In 2021, 72% of consumers were trying to limit or avoid sugar entirely, according to a survey by the International Food Information Council (IFIC). Consuming less sugar will likely remain a key consumer goal in 2022.

The laws of chemistry and physics have not changed since the Big Bang. Not all these laws are known, and we continually learn more, leveraging novel approaches, processes, and/or formulations to create truly new products. 

New factors will affect the composition of ice cream once changes to nutrition labeling regulations become effective mid-year 2018.

When Stonyfield, America’s leading organic yogurt manufacturer, announced a comprehensive plan to reduce added sugars across its product line by 25% before this autumn’s end, Nichole Cirillo, the Londonderry-N.H. company’s mission director, stated in a press release that the mission is “to continually provide healthier food both for our consumers and the planet.”

To limit the amount of added sugar allowed in the food supply, two medical doctors propose using a cap-and-trade policy, similar to that used for environmental pollutants.