Ingredients

Study says stevia on par with sugar in drinks satisfaction, but finds fibre fouls feelings

© iStock/Studio-Annika

Drinks sweetened with high-Reb A stevia may have similar or higher satisfaction ratings than sucrose drinks, but added fibre lowers scores, according to a new sensory and sensation-focused study.

It's not just cricket...researchers are increasingly assessing a range of insects for their protein potential.  ©iStock

Whey out? Could cricket protein rival whey as a sports nutrition and functional drinks ingredient?

Novozymes wins landmark case. Picture: Novozymes.

Novozymes wins landmark case for biotech patent in alcohol beverages

Blood orange juice. Picture: ©iStock/5PH

‘Orange aid’: IFU to measure color of blood orange juice

Forty-eight people (16 Chinese, 16 Indians, and 16 Malay) took part in the randomised, crossover study. ©iStock

Ethnicity not found to affect GI beverage response in Asia

Antonia Kauter, product manager, Döhler

Döhler Cactus Pear-Kiwi functional gummie equivalent to one-and-a-half cups of espresso

Pinkster's Gin Jam. Pic: Pinkster.

Pinkster launches Gin Jam from left-over berries

Biochemist Steve Pearce has developed OmegaSweet, a flavour enhancing system which can reduce sugar content in a range of applications.

Smarter than a sweetener? Flavour modifier matches sugar's mouthfeel & sweetness

The 3D meringue kiss sweetener Liteez. Picture: Lampados.

Meringue kiss 3D sweetener melts in hot drinks

Artemis International photo.

Polyphenols specialist Artemis rebrands core line, branches out into purple tea

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