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As consumers look for sweet flavors and tantalizing textures, many are turning to bubble teas (boba) for a unique sensory experience, creating an opportunity to innovate around flavor in the RTD space and beyond, Laura Harper, marketing associate at beverage development and flavor company Imbibe, told FoodNavigator-USA.
Day one of the Center for Science in the Public Interest (CSPI) Sugar Reduction Summit centered around the organization’s sugar reduction initiatives for all food and beverage categories, aligning with USDA and the New York Department of Hygiene and Mental Health.
Ingredion has launched a video series to help manufacturers harness the potential of stevia sweeteners and FBB ingredients in sugar reduction formulations.
Day one of the Center for Science in the Public Interest (CSPI) Sugar Reduction Summit centered around the organization’s sugar reduction initiatives for all food and beverage categories, aligning with USDA and the New York Department of Hygiene and Mental Health.
The multifunctional and tolerable prebiotic fiber is resistant dextrin made from tapioca and 20% as sweet as sugar, according to its producer, Anderson Advanced Ingredients.