While cake pops may be a “healthier” alternative to a full slice of cake, portion control is just the beginning of creating a “better for you” product. Also critical is reducing their sugar content.

Although seemingly ironic at first, in recent years keto-friendly “Sweets” have risen in prominence since the craze began. Sweetening a keto-friendly product requires sugar reduction, and replacement with more natural solutions.

Mounting health concerns over children’s diets are compelling confectionery manufacturers to reformulate and innovate their products. They’re turning to stevia for their sugar reduction efforts.

Sometimes using just stevia Reb A or Reb M alone can limit your options for achieving the perfect sugar reduction formula. Our newest SoPure™ stevia blends offer more options than ever for reducing or replacing sugar.

New protein products made with soy, pea, rice, and fava bean are being formulated with plant-based sweeteners to meet consumer demand. Stevia is a “natural” sweetener choice for plant protein formulas.

When formulating or reformulating a product with stevia, the sugar reduction process can sometimes encounter challenges since stevia has different sweetening properties from sugar. Additionally, when it comes to stevia, there is a broad family of glycosides and...

Stevia and stevia-derived ingredients can be labeled as natural flavors in many countries around the world, but only within certain limits on use levels specified by international guidelines. There are many reasons manufacturers using stevia may want to declare it as...

Did you know that what we conventionally call “stevia” actually describes a family of 100+ glycosides that can be naturally extracted from the stevia leaf, each of which have their own unique properties and profiles? This breadth of variety with stevia is what can...

When reducing or replacing sugar with stevia in a food or beverage product, formulators must always keep in mind that stevia exhibits a later onset of sweetness compared to sugar. This particular property of stevia is important when understanding how its sweetness...

The Inositol Molecule Inositol is often referred to as vitamin B8, but it isn’t actually a vitamin at all since it can be produced by our bodies from glucose. It is found naturally in foods like cantaloupes, citrus fruits, corn, rice, and beans. As a functional...

In our last edition, we illustrated how to achieve sugar reduction in bars using our original formula for a granola crisp bar as an example. Although the formula showcased a variety of sweetening solutions, it can also serve as a great demonstration of how...

If you’re not familiar with the essential nutrient PQQ, then you’re not alone. PQQ, or Pyrroloquinoline Quinone, is a rapidly emerging dietary ingredient which is found in nature in nano quantities, and is an essential micronutrient in living organisms. PQQ can be...

Similar to allulose, erythritol is a favorite low-calorie sweetener choice for many food & beverage manufacturers, and is widely used in formulations together with stevia. Erythritol is a sugar alcohol that is naturally occurring in fruits like grapes, peaches,...

As trusted experts in providing innovative sweetener solutions for food and beverage manufacturers, we work with a lot of companies that share common challenges when it comes to formulation with stevia. Sometimes selecting the right ingredients for a formulation can...