July 31, 2023 — HOWTIAN recently interviewed with the editors of FoodNavigator and ConfectioneryNews for their new “Sugar Reduction Special” series. The cross-outlet story from the sister publications is titled “Hail Stevia! The natural sweetener could be the perfect solution to ‘Sugarflation’ as well as a healthier option.” The article goes in depth on how stevia, at a time when global sugar prices are rapidly on the rise, is becoming a cost-effective solution for food & beverage manufacturers, in addition to its natural sugar reduction benefits.
“Prices for Reb A have come down this year. Higher sugar prices along with lower stevia prices is a great enticement for CPG’s to partially replace sugar with Reb A. For example in many beverages, it is fairly easy to replace about 50% of sugar with Reb A and save a significant amount of the sugar spend without affecting quality.”
Wang’s formulation expertise on stevia and other natural sweeteners for confectionery applications is also featured throughout the article.
With soaring sugar costs remaining top of mind for many in the industry, the article was sure to gain interest and quickly made its way to the “front page” of both publications’digital platforms. This included the lead homepage story for ConfectioneryNews in addition to topping the ranks of the “Most Popular” stories for FoodNavigator.
To read the full story at ConfectioneryNews, visit here. Or to see the article at FoodNavigator, click here.
July 6, 2023 – HOWTIAN reaffirms its commitment to providing cutting-edge solutions that meet evolving consumer preferences, elevate taste experiences, and contribute to the development of healthier products with a next-generation stevia product set to transform sugar reduction in the dairy sector.
HOWTIAN, the world’s #1 manufacturer of natural stevia, is proud to unveil its SoPure™ Galaxy-Series, a groundbreaking stevia product range specifically formulated to enhance dairy applications and meet growing consumer demand for healthier and more natural dairy products.
According to the Food & Agriculture Organization of the UN, the global dairy market boasts an extensive consumer base, with over 6 billion of the world’s population consuming dairy products on a daily basis. As consumer preferences shift towards healthier options — with “naturalness” as the #1 claim consumers expect in their dairy products according to a 2023 Innova Market Insights Survey — the reduction of sugar in dairy products has become a significant focus for the industry.
In response to this demand, dairy product manufacturers worldwide have been developing reduced-sugar yogurts, milky beverages, and other products to cater to evolving, health-conscious consumers — with “no added sugar,” “sugar-free,” and “low sugar” claims accounting for 10-11% of all dairy innovations.
As a result, more than one third of dairy products globally have chosen to use stevia over the past 5 years. Stevia has emerged as an ideal sugar substitute for dairy products due to its plant-based origin and associated health benefits.
Not all stevia is created equally, however. HOWTIAN witnessed the early challenges when adopting this natural solution for the dairy industry; after all, not all stevia varieties deliver optimal results in every application. To address these challenges, HOWTIAN’s Innovation and Science Centre, in collaboration with our dairy-industry experts and partners, embarked on a mission to develop an affordable and adaptable stevia product line specifically tailored for dairy applications.
We are proud to announce the launch of our new SoPure™ Galaxy-Series. Its namesake “Galaxy” derives from the Greek word for “Milky Way” and reflects the company’s ambition to lead dairy manufacturers into the future of natural sugar alternatives.
“The SoPure™ Galaxy-Series products offer an exceptional sensory profile in dairy, closely resembling the sweetness of full-sugar benchmarks, while also reducing development time and delivering up to 45% cost savings on the sweetener compound.”
Tom Fuzer, VP of Market Strategy at HOWTIAN
For manufacturers of dairy products the SoPure™ Galaxy-Series delivers:
Virtually identical sweetness profile to full sugar in yogurts
Enhanced milky notes & prolonged fruity flavors
Rich, creamy mouthfeel when combined with bulking agents
Clean label with zero calories
The SoPure™ Galaxy-Series has superior sensorial performance compared to high purity Reb A — at less than half the cost of Reb M — which is attributed to its incredible and consistent solubility. We look forward to partnering with the industry across all global markets, and to what we believe will be SoPure Galaxy’s transformative impact on sugar reduction for dairy products.
May 3, 2023 — Food Ingredients First editors invited HOWTIAN to be part of a recent discussion about the supply chain issues impacting the stevia industry, and the ways that HOWTIAN is solving for those challenges.
In 2022, widespread drought throughout China — where a large percentage of the world’s stevia is produced — set to disrupt the stevia production and supply chain of the coveted crop. However, thanks to new production technologies, marketplace demand was met by HOWTIAN and others in the industry, and the stevia supply chain remained strong.
Stevia Business Unit Director Mavis Ran shed light on this surprising discovery for Food Ingredients First; caveating that HOWTIAN was “no exception” to recent climate and supply chain challenges. She commented:
“These challenges are driven by several factors, starting from macro issues like climate change, down to those more specific to stevia — such as the natural inconsistency of the key sweet components in stevia leaves.”
In an effort to combat these natural challenges, HOWTIAN mitigates risk through R&D investments, diversification of plantation regions and increasing steviol glycoside content in new leaf varieties that are better suited for a diversity of climate conditions.
“In 2022, a critical milestone for stevia was reached when we saw the industry’s highest ever Reb A yield of 12% from our newest leaf variety. This was welcome news for F&B manufacturers worldwide as stevia was more affordable and accessible than ever,” shares Ran.
Still, there are man-made factors that cause industry-wide issues like the rising cost of energy, inflation and labor costs. But again, HOWTIAN is confident in the reliability and availability of its stevia supply, rooted in the fact that its stevia is produced and grown by natural, sustainable methods. In fact, our proprietary clean extraction technology saves 60% in water consumption along with significant energy savings.
“Unlike ingredients that depend on chemical processing which can be affected by multiple cost impactors, natural stevia relies only on limited processing with fewer auxiliary materials,” Ran comments.
HOWTIAN’s long-term optimization efforts date back to before recent industry challenges. Our method and mission to produce a reliable supply of better-tasting stevia in a sustainable manner allows us to remain a leader in stevia production, even in the face of economic and natural challenges.
We’d like to thank Food Ingredients First for the opportunity to share our perspectives. You can read the full article here.
December 12, 2022 — Food Business News invited HOWTIAN to impart our perspective on the future of sugar reduction, and how sweetener blends provide food manufacturers a versatile toolset to achieve their formulation and reformulation goals. Our conversation with the FBN team was selected and featured in the latest issue of the magazine as its lead cover story, “Blending Sweeteners Brightens Sugar Reduction Outlook.”
As one of our leading experts in formulation, Technical Director Hank Wang discusses the unique ways product developers are successfully blending stevia, monk fruit, allulose and erythritol. The key is to understand how these natural sweeteners best complement each other, and why the different onsets of sweetness for each will help you replicate the taste profile of sugar.
In the interview, we talk about our proprietary stevia blends, DGS Sweet E100 and DGS Sweet F100 Baking, that are 1:1 replacements for sugar. Although the two blends are similar, F100 is better suited for achieving the desired consistency of a traditional baked good:
“Raw dough or batter made with F100 will be slightly stickier and softer, but it holds well with other binding agents. Binding agents help hold all the ingredients in a formulation together so it is not too crumbly, playing a big role in contributing to the texture you know and expect in a baked good.”
Thank you to Food Business News for giving us the opportunity to weigh in on where sugar reduction is evolving for the industry. You can read the full article here. Or if you’d like more insights on how to leverage HOWTIAN’s proprietary stevia blends for your product and application needs, reach out and connect with one of our formulation experts.
November 28, 2022 — In a full-length dedicated interview with Asia Pacific Food Industry Magazine, VP of Market Strategy Tom Fuzer was asked to give HOWTIAN’s perspective on the marketplace for sugar alternatives, what’s driving the continued rise of diabetes globally, and shifting consumer preferences around “clean labels.”
“In addition to a clean label, today’s consumers are also scrutinising product manufacturers’ supply chains and sourcing practices to understand the environmental footprints of the products they purchase… As the world’s largest manufacturer of natural stevia, HOWTIAN has just recently completed a key agricultural science project that delivered the highest ever steviol glycoside (the sweet component of the stevia leaf) yield per hectare, thus further improving its already favourable environmental measures.”
November/December 2022 Issue of Asia Pacific Food Industry Magazine
For the story, HOWTIAN also addresses current economic challenges as inflation spirals and consumers are becoming more and more cost-conscious. With companies increasingly tasked to find more affordable sugar alternatives, HOWTIAN continues to improve its manufacturing output, and in turn, product costs — where the cost-in-use of our stevia is starting to reach parity with that of artificial sweeteners.
We are grateful for the opportunity to share our expertise and understanding of the challenges food & beverage companies face in this shift towards natural sweeteners. Thanks to the APFI team!
October 27, 2022 — HOWTIAN was recently invited to provide an insider perspective on its announcement of achieving a record-breaking 12% Reb A yield. VP of Market Strategy Tom Fuzer goes more in depth on the significance of the milestone and the company’s vision for the future of sugar reduction in a feature piece with New Food Magazine.
The article highlights Project Shennong, a decade-long endeavor built on HOWTIAN’s ambition of a healthier lifestyle for all, regardless of economic means. The work of Project Shennong has resulted in significant strides for the food and beverage industry, and this latest achievement has brought the cost of stevia closer to parity with artificial sweeteners than ever before, all without compromising the natural core of stevia.
In the conversation, Fuzer explains that the cost of stevia is always top of mind for product developers and formulators in the food and beverage manufacturing industry, especially when compared to the cost of artificial sugar substitutes like aspartame. In light of this, some suppliers have pursued alternative methods of manufacturing stevia, including fermentation technologies.
While some of these methods may manufacture sweeteners that may be chemically the same as stevia, Fuzer points out…
“It no longer delivers what consumers actually prefer stevia for – its naturalness. Project Shennong proves that by investing in breeding technologies and developing stevia variants with exceptionally high Reb A content, you can still achieve cost targets without sacrificing what stevia is all about.”
The interview continues to discuss how demand for all-natural stevia is on the rise as consumers seek out products with “clean labels.” Fittingly, this new milestone is but the latest sign of HOWTIAN’s commitment to clean, sustainable sugar reduction with simple, natural ingredients.
HOWTIAN is proud to be at the forefront of the industry, and we thank New Food Magazine for the platform to share this exciting news.
