Seven beverage manufacturers in Singapore will reduce the sugar content in all of their drinks to 12 percent and below by 2020, according to the country's Ministry of Health (MOH).
Reducing sugar in beverages is not easy, but hydrocolloid technology presents options for today’s formulators. By Ross Clark, distinguished research fellow, CP Kelco
Singapore’s health minister announced at Food Vision Asia that the government will support initiatives to fight the war on diabetes, and companies producing healthier food products.
With the international diabetes federation and world health organisation supporting sugar tax legislation, natural sweeteners could become an inevitable choice in products today. By Michelle Cheong
Carbohydrates are an essential food in our daily diets. More studies are now supporting the importance of reduced glycaemic response and the use of inulin and oligofructose can help achieve that as well as other health benefits. By Diederick Meyer, scientific and regulatory affairs, Sensus