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On the Cutting Edge of Fruit Juice Sugar Reduction

On the Cutting Edge of Fruit Juice Sugar Reduction

Israeli-based startup Better Juice recently announced that it was teaming up with Brazilian Juice producer Citrosuco SA to establish a pilot plant that will ultimately lead to the production of reduced sugar orange juice. Better Juice Ltd. has developed innovative new...

Food Technology, Neuroscience & 3rd Generation Stevia Extracts

Food Technology, Neuroscience & 3rd Generation Stevia Extracts

IN HIS PRESENTATION “3rd Generation Stevia Extracts: Neuroscience, Ingredient Technologies and Food Applications,” Alex Woo, Ph.D., CEO & Founder, W2O Food Innovation, emphasized that “improved steviol glycosides technologies beget better sweetener strategies.” In...

Uncertainty Leaves Consumers in a Sweetener Paradox

Uncertainty Leaves Consumers in a Sweetener Paradox

“SUGAR REDUCTION may be the top-cited dietary priority globally, but consumers aren’t quite willing to give up sweeteners completely,” said Julie Johnson, General Manager, HealthFocus International. She also noted that consumer perceptions of sweeteners are...

Understanding Consumer Reaction to Sweetened New Products

Understanding Consumer Reaction to Sweetened New Products

September 7, 2017--The following presentation is from the "2016 Sweetener Systems Conference Summary," sponsored by Orochem. All presentations and/or adapted versions made available by the speakers are posted on Global Food Forums Inc.'s store page. Please consider...

Why is There So Much Sugar in our Foods?

Why is There So Much Sugar in our Foods?

I was once asked in a Public Radio interview “Why do food processors put so much sugar in processed foods?” The answer is generally obvious, but I’ll get to that in a moment. As a group, perhaps no ingredient category has been as maligned in recent years as those...