Sugar Syrup
Glucose Syrup and DE Values: The Spec Every Food Producer Should Master
Among the many numbers on a glucose syrup specification, one carries more weight than all the others: Dextrose Equivalent, or…
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Sweeteners & Sugar Syrups
Trehalose in Food Manufacturing: Frozen Foods, Bakery and Beyond
Trehalose sounds like a laboratory curiosity, but this naturally occurring disaccharide is one of the most useful functional ingredients in…
Sorbitol
Sorbitol in Food Manufacturing: Liquid vs Powder and How to Choose
Sorbitol, or E420, is one of the most widely used sugar alcohols in food, oral care and pharmaceuticals, and it…
Fructose Syrup
Fructose Syrup in Food Manufacturing: Applications, Benefits and Bulk Supply
Fructose syrup has quietly become one of the most widely used liquid sweeteners in food manufacturing. Whether a production line…
Maltose Syrup
Maltose Syrup vs High Maltose Syrup: What Food Manufacturers Need to Know
A purchase order that lists only "maltose syrup" can be filled with products that behave very differently on the line.…
Maltitol
Maltitol: The Sugar-Free Sweetener Powering the Global Low-Sugar Market
Behind a large share of the "no added sugar" and "sugar-free" products launched in recent years sits one unglamorous bulk…