Dairy’s role in a satiating diet 11.26.2015 By Donna Berry Fat and protein are two nutrients that contribute to the feeling of fullness.Read More
Feeling fuller longer 10.01.2015 By Keith Nunes Protein and fiber remain focal points in efforts to develop products that promote satiety.Read More
New Wixon ingredient reduces sugar use by up to 50% 08.28.2015 By Jeff Gelski Mag-nifique Sweet Advantage may be used in such applications as desserts, baked foods, cereal, beverages and yogurt.Read More
F.D.A. updates added sugars proposal 08.06.2015 By Jay Sjerven The agency seeks a daily value for added sugars on the Nutrition Facts label.Read More
Tate & Lyle’s new sweetener makes inroads 07.29.2015 By Jeff Gelski The company begins shipping Dolcia Prima and seeks its approval in international markets.Read More
No evidence gluten-free diets lead to weight loss 07.29.2015 By Jeff Gelski Glenn Gaesser, chairman of the Grain Foods Foundation's scientific advisory board, leads a review of scientific literature.Read More
Sugar reduction: How low can you go? 07.23.2015 By Donna Berry New sweetening technologies are expanding the options available to product developers.Read More
Sweet Green Fields launches stevia sweetener 07.07.2015 By Jeff Gelski Intesse has a reduced bitterness and lingering profile, according to the company.Read More
New low-calorie sweetener to launch at I.F.T. 06.30.2015 By Jeff Gelski Anderson Global Group will offer AllSweet allulose sugar that is 0.3 calories per gram.Read More
New sweetener blends feature monk fruit 05.11.2015 By Jeff Gelski Steviva focuses on sugar and calorie reduction with new systems and grades.Read More