Stevia

Tate & Lyle hits the sweet spot

Tate & Lyle hits the sweet spot

By Danielle Masterson

Ingredient solutions firm Tate & Lyle continues to build its sweetener portfolio as consumers shift from full-sugar to reduced-sugar offerings.

Nielsen: ‘Purposeful ingredients’ drive US retail growth

Nielsen: ‘Purposeful ingredients’ drive US retail growth

By Mary Ellen Shoup

Consumer attention to health and wellness when making food and beverage purchases has impacted specific areas of the grocery store, specifically the rise in sales of no sugar added products and items that contain stevia or monk fruit, Nielsen data found.

Senomyx CEO John Poyhonen

Pepsi won’t be rolling out Mug Root Beer with Sweetmyx 617 nationwide

Senomyx natural sweetener to move to the development phase

By Elaine Watson

Senomyx is focusing on advancing a new high intensity natural sweetener claimed to more potent than Reb-A into the ‘development phase,’ says its CEO.

Probiotics and stevia extracts among new FCC proposed standards

Probiotics and stevia extracts among new FCC proposed standards

By Caroline Scott-Thomas

US Pharmacopeia has drafted new ingredient quality standards for inclusion in the Food Chemicals Codex (FCC), for probiotics, steviol glycosides, benzoates, infant formula and flavoring ingredients, and is seeking industry comments.

The science of stevia

The science of stevia

By Stephen Daniells

There has been much excitement about the promise of stevia as a natural alternative to artificial zero-calorie sweeteners. FoodNavigator.com summarises the science so far.

The hour of stevia is nigh

The hour of stevia is nigh

The course of true love never did run smooth. The same could be said of stevia’s road to regulatory approval as a food ingredient. One final concerted effort is needed to ensure approval of this hot ingredient.

False starting in the stevia race

Weekly comment

False starting in the stevia race

The Greeks have a saying that goes something like this: ‘If you’re in too much of a rush, you’ll trip up’. The food and drinks industry could well benefit from the simplistic wisdom of such traditional advice as they race to bring the natural sweetener...

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