Sign up to FoodBev and unlock more insights from the international food and beverage industry. Subscribers have access to webinars, newsletters, publications and more...
Sweet solutions: Cutting sugar, not corners in chocolate and confectionery production
Renee Leber, manager for food science and technical services at the Institute for Food Technologies explores innovative methods and ingredients to reduce sugar content in candy, chocolate and confections.
Tate & Lyle has reported 'disappointing' first-half results for the six months ending 30 September 2025, as market demand weakened across key regions, particularly North America.
Synergy releases flavour-paired concepts for greens ready-to-mix powders
Synergy Flavours has unveiled a new range of flavour-paired concepts designed specifically to enhance the taste profile of greens ready-to-mix powders.
Opinion: The sweet escape – Unpacking the buzz around next-gen sweeteners in modern F&B systems
Suchita Arya, Content Specialist at ChemBizR, looks at how producers can deliver a sugar-like experience without negatively impacting the taste and texture consumers love.