The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, has released two educational resources to aid food and beverage…
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At Djazagro 2025 (7-10 April, SAFEX Palais des Expositions, Algiers, Algeria), Ingredion showcased formulations that help food and beverage manufacturers respond to Algeria’s sugar tax while maintaining consumer-preferred taste profiles.
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Domino Sugar has launched Domino Baker’s Sugar, a new ultrafine white sugar designed to deliver professional-level performance in cakes, frostings, and glazes. The finer grain size allows for faster dissolving, improved aeration, and…
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Arzeda, a U.S.-based protein design company, said on Tuesday it is expanding production of its ProSweet Reb M stevia into Europe to meet rising demand from consumer-packaged goods (CPG) companies and support global growth.
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Samyang has received FSANZ approval to sell allulose as a safe food ingredient in Australia and New Zealand, marking it as the first company worldwide to gain Novel Food approval for allulose in these countries.
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Tate & Lyle unveiled its new stevia composition, OPTIMIZER STEVIA 8.10. This innovative ingredient delivers the highly desired premium taste profile closest to sugar, even at high sugar replacement levels...
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NutraEx Food, Inc. a leading supplier of natural sweeteners, has launched BI-Sugar – a ground-breaking new plug & play sweetener solution that inhibits the digestion of sugar. BI-Sugar is produced by NutraEx using its patented…
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Fooditive Group, a pioneering Dutch plant-based ingredient manufacturer, launched a plant-based sweetener, Keto-Fructose (5-keto-D-fructose). This innovative sugar alternative, currently undergoing FDA GRAS assessment, is set to establish a…
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PureCircle will now be able to offer ingredients from bioconversion in the United Kingdom – including Reb D and Reb M – in addition to its broad portfolio of existing stevia sweeteners and natural flavor modifiers, following the UK…
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BENEO announced that a new study, led by Prof. Andreas Pfeiffer (Zhang et al.), demonstrates that intake of the naturally sourced, smart carbohydrate Palatinose stimulates the release of beneficial gut hormones including GLP-1 in overweight…
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In less than a year since the announcement of its discovery, the company has scaled production from the lab bench to 3000-liter tanks, improving production process efficiency, optimizing costs, and validating safety and digestibility.
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Bonumose, Inc., a producer of tagatose, and ASR Group, its distributor, announced that tagatose is also the first ingredient to earn this prebiotic certification. This independent endorsement further establishes tagatose as an ideal…
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A new, first-of-its-kind study has identified unique and potentially beneficial interactions between certain low and no calorie sweeteners, including stevia, and the human gut microbiota. Tate & Lyle, a world leader in ingredient…
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Avansya, the joint venture between Cargill and dsm-firmenich, announced that the EverSweet stevia sweetener has received a positive safety opinion from both the European Food Safety Authority (EFSA) and the UK Food Standards Agency (FSA)...
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Ingredion introduces PureCircle Clean Taste Solutions — zero calorie sweetening solutions tailored to specific applications to deliver ideal eating and drinking experiences. “Removing sugar and artificial sweeteners in product formulation…
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Nestlé has introduced a versatile and cost-effective sugar reduction technology that can be applied across different product categories, with benefits beyond sugar reduction. It can also be used to produce low lactose and skimmed milk-based…
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Tate & Lyle PLC announced a new addition to its sweetener portfolio – TASTEVA SOL Stevia Sweetener. An internationally patent protected breakthrough in stevia technology, this addition expands Tate & Lyle’s ability to help...
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MC Mühlenchemie launched a new brand, Omnizym. This product line offers flour improvers and the first Omnizym application is Sugar Replacer, which makes it possible to reduce the sugar content in bakery recipes for yeast-risen baked goods.
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