Sweeteners (intense, bulk, polyols)

Sugar reduction aims thwarted by sweetener confusion

Professor Buttriss: ‘Sugar intakes are deemed too high’

Sugar does more than sweeten foods – it provides bulk and has functional attributes that are difficult to replicate, such as moisture management and shelf-life, texture and flavour generation.

Sugar cannot be replaced by a single ingredient, claims Bayn Europe

Natural sugar reduction range extended

Tate & Lyle said its third-quarter results exceeded expectations

Tate & Lyle reports third consecutive strong quarter

Direct Food Ingredients directors (left to right) Steve Loake, Cath Hough and Brigg Simpson

70-strong ingredients range rolled-out

The soft drinks tax is driving the pace of reformulation to reduce sugar

Drinks brands compete on sweetness

The sweetener is made from carefully-selected steviol glycosides

‘Sugar like’ stevia for low-calorie drinks unveiled

Soft drinks for young adults offers significant potential, says Britvic

Manufacturers target ‘sophisticated’ adult soft drinks market

Sugar-free soft drink alternatives should not be promoted as part of a healthy diet, the study claims

Sugar-free drink study slammed by scientists

Diabetes: ingredients that offer a lower blood glucose response can reduce cases

World Diabetes Day targets effect on eyes

Gerry Murphy (pictured) is to replace Peter Gershon as chairman

Tate & Lyle makes senior appointments

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