Långa rader med nybakade muffins som kommer på ett bakband

Bayn Magazine

Welcome to the online magazine for you who work with business or product development in a medium-sized food company. Here you will find feature stories with case and interviews, articles with analysis, tips and advice that will help you in business development and product development, as well as some columns. Don’t forget to subscribe.

Långa rader med nybakade muffins som kommer på ett bakband

Case: Switsbake makes sugar-free muffins with Eureba

There are tough requirements to market something as sugar-free. But Switsbake’s sugar-free vanilla muffins meet those requirements thanks to EUREBA®. In this interview, Swissbakes’ product manager talks about his experience with Eureba and plans for the future.

Nutri-Score – everything you need to know

The European Commission has long sought an EU-wide front-of-package label to help consumers find healthier food options. The hottest candidate is the Nutri-Score.

Functional food, superfood, future food – what does it all mean?

Mortification is a thing of the past. Today’s “health foods” want to optimize food for the best performance - and enjoy it at the same time. Of course, sugar reduction is an important part of conscious consumers’ efforts to enjoy food without a guilty conscience. But there is so much more. In this article, we take a closer look at some trends that you, as a professional in the food industry, should be aware of.

Blue ocean strategy in the food and beverage industry

Blue Ocean Strategy is about reducing costs while offering the consumer something new and exciting? How does it go together and is Blue Ocean Strategy of any relevance in the food and beverage industry?

Neohesperidin DC—guide to artificial sweeteners

Our guide to artificial sweeteners has come to neohesperidin dihydrochalcone, often abbreviated to neohesperidin DC or just NHDC. It’s expert at masking bitter tastes.

Generation Z – concrete insights for the food industry

Generation Z is a digital generation that loves snacks and cares about health and sustainability. They are attracted by brave brands that take a clear stand on important topics. You must not only produce the right products but also take your communication to the next level in order to reach these digital natives. In this article, we show the way through 3 concrete insights!

Don’t mess with perfection – we dive deep into the difficult art of making sugar free chocolate

Chocolate is a beloved pleasure that we obviously do not want to be without. But creating good chocolate without sugar is not an easy match. Fortunately, there are enthusiasts like Roger Aidoo, chocolate expert and research leader at Bayn. In this article, he explains what it takes to replace the sugar in our chocolate cakes and pralines.

Neotame – guide to artificial sweeteners

The company that accidentally discovered aspartame in the mid-1960s decided 25 years later to find the ‘perfect’ sweetener. This time, nothing was left to chance. The US company devoted seven years of intensive research, ploughing down $ 80 million, and testing 2,500 candidates, before one day finding its winner… In this article, you will learn most about neotame (E 961).

The success story of Tweek – meet the founder Åsa Rosén

In the small community Veddige in the southwest of Sweden we find the candy company Tweek. With less sugar and fewer calories, their products have taken the market by storm. But how did it all start out? We have met the founder Åsa Rosén!

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.

Is sugar making us age faster?

The more sugar you eat, the faster you age both on the inside and on the outside. Advanced glycation end-products, AGEs, causes the problem. Proteins and excess sugar are bound together in a chemical compound and then stored in the body. But you can turn the clock back - by reducing sugar. Read on!

Engelholms Glass doesn’t compromise when it comes to sugar reduction

For long time Engelholms Glass has made ice cream without added sugar, but they couldn’t quite achieve the right texture. Now they have succeeded with “sweetened fibers”.

Conscious minimalism – a growing movement among healthy believers

A good reason to reduce sugar is the ability to sell to ‘healthy believers’. Many of them are well educated and have a pronounced interest in the environment, sustainable lifestyle and health. It is a well-informed consumer group that seeks quality over quantity. They often throw in buzzwords that signal a simpler life. In this chronicle, we take a closer look at some of these signal words.

Sugar reduction by stealth – part 2

We already know that sneak reduction can be a good strategy. In this chronicle, we gather the arguments for sugar reduction, but we also go into why it is time to risk the original product.

The time for sugar reduction is now

Why should food and beverage producers start reducing sugar? Various forms of pressure create incentives to put sugar reduction high on the agenda. At the same time, consumer awareness is increasing; but any sweetener solution won’t. It has to be ingredients of natural origin that contribute something.

Welcome back!

Now we are ready for another eventful year in the food industry. We hope you are as excited as we are. Food and beverage e-commerce reaches new heights, Europe is the fastest-growing market for dietary fibres and promising startups are filling us with hope for the future.

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Sweet from nature – the sweet jouney (part 5 of 6)

Aromas that change flavours

Advantame – guide to artificial sweeteners

Chemically sweet – the sweet journey (part 4 of 6)

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