Articles Tagged with ''sugar reduction''

New ingredients from ASR Group, Cargill, and Global Organics along with innovations from IFPC are helping dairy manufacturers with loads of low-calorie options that taste sugar-like. Monk fruit, coconut milk powders and honey also are trending. 

“No sugar tonight in my coffee. No sugar tonight in my tea. No sugar to stand beside me. No sugar to run with me.”

In good and times and bad, it is difficult to match the excitement of sports. Going hand-in-hand are sports nutrition products which reached $3.5 billion in 2022, and are expected to skyrocket in the coming years.

Whenever I travel outside of the United States, I always look forward to visiting local grocery stores to see their selection of dairy products.

As our State of the Industry report, appearing last issue proves, milk sales are mixed compared to prior years. Total dairy milk sales totaled nearly $15.6 billion for the year ending Aug. 13. 

An Ho, director of food science and product innovation, at International Food Products (IFPC) joins Dairy Foods for Episode 34 of the “Let’s Talk Dairy” podcast. 

Inclusions are much more than just toppings on a favorite dairy brand. 

Using an enzymatic process, it reduces intrinsic sugar in ingredients such as malt, milk, and fruit juices by up to 30%, with a minimal impact on taste and texture, the company says.

The solution contains plant derived materials and reduces carbon emissions by 30% and water usage by 45% while catering to consumers' demand for superior tasting and healthier food options.

Using scFOS means replacing sugar while adding dietary fiber. This, in turn, improves the nutritional profile of a product, allowing manufacturers to achieve a better score for front-of-pack nutrition labeling systems worldwide.