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Thomas Barregren

The difficult art of sugar reduction

Consumers are demand­ing food and bev­er­age with less added sug­ar, and author­i­ties are also push­ing for it. But reduc­ing sug­ar is not as easy as it sounds. Sugar gives vol­ume, tex­ture and sweet­ness. If you remove sug­ar, some­thing else must take its place and give the same taste. But what to choose? Food and bev­er­age com­pa­nies that want to reduce sug­ar are fac­ing a chal­lenge. In this arti­cle we look at the alter­na­tives from a heli­copter perspective.

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Stevia and steviol glycosides

Steviol gly­co­sides are sweet sub­stances found in the Stevia rebau­di­ana plant (usu­al­ly called ste­via). Twelve ste­vi­ol gly­co­sides are approved as sweet­en­ers in the EU. They are not ener­giz­ing (0 kcal), do not raise blood sug­ar (GI 0) and are also of nat­ur­al ori­gin. This makes them an excel­lent choice for reduc­ing sug­ar in foods and bev­er­ages. Here you can learn more about ste­via and ste­vi­ol gly­co­sides. You also get tips on more reading.

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Photo: Stevia Hellas Cooperative

European tobacco farmers switch to stevia

The glob­al mar­ket for ste­via grows more than 8 per cent annu­al­ly. It is grow­ing fastest in the Asia-Pacific region – and in Europe, which makes it prof­itable to grow ste­via here. This was giv­en atten­tion to by BBC the oth­er day with a report about the first com­mer­cial ste­via farm in Europe.

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Dextrin – from seed to Eureba

Every time you bake bread, you make dex­trin. It hap­pens in the crusts of the bread; the starch is con­vert­ed by the heat to dex­trin. There are dif­fer­ent types of dex­trin. Some break down into glu­cose dur­ing diges­tion. Others are dietary fibre. The lat­ter we use in some of our sweet­ened fibres (Eureba). They are pro­duced from GMO-free maize. Read about dex­trin’s jour­ney from corn to sweet­ened fibres.

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Sweetened fibres – the sweet journey (part 6 of 6)

In the sixth and final arti­cle from our sweet jour­ney – from sug­ar to sweet­ened fiber – we learn how dietary fiber, togeth­er with high-inten­si­ty sweet sub­stances of nat­ur­al ori­gin, can replace 1:1 sug­ar with­out chang­ing the man­u­fac­tur­ing process.

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Trends that affect your company

Companies active in the food indus­try and the health care sec­tor are very much affect­ed by trends. Those who can pre­dict what will be pop­u­lar can keep on top of the game and gain busi­ness advan­tages over the late com­ers. However, it is not easy to know which of all the alleged trends that are real, and worth bet­ting on. This is why we will tell you about six meta-trends and nine­teen short- and medi­um-term trends to watch.

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Inspiration and useful knowledge

Bayn Magazine gives you – who lead a medi­um-sized food com­pa­ny, or devel­op its prod­ucts, or mar­ket and sell its goods – reports and inter­views, ana­lyzes, tips and advice and some­times a chron­i­cle. Here you can read why.

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