Tag Archives: sugar reduction

Bunge Loders Croklaan develops system targeting up to 50% confectionery sugar reduction

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Netherlands-based group Bunge Loders Croklaan has claimed a major industry breakthrough for the confectionery sector in developing a system offering up to 50% sugar reduction in product ranges. According to the company, its latest solution, Sweetolin, has been devised without compromising on taste, which is a patent-pending total fat system with solutions in coatings for sweets and fillings applications. Speaking… Read more »

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Ingredion launches first polyol sweetener to meet health-conscious demand

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Meeting the increasing demands of ever more health-conscious consumers, Ingredion EMEA has launched its first polyol sweetener. ERYSTA Erythritol supports functional build back and sweetness when sugar is removed in products including ice cream, desserts and chocolate confectionery, while providing consumers with the mouthfeel and texture that they expect in their favourite products, Ingredion said. Other applications include baked goods,… Read more »

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Cargill introduces innovative sugar reduced chocolate capabilities to customers

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$5 million investment in Belgian Mouscron site to meet market demand for sugar reduced chocolate   Cargill has invested $5 million in its site in Mouscron (Belgium) to enhance its capabilities for producing chocolate with lower sugar levels. The investment allows for the introduction of a range of bespoke and innovative sugar reduced chocolate recipes to meet the increased consumer demand… Read more »

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Israeli food-tech DouxMatok lands US$22 million in funding for sugar-reduction solution

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Israeli food-tech company DouxMatok has secured US$22 million in a series B funding round for its sugar reduction solution that enables a reduction of “sugar with sugar.” By increasing the efficiency of sugar delivery to the tongue’s sweet taste receptors, the technology allows food products to be made with 40 percent less sugar without compromising taste, mouthfeel or texture. The… Read more »

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Hydrosol develops texturing systems to compensate

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Hydrosol technologists and scientists have developed a new line of sugar reduction solutions based on stabilizing and texturing systems. Innovation has determined the optimum interplay of individual components in various food products. The result is individual ingredient combinations for foods like yogurt, drinking yogurt, mixed milk drinks and pudding, as well as for fruity refreshing drinks, energy drinks, ketchup and… Read more »

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