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Posts Tagged ‘stevia’

ADM develops sweeteners made from stevia and monk fruit

March 25th, 2017
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Archer Daniels Midland (ADM) has developed two new sweetener brands made from stevia and monk fruit.

The SweetRight stevia and VerySweet monk fruit sweeteners will offer food and beverage developers ‘all the benefits of stevia and monk fruit, as well as access to ADM’s extensive ingredient portfolio, formulations expertise and blending capabilities’.

The new additions were sourced through ADM’s partnership with GLG Life Tech, and will join ADM’s VivaSweet brand of high-intensity sucralose.

Rodney Schanefelt, director of sugar and high potency sweeteners for ADM, said: “As consumers continue to look for great-tasting, healthier, lower-calorie products, we are pleased to meet formulator’s needs by offering a range of sweetener solutions that help them meet consumer demand.

“This expansion of our high-potency sweetener portfolio will help meet the ever-growing demand for natural, lower-calorie, no-added-sugar foods and beverages. We are committed to providing food and beverage formulators with ideas and solutions to address the taste, cost, calories and labelling preferences of today’s consumers.”

SweetRight stevia, sourced from the stevia leaf, is a clean-label offering that provides a high quality of sweetness, making it ideal to help reduce sugar while still maintaining desirable taste and sweetness. It is up to 250 times as sweet as sugar and blends well with other sweeteners, ADM said.

The VerySweet monk fruit sweetener eliminates the traditional bitterness of many alternative sweeteners, making it an ideal choice for reducing sugar in a wide range of products. VerySweet is sourced from the luo han fruit and is up to 200 times as sweet as sugar, as well as being low in calories and suitable for blending with other sweeteners.

Schanefelt added: “Now, with SweetRight stevia, VerySweet monk fruit and VivaSweet sucralose available from one global source, formulators have access to even more sweetener options from ADM as they create products to meet the ever-evolving tastes and preferences of today’s consumers.”

Source: foodbev.com

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Stevia flavour masker ‘enhances taste of fruit’, Ohly claims

October 15th, 2016
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Ingredients company Ohly has launched a ‘powerful’ natural solution for masking the bitterness of stevia.

Sav-R-Sweet will allow manufacturers to pursue reductions in sugar by using the natural sweetener stevia, but at the same time eliminates undesirable off-tastes to make sugar-reduced food and beverages palatable to consumers.

The ingredient blocks the metallic, bitter and off flavours of stevia, is natural and clean label, has a neutral taste without any yeasty notes, and even enhances fruity flavours. This makes it ideal for fruit preparations, fruit yogurts and fruit-based drinks.

In addition, Sav-R-Sweet remains stable under process conditions and boasts a low cost of use, Ohly said.

Ohly global sales director Rainer Huettermann said: “We tackled the flavour challenges of stevia sweeteners head on with a partner product that will effectively mask bitterness and boost fruitiness. It means introducing Sav-R-Sweet facilitates higher levels of sugar reduction and actually improves flavour.”

Stevia is a zero-calorie natural sweetener from the leaves of the stevia plant, which draws a sweet taste more powerful than sugar from sterol glycosides.

Ohly claimed that test results showed a significant improvement in taste experience with different fruit drinks prepared with Sav-R-Sweet compared with a stevia-only control drink.

Source: foodbev.com

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Unilever Executive Joins PureCircle as New Chief Financial Officer

February 20th, 2016
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PureCircle, the world’s leading producer and marketer of high purity stevia ingredients, has announced the recruitment of its new Chief Financial Officer, Mr. Rakesh Sinha. Sinha will replace current CFO, Mr. William Mitchell who previously announced his retirement.

Sinha will join the Company from Unilever where across his 17 year career he has held a number of senior finance and strategic roles in both developed and emerging markets, including Finance Director of the Australian & New Zealand Ice-cream business and CFO of Unilever Taiwan & Hong Kong. He is currently CFO (Latin America, South and Eastern Europe) at Unilever Food Solutions and brings with him a strong track record of commercial leadership, profitable growth delivery, and strategy development and deployment.

Prior to joining Unilever, Sinha worked for BHP Billiton and Time-Life International. He is a British-Australian dual national, UK qualified Chartered Accountant, a Chemical Engineering Graduate from the University of Leeds and holds an MBA from Erasmus University, Rotterdam School of Management.

Sinha will join PureCircle on April 25, 2016 and will be based at PureCircle’s head office in Kuala Lumpur, Malaysia. Following a suitable handover period working with Mitchell, it is anticipated Sinha will join the Board as an executive director and take over from Mitchell as Chief Financial Officer on his retirement from that role.

Commenting on the recruitment Sinha as new Chief Financial Officer, the PureCircle Chairman Paul Selway-Swift said: “In seeking a replacement CFO we undertook a global search looking for candidates with the relevant experience, personal capacity and drive to help take the company to the next level of its development. The group has major long term growth plans and we are delighted to have secured the services of Rakesh Sinha to support and help lead those plans. We believe he will bring to PureCircle a great combination of relevant industry knowledge, proven international experience, strong leadership to our finance team and a valuable contribution to our Board.”

Source: foodingredientsfirst.com

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Bayn Develops Stevia Containing Solution for No-Added-Sugar Chocolate

June 13th, 2015
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Bayn has developed a cost effective solution for no-added-sugar chocolate, by using a steviol glycoside based composition containing natural flavours and other healthy ingredients, that according to test panels tastes as good as chocolate sweetened with sugar.

“To replace sugar in chocolate is a well-known challenge in the industry, both in terms of taste and costs,” said Roger Aidoo, Ph.D., a researcher in stevia based sweeteners and chocolate at Bayn Europe AB. “Through our research we found ingredients that in perfect synergy create a no-added-sugar chocolate that has a taste that is not significantly different from conventional chocolate”. The novel solution is in line with Bayn’s market strategy that emphasises combining Bayn’s stevia based sweeteners EUREBA with natural ingredients and fibres to refine the taste, mouth feel and texture of applications that change dramatically when the sugar is removed.

Sugar reduction with stevia in chocolate would usually lead to high costs for the producer, but by working with a steviol glycoside composition which is less known and less expensive than the more familiar steviol glycoside compositions, combined with other cost-effective solutions, Bayn’s overall solution has a significantly lower cost structure for the producer. “Our innovative research aims at solutions that optimize the taste of the sugar reduced product while maintaining a cost effectiveness that allows the producers to make the health and indulgence products available to mainstream markets,” said CEO Lucy Dahlgren. “We are proud to offer this excellent solution to the chocolate industry.”

Source: foodingredientsfirst.com

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Stevia Still at the Starting Gate in Sugar-Free Confectionery

March 21st, 2015
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Despite ongoing concerns about health and the reduction of sugar in the diet, sugar-free lines accounted for less than 7% of global confectionery launches in 2014, a similar penetration level to that in 2013.

With ongoing concerns about health and the reduction of sugar in the diet, the sugar-free confectionery market should be booming. This is particularly in the face of ongoing technical developments that have improved sensory properties, and the appearance of new sweeteners and other ingredients with a more natural image. Yet sugar-free lines accounted for less than 7% of global confectionery launches recorded by Innova Market Insights in 2014, which is a similar penetration level to that in 2013.

There are significant differences between product types, however, with sugar-free launches representing just 1% of chocolate confectionery introductions, rising to 7.5% in sugar confectionery and to over 63% in chewing gum. Even within the very diverse sugar confectionery market, penetration varies by type of product, with sugar-free launches focused particularly in the hard candy market, where they accounted for nearly one-fifth of introductions.

In combining calorie, particularly sugar, reduction with naturalness, the spreading regulatory approval for stevia sweeteners in markets such as the US, Australia and then the EU over the past five years has caused something of a revolution in sweetener use across a range of food and drinks markets, although this has had only limited effect in confectionery to date. Just over 1% of confectionery launches in 2014 featured stevia as an ingredient, which was a similar level to that in food and drinks as a whole, but behind the levels of use in soft drinks and tabletop sweeteners, for example.

“Formulation problems and the bitter after-taste of stevia are felt to have held back product activity in some instances,” according to Lu Ann Williams, Director of Innovation at Innova Market Insights, “but some sectors have found this less of an issue, particularly licorice sweets and medicated confectionery, and improved formulations are now being introduced to allow more products in other areas.”

The United States is leading activity levels in sugar-free confectionery with sugar-free lines accounting for 11% of total confectionery launches recorded by Innova Market Insights in 2014. Uptake of stevia is also more advanced, featuring in 2.6% of introductions, which although still relatively modest, is twice the global average.

A review of new product activity over the past few months reveals a wide range of US introductions featuring stevia, including additions to the Coco Polo and Chocorite chocolate bar ranges, SteviDent’s Stevita chewing gum, Ricola Liquorice Pearls, Rap Protein Gummis and Sencha Naturals Green Tea Mints.

A major step forward in Europe in 2014 was the introduction of the first European confectionery lines from chewing gum market leader Wrigley to feature stevia, with its introduction of Extra Professional Mints in Forest Fruits and Classic Mint variants. Initially launched in Germany, the mints are slated for launch in 20 European markets. Wrigley has used stevia in chewing gum in Japan, where it has been permitted for many years, but this marked its first multi-country introduction of a stevia-sweetened product.

Fears over the health impact of sugar consumption and concerns over the safety of some artificial sweeteners should give a major boost to plant-based “natural” sweeteners, and the development of new sweetener systems is already offering solutions to improving taste profiles.

“The confectionery industry has been perhaps slower to take on stevia sweeteners than originally forecast,” Williams concludes, “and it remains to be seen how take-up will develop over the next few years.”

Source: asiafoodjournal.com

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Lower carbon footprint

May 10th, 2014
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PureCircle, a producer of stevia products, has announced that it has cut the carbon footprint of its products by 15% since last year and is now a quarter of the way to achieving its 2020 carbon footprint intensity goal.

PureCircle director of corporate sustainability, Ajay Chandran explains, “This is the third carbon footprint we’ve completed across our supply chain from farming to extraction and purification. The footprint reduction shows the rapid progress we’re making towards attaining our 2020 goals of carbon intensity reduction of 20 percent.”

The company has made this progress by using non-carbon intensive farming and processing practices, optimising production scale and developing innovative products. In the most recent fiscal year, the company sold enough stevia to enable the food and beverage industry to eliminate around 40,000 MT of greenhouse gas.

“The exciting thing is,” continues Chandran, “there’s a real impact when using PureCircle stevia in a product reformulation—say for instance a 30 percent reduced-calorie beverage. Based on BIER (Beverage Industry Environmental Roundtable) industry research, natural caloric sweeteners are the second biggest driver of emissions outside of packaging. In a 30 percent reduced-calorie, naturally sweetened beverage, PureCircle stevia can have a carbon footprint one-quarter or less than benchmark sugar standards. Therefore using stevia to replace other natural caloric sweeteners has an impact not only on the carbon footprint but also the calorie footprint.”

Source: Sweets and snacks europe

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Sunwin Stevia now producing enzyme treated products

May 10th, 2014
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steviaSunwin Stevia International, a provider of stevia extracts including Rebaudioside A 98 and Rebaudioside 99, has announced that its facilities are now producing enzyme treated stevia products and the company has received an initial purchase order for 3,500 kilograms from a U.S. based company.

According to the company, enzyme treated stevia is one of the most advanced types of steviosides produced in the world for use in the food and beverage industries. While stevia has been growing in popularity in recent years as an all natural sweetener, its applications have been limited in part because it often exhibits a bitter, licorice-like aftertaste, the company said. Enzyme treated stevia is produced by the addition of glucose to stevia extracts using a-glucosyltransferase. This new method can effectively decrease or even eliminate the bitter aftertaste of natural stevia, Sunwin Stevia claims.

“We are excited to add enzyme treated stevia to our commercial product offerings making Sunwin Stevia one of a select few suppliers capable of producing this extract on a large scale basis,” said Dongdong Lin, CEO of Sunwin Stevia. “We believe our technology is state of the art and enzyme treated stevia has the potential to vastly expand the market in the years to come. We look forward to actively marketing our enzyme treated stevia in Europe and North America and expanding our sales in this important new product category.”

Source: Ingredients network

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Sweetening Consumers’ Candy Choices

January 24th, 2014
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steviaOngoing debate about sugar intake sparks renewed interest in sugar-free, reduced-sugar confections.

Anyone who follows the sugar and high fructose corn syrup industries, especially confectioners, has probably seen the battle being fought in the press between the two groups. The question of whether one is healthier than another or whether one is more “natural” than the other rages on.

Ironically, confectioners use both and will continue to do so for most of their products. Nonetheless, there is a growing movement among consumers and food activist groups to reduce overall sugar consumption.

In a white paper published by Steviva Ingredients, the author notes that nearly 13 percent of adults’ total caloric intake comes from added sugars. A Center for Disease Control study, Consumption of Added Sugars Among U.S. Adults, 2005-2010, reports, “Recent analyses indicate that children and adolescents obtain approximately 16 percent of their total caloric intake from added sugars.”

The recommendations set forth in the Dietary Guidelines for Americans, 2010 state that discretionary calories, including both added sugars and solid fats, should be limited to 5 percent to 15 percent per day.

So yes, there is a movement toward sugar reduction, and it’s making itself felt in the confectionery sector. As Philippe Levresse, technical sales representative for Roquette America’s confectionery division, notes, there seems to be a new surge of interest in sugar-free and reduced sugar.

“After a few years of relative stagnation, the market for sugar-free confections appears to be expanding again,” he says.”In light of persistent concerns about sugar intake and proposed regulations to limit sugar consumption, we have noticed an increased interest from confectioners to develop sugar-free or reduced sugar formulations.”

Ricardo Rodriguez, Ingredion Inc.’s confectionery marketing manager, concurs. “Absolutely, the trend toward healthier products in the food industry in general has driven the demand in the confectionery segment to develop healthier alternatives, which are either sugar-free or reduced-sugar.

“There has been increased interest in our line of polyols (Maltisweet brand) that can deliver both sugar-free and reduced sugar in confectionery products,” Rodriguez continues. “Our polyols offer a very close match to standard sugars and corn syrups that are used in terms of functionality, taste and sweetness.”

Not only is there more interest in sugar-free and/or reduced sugar, there’s also increased demand for natural sweeteners, such as honey or stevia.

According to the National Honey Board, honey is showing up in an increasing number of confectionery products, and was even spotted as an emerging trend at the recent Sweets & Snacks Expo. 

Besides being all natural, it is 25 percent sweeter than sucrose on a dry weight basis and is composed of fructose, glucose, maltose and sucrose, explains Catherine Barry, director of marketing for the National Honey Board.  With more than 300 unique varieties in the United States alone, honey allows for an array of opportunities for different candy and chocolate product lines, she adds.

Lighter colored honeys generally are mild in flavor, while darker honeys tend to have a stronger flavor, she says. With 17 grams of carbohydrates per tablespoon, confectioners can also capitalize on the energy boost factor honey provides.

Barry cites a host of confectionery products using honey that have garnered attention, such as the following three Good Food Awards finalists: Cacao Art’s Honey Cardamom chocolate square, which contains an infused ganache made with honey and cardamom; California-based Nosh This‘s Honey Walnut Fleur de Sel Caramel, a soft, chewy caramel dipped in chocolate; and Theo Chocolate’s Mint Ganache, which includes honey, fresh ginger, ground vanilla bean and sea salt.

Barry also mentioned several new product launches, such as Droga Chocolates’ Nutty Puddles, which features wildflower honey and whole California roasted almonds combined with signature honey caramel and premium dark chocolate as well as Bobi Bee Sweet USA’s Manuka Honey Sweet Treats as creative examples of how confectioners can use honey.

Then there’s stevia, which is also being considered in confectionery formulations.

Melanie Goulson, Truvia stevia leaf extract application manager, Cargill, says the plant is ideal for supplementing the lower sweetness of polyols in sugar-free confectionery formulations. For example, she points to recent launches in Europe that have used Cargill’s Truvia stevia leaf extract, including the following: Torras’ line of sugar-free chocolate products; Stevi-Lakritz licorice by confectionery giant Haribo; and aspartame-free gum by Denmark’s Gumlink.

“We are seeing an increased interest in using natural sweeteners like our ENLITEN Reb a stevia,” says Rodriguez.  “Globally, there has been a steady increase in products launched with a natural claim, from 2008-2013 there has been an increase from 8-12 percent. Although not new, stevia is the sweetener of choice when it comes to naturally sweetening chocolate, candy, and other delicious treats.”

But what about processing issues, which can crop up with sweeteners other than sugar or corn syrup?

“In the European Union, there is substantial experience in the formulation of sugar-free confectionery, and the issues handling bulk sugar substitutes are well-understood,” Goulson says. “High-temperature processes can pose problems for some high-potency sweeteners, but Truvia stevia leaf extract has shown itself to maintain sweetness even in aggressively hot and acid environments, such as may be found in hard candy manufacturing.”

The stevia expert does admit that there may be other issues rather than formulation challenges.

“For example, automating the addition of high-potency sweeteners may require plant changes,” she says. “Generally, this only occurs where lines normally used for sugar-based hard candy are being pressed into service to make sugar-free.”

Moreover, as Levresse emphasizes, with today’s lines of polyols, soluble fibers and high potency sweeteners, most traditional confections can be converted to great tasting sugar-free or reduced sugar with minimal adjustments.

There’s also another reason confectioners might want to consider alternative sweeteners: the ability to enhance nutrition profiles.

For example, Roquette offers NUTRIOSE soluble corn fiber, a versatile ingredient that can be successfully incorporated into many confections (such as hard and soft candies, as well as chocolate and compound coatings) to reduce sugars. Sugar reduction levels of 25 – 50 percent can easily be achieved, adds Levresse.

“We are also seeing an increased demand for value added or more functional ingredients, with fiber being one of them,” says Rodriguez. “ Ingredion has a portfolio of nutrional products, which includes NUTRAFLORA a prebiotic fiber soluble fiber, and AQUAMIN a natural calcified mineral source that can provide various health benefits/claims (bone health/mineralization, multi-mineral complex & bioavailability).

“These products work synergistically with ENLITEN to produce a more round sweetness profile,” he explains. “In addition we have a delivery systems portfolio that includes products that can help deliver functional and stable ingredients in confections like: vitamins, actives, nutrients and flavors.”

But, it’s up to the confectionery industry to step up and meet the growing demands for healthier products, Rodriguez argues.

“In North America the confectionery segment has faced increased competition from the snack industry,” he says, “which is producing healthier alternatives that crossover into the confectionery segment; therefore companies need to react to consumer needs before losing valuable market/brand shares.”

Source: Candy Industry

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Stevia use grows globally amid regulatory, formulation issues

July 19th, 2013
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steviaThe global journey continues for the stevia industry, but it comes with obstacles. Companies must navigate regulatory issues country by country. Formulators must climb steep learning curves formulation by formulation.

More than 1,100 new products that use stevia as a sweetener already have been launched globally in 2013, said Lu Ann Williams, head of research at Innova Market Insights, Duiven, The Netherlands. Stevia, a natural, zero-calorie, high-intensity sweetener, now ranks among the top five non-nutritive sweeteners used in new product launches.

Ms. Williams spoke July 14 before a standing-room-only crowd during a presentation at the Institute of Food Technologists’ annual meeting and food exposition in Chicago.

The top category for launches with stevia remains soft drinks, but the number of dairy launches with stevia is growing, she said.

Other categories show promise. Stevia may fit well in the cereal bar and energy bar category because the category has a natural image. Juice makers may charge more of a premium price for products with stevia because artificial sweeteners are more likely to damage the consumer image of juice, which they may view as more of a natural product.

There are “gaps in the market” for the use of stevia in children’s products and sports drinks, Ms. Williams said.

Earlier this century the market opened for the use of stevia in foods and beverages in the United States, the European Union and Canada. The International Stevia Council expects India, Indonesia and Thailand to approve the sweetener’s use later this year, said Maria Teresa Scardigli, executive director of the Brussels-based organization.

She said companies that wish to sell stevia extracts or stevia-sweetened products in multiple countries should be aware of differing regulations.

For example, stevia extraction involves taking steviol glycosides, such as Rebaudioside A, out of the stevia plant. In the United States 9 types of steviol glycosides are approved for use while 10 are approved in the European Union, 5 are approved in China and 4 are approved in Japan. The approved food categories and the use levels in each of the categories also differ by country.

“There is a lot of difference in formulating based on the regulations you have,” Ms. Scardigli said.

Besides the regulatory front, companies may face a “steep learning curve” when formulating stevia into various food and beverage categories, said Melanie Goulson, food science and applications manager for Minneapolis-based Cargill. She has led a research team that has logged more than 80,000 hours working with stevia extracts.

“One conclusion we can make today is there are just no drop-in solutions,” she said.

She said formulators should focus on five areas: targeting use levels, boosting sweetness, managing the sweet-sour balance, creating mouthfeel and optimizing taste.

Using sweetener blends may be the best option for beverages, said John Martin, global, director, technical development and innovation, for PureCircle, Ltd., which is based in Malaysia and has a U.S. office in Oak Brook, Ill. The mid-calorie category may be a good fit. Fruit flavors or acidic-type flavors may work well with stevia extracts in beverages, he said. Flavors from strawberries may cause more problems.

While beverage formulators may need to avoid an unwanted, lingering aftertaste with stevia, dairy formulators may need to build sweetness up front, or immediately when the consumer tastes the product, Mr. Martin said.

Source: Food Business News

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Cargill to share Truvia stevia leaf extract development insights at Benefiq 2012

September 28th, 2012
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Food and beverage manufacturers from around the world will have the opportunity to learn about stevia formulation from a category leader during Benefiq 2012 when John Fry, a principal consultant for Cargill Health & Nutrition, presents a seminar titled, Truvia® Stevia Leaf Extracts – Calorie-Free Sweetener from the Stevia Leaf. Benefiq 2012, an international meeting on health ingredients, takes place Sept. 25-27 at the Quebec City Convention Center in Quebec, Canada.

A growing number of consumers are actively seeking great tasting foods and beverages that help them meet their healthier lifestyle needs. While this consumer need presents real opportunities for food and beverage manufacturers, products formulated with the wrong sweeteners, or in the wrong way, miss capturing their full value in the marketplace. Fry’s seminar, based on more than 70,000 hours the Truvia® business has spent mastering the art of stevia leaf extract formulation, will review why the sweetness, intensity, potency and taste quality of stevia leaf extracts are the right choice for creating great-tasting foods and beverages that meet consumers’ desires for reduced calories and sugar.

“Naturally-sweetened, reduced-calorie products are among the fastest growing products in the global marketplace,” said Breah Ostendorf, global commercial manager for Truvia® stevia leaf extract. “We can demonstrate why brands that are first on the shelf with great-tasting solutions using Truvia® stevia leaf extract can capture significant market and mind share. After just four years on the market in the United States, Truvia® natural sweetener is the number-two sweetener in the sugar substitute category overall.”

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