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!

Patrik Edström

Bayn Solutions continues the journey of success

Bayn Solutions cel­e­brates its 10th anniver­sary and CEO Patrik Edström leads the com­pa­ny towards the future. In the future, the focus will be on devel­op­ing our own raw mate­ri­als. The sweet­en­ers and fibers are of nat­ur­al ori­gin and a strong suc­cess fac­tor, which is also seen in the com­pa­ny’s sales fig­ures. Read the inter­view with Patrik Edström.

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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