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With consumers paying more attention to their overall health by curtailing sugar, consumers’ positive perceptions of natural, non-GMO plant-based sweeteners like stevia and monk fruit have contributed to $5 billion in sweetener category growth.
Miami-based FUN WINE introduced a 330-ml aluminum bottle created specially to handle the chemical characteristics of the wine. FUN WINE currently is sold in 750-ml glass bottles and 250-ml slim cans ahead of its fourth quarter introduction of the new 330-ml aluminum bottles.
When it comes to sweetening solutions like stevia, erythritol and monk fruit, ingredient suppliers highlight how they also are “moving on” in search of the latest iteration of sweetening solutions that will reduce sugar content while maintaining the lower calories and sugar-like taste and texture consumers’ crave.
The 2015-2020 Dietary Guidelines and the Food and Drug Administration’s (FDA) new Nutrition Facts label, in conjunction with continued consumer demand for transparency, less sugar and clean-label products, have resulted in an increased demand for natural, non-caloric, high-intensity sweeteners (HIS), like stevia, monk fruit and erythritol.
When the U.S. 2015-2020 Dietary Guidelines were released earlier this year, one of the key recommendations for a healthy eating pattern stated that individuals should consume less than 10 percent of calories a day from added sugars.
After much pestering, Sam-I-Am finally was able to get his unnamed friend to try the unfamiliar dish of green eggs and ham in Dr. Seuss’ popular children’s book “Green Eggs and Ham.” Although the unidentified character is rather elaborate about the reasons why he did not want to try the meal, in the end, readers learn how much he has come to embrace the non-traditional item.