News & Events
HOWTIAN Interview in Food Business News: The Outlook for Sugar Reduction
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.
HOWTIAN Interview in Asia Pacific Food Industry Magazine: The Demand for Sugar Alternatives
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.”
Interview with New Food Magazine: HOWTIAN claims highest Reb A yield in industry history
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.
HOWTIAN has succeeded in harvesting the stevia industry’s highest ever Reb A yield
September 26, 2022 — Thanks to a dedicated team and decade-long commitment to intense agricultural...
HOWTIAN Interview in ConfectioneryNews: How Natural Sweeteners Became a Gamechanger
September 15, 2022 — VP of Market Strategy Tom Fuzer was recently asked to provide the HOWTIAN...
HOWTIAN Article in New Food Magazine: Sweetener Industry Trends and New Formulations
August 30, 2022 -- Technical Director Hank Wang and VP of Market Strategy Tom Fuzer were invited...
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