Consumers Want Zero Sugar Added Treats The USDA wants to crack down on added sugar! Recently, the agency proposed a limit to the amount of added sugar allowed in school lunches (1). The new limit aims to eliminate the negative side effects that come with excessive sugar consumption—which are felt Read more…
Changing Imports The days of gloom and doom are gone…right? I am not here to burst your bubble. In some ways, things are getting better. For some raw ingredients there is an excess of material. But for others, shortages remain. Currently, there are overstocks on dairy and most corn derivatives. Read more…
Few Food and Drug Administration petitions have sparked as much controversy as the current consideration to change the standard identity for fluid milk to include approved zero-caloric sweeteners as an option in sweetened products. The current standard requires processors to use special labeling such as Chocolate Milk on our schools. Read more…
By Cindy Hazen Just as consumers’ food preferences are shifting toward healthier choices, natural sweeteners are evolving to meet the demand for clean eating. Expectations for simple, understandable ingredients are in vogue. Concurrently, palates have become more refined. Clean is not only a word that applies to labels, it also Read more…
Both Stevia and Cane Sugar are used to sweeten products all over the world. The vast majority of desserts and sweet drinks are made with cane sugar, but stevia is really gaining popularity as clean labels are becoming more important to consumers. Both products are used in foods including sweets, Read more…
Tapping into natural and clean label trends is increasingly important in today’s crowded marketplace. Flagging the front panel as natural may or may not get the consumer’s attention. Shoppers are reading ingredient statements and making their own decisions about what is natural. Food technologists now have a tool to alleviate Read more…