Fructose

UCLA Study Claims Sugar Impairs Learning

A recent UCLA study claims that “binging” on high-sugar sodas and foods impairs the brain’s ability to learn and remember information. ...More
May 16, 2012
Posted in News
Chronic Fructose Consumption Ups NFALD in Obese, Diabetics

Obese and diabetic individuals who consume increased amounts of dietary fructose have a higher risk of severe forms of nonalcoholic fatty liver disease (NFALD), according to a study published in the journal Hepatology. ...More
May 10, 2012
Posted in News
Reducing Added Sugars

Sweetener and flavor systems help product developers reduce added sugars while maintaining flavor and quality. ...More
April 20, 2012
Posted in Articles, Bakery / Cereal, Fiber, Flavor
Concerned About HFCS? Check Out the Science Versus Hype

The debate over high fructose corn syrup (HFCS) continues to make media headlines, as well as fodder for social media sites, as more advocacy groups, food and beverage makers and consumers weigh in on the use of cane or beet sugar in food products versus HFCS. ...More
April 10, 2012
Posted in Blog, Bakery / Cereal
Fruitful Beverages

The latest ingredients and processes that preserve the quality of fruit in juices, smoothies and other beverages. ...More
March 23, 2012
Posted in Articles, Flavor, Nutraceuticals
Turning Up the Juice Market

A thirst for natural ingredients and the unrelenting message that sugary drinks are contributing to the obesity epidemic should mean a robust surge in juice sales. The operative word, however, is “should.” ...More
March 5, 2012 By Lynn Kuntz
Posted in Blog
Study: Don’t Blame Obesity on Fructose

Fructose is unlikely to cause weight gain when substituted for other carbohydrates in diets with similar numbers of calories; however, fructose does increase weight gain in hypercaloric diets, according to a new study published in the Annals of Internal Medicine. ...More
February 21, 2012
Posted in News, Bakery / Cereal
Putting Fruit Ingredients to Work

With great taste, variety, nutrition and eye appeal, fruit has everything we claim to want. But for whatever reason, we’re not eating as much as we should. Product developers can turn that tide by treating fruit as the hard-working ingredient it is. ...More
September 27, 2011
Posted in Articles, Bakery / Cereal, Flavor
All-Natural Stevia, Fructose Blends

Blends of two natural sweeteners, stevia and fructose, from the Galam Group, allows food and beverage formulators to naturally sweeten products with less calories and sugar, while eliminating the need for masking agents and flavorings. ...More
September 22, 2011
Posted in News
Online Exclusive: HFCS: More Than Just a Sweetener

Several functional and cost-saving advantages make HFCS an excellent choice for a wide variety of products, including baked goods, beverages and dairy products—advantages that reach beyond the simple function of sweetening. ...More
July 12, 2011
Posted in Articles, Bakery / Cereal, Flavor