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Nutrition Action Healthletter
April 2000 |
Stevia: A Bittersweet Tale Stevia is a South American shrub whose leaves have been used for centuries by native peoples in Paraguay and Brazil to sweeten their yerba mate and other stimulant beverages. Although stevia is hundreds of times sweeter than sugar and almost calorie-free, its health risks are undetermined...   |
Food Processing
February 2010
Dave Fusaro |
'Father of Stevia' Beams, Laments Jim May brought stevia to the U.S. in 1982 as a nutraceutical; hoping also to stem the South American drug trade. |
Food Processing
December 2008 |
The Year of Stevia Few new ingredients have stirred as much interest as the various extracts of the Paraguayan stevia plant. |
AskMen.com
September 25, 2003
Mike Davison |
The Truth About Sugar & Artificial Sweeteners If you respect the accepted daily intakes set out by the FDA, and consume them only in moderation, there are healthy ways to reduce calories and add sweetness without altering blood sugar levels. |
Food Processing
April 2009 |
Ingredient Round Up: Sweeteners This month's ingredient round-up focuses on sweeteners. |
Food Processing
February 2010
Diane Toops |
Have Food Processors Found the Holy Grail of Sweeteners? Will alternative sweetener stevia live up to its promise to consumers? |
Fast Company
May 2011
Ben Paynter |
Truvia's Test: Can Diet Sweeteners Go Natural? Only now can the inside story of Truvia -- and its unlikely success -- be told. |
Food Processing
December 2012
Anthony & Fusaro |
Understanding Monk Fruit: The Next Generation Natural Sweetener With stevia laying the groundwork, luo han guo seems poised to be the next natural non-nutritive sweetener. |
Food Processing
April 2013
David Phillips |
Beverage Trends Point To Natural Ingredients And Safe Sources Of Energy And Nutrition Whatever the beverage ingredients of future are, there is a pretty good chance they will be all-natural and good for you, says, Kelly Weikel, senior consumer research manager with market research firm Technomic Inc., Chicago. |
Prepared Foods
January 2008
Marcia Mogelonsky |
Sugar-free Foods and Beverages Sugar-free foods are poised to grow, as health-conscious consumers seek alternatives to sugared snacks, desserts and drinks. |
Prepared Foods
February 2009 |
Hitting the Shelves: Sweetness, Naturally PureVia is an all-natural, zero-calorie sweetener that derives its sweet taste from stevia leaf extract. |
Food Processing
August 2006
Lauren Swann |
Low and Sweet Conventional soft drink sales may be down, but things are bubbling for low-calorie, naturally sweetened drinks. |
Food Processing
April 2006
Kantha Shelke |
The New Diabetes Formulation Paradigm The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories. |
Food Processing
December 2008 |
Stevia Extracts Win FDA approval The agency's non-objection to petitions clears the way for Coca-Cola Co., PepsiCo Inc. and other companies to use high-purity stevia extracts in a variety of products. |
Food Processing
April 2010 |
Ingredient Round Up: Sweeteners We focus on new varieties of sweeteners. |
Prepared Foods
April 9, 2007
Elizabeth Mannie |
Sweetening Functional Foods - April 2007 The best type of sweetener for functional foods on labeling and nutrient requirements, product characteristics and functionality requirements. |
Food Processing
March 2012
Anthony & Fusaro |
Stevia Seeps Into Beverages So do honey and monk fruit/luo han guo extracts, as drink makers try to reduce calories while also keeping labels clean and simple. |
BusinessWeek
April 28, 2011
Duane Stanford |
Ailing Merisant Looks for La Dolce Vita The aspartame maker puts the Equal brand on other types of sweeteners. |
Food Processing
January 2009 |
The Stevia Rush Is On With FDA approval, Coke and Pepsi already rolled out drinks; Dr Pepper promises one. |
Food Processing
March 2011
Mark Anthony |
Beverages No Longer Equal Empty Calories Shoring up the perceived beverage weak spot in the modern diet has been the objective of many processors and ingredient providers. As a result, much of what we see on the shelves has taken on a new look, feel and taste. |
Food Processing
July 2013
Mark Anthony |
Six Low-Key Sugar Substitutes Revisiting six sugar replacements that don't have the PR agents that stevia and monk fruit have. |
Prepared Foods
October 2007
Paula Frank |
Article: Advancing Sweeteners: The Mystery of Sweet Taste Food scientists continue their search for the "Holy Grail" of ingredients that both function and taste exactly like sugar. |
Inc.
April 1, 2003
Jess McCuan |
Arizona Son When the Pima Indians asked Steve May for help, his passion for public affairs rose to the occasion. |
AskMen.com
May 30, 2014
Paddy Spence |
My Journey To Eliminate Sugar - And Why Doing This Will Change Your Life While the process was challenging, the benefits of quitting sugar were significant and immediate. Once my body adjusted, I found my energy levels were much more consistent throughout the day. |
Food Processing
April 2012
Mark Anthony |
Processors Working to Remove the Guilt From Desserts and Confections Confection manufacturers are facing a new challenge, that of avoiding chemicals and preservatives consumers have been shunning. |
Food Processing
May 2013
David Phillips |
Despite Innovations, Food Manufacturers Still Rely on Past-Generation Sweeteners Acesulfame potassium, aspartame, sucralose still rule the sweetener roost. |
Food Processing
February 2013
Stuart L. Cantor |
Bakery Product Trends Emphasize Healthier Eating The variety of baked goods ranges from low-fat rolls, artisan breads and fiber-enriched cookies to decadent designer cakes and pastries. |
Food Processing
July 2007
Mark Anthony |
Other news from the sweetener world The past few months have seen unusual activity from the sweetener category: a zero-calorie sweetener that Coca-Cola Co. and Cargill, Inc. will co-develop and market... An alliance between NutraSweet Co. and American Sugar Refining Inc... etc. |
Food Processing
May 2010
Diane Toops |
Confectionery Makers Sweet Talking with Candy Innovation A little less sugar, a few more healthy ingredients can make confections respectable snacks. |
Food Processing
April 2011
Anthony & Feder |
Food Processors Work on Building a Healthier Desserts You can build healthier desserts and confections with the right ingredients. |
Prepared Foods
January 2008
Claudia O'Donnell |
Rummaging Through Trends Trade shows, industry newsletters and consumer periodicals offer interesting insight on trends. |
Food Processing
August 2009
Diane Toops |
Food Prototypes That Deserve Shelf Space Many samples created just for the IFT Show could be supermarket or foodservice stars. |
Food Processing
August 2010
Mark Anthony |
Building Healthier Desserts Processors have been trying for nearly a generation to bridge the gulf between the reality of dessert and the concept of health. |
Food Processing
December 2008 |
Natural Products Show, Like the Category, Shows Growth Natural Products Expo East grew four percent in attendance to more than 26,000 |
Food Processing
December 2009 |
The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods. |
Food Processing
July 2009
Toops & Fusaro |
Exhibitor Highlights from the IFT 2009 Show A list of exhibitors thought to have had some of the most innovative products. |
Food Processing
August 2009
David Feder |
How to Build a Healthy Breakfast Breakfast makers are looking beyond snap, crackle and pop to a functional future of simplicity, endurance and heart health. |
Food Processing
September 2010
Dave Fusaro |
Editor's Plate: Random Notes From China On stevia, curing the world's ills and entering `the China century.' |
Food Processing
November 2008 |
Natural Products Show, Like the Category, Shows Growth The natural products industry grew 9.8 percent in 2007, to more than $62 billion in sales. Meanwhile, the Natural Products Expo East grew 4 percent in attendance to more than 26,000. |
Food Processing
September 2013 |
New Ingredients, New Names at IFT 2013 July's mostly-ingredient show was the second largest for the Institute of Food Technologists' Annual Meeting & Food Expo. |
Food Processing
March 2012
Dave Fusaro |
Editor's Plate: All Things in Moderation Create low- (but not no-) calorie beverages (and other food products) without fear of failing. |
Food Engineering
September 16, 2008 |
Tech Flash Vol. 4 No. 12 Canada plagued by foodborne illness outbreaks... Cloning still banned in US, and now EU... Tyson expands operations in China... Does Stevia need more research?... US Immigration and Customs Enforcement Agency steps up worksite enforcement... etc. |
Food Processing
April 2007
David Feder |
Well Noted: Healthy Out West The 2007 Natural Products Expo West/Supply Expo reflected the continued worldwide increase in growth of the natural and organic products industry. |
Science News
September 1, 2001 |
From the August 29, 1931, issue Huge Generators Yield Beauty to Photographer... Sky's Blue Believed Caused by Electron Streams From Sun... Intensely Sweet Substance Insipid After Splitting... |
