The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

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.

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.

Researchers have developed a protein-based sweetener claimed to be around 10,000 times sweeter than sugar, using microbial fermentation.

Sugar is a crowd-pleaser. There’s no denying it. Sugar has long been celebrated for its sweetness, versatility, and cost-effectiveness.

The fourth annual Advancing Sugar Reduction & Reformulation Summit returns to Atlanta this 15-16 October.

Roquette and Bonumose have signed an agreement to advance the development and scalability of tagatose, a natural-origin sweetener.

Fooditive is introducing a new sweetener in the US, derived from apples and pears through fermentation.