, which can then cause them to break or fall over. Having poorly-maintained displays can deter shoppers from visiting your bakery, so only order display materials that can be easily assembled and maintained in the store, said Dustin Smith, CEO of BoldtSmith Packaging Consultants.

In addition, he says, keep store associates in mind when developing display ideas, because they will be on the front lines assembling and maintaining the displays.




Cadbury commits to sustainable cocoa and launches new campaign

March 10th, 2018

Cadbury’s newest campaign ‘There’s a glass and a half in everyone’ launches with a commitment by the brand to sustainable cocoa farming.

Cadbury has launched its ‘There’s a glass and a half in everyone’ campaign. Leading the campaign is a TVC telling the story of an elderly woman and her young neighbours bonding over a Cadbury’s chocolate block.

Paired with the new campaign is an announcement by parent company Mondel?z International, launching its cocoa sustainability program ‘Cocoa Life’.

“Cocoa Life is a half a billion dollar investment” says Ben Wicks, global brand equity lead for Cadbury. Wicks continued on the purpose of the program to “promote ethical cocoa production across our supply chain, and ultimately help to secure the next generation of cocoa farmers”.

The ‘Cocoa Life’ program will also mean sustainable cocoa production for Mondel?z International’s other brands including Terry’s, Toblerone, Oreo and Milka. Wicks assured consumers saying that “whenever they buy a Cadbury chocolate bar it will not only taste good, but do good too.”

According to Wicks, Cadbury’s new campaign is based on highlighting “those small moments that happen every day.”

“We want to shine a light on the stories of human connection that bring people closer together in our busy world.”

Cadbury has had major campaign successes in the past, with ‘Eyebrows’ and ‘Wouldn’t it be nice’. However none have matched 2007’s viral ‘Gorilla’ by Fallon London, in which a gorilla performs on the drums along to Phil Collins’ ‘In The Air Tonight. The ‘Gorilla’ TVC remains one of the highest viewed ads on Youtube at nine million views. Colman Rasic executive creative director Dejan Rasic said the ‘Gorilla’ campaign was “where the brand took on a whole new lease of life.”

The ‘There’s a glass half full in everyone’ campaign currently only exists as a TVC, however Cadbury has teased more digital, public relations and sampling activations as the year continues.



Companies ,

Sugar reduction tops reformulation agenda as UK sugar tax beckons

March 10th, 2018

In recent years, a trend for healthier lifestyles has emerged and consumers have become increasingly aware of the ingredients in their food and drinks. As EU sugar consumption figures reach nearly 32kg per person per year, sugar reduction has become the health trend under the spotlight. In fact, one month from today (April 6, 2018), the much-debated sugar tax will come into effect in the UK.

Public Health England and the Department of Health and Social Care (DHSC) have unveiled a new plan to help people cut excessive calories from their diets, as part of the government’s strategy to curb childhood and adult obesity. The health bodies are challenging the food industry to reduce calories in products consumed by families by 20 percent by 2024. You can read the full article about the plans on our sister website NutritionInsight today.
From April 6, 2018, a sugar tax will come into effect in the UK, with essentially two bands of products.
These are:
• A lower rate of 18 pence per liter for drinks with a total sugar content between 5-8g per 100ml.
• A higher rate of 24 pence per liter for drinks with total sugar more than 8g per 100ml.
Drinks with a sugar content lower than 5g per 100ml will not be subject to the levy.
The UK is not alone in taking this taxing route and Ireland will also introduce a similar scheme this April. Since 2010, various strategies have been employed around the world, with some success reported in Mexico, but other countries such as Denmark and Finland stopping it.
There is increasing pressure on manufacturers and brand owners from consumers and legislators to reduce the levels of sugar in all products, particularly soft drinks. However, while consumers want healthier foods with reduced sugar, they are unwilling to compromise on taste.
New consumer research from Kerry has indicated:
•    One in three European consumers are drinking less soft drinks than a year ago.
•    52 percent of consumers buy less soft drinks, because of their high sugar content.
•    60 percent of consumers are looking for more low-sugar drinks.
•    Not all consumers are satisfied with the existing offers, 30 percent associate “healthier drinks” with poorer taste.
While the beverage industry has responded to this demand by producing drinks with low and 0 percent sugar, research shows that 63 percent of consumers are worried about their health implications, with over half saying that they don’t like their taste.
Interestingly, a recent poll conducted in a live webinar hosted by FoodIngredientsFirst and presented by Kerry yesterday finds that 64 percent of the industry believes that reducing sugar in Sweet Confectionery & Bakery will be most challenging, despite ingredient innovation thriving in this area. This application area was followed by Beverages on 20 percent.
“The soft drinks market looks set for growth in 2018 and beyond, development and innovation will be driven by consumers’ changing flavor preferences, the trend to consume less alcohol and the introduction of a ‘sugar tax’ in many European markets,” John Kelly, Senior Marketing Manager, Beverage at Kerry Taste & Nutrition tells The World of Food Ingredients in an interview to appear in the March 2018 issue. “The introduction of the sugar tax across many European markets is having a significant effect on the soft drinks industry/ significant impact on soft – drink manufacturers. We have been working with customers over the past 18 months to accelerate the ‘better for you’ trend, which is dominating right now.”
Kelly stresses that sugar taxes are now a reality and the industry must respond by meeting consumer demand from both a price and a taste perspective while reducing sugar content. “Traditionally, high-intensity sweeteners have been used to reduce sugar, but many of these are now on consumer ‘no-no’ lists and have been red flagged by consumer advocates and bloggers. In addition to consumer perception, while returning perceived sweetness, they cannot deliver the lost functionality, taste and mouthfeel of sugar,” he notes. “This provides an opportunity for innovative food and beverage companies. How do we help our customers reduce sugar content, without sacrificing function or taste?”
“At Kerry, to address this issue, we have created a new product called TasteSense Sweet. The solution can not only reduce sugar content by up to 30 percent but can also build back the sweetness that is lost, when sugar is reduced, allowing consumers to enjoy the taste and mouthfeel that sugar delivers, without the negative labeling impact,” Kelly explains.

Further information about Kerry’s sugar reduction solutions can be found here.

Dean Francis, Chief Executive Officer of sweetener supplier Sweet Green Fields Co., Ltd. notes that everyone in the beverage business knows how the two trends of sugar reduction and clean label are changing the soft drink landscape. But not all people understand how the interactions between these two trends are impacting the industry.

“Direction from consumers and the legislative bodies make high level added sugars the top ‘public enemy.’ Non-nutritive sweeteners could be the cure for lowering the calories in soft drinks, but the sales of the two biggest diet cola have registered an over 5 percent decline in 2015. More and more consumers are putting artificial sweeteners in the list of ingredients to avoid. The top ten 2018 trends released by Innova Insights show, ‘Mindful choices’ and ‘Lighter enjoyment’ are playing a greater role in today’s soft drink space. No/low-cal, but naturally sweetened drinks will continue to be a rising category,” Francis says.

Sweet Green Fields partnering with Tate & Lyle offers a comprehensive range of stevia sweeteners that are extracted from the stevia leaf. Zero calorie and natural sourced makes stevia one of the most applied sweeteners in new beverage products launched globally because stevia addresses to both sugar reduction and clean label demands. SGF’s stevia products – Intesse and Optimizer Stevia – solve stevia’s intrinsic challenges: taste and cost. Respectively for high and medium sugar reduction, these two proprietary products lines deliver sweetness without bitterness or unpleasant aftertaste. The Optimizer Stevia portfolio reflects our commitment to lowering cost-in-use and helps clients save 20-30 percent of related costs when compared to regular high purity stevia sweetener RA97.

“The spreading sugar taxes and levies are a very strong force driving the global beverage manufacturers to reformulate their products with less added sugar. During the last two years, since UK tax proposals were published in March 2016, the sales of the market-leading soft drinks experienced more or less drops,” says Francis.
“We believe there will be more and deeper sugar reduction need when the sugar tax come into effect in April 2018. Beverage manufacturers have been working hard on identifying sugar alternatives that could help them formulate successful products with great taste and lower cost. Sweet Green Fields with Tate & Lyle have been proactively working with drink manufacturers on innovative stevia sweetening solutions, such as Intesse and Optimizer Stevia, in the efforts to transform the legislative pressure into a healthy positioning for the drinks,” he notes.
James Blunt, Senior Vice President and Interim General Manager, Stevia at Tate & Lyle says: “With the soft drinks levies being introduced in the UK, Ireland other European countries and the health and wellness trend continuing to affect purchasing decisions, sugar reduction in beverages will remain a key trend as we look into 2018 and beyond. Manufacturers will continue to manage their formulation challenges as they balance consumers’ demand for low sugar beverages that don’t compromise on taste.”
“Because high-potency sweeteners are significantly sweeter than sucrose, they are used at very low levels in formulations and only provide sweetness without the other functional attributes of sucrose. Manufacturers looking to effectively reduce sugar and calories in their formulations use other ingredients alongside the high-potency sweeteners to deliver the bulk and mouthfeel that sugar provides,” says Blunt.
“In beverages, for example, achieving the appropriate sweetness intensity and mouthfeel in low-/no-sugar beverages can be tricky. Ingredients like soluble fibers are also increasingly used to build back mouthfeel and body to a beverage, which is often missing from reduced sugar drinks. As a result, we’ve seen a growing interest among manufacturers seeking to incorporate fibers in drinks, both to reduce sugar but also respond to the trend for functional ingredients in beverages,” he concludes.
These three and many more interviews with suppliers regarding soft drinks trends and the effects of the sugar tax in the UK will appear in the March 2018 issue of The World of Food Ingredients.

Ingredients , ,