MarketCapsule: THE LOW-SUGAR TREND UP-CLOSE
- Sugar-free chocolate. Gonze, Michel; Van der Schueren, Frederick // Candy Industry;Oct97, Vol. 162 Issue 10, p42
Reports that with crystalline maltitol, a polyol sugar replacer, the sugar-free, reduced calorie chocolate can taste as good as the traditional product. Summary of chocolate production process; Chocolate properties that must be integrated for a successful sugar-free chocolate formulation;...
- Confections for the Health-Conscious. // Prepared Foods;May2004, Vol. 173 Issue 5, p83
Focuses on substitutes for sugar in confectionery products. Functions of sugar in food products; Advantages of using xylitol; Health benefits of using NutraFlora short chain fructo-oligosaccharides.
- The low-carb bonanza. Fuhrman, Elizabeth // Candy Industry;Sep2003, Vol. 168 Issue 9, p38
Focuses on the inclination of consumers in the U.S. toward sugar-free and low-carbohydrate products. Confectionery companies that offer such products; Similarity between sugar-free and low-carbohydrate products.
- Tooth decay headway. Fuhrman, Elizabeth // Candy Industry;Mar2004, Vol. 169 Issue 3, p44
Focuses on confectionery whitening ingredients in sugar-free mints and chewing gums. Hygienic benefits of products with xylitol, according to Ross Craig, product manager of North America Sweeteners for Danisco Sweeteners; Efforts of Xlear Inc., in promoting the health benefits of xylitol in its...
- Roquette America, Inc. // Dairy Foods;Jan2007, Vol. 108 Issue 1, p72
The article discusses the profile of Roquette America, a premier supplier of food ingredients for the healthy food market. The company is famous for providing sugar substitutes like maltisporb and polysorb. Information on the usage of sugar and fat substitutes is provided. The article also...
- No Room for Strawberry Cheesecake? Try the Spray. Facenda, Vanessa L. // Brandweek;6/18/2007, Vol. 48 Issue 25, p10
The article reports on the development of a dessert spray by Innovative Candy Concepts. The calorie-free and fat-free sprays are to take the place of actual dessert foods by going right in the mouth to provide taste but not substance, in a variety of flavors. The company developed the product in...
- Sugar-free and Fiber-rich. Frank, Paula // Prepared Foods;Oct2006, Vol. 175 Issue 10, p84
This article talks about the ingredients of sugar-free and fiber-rich confections. Processors have responded to health-minded consumers' concerns about managing their weight and sugar intake without having to give up sweets by removing part or all of the sugar in many varieties of confections...
- STIRLING FOODS, INC. Byrne, Lisa // Gourmet Retailer;Oct2004, Vol. 25 Issue 10, p92
This article informs that Stirling Foods Inc. will present their new line of concentrated sugar-free flavorings for use in specialty coffee and tea beverages, Italian sodas, smoothies, and more.
- Candy's Main Ingredient Under Attack. // SN: Supermarket News;11/1/2004, Vol. 52 Issue 44, p57
Focuses on the introduction of sugar-free and reduced-sugar products in the U.S. Increase in the percentage of products claiming to have a reduced amount of sugar or no sugar from 2001 to 2004; Information on the products introduced by food and beverage companies; Factors that contribute to the...