Sugar Substitute

Sugar cannot be replaced by a single ingredient, claims Bayn Europe

Natural sugar reduction range extended

By Noli Dinkovski

Food and drink manufacturers are now able to source a comprehensive range of sugar reduction additives from a single ingredients firm, after its leading range was extended to include new variants.

Plant-based ingredients were used to make pancakes at the show

Plant-based protein showcased at HiE

By Noli Dinkovski

The versatility of plant-based proteins was a feature at this year’s Health Ingredients Europe (HiE), which took place in Frankfurt from November 30 to December 1.

Scotland would be an 'ideal' place to implement a tax on sugar first

Sugar tax pushed by Scotland doctors

By Nicholas Robinson

A call for a tax on sugary food and drinks from the Royal College of Physicians of Edinburgh today will hike the pressure on industry to help tackle the UK’s obesity epidemic by making products healthier.

Levels of concern about food additives vary on how questions are posed

What people really, really want - or look for - on pack

By Ailbhe Fallon

Sir,Ask anyone whether they’d prefer food made from ‘natural’ or ‘artificial’ ingredients and the results will always favour the natural option (see article 'Demand for naturally-sweet rises', Food Manufacture, October 2014, p21).

Tate & Lyle supplies sweeteners such as stevia for a range of industrial applications

European sweetener demand boosts Tate & Lyle

By Rod Addy

European sweetener demand and ingredients volume growth lifted Tate & Lyle’s interim results, offsetting weak US figures, according to the multi-national ingredients processor.

Tate & Lyle has announced its results for the period ending March 31

Starch boosts sales at Tate & Lyle

By Dan Colombini

Stronger industrial starch margins in Europe have boosted sales at sweeteners manufacturer Tate & Lyle following the announcement of the firm’s full year results.

Sweet on stevia

Sweet on stevia

By Lynda Searby

Does stevia have the wings to get the sugar-free/ tooth-friendly confectionery market off the ground? Lynda Searby reports

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