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... intense and bulk sweetener suppliers are basking in the glow of positive sugar replacement health claim opinions issued by the european food safety authority (efsa) last week ... french supplier roquette’s global sweetpearl project manager, valérie le bihan, concurred efsa’s opinion was a boon for sweetener suppliers

... cargill’s sweetener experts have further enhanced its reduced calorie chocolate prototype that was shown at fie in november 2009, with the commercial product set to hit the market at the end of 2011, said the company ... chocolate with a 30 per cent calorie reduction, said cargill, has been achieved through the use of a patented blend of sweeteners, including its zero-calorie bulk sweetener, zerose erythritol, enabling confectioners to use the eu-approved reduced calorie claim on products using the chocolate ... ” erythritol, a bulk sweetener polyol that occurs at low levels in some fruits and fermented foods, contains a variety of benefits, including low-calorie content, low gi index and a low laxative effect

... stevia sales are raising independent consumer demand for bulk sweetener erythritol, according to ingredients leader cargill ... com that increased us stevia sales were “driving interest in erythritol amongst consumers and as a natural sweetener in its own right” ... hussell’s comments reflect strong us sales for cargill’s stevia rebaudiana-based tabletop sweetener truvia – due to launch in france in q1 of 2011 – which uses the firm’s branded erythritol zerose as a bulk carrier ... despite the conjunction with stevia, which is boosting us sales, hussel said the eu’s acceptance of erythritol’s zero-calorie status in late 2008 really spurred european uptake of the sweetener in its own right

... with the uk’s food standards agency preparing to routinely analyse food products for their sweetener content, foodnavigator ... according to data provided by the market researcher mintel, sweetener use has been slowly but steadily increasing since 2004 in the key european markets of france, germany, italy, spain and the uk ... sweetener types there are two main categories of sweeteners used in foods and beverages: bulk sweeteners and polyols; and high intensity sweeteners ... bulk sweeteners, including sugars, are also known as nutritive sweeteners, have a technical role in the food as well as sweetening it ... they contribute to the bulk, the texture and the viscosity of foods ... this means that if any of the attributes normally provided by sugars is required, the chosen high intensity sweetener will need to be blended with a bulk sweetener or some other bulking agent ... high intensity sweeteners tend to be more expensive than bulk, but are used in a far smaller quantities

... about d-tagatose d-tagatose, a naturally occurring sugar, is a low-calorie, full-bulk sweetener previously approved by the food and drug administration ("fda") as a gras (generally recognized as safe) food ingredient

... up to 50 per cent of the sugar content of danish cookies was replaced with the low-calorie sweetener without noticeable changes to colour, sweetness, hardness, flavour and overall liking, according to findings published in the journal of food quality ... erythritol, a bulk sweetener polyol that occurs at low levels in some fruits and fermented foods, contains a variety of benefits, including zero-calorie content, low gi index and a low laxative effect

... the european food safety authority (efsa) has delivered a positive scientific opinion on polyglycitol syrup, a common bulk sweetener used in bakery products ... to investigate its safety, the efsa conducted a 13-week study on rats exposed to the sweetener in their diets

... but which sweeteners are most used, in volume terms? humans are predisposed to like sweet foods, and sugar (sucrose) is far and away the most popular sweetener added to foods ... there are two main categories of sweeteners used in foods and beverages: bulk sweeteners and polyols; and high intensity sweeteners ... bulk sweeteners, including sugars, are also known as nutritive sweeteners, have a technical role in the food as well as sweetening it ... they contribute to the bulk, the texture and the viscosity of foods ... this means that if any of the attributes normally provided by sugars is required, the chosen high intensity sweetener will need to be blended with a bulk sweetener or some other bulking agent ... high intensity sweetener tend to be more expensive than bulk, but are used in a far smaller quantities ... 9 tonnes of sugars and bulk sweeteners were used

... erythritol, a bulk sweetener polyol that occurs at low levels in some fruits and fermented foods, contains a variety of benefits, including low-calorie content, low gi index and a low laxative effect ... cargill's erythritol sweetener, produced through the fermentation of glucose or sugar, hit the us market in 1997 ... the key, hussell said, is combining it will another sweetener ingredient, but in a way so as not to negate the 30 per cent calorie reduction that erythritol affords

... dunning added: "this integration is an excellent example of danisco's ongoing commitment to increased sustainability and the utilization of renewable, natural resources," xylitol is a cariostatic bulk sweetener, which is used as a sugar substitute and recognised for its unique dental benefits