Professional Research

New Nutrition Facts Label to State Added Sugar Content: How Polyols Can Help Reduce Added Sugars in Your Products

The Nutrition Facts Label (NFL) found on packaged foods and beverages is scheduled receive a face-lift. In 2016, the US Food and Drug Administration (FDA) mandated updates to the NFL to make it more consumer friendly. The major changes to the NFL are a result of evolving nutrition recommendations and changing nutrients of public health … Continue reading

July 5, 2017 Professional Research, Research and Development

Food Technologist Magazine Publishes Article on Polyols

Author Peter Jamieson’s article “Reducing Added Sugars with Polyols” was published in the November 2016 issue of Food Technology. The article, accessible here (subscription required), provides information on applications of polyols, such as a number of reduced-sugar and sugar-free foods, including candies, dairy products, baked goods, ice creams and jams. The article also provides details … Continue reading

November 23, 2016 Professional Research, Research and Development