For food and beverage brands, seeking innovation with low-sugar and zero-sugar applications can be challenging. New ingredients and processing technologies, however, have made it more possible than ever to achieve great-tasting results with less...
The Kraft Heinz Co. is partnering with Harvard’s Wyss Institute to create a solution that helps improve sugar’s digestion process and nutritional profile without losing the ingredient’s functionality.
F&B brands are finding ways to make zero sugar, alt-sugars and/or sugar reduction an important part of their product lines. This market analysis explores the latest ingredients and formulation considerations.
The discussion on sugar is far from over. As emerging research illustrates the connection between high-sugar diets and health concerns, the pressure to reformulate products is high. It’s important to first gain a better understanding of the...
If you didn’t get a chance to make the big Paris show, FBI’s on the case. We’re bringing you some of the most innovative and interesting products that caught our eyes. Here’s what happened on opening day.
