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Would that ice-cold bottle of soda taste as refreshing, knowing that it contains 65g (5 tablespoons) of added sugar? With a new US food-labelling policy set to kick in, public health groups are banking on the answer being “no”. Meanwhile, food companies hoping to keep customers happy are searching high and low for sweet new molecules.

Even but five years ago, it was unthinkable that an ingredient as regular and ubiquitous as sugar would catapult into a massive global controversy. Consumers want less of it, and governments want to tax what’s left – and this is a huge challenge for F&B manufacturers. FOODStuff SA editor, Brenda Neall, explores sugar reduction and Doehler's options with its South African GM, Kieran Quinn.