Sugar

Back to nature

Back to nature

By Rod Addy

Healthy consumption is focusing the attention of soft drinks processors, but there's a twist in the tale, says Rod Addy

The white stuff

The white stuff

It's only when you start trying to remove or replace it that you realise what a versatile and important ingredient sugar actually is, British Sugar's head of food science tells Elaine Watson

Regime change...

Regime change...

The long overdue overhaul of the EU's sugar regime will affect all sorts of interests, from refiners to emerging nations, as Bill Lavers reports

FSA: cereals labels need a rethink

FSA: cereals labels need a rethink

By Elaine Watson

Front of pack labels on cereals should differentiate between added and fruit sugars, and should be based on dry weight (without milk), according to...

Where slimmers fear to tread

Where slimmers fear to tread

By Michelle Knott

Most people want to lose weight, reports Michelle Knott, but they refuse to compromise on taste when buying treats such as bakery products

Sweet ambition

Sweet ambition

There is now a dazzling array of alternatives to sugar available to food manufacturers, but the game isn't up for the white stuff just yet, says Bill Lavers

Sweet dreams for sugar campaigner

Sweet dreams for sugar campaigner

Although he started out as a chemical engineer focusing on kit, Steve Williams soon realised that success was largely down to the way you motivate the people who operate your machinery

Colour me caramel

Colour me caramel

Cost effective natural colour blends in beverages with enhanced visual appeal can be produced from caramel colour combined with other natural...