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.
PureCircle has received a letter of no objection from the Food and Drug Administration for the use of Rebaudioside M as a general purpose sweetener for foods and beverages in the United States, the company said Dec. 30. Reb M (also known as Reb X) has a closer taste to table sugar than previous stevia ingredients, which allows for deeper calorie reductions in food and beverage products, according to PureCircle.
Truvia® brand becomes the first stevia-based calorie-free sweetener to receive certification of its product carbon footprint.
Whether we’re talking economic or environmental issues, there’s a common theme: We should do more with less.
The food industry can relate. We’ve all heard consumers say they want a longer shelf life but no preservatives; natural, organic and artisan at low cost; full flavor and sodium reduction; and no added sugar without compromising sweetness.
We can’t meet every consumer expectation in this space, but we can give you some tips to help you get the most out of your sweetener system.
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.
Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, will be present at the upcoming HIE trade fair in Frankfurt from November 13 to November 15, 2012 (Booth D74). With its ‘free-from’ range and alternative sweetener solutions, Barry Callebaut now truly satisfies a wide range of modern consumer needs. Recent innovations, such as Sweet by Fruits™ – a chocolate integrating a sweetening solution entirely derived from fruits – and an exquisite lactose-free chocolate*, will be presented amongst other delicious products. Interested visitors can discover the results first hand during tasting sessions.
The International Sweetener Association will focus industry minds on the contribution sweeteners can make to healthier eating, with a one-day conference in Brussels on 19 May.
Barry Callebaut is the first chocolate maker to developed a no sugar added chocolate with an extract from the Stevia plant on an industrial scale. Sugar has been replaced completely by a sweetener solution being high in fibre, with up to 65% less calories than sugar and that does not cause a laxative effect.