New ingredients from Cargill, FlavorSum, and Glanbia Nutritionals

We are often asked about possible cost control/savings resulting in changing the amount and type of sweeteners used in frozen desserts. 

Water ices and sorbets (a.k.a. “sorbetto” when presented for sale/consumption alongside gelato) can be considered sherbets without dairy ingredients. Water ices are compositions of water, sugar, corn syrup, and color/flavor. Sorbets are “upscale water ices” using fruit primarily as the source of solids. 

The IDFA Ice Cream Technology and Yogurt and Cultured Conference is set to take place April 18 and 19 at the Austin Marriott Downtown in Austin, Texas. The ice cream and cultured events take place concurrently during this time.

NutraEx’s SugarLike products are designed to be “plug and play,” providing everything formulators need to nimbly substitute conventional sugars for less caloric sweeteners.

A rare sugar that occurs naturally in a variety of foods including fruits and dairy products, tagatose works similarly to sucrose in many applications, is 90% as sweet and has 60% fewer calories.

New ingredients from ADM, ASR Group, Cargill, and more!

New ingredients from ADM/Matsutani LLC, Cargill, CP Kelco, and more!

There were over 2,000 new cultured products introduced worldwide in the past two years with a reduced-, low- or no-added-sugar claim, according to Innova Market Insights’ new product database. 

According to the American Heart Association, American adults consume an average of 77 grams of sugar per day, more than three times the recommended amount for women (25 grams) and more than twice that recommended for men (32 grams). Excess sugar in the diet is associated with weight gain, diabetes, and other unwelcome health issues.