FPMJ addresses sweet and safety issues

STEVIA is going mainstream as a sugar replacer and it may be time to start formulating to incorporate this natural high-intensity sweetener, reports the July 2014 edition of FoodPacific Manufacturing Journal (FPMJ).

PureCircle’s Jason Hecker says in “Ready for the stevia switch?” that the rise in stevia use has to do in part with the still growing awareness among consumers that stevia is low calorie and low glycemic and in part to success in masking the bitter components present in steviosides.

Turning to a more traditional sweetener, FPMJ editor Marijo Gonzalez spoke to Kim Fewster, a fourth-generation honey producer. In “Keep the honey flowing”, Kim tells us about Fewster’s Honey produced from the nectar from the flowers of Jarrah tree, which only grows in Western Australia.

Companies like Fewster’s are focused on product quality and their food safety strategies are meant to protect their brand. Measures to ensure quality will necessarily include investments in inspection systems to detect potential contamination, but they will be worthwhile to protect the consumer and your business. Sornnarong Thongpas advises in “Understanding legislation and trends in product inspection” that preventive technologies pay off in the long run.

Indeed, prevention is just a word that keeps recurring in this issue. It’s the small interventions in life that make a difference, Anke Sentko advises us in this issue’s health & nutrition section. Ms. Senko, the vice president for Regulatory Affairs & Nutrition Communication, says the industry has a role to play in stopping the development of metabolic diseases. In “Prevention-orientated diet is key to good health”, she also reminds us that science-backed formulations still need to taste good.
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