According to the company, this will grant manufacturers new opportunities to give their products a better-for-you upgrade. 

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

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. 

The pickleball craze is sweeping the nation. While the sport began in Washington State in 1965, the number of people playing pickleball today is skyrocketing.

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

In the business world, leading with transparency means honoring one’s commitments even when one is forced to make difficult decisions. 

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.

Consumer demand for healthier beverages is not going away. Gut tolerability, the usage of prebiotic fibers and reduced-sugar options are expanding the usage of sweetener solutions that will reduce calories in yogurts, for example, while providing functional benefits.