Page 2 - Ugar Reduction News Today

From Q2 2024, Ingredion will begin marketing Better Juice’s sugar reduction technology to its customer base. It’s a ‘win-win situation’ that leverages each company’s strengths, Better juice co-founder and co-CEO Gali Yarom tells FoodNavigator.

Biotech company Oobli is expanding its confections portfolio with the release of a line of milk chocolate bars, demonstrating sweet proteins' potential for chocolate applications, company CEO Ali Wing told FoodNavigator-USA.

Kombucha brand Brew Dr. launches a low-sugar probiotic seltzer, Sipjoy, as the company continues to focus on its core business of fermented-tea beverages, at a time of increased consumer demand for gut health-focused products, brand CEO Dan Stangler told FoodNavigator-USA.

Biotech company Oobli is expanding its confections portfolio with the release of a line of milk chocolate bars, demonstrating sweet proteins' potential for chocolate applications, company CEO Ali Wing told FoodNavigator-USA.

We take a closer look at five of the top trends that look set to shape the Asia Pacific food and beverage industry in 2024, from the newly-emerged ‘premium affordability’ to the evolution of plant-based protein, the rise of RTD beverages and more.

Biotech company Oobli is expanding its confections portfolio with the release of a line of milk chocolate bars, demonstrating sweet proteins' potential for chocolate applications, company CEO Ali Wing told FoodNavigator-USA.

Consumer confusion over how best to reduce sugar in one’s diet persists. Are they still looking for ‘zero added sugar’ in sweet drinks? Regulatory and ingredients experts weigh in.

PepsiCo is using Rockstar Energy as the core of its energy-drink strategy, while leveraging its partnership with Celsius to tap into leading consumer trends, Fabiola Torres, GM & CMO, SVP Energy Category at PepsiCo, told FoodNavigator-USA.

As the debate on weight-loss drugs like Ozempic and public health continues, CPG companies have a range of opportunitied to create healthier products now, which can have meaningful impacts on consumer health, Hank Cardello, leadership solutions program for health and prosperity at Georgetown University’s McDonough School of Business, told FoodNavigator-USA.

‘Imported’ flavours that are traditionally more western in origin have been rapidly gaining popularity in the APAC chocolate sector because consumers associate these with indulgence and adventure.