MANY OF OUR FAVORITE BAKERY TREATS contain about one third sugar, noted Melanie Goulson, MSc, General Manager & Principal Scientist, Merlin Development in her presentation, “New Kids on the Block: From Allulose to Tagatose, Properties & Performance in Sugar...
THE FOOD & DRUG ADMINISTRATION (FDA) published the Small Entity Compliance Guide titled “Revision of the Nutrition and Supplement Facts Labels” in February. Its purpose is to help industry apply the finalized FDA rulings on what foods and ingredients meet their...
The food industry had a reprieve from the January 1, 2020 date to implement the new Nutrition Facts panel along with its added sugar labeling. FDA had granted the extension by saying it would not take enforcement action for six months. The delay, requested by the food...
Sugar Reduction: Frozen Dairy Desserts AS WITH BAKERY PRODUCTS, sugar’s most critical role is to control the texture of frozen dairy and frozen novelty products, began Jon Hopkinson, Ph.D., a technology consultant specializing in frozen desserts, in his presentation...
THE REVISED U.S. NUTRITION LABEL regulations, to be implemented in 2020, will transform the carbohydrate portion of the label by including a line for added sugars along with revised definitions of dietary fiber. The food and beverage analysis industries are far from...
Anticipate turbulence ahead with the FDA's proposed "added sugar" labeling! Changes to the Nutrition Facts label in order to accommodate FDA’s proposed "added sugar” labeling requirements are intended to help, but can also potentially confuse suppliers, manufacturers...
Many questions are raised before innovation begins in a process such as sugar reduction, including: How do you grow in emerging markets? How do you get smart from the beginning? What features should you include? What products will let you compete? How can we lean on...
Click to Enlarge “Sugars can be classified as monosaccharides, disaccharides or mixtures, such as corn syrup. The key to using polyols for sugar reduction is to select a polyol with similar structure and functional properties as the sugar that you are replacing,” said...
“I am just a simple baker,” began David Busken, Principal and Consultant with Bakery Development Ltd. Well, that’s understating it a bit: He’s a master commercial baker and the descendant of a long line of professional bakers. Busken presented a list of sweeteners...
Food manufacturers take note: There still remains an important, albeit small (perhaps 1-1/2 year) window of opportunity for food and beverage companies to convince the U.S. Food & Drug Administration’s (FDA) to modify or eliminate its pending sugar-labeling...
