Incredo Sugar will be added to Batory Foods’ full portfolio of high-quality food ingredients, unlocking a network of customers in North America looking to reduce sugar in baked goods and confectionery products.

Cargill has expanded the processing capabilities of its sweetener plant in Cikande, Indonesia, to more than double the company’s production capacity for organic, non-GMO tapioca syrup.

To scale brazzein sustainably, Sweegen uses a proprietary precision fermentation process, a technology that produces clean and sustainable ingredients.

Cambya's proprietary formula is a one-to-one equivalent to sugar both in body and taste, and offers a rich source of naturally derived fibers.

The Supplant Company has debuted a set of premium chocolate bars developed in partnership with Michelin-star Chef Thomas Keller, its first direct-to-consumer offering in the U.S.

FMCG Gurus research shows that 66 percent of global consumers are more concerned about their overall health as a result of the pandemic. 

Premium chocolate manufacturer Valrhona has collaborated with Swiss-Ghanaian startup Koa to create Oabika, a cocoa fruit juice concentrate for chefs and other gastronomy professionals.

DouxMatok and Hi-Food have teamed up to deliver a nutrition solution that allows food manufacturers to address sugar reduction without compromising on taste, texture, sweetness or nutrition.