As consumer rejection of sugar and demand for natural, better-for-you food and beverages grows, manufacturers are racing to develop natural ingredient solutions that will enable them to satisfy a person's sweet tooth.
This month, we spotlight trends that are shaping the sweetener space. We explore how natural category leaders, such as monk fruit and stevia, as well as disruptor allulose, can help manufacturers overhaul their formulations and develop low-sugar products.
In addition, we take a look at the future of sugar itself, and at how companies are working to make the ingredient healthier by transforming its molecular structure.
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The race to replace sugar is on. Which natural sweetener will come out on top?
As consumers grow more distrustful of sugar and the Nutrition Facts panel deadline looms, manufacturers are pouring R&D into natural substitutes — and the payoff could be pretty sweet. Read More »
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Sugar's future tastes sweet despite health push, competing sweeteners
The U.S. is the largest consumer of the ingredient in the world, but that hasn't stopped CPG companies from reducing their use of the carbohydrate or altering it as people try to eat healthier. Read More »
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Diet Pepsi is bringing aspartame back, again
Diet soda has been going through an identity crisis since reaching its $8.5 billion sales peak in 2009, but PepsiCo is betting that brand loyalists will welcome the return of a familiar sweetener solution. Read More »
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Coca-Cola to launch stevia-sweetened soda in 2018
Beverage manufacturers have struggled to find a substitute for sugar that has the same flavor profile, with prior versions often having a bad aftertaste that consumers dislike. Read More »
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How a scientific breakthrough will help Nestlé cut sugar by 40%
Using only natural ingredients, the company's researchers say they discovered a way to restructure the sweetener so it's hollow and dissolves faster. Read More »