Food Ingredients First editors invited HOWTIAN to be part of a discussion about the supply chain issues impacting the stevia industry, and the ways that HOWTIAN is solving for those challenges.

Food Business News invited HOWTIAN to impart our perspective on the future of sugar reduction, and the unique ways formulators are blending stevia, monk fruit, allulose and erythritol.

In a full-length interview, HOWTIAN provides its perspective on the marketplace for sugar alternatives, what’s driving the continued rise of diabetes globally, and shifting consumer preferences around “clean labels.”

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.

September 26, 2022 — Thanks to a dedicated team and decade-long commitment to intense agricultural...

September 15, 2022 — VP of Market Strategy Tom Fuzer was recently asked to provide the HOWTIAN...