If you are unable to view this message correctly, click here

 
 
News & Analysis on the Dairy Industry & Markets
  13-Sep-2024
 
Special Edition: Reformulation and sugar reduction

We round up some of the latest research into sugar, salt and fat reduction and look at the regulatory and consumer trends driving reformulation activity in the dairy space.
 
 
 
 
SPONSORED MESSAGE
 
New developments re-defining dairytrack
 
Traditional, groundbreaking, nutritious, decadent. The dairy and dairy alternatives category continues to deliver on its dynamic possibilities. Discover how to rise to the top in an increasingly competitive market....   Click Here
 
 
 
 
 
Barriers and opportunities in dairy reformulation
We speak to three trade bodies about what product manufacturers should know about reformulation, the progress made in key markets, and the challenges that remain... Read

Nestlé’s breakthrough technology produces creamy taste with less fat
The food major's protein aggregation technology furthers the company's pursuit of creating low-fat dairy formulations that don’t skimp on mouthfeel... Read

Brands bet on fortification to fill the gaps in plant-based milk innovation
Milk alternatives are the most mature category in alt dairy, but while food brands have largely addressed sensory and functional challenges, nutrition is still lacking... Read

No-added-sugar ice cream is as tasty as the regular sugar stuff – study
Ice cream brands won’t be risking their profits if they cut down sugar from their products – but may influence positive health changes for consumers... Read

Synbiotic yogurt consumption reduces oxidative stress, a risk factor for developing cancer, diabetes
Consuming the functional dairy product can lower the risk of cell and tissue damage that can later cause chronic and degenerative diseases such as cancer and heart disease... Read

Sweeteners and their function in food and drink manufacture
The use of sweeteners to reduce calorie content in food and drink is sometimes controversial, but vital to F&B manufacture. What sweeteners are used and what do they do?.. Read

Food tech naturally reduces sugar in fruit sorbets, ice cream
The innovation can cut sugar by up to 80% with no effect to texture and a small reduction in sweetness while also reducing calories by up to 40%... Read

Do consumers believe ‘better-for-you’ marketing on snacks?
The wellness industry is booming, with health and fitness trends becoming popular amongst consumers and profitable for brands. But do consumers trust the ‘better-for-you’ marketing printed on the products they buy?.. Read

 
RELATED PRODUCTS & SUPPLIERS   
 
SPONSORED MESSAGE
 
Reduce Calories, Not Taste with Tagatose.track
 
Looking to formulate for fewer calories without compromising on taste? Tagatose tastes closer to sucrose than other alternatives with 60% fewer calories. Plus, it has a low glycemic index of 3 and has been shown to have prebiotic benefits....   Click Here
 
 
 
 
SPONSORED MESSAGE
 
30% less sugar naturally? No problem.track
 
Partner with Valio to enhance your products and meet consumer expectations for lower sugar and natural ingredients. Contact us today to discover how our solutions can benefit your brand...   Click Here
 
 
 
 
SPONSORED MESSAGE
 
New developments re-defining dairytrack
 
Traditional, groundbreaking, nutritious, decadent. The dairy and dairy alternatives category continues to deliver on its dynamic possibilities. Discover how to rise to the top in an increasingly competitive market....   Click Here
 
 
Free Newsletters for Food, Beverage & Nutrition
Choose from more than 20 industry e-newsletters
Sign up
 
 Share this issue:   LinkedIn Twitter Facebook
Follow us on twitter
 
 
 
To continue to receive this newsletter in your inbox, please add [email protected] to your address book.
 
 
 
 
 
 
© William Reed Ltd 2024. All Rights Reserved.
Registered Office: Broadfield Park, Crawley RH11 9RT. Registered in England No. 2883992. VAT No. 644 3073 52.
https://www.william-reed.com
William Reed Business Media